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This version of NSU News has been archived as of February 28, 2019. To search through archived articles, visit nova.edu/search. To access the new version of NSU News, visit news.nova.edu.

This version of SharkBytes has been archived as of February 28, 2019. To search through archived articles, visit nova.edu/search. To access the new version of SharkBytes, visit sharkbytes.nova.edu.

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Division of Public Relations and Marketing Communications
Nova Southeastern University
3301 College Avenue
Fort Lauderdale, Florida 33314-7796

nova.edu/prmc

SharkBytes Archives

Contact

Division of Public Relations and Marketing Communications
Nova Southeastern University
3301 College Avenue
Fort Lauderdale, Florida 33314-7796

(954) 262-5353
(800) 541-6682 x25353
Fax: (954) 262-3954
communications@nova.edu

Move Over Quinoa; Make Room for Freekeh

Freekeh

Freekeh

Submitted by Marilyn Gordon, Ed.D. RDN CSSD LDN

NSU Registered & Licensed Dietitian/Nutritionist

Pronounced “Free-kah”, this ancient grain  has been consumed in the Middle East for more than 2,000 years is now available in your local grocery store. Freekeh is made from young green wheat. After harvesting, it is roasted and rubbed.  This roasting gives it a nutty flavor and a texture similar to bulgur wheat. It is a great substitution for cous cous, brown rice, quinoa, or teff.

You can find creative ways to include it in salads, stews, pilafs, or as a stand-alone vegetarian dish. For breakfast, you can serve it as you would oatmeal and dress it up with dried fruit, chopped nuts, and cinnamon. Nutritionally, one serving has 20% daily value for iron (20% or more is considered a good source of that nutrient), 80% daily value for manganese, 6 grams of protein, and 4 grams of fiber.

Since Freekeh is wheat, it is not appropriate for Gluten Free diets and should not be consumed by someone with Celiac’s disease. The high fiber content can extend the sense of fullness after a meal and promote a healthy gastrointestinal tract.