Grown in Ethiopia for millennia, this nutty-flavoured, gluten-free grain is most commonly used to make tangy Injera flatbread. It’s now gradually catching on worldwide, new adopters attracted by its high protein and an iron and lysine content higher tha???
It takes hundreds of extremely tiny seeds of amaranth to fill this 1/8th teaspoon measuring spoon. Amaranth is gluten free, contains more essential amino acids than any other plant source (lysine in particular), high in protein and is second only to quinoa as a plant-based source of iron. Amaranth is said to be the only grain to include vitamin C.
Buckwheat groats are the fruit seeds of a plant that grows well in damp, cool climates where wheat struggles. Served whole in Eastern Europe, it’s ground into flour to make galette pancakes in Brittany and noodles in East Asia. Gluten-free, buckwheat is???
Confusingly, farro is the Italian name given to emmer, spelt and einkorn – ancient forms of wheat that, until recently, were dying out despite flourishing in mountain areas where regular wheat fails. Boiled whole, the nutritious, fibre-rich farro introd???
Freekeh or Friekah grain
credit: iStockphoto
A health food phenomenon in recent years, this Andean native is unusual among grains in possessing high levels of super-healthy Omega fatty acids. Quinoa’s protein levels may be no higher than wheat’s, but the nutty, faintly oily seeds possess all nin???
Grown in Ethiopia for millennia, this nutty-flavoured, gluten-free grain is most commonly used to make tangy Injera flatbread. It’s now gradually catching on worldwide, new adopters attracted by its high protein and an iron and lysine content higher tha???
It takes hundreds of extremely tiny seeds of amaranth to fill this 1/8th teaspoon measuring spoon. Amaranth is gluten free, contains more essential amino acids than any other plant source (lysine in particular), high in protein and is second only to quinoa as a plant-based source of iron. Amaranth is said to be the only grain to include vitamin C.
Buckwheat groats are the fruit seeds of a plant that grows well in damp, cool climates where wheat struggles. Served whole in Eastern Europe, it’s ground into flour to make galette pancakes in Brittany and noodles in East Asia. Gluten-free, buckwheat is???
Confusingly, farro is the Italian name given to emmer, spelt and einkorn – ancient forms of wheat that, until recently, were dying out despite flourishing in mountain areas where regular wheat fails. Boiled whole, the nutritious, fibre-rich farro introd???
Freekeh or Friekah grain
credit: iStockphoto
A health food phenomenon in recent years, this Andean native is unusual among grains in possessing high levels of super-healthy Omega fatty acids. Quinoa’s protein levels may be no higher than wheat’s, but the nutty, faintly oily seeds possess all nin???
Grown in Ethiopia for millennia, this nutty-flavoured, gluten-free grain is most commonly used to make tangy Injera flatbread. It’s now gradually catching on worldwide, new adopters attracted by its high protein and an iron and lysine content higher tha???
