Tag: Ancient grain

With a history dating back over 8,000 years, amaranth was a staple of the Aztec diet and is still prized today for its nutritional value. Given its impressive profile, a common question is: can we eat amaranth seeds daily? The answer is yes, for most people, though moderation and proper preparation are key.

For over 5,000 years, spelt has been a part of human diets. A lesser-known relative of modern wheat, the ancient grain is a nutritional powerhouse, but what is the common name for spelt that you might encounter on store shelves?

A 100g serving of uncooked sorghum contains approximately 72 grams of carbohydrates and 11 grams of protein, making it primarily a carbohydrate. However, this gluten-free ancient grain also offers a substantial amount of plant-based protein, fiber, and other essential nutrients.

Freekeh is an ancient whole grain that dates back centuries, with its distinctive taste stemming from its preparation method. This unique process involves harvesting green wheat and fire-roasting it, resulting in a complex and delicious profile that is both smoky and nutty.

According to the Food and Agriculture Organization (FAO) of the United Nations, 2013 was declared "The International Year of Quinoa" to recognize its high nutrient value and potential to contribute to food security. This distinction highlights why many people ask: is quinoa considered a superfood?

Cultivated for over 8,000 years by civilizations like the Aztecs and Incas, amaranth is often called an ancient grain, but what type of grain is amaranth technically? It's actually classified as a pseudocereal, a highly nutritious seed from a non-grass plant that is used in similar ways to true grains.

Over 4,000 years ago, the ancient grain teff originated in Ethiopia, becoming a nutritional staple. For those with gluten sensitivities or celiac disease, a crucial question arises: is there gluten in teff? The answer is a clear and resounding no, as teff is naturally free of gluten.

With the rise in demand for diverse and nutritious ancient grains, more American consumers are asking: what is millet flour in the USA? This versatile and naturally gluten-free flour, made from ground millet seeds, has a long history in Africa and Asia and is now prized for its health benefits and mild, nutty flavor.

Though often used like a grain, quinoa is botanically classified as a pseudocereal—an edible seed derived from a broadleaf plant related to spinach and beets. So, is quinoa considered a cereal? This article uncovers the scientific classification, explores its rich history, and sheds light on its unique nutritional profile that makes it a true culinary star.

Sorghum is the fifth most-produced cereal grain in the world, feeding over 500 million people annually, primarily in Africa and Asia. Yes, humans can eat sorghum, and this ancient grain is gaining recognition in Western diets for its robust nutritional profile and versatility.