Farro grain helps lower cholesterol, slow insulin production, stabilize energy levels and boost the immune system. The Italian grain contains four times as much cholesterol-lowering fiber as brown rice or white rice. Its high mineral content, particularly its high magnesium content, helps relieve muscle tension.
The tough farro husk keeps the grain's nutrients intact long after it has been harvested. This means every serving contains rich amounts of nutrients, including the major nutrient protein. Not only does farro contain no fat, it has twice the calcium of quinoa. It is also rich in iron, with 1 cup containing 24 percent of the recommended daily intake for the mineral. Farro is also high in zinc, niacin and folate.
Italians, who have been eating the grain for more than 2,000 years, incorporate farro into a variety of dishes, from salads to soups. They often run long or medium farro through a coffee grinder or blender for freshness.
Many people are switching from quinoa to farro thanks to the fact that it is equally nutritious and softer in texture. However, unlike quinoa, as a form of wheat, the grain should be avoided by those with wheat sensitivity or allergy and those with gluten intolerance.