Khorasan wheat has 132 kcal and 5.7 g protein per 100 g cooked. Also sold as Kamut, this ancient wheat has 20–40% larger kernels than modern wheat. With 4.3 g fiber, the caloric discount from fiber is meaningful. It contains gluten and is not suitable for celiac disease. Cooking roughly triples the weight.
How should I track Wheat, khorasan, cooked?
Wheat, khorasan, cooked is a good source of zinc. The key to tracking Wheat, khorasan, cooked is knowing whether you are logging dry or cooked weight. Grains absorb 2–3 times their weight in water during cooking, so 80 g of dry rice becomes about 200 g cooked. Mixing up dry and cooked values can throw your calorie count off by 200–300%. A meta-analysis (Reynolds et al., Lancet 2019) linked higher whole grain intake to reduced mortality — but only accurate tracking captures the real intake. Weigh on a kitchen scale before cooking and use the matching nutrition values.