Let's begin with a brief introduction to both. Kamut is actually the name of the product derived from Khorasan wheat or wheat variety QK-77. This grain is difficult to classify, and scientists have yet to pinpoint its origins. It's likely to have originated from the Fertile Crescent like most ancient grains; some stories claim it was found in King Tut's tomb and cultivated by a modern farmer.
Oatmeal is, of course, the product of oats, which spawned from the wild oats of the Fertile Crescent. Despite its origins, oatmeal is predominant in European cultures.
Both grains are highly versatile and can be eaten as a cold or hot cereal, in soups or even in salads. Kamut and oatmeal are also high in protein and fibre, which aid a variety of digestive disorders, like constipation and acid reflux. These grains are vitamin-rich and offer antioxidant benefits, such as containment of free radicals, which cause cell damage.
Unlike oatmeal, Kamut has not gained widespread popularity and has successfully maintained its original genetic makeup. In other words, it hasn't been genetically modified to suit consumerism. Hence, Kamut still carries all its ancient goodness.
Kamut has a lower fat content than oatmeal — only 2 grams per 100-gram serving as opposed to the 7 grams in oats. It's also high in vitamin B6, which is important for a person's metabolism, since it acts as a coenzyme to other enzymes in the body. Kamut contains your entire recommended daily intake of selenium as well as a moderate quantity of vitamin E, both proven to have antioxidant properties.
Compared to Kamut, oatmeal contains 20 per cent more fibre, which is vital for lowering cholesterol and for overall cardiovascular health. Fibre slows the conversion of whole foods to sugars and stabilizes the body's use of glucose as well as insulin secretion. Oatmeal also has a higher content of magnesium, which fends off cardiovascular diseases, regulates blood pressure and is even used to treat migraines, depression and insomnia.
Oats are much cheaper than Kamut, and statistically, over 70 per cent of American households have oatmeal in their kitchens. So when it comes down to making a choice between the two grains, it's a matter of actually eating it! Both are full of nutritious goodness. Their taste and vitamin and mineral content vary, but the benefits are relatively the same. Try both out to see which one you prefer!
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