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Large, buttery-tasting kernels, good for flour, cooking whole, short sprouts, or grass crops. Kamut, the registered trademark for khorasan wheat, is an ancient grain with plenty to offer for modern menus. A distant relative of wheat, Kamut has a slightly sweet taste and boasts higher levels of protein, vitamins, minerals and fats than the durum wheat more commonly eaten today. Although Kamut is typically an ingredient in breads, cereals, snacks and other baked goods, you can sprout it and consume it raw.


Although raw Kamut sprouts have potential dangers, they also pack a nutritional punch. Half a cup of uncooked Kamut contains 13.6 g of protein, 8.5 g of fiber, 4 mg of iron, 125 mg of magnesium, 64 mcg of selenium, 415 mg of potassium and 359 mg of phosphorus, according to the USDA Nutrient Database. In addition, the process of sprouting Kamut from its original dry state removes enzyme inhibitors, which may make the sprouts easier to digest than unsprouted forms of this grain.


Although there's no way to remove the gluten from Kamut sprouts to make them safe for people with celiac disease, you can destroy potential pathogens by thoroughly cooking Kamut sprouts before you eat them. The Centers for Disease Control and Prevention warns that even vigorous washing isn't enough to kill harmful bacteria, so raw Kamut sprouts will always carry a danger of food-borne illness until you've cooked them.

Safety Issues & Celiac Disease

Raw sprouts, including Kamut, may pose a greater risk of harboring disease-causing pathogens than other raw plant foods. As the Centers for Disease Control and Prevention explains, the warm, moist conditions used to germinate grains potentially allow bacteria to flourish, breeding pathogens such as Salmonella and E. coli. Eating uncooked Kamut sprouts contaminated with bacteria sometimes results in diarrhea, vomiting, nausea, cramps and possibly more serious symptoms. Avoid any form of raw sprout if you're pregnant or nursing.

Raw Kamut sprouts may be dangerous to consume if you have celiac disease. Like other relatives of wheat, Kamut contains gluten -- a type of protein that triggers immune responses in sensitive individuals. If you have celiac disease or another form of gluten intolerance, Kamut sprouts and other gluten-containing grains cause bloating, stomach pain, constipation, diarrhea, vomiting, fatigue, joint pain or skin rashes, according to the National Digestive Diseases Information Clearinghouse.

These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.