Rediscovering Ancient Grains: Nutrition and Sustainability
Ancient grains are in popularity as people seek nutritious and sustainable foods. Unlike modern grains, are often less processed, retaining nutrients.
1. Quinoa
A complete protein, rich in amino acids, having high fiber, and essential nutrients. It's used for salads, soups, and as a rice substitute.
2. Farro
It's known for its nutty flavor and chewy texture, often used in salads, soups, and side dishes. It's rich in fiber, protein, and antioxidants.
3. Spelt
It's high in fiber and protein, commonly used in bread, pasta, and baked goods. It is easier to digest than modern wheat and is rich in nutrients.
4. Teff
A tiny grain with a slightly sweet flavor, often used in porridge, baking, and as a thickener. It is nutritious, rich in iron, calcium, and protein.
5. Amaranth
It's known for being high in protein and calcium, often used in porridge, baking, and as a thickener for soups. It is naturally gluten-free.
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