They may have their roots in ancient cultures, but ancient grains are still growing strong today. And with the rising popularity of eating healthy, clean-label and plant-based meals, modern consumers can't get enough of these versatile plants.
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Pseudocereals consist of buckwheat, amaranth, quinoa and kaniwa. These grains are gluten free and contain a variety of nutrients. Quinoa is considered a complete protein because it has balanced levels of all amino acids. Kaniwa is considered to be a cousin of quinoa, as it is similar in look and texture to quinoa but doesn't have the saponins.
The cereal grains are millet, teff and sorghum (or milo). Also gluten-free, they tend to have a mild flavor. Applications range from use in granola, grinding for flour, as a thickener and popped as a snack.
The wheat varieties include bulgur, fresh, einkorn, emmer (farrow), spelt and kamut. While not gluten-free, they are a good source of fiber and protein and are low in fat. They also share a lightly nutty flavor profile.
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