Ancient grains that are good for you and the planet
What's the story
Cultivated for thousands of years, ancient grains are making a comeback in modern kitchens.
Not only are these grains nutritious, but they also provide sustainable options for cooking.
They need fewer resources to grow than some modern crops, making them an eco-friendly option.
Adding ancient grains to your meals can bring variety and depth to your diet, while also supporting sustainable agriculture practices.
Nutrient-rich
Quinoa: The protein powerhouse
Quinoa is known for its high protein content, with all nine essential amino acids.
It is gluten-free and rich in fiber, vitamins, and minerals such as magnesium and iron.
Quinoa can be used in salads, soups, or as a side dish due to its versatility.
Its ability to thrive in diverse climates makes it a sustainable crop requiring less water than traditional grains.
Gluten-free option
Amaranth: The versatile grain
Amaranth is yet another gluten-free grain that has existed for more than 8,000 years.
It is loaded with protein and contains lysine (an amino acid that is often absent in other grains).
Amaranth can be popped like popcorn or cooked into porridge or soups.
Its resistance to pests means less reliance on chemical pesticides, making it sustainable.
Climate-adaptable
Millet: The drought-resistant crop
Millet is extremely adaptable to arid environments and needs very little water compared to other cereal crops.
It is also rich in B vitamins, calcium, iron, potassium, zinc, and magnesium.
Millet can be used as a base for salads or cooked into porridge-like dishes.
Its resistance to drought makes it an ideal choice for regions facing water scarcity.
Nutty flavor
Farro: The ancient wheat
Consumed since ancient Roman times, farro gives a nutty flavor and chewy texture when cooked.
Along with fiber, it has nutrients like magnesium and zinc, which contribute towards heart health improvement owing to its low glycemic index properties.
Farro goes well with soups, stews, or even cold salads, offering both taste diversity and nutrition.
Iron-rich
Teff: The tiny grain with big benefits
Teff may be tiny but packs a powerful nutritional punch, being an excellent source of dietary fiber with iron content, useful particularly for vegetarians.
This Ethiopian staple makes the foundation of traditional injera bread, but is also versatile enough to add to pancakes, muffins, and other baked goods too.
Teff's cultivation under difficult conditions without much irrigation emphasizes the need to promote resilient agricultural systems worldwide.