Ingredients: Sheep’s milk, flour, salt.
Without preservatives – It should be kept in a cool, shady place, away from unpleasant smells.
Nutritional value: Energy 371, Salt (%) 2,32, Carbohydrates (%) 70,2, Proteins (%) 15,3, Fat (%) 3,18, Fibers (%) 2,7, Saturated fats (%) 1,25, Sugar (%) 1,1.
It boils in 15 minutes
A few things about frumenty:
Coarsely ground cereals have been known as a basic and at the same time simple and easy choice of our daily, traditional diet since antiquity. The first bread products produced in the history of civilization were not baked in the oven. Instead, they were sundried. This first form of dried dough constitutes the first pasta. And while nowadays simple pasta and rice have a leading position on our weekly table, little by little we notice that coarsely ground cereals have started playing an important role among the dishes of the Greek cuisine again, as it is ascertained that they have a high nutritional value and they are really beneficial to human health.
Frumenty is rich in carbohydrates and it provides energy to our organism.
As it is made from milk, its nutritional value is proportionate to that of meat. Three small cups of it constitute a complete meal, giving the body all the necessary substances it needs to function.
Its content in fats is not particularly high, nor does it have high cholesterol levels. So it can safely be consumed by little children, elderly people and pregnant women.
It contains quite a lot of fibers which are particular useful for the health of the intestine.
It is a good source of magnesium, calcium, as well as of absorbable iron (heme iron) due to the milk it contains.
So don’t hesitate to consume frumenty either as a soup or as an accompaniment to meat or fish. There are countless recipes covering all tastes!
In the past the Greek diet was rightly based to a great extent, on this exceptionally nutritious pasta. Today, the modern cuisine pulled it out of oblivion and obscurity and has classified it in gourmet pasta.