Introduction Farro, an ancient wheat grain native to Mesopotamia, has seen a resurgence of interest in North American markets [1]. The term ‘farro’ refers to three distinct grains: einkorn, emmer and spelt [1]. In the United States, the grain sold as ‘farro’ typically refers to emmer wheat [2]. This interest is primarily driven by the grain’s nutritional composition, according to analysis from various food and health sources [2]. The grain is sold dry, usually requires soaking, and has a nutty flavor and chewy texture when cooked [2]. Proponents of whole-food diets cite farro’s versatility as an alternative to refined grains like white rice or pasta. What Is…

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