Grunkern: Superfood From Germany

Superfood doesn’t always have to come from exotic countries. Germany also has some nutrient-rich foods to offer. Underneath the green core. The ancient grain is not only tasty but also rich in vitamins and minerals. PraxisVITA introduces him.

Original distribution area

Green spelled is the half-ripe form of spelled and is harvested early and then artificially dried. This method was already used in 1660 on building land in the North Baden region. Back then, the farmers harvested the spelled a little earlier so as not to lose the harvest during periods of bad weather. Since green spelled is very tasty, it soon became a tradition. Nowadays, the term “Franconian Green Kernel” is protected and is also called “Badischer Reis”.

Green spelled: vitamins and nutrients

Green spelled is rich in vitamins and other nutrients. The ancient grain offers significantly higher proportions of ingredients than modern types of grain. Grünkern puts wheat easily in your pocket. 100 grams of unripe spelled contains:

  • 10.8 grams of protein
  • 8.8 grams of dietary fiber
  • 130 mg magnesium
  • 445 mg of potassium
  • 410 mg phosphorus
  • 4.2 mg iron
  • 20 mg calcium

However, with 321 calories per 100 grams, green spelled is not lightweight.

Green core: effect

Green spelled is often referred to as food for the nerves and that is quite justified. In addition to a high proportion of vitamins from the B group, unripe spelled also contains magnesium and phosphorus. All these components are valuable for the brain and nerves. The high protein and iron content is interesting for vegetarians and vegans. In addition, it is considered particularly gentle on the stomach.

Green spelled: taste

Since green spelled is dried over a wood fire (the so-called kiln), it has a spicy, smoky taste. That’s why it’s not so good for sweet dishes. However, green spell is an excellent addition to hearty dishes. Green spelled is particularly popular with soups and salads. The ancient grain is also ideal in the form of a patty as a side dish.

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Written by Tracy Norris

My name is Tracy and I am a food media superstar, specializing in freelance recipe development, editing, and food writing. In my career, I have been featured on many food blogs, constructed personalized meal plans for busy families, edited food blogs/cookbooks, and developed multicultural recipes for many reputable food companies. Creating recipes that are 100% original is my favorite part of my job.

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