Ancient Grains

Ancient Grains provide an alternative to wheat and rice, the most commonly consumed grains in the Western diet. Ancient grains, also called “heritage grains” or “super grains” are quickly becoming more common. Some ancient grains include varieties of wheat such as farro, spelt, Kamut, freekeh or sorghum. Others are technically seeds, like quinoa or chis, or even weeds, like amaranth.

Ancient grains are worth trying based on their nutrient density and the ability to add variety to your diet. These grains are good sources of protein and fiber, which jointly help contribute to satiety – the feeling of being full. And being full longer helps you to eat less throughout the day. Ancient grains also are rich in calcium, magnesium, potassium, iron and zinc.

Resource:
http://www.berkeleywellness.com/healthy-eating/food/article/ancient-grains-guide
http://ebmpubs.com/OCH_pdfs/och0415_HealthyEating.pdf