Farro is a dark rice shaped grain. When cooked, it has a texture reminiscent of rice, a sweet, nutty flavor and firm chewy texture. It is an ancient relative of Wheat and one of the oldest grains grown for over 9000 years. It’s very popular in Europe, it’s recently coming to the attention of Americans. Farro works well as a flavored side dish, in soups or salads. It has a high level protein much like Quinoa, but less fat. Farro’s complex carbs break down slowly, keeping your energy levels stable. The grain also has cyanogenic glucosides, a type of carb that may boost the immune system.
Zero grams of trans fat
Contains two times the amount of cholesterol-lowering fiber as rice
Farro has cyanogenic glucosides, a type of carb known to boost the immune system
Same protein content as Quinoa but less fat
High in calcium