Crops obtained from fertile lands by As Besin Gıda.
| Nutritive value | per 100 grams | % Daily Value * |
|---|---|---|
| Calorie | 222 kcal | % 11.1 |
| Carbohydrate | 37.68 g | % 12.1 |
| Fiber | 7.42 g | % 29.68 |
| Protein | 5.96 g | % 11.92 |
| Oil | 1.92 g | % 2.8 |
| Salt | 0.14 g | % 5.95 |
| Sugar | 3.69 g | % 3.9 |
Its historical background dates back to 2300 BC, ancient Egypt and Lebanon, Jordan and Syria. Since the civilization that was expecting an attack on their cities was afraid of losing their grain and starving, they cut off the heads of the wheat while it was still green in the field before it was fully ripe and put them in storage. While the city was burning during the war, the green wheat stored in the storage also burned. After the war, when people cleaned the green wheat that was in the fire by rubbing it with their hands and tasting it, they discovered that it was edible. In the ancient Aramaic language, frik means “to rub”.
According to another story, in 2000 BC, a fire broke out in the wheat field of the people living in the Middle East and the people whose crops were burned were very unhappy. After the fire, they cleaned the wheat in the field by rubbing it with their hands and tasted it. The people who loved its taste called it frik.
It has been widely used in the Central Anatolia and Southeastern Anatolia regions of our country for centuries. It is stated that traces of the Frikli soup were found in the tumulus excavations in Gordion in the Hatay region. A part of our local food culture, Freekeh has started to be consumed more after it was discovered in the world. In addition to being delicious, Freekeh has become a candidate to be among the world's top nutritious grains.
