Ancient grains

Ancient Grains

Ancient grains are a group of grains and pseudocereals that are considered to have been little changed by selective breeding over recent millennia, as opposed to more widespread cereals such as corn, rice, and modern varieties of wheat. They are often marketed for their supposed health benefits relative to modern grains, though their health benefits have been disputed by some nutritionists.

Types of Ancient Grains

There are several types of ancient grains, including:

• Amaranth: Amaranth is a pseudocereal that was a staple food of the Aztecs and continues to be cultivated in Mexico and South America.
• Quinoa: Quinoa is a pseudocereal that was domesticated in the Andean region of South America around 3,000 to 4,000 years ago.
• Teff: Teff is a cereal grain that originates from Ethiopia and Eritrea, where it is a staple food crop.
• Spelt: Spelt is a species of wheat that was widely cultivated in the medieval period but has since been largely replaced by bread wheat.
• Farro: Farro is a term that encompasses three species of hulled wheat, including spelt.

Health Benefits

Ancient grains are often higher in protein and fiber than modern grains, and many are also rich in antioxidants and other beneficial compounds. However, the health benefits of ancient grains are still a topic of ongoing research.

Cultivation and Use

Ancient grains can be grown in a variety of climates and are often used in a similar manner to modern grains. They can be ground into flour for baking, cooked whole for use in salads and side dishes, or popped like popcorn.

See Also

• Whole grain
• Pseudocereal
• Cereal