Freekeh is an ancient grain known for its unique nutritional properties. It helps prevent many chronic diseases thanks to its low glycemic index and ability to lower cholesterol levels. Freekeh is an excellent source of fiber: a typical serving contains about 5 grams, making it stand out even among other whole grains. The benefits of a fiber-rich diet include reducing the risk of diabetes, decreasing inflammation, and having a positive effect on aging. Freekeh can be eaten as a side dish instead of rice or pasta, added to salads, or cooked with vegetables or meat to become a complete main course. It can also be used in soups and pie fillings. Sometimes, freekeh is used as a substitute for quinoa in recipes. Historically, freekeh was a staple food in the Middle East, especially in the Levant. The grains are harvested before full maturity while the wheat is still green and milky, then they are dried in the sun and roasted over wood or charcoal before being stored, which makes them hard, chewy, and gives them a smoky flavor. The word 'freekeh' is derived from the Arabic verb 'farak', which refers to one of the production steps: rubbing the wheat grains to remove the outer husk. In recent years, freekeh has gained worldwide fame for its distinctive taste and health benefits, and it is now available in many countries such as America and Australia. Nutritional value: according to the official website of the 'U.S. National Library of Medicine', freekeh contains a high percentage of protein, dietary fiber, and starch. It is also considered an important source of minerals and vitamins, including potassium, magnesium, phosphorus, B vitamins, vitamin C, and vitamin E. Freekeh contains vital bioactive compounds such as ferulic acid, lutein, and zeaxanthin, which enhance its health benefits. If you think freekeh is just another type of wheat, you are wrong; it is a treasure trove of useful elements for the human body. The origins of freekeh date back to around 2300 BC, according to the Lebanese website 'The Food Heritage Foundation'.
