Farro, a legume that is used to prepare foods in many parts of the world has been used since ancient times to treat a variety of ailments and conditions. Farro is used in India for stomach aches and as a digestive aid. In Greece it is eaten as a light snack or in Italy pasta with farro is eaten. In the Middle East, macro is used to make food like hummus and is also consumed as a health supplement. In other places it is eaten as a vegetable cooked in olive oil.
Farro has a high nutritional value, which is evident from the name itself – ‘ferment’. It contains vitamins A, C, B, D & E along with iron and phosphorous. There are no known negative side effects of taking far as a food supplement. It has a wide range of health benefits that include improving eyesight, strengthening the bones and increasing resistance to various diseases. The mineral values of farro are measured in terms of micron’s and it is said that farro has the highest mineral content of any type of legume. That means that it has a nutritional value that is superior to any other legume.
For those looking for a delicious, light snack Farro can be eaten as a snack served anywhere. It is available at health food stores, supermarkets and sometimes even convenience stores. You can buy Farro in the fresh market as well, in combination with other food items such as spinach, tomatoes, onions and cucumber. For those looking for more health benefits, it is possible to find Farro in combination with rice, wheat bran, buckwheat or amaranth flour in the supermarkets.