Our ancestors knew a good thing: ancient grains, the group of grains that have remained largely unchanged for thousands of years, are powerhouses of vitamins, minerals, and fiber. Often packing more of a punch nutritionally than more common grains (such as corn, rice, and wheat), ancient grains have long been diet staples in other parts of the world, and of course, are exploding in popularity now in North America. Here are three worth working into your favorite recipes.
GOOD AMARANTH
A great gluten-free option for those on gluten-free diets.
Amaranth, which is actually a pseudocereal rather than a grain, was once a staple food for the Mayan civilization.
Research studies have shown that it may be beneficial in reducing heart disease risk.
CALORIES* 103 | CARBS 65
BETTER SORGHUM
Mild in flavor, sorghum can be ground easily to be used as a gluten-free flour substitute.
Sorghum is a good source of polyphenols, which work as antioxidants in your body, battling cell damage.
Looking to eat more protein? Sorghum has 22 grams of protein in a one-cup serving.
CALORIES 329 | CARBS 72
BEST FREEKEH
A Middle Eastern staple, freekeh (pronounced “free-Kah”) is made from green durum wheat and is not gluten-free.
Besides having 20 grams of protein in a one-cup serving, freekeh also is a good source of carotenoids, namely lutein and zeaxanthin.
Freekeh contains prebiotics, which helps feed the good bacteria in your gut.
CALORIES 325 | CARBS 65
