Have you ever thought about the grains that our ancestors ate? You’d be surprised at how healthy these grains can be and how many different ways you can enjoy them. If you take millet, you can cook it as breakfast porridge, add it into salads for some extra crunch, or use it as a base for your favorite veggie bowl.
In this list, we’ll look at 7 such ancient grains that fit nicely in your daily balanced diet.
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Teff
Teff is a tiny grain mostly used to make injera (sour flatbread) in Ethiopian cuisine. This grain is very rich in protein, calcium and iron which means it will help you get a total nutrient hit. Teff has fiber, so it helps with digestion and appetite control too. What’s more important is – Teff is gluten-free so that anyone can try this grain in various forms such as Teff pancakes, Teff granola or Teff porridge.
Farro
Consider farro, a type of ancient wheat grain with a nutty taste and chewy bite. This creamy white bean is packed with fiber, protein and key nutrients such as magnesium and zinc. Farro is especially beneficial for your heart health — it lowers cholesterol and improves digestion. You can add this fiber-rich grain to salads or enjoy it as a grain bowl.
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Spelt
Another form of ancient wheat, Spelt, has become popular recently mainly due to its nutty and sweet flavor. It is a high-quality protein, fiber and vitamin B rich grain. The light texture of this grain is ideal for making most bread — such as classic sourdough bread, whole grain bread, flatbread or banana bread.
Millet
Millet is a very small, yet versatile grain that has been around for centuries. The nutrients (magnesium, phosphorus) & the antioxidants in millets function to ensure your heart health. Millet is both gluten free and neutral tasting — so it works well with any flavor profile.
Amaranth
This pseudo-grain was once the staple diet of Aztecs and it is gaining all sorts of popularity throughout America — not because Americans love everything exotic, but for having a high level of protein – particularly lysine. This grain also has high levels of iron, magnesium and fiber content. Being a versatile grain, Amaranath is cooked as a breakfast cereal, included in baked goods or used to thicken soups and stews.
Sorghum
It is needless to mention that sorghum – which comes under the umbrella of drought-resistant grains – has a perfect nutritional set-up. Fiber, protein and antioxidants galore — plus it is gluten-free. You can cook it much like rice or use in baking – and its sweet taste fits perfectly in oatmeal recipes for breakfast dishes. Sorghum also contains antioxidants that can help protect your body against chronic diseases and inflammation.
Barley
Barley is a whole grain packed with selenium and B vitamins. Did you know that selenium strengthens your immune system and protects cells from damage? Soluble fibers in barley also have the power to bring down your cholesterol levels and support heart health. Add this nutritious grain to your favorite soups, stews or salads.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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