Ancient Grain Advantages

Amaranth

A source of complete protein, amaranth contains all of the essential
amino acids including lysine. Amaranth is also an excellent source of
fiber, magnesium, iron and phosphorus; and a good source of
polyunsaturated fatty acids and calcium.  It is also the only grain
documented to contain Vitamin C.

Millet

More than 10,000 years ago, millet was actually Asia’s staple grain.
High in antioxidants and magnesium, research suggests it may help
prevent and manage high blood pressure, heart disease and diabetes.
Millet is quick cooking, and can be fluffed like rice, made creamy like
mashed potatoes, and is ideal for gluten-free flatbreads.

Quinoa

An excellent source of dietary fiber as well as a good source of
phosphorus and iron, quinoa is attractive to vegans and
vegetarians because it contains all of the essential amino acids,
making it a complete protein.  Quinoa is easy to digest, ranks
lower on the Glycemic Index and contains valuable amounts of
heart-healthy monounsaturated fats.

Sorghum

Compared to other grains, sorghum flavor is less distinguishable than
corn and provides better texture than rice.  Sorghum is high in fiber,
iron, and protein, making it a staple starch in much of the
developing world.

Teff

The world’s tiniest grain (1/100th the size of a kernel of wheat) teff is a
fast-cooking, nutritional powerhouse.  An annual grass native to
Ethiopia, teff is rich in dietary fiber and iron. The grain has a mildly
sweet flavor despite its slightly sour taste when fermented
for use in injera bread.