BACKGROUND Interest in alternatives to the traditional wheat Triticum aestivum among farmers, millers, bakers, and consumers is increasing. The ALTERGRAIN project aimed to compare the Belgian-soil cultivated Einkorn (1 K), Emmer (EMM), Khorasan (KH), and modern wheat (MW) with respect to nutritional values of kernels, breads made from these cereals, and population-level nutrient intake implications. RESULTS Ancient wheats 1 K, EMM, and KH contain lower total carbohydrate content than MW. Further, ancient wheats are higher in both protein and crude ash content. Vitamin E levels in breads prepared using 1 K and EMM were higher than those in MW, but those prepared from KH had lower vitamin E levels than MW. Breads prepared using ancient wheats have higher total phenol content (TPC) than those from MW. Baking caused a decrease in vitamin E and TPC content in bread prepared from ancient wheat, the exception being the one prepared using KH, which had a higher TPC content than MW. When replacing bread made from MW with those made from ancient grains, no differences were observed with respect to conformance with the Belgian Recommend Daily Requirements. CONCLUSION Ancient wheats from Belgian soil are as nutritive as modern wheats even after being processed into bread. At the kernel level, nutritional differences are present, but only small differences are present in terms of nutritional intake when nutrition parameters are calculated for consumed bread. This article is protected by copyright. All rights reserved.

中文翻译：

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单粒小麦、二粒小麦、呼罗珊小麦和现代小麦的营养价值比较：全谷物、面包加工以及人口水平的摄入量影响

背景农民、磨坊主、面包师和消费者对传统小麦的替代品的兴趣正在增加。ALTERGRAIN 项目旨在比较比利时土壤栽培的单粒小麦 (1 K)、二粒小麦 (EMM)、呼罗珊 (KH) 和现代小麦 (MW) 的谷粒、由这些谷物制成的面包和人口的营养价值 -水平的营养摄入影响。结果 古代小麦 1 K、EMM 和 KH 的总碳水化合物含量低于 MW。此外，古代小麦的蛋白质和粗灰分含量都较高。使用 1 K 和 EMM 制备的面包中的维生素 E 水平高于 MW，但使用 KH 制备的面包的维生素 E 水平低于 MW。用古代小麦制作的面包比用 MW 制作的面包具有更高的总酚含量 (TPC)。烘烤会导致用古小麦制作的面包中维生素 E 和 TPC 含量降低，但使用 KH 制作的面包例外，其 TPC 含量高于 MW。当用古代谷物制成的面包代替 MW 制成的面包时，在符合比利时推荐的每日要求方面没有观察到差异。结论 来自比利时土壤的古老小麦即使在加工成面包后也与现代小麦一样具有营养价值。在籽粒层面，存在营养差异，但在计算食用面包的营养参数时，营养摄入量仅存在微小差异。本文受版权保护。版权所有。当用古代谷物制成的面包代替 MW 制成的面包时，在符合比利时推荐的每日要求方面没有观察到差异。结论 来自比利时土壤的古老小麦即使在加工成面包后也与现代小麦一样具有营养价值。在籽粒层面，存在营养差异，但在计算食用面包的营养参数时，营养摄入量仅存在微小差异。本文受版权保护。版权所有。当用古代谷物制成的面包代替 MW 制成的面包时，在符合比利时推荐的每日要求方面没有观察到差异。结论 来自比利时土壤的古老小麦即使在加工成面包后也与现代小麦一样具有营养价值。在籽粒层面，存在营养差异，但在计算食用面包的营养参数时，营养摄入量仅存在微小差异。本文受版权保护。版权所有。存在营养差异，但在计算食用面包的营养参数时，在营养摄入方面仅存在微小差异。本文受版权保护。版权所有。存在营养差异，但在计算食用面包的营养参数时，在营养摄入方面仅存在微小差异。本文受版权保护。版权所有。