They have been around for thousands of years but these nutritional gems are being rediscovered
The term ancient grains is used for a number of grains and seeds that
have been grown and eaten for hundreds of thousands of years by
different cultures around the world.A few, such as cornmeal (polenta) and wheat are used readily in modern cooking. Others such as freekeh and amaranth are enjoying a resurgence in popularity and it’s only a matter of time before they too become household names.
Wholegrains are by far the best source of energy from a carbohydrate food. With many also high in fibre and protein, these grains deliver the consistent energy we need but they also come with a variety of nutrients and health benefits.
Research is showing that when enjoyed regularly, grains help to control blood sugar and cholesterol levels and contribute towards reducing the likelihood of problems with high blood pressure leading to strokes or heart disease, diabetes and cancer.
Here are some to try.
This tiny seed with a nutty flavour was discovered more than 8,000 years ago by the ancient Aztecs who relied on it as one of their staple foods. It is an excellent source of magnesium which is important for muscle and nerve function and phosphorus which is needed for maintaining vital organs. A good source of iron, copper, selenium and vitamin B6.
Freekeh
An ancient Middle Eastern grain that is actually wheat that has been harvested early while the kernels are still green. Freekeh contains calcium, important for strong bones and teeth, magnesium, potassium which helps regulate blood pressure and keeps kidneys healthy as well as vitamins B1 and B2. An excellent source of iron and copper.
When cooked, bulgur wheat has a delicious nutty flavour and a chewy texture. Popular in Middle Eastern and Mediterranean cuisines, bulgur wheat is a good source of magnesium, phosphorus and vitamin B3. One 45g portion contains 154 calories and 8.2g of fibre and 5.5g of protein.
Spelt
Originating in Iran and parts of southern Europe, spelt is a relative of wheat and is one of the oldest grains. It has an oval shape and a nutty flavour. It can be used whole in soups and stews or ground into flour to bake muffins. A 45g portion of spelt provides 50 per cent of your recommended daily intake (RDI) of manganese. A good source of iron, magnesium, and vitamins B1 and B3.
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