Ancient Grains: From Field to Mainstream Market

Marketing Ancient Grains as Modern Ingredients; Increasing Opportunity through Effective Application

A source of complete protein, amaranth contains all of the essential amino acids
including lysine. Amaranth is also an excellent source of fiber, magnesium, iron and
phosphorus; and a good source of polyunsaturated fatty acids and calcium. It is also
the only grain documented to contain Vitamin C.

An excellent source of dietary fiber as well as a good source of phosphorus an iron,
quinoa is attractive to vegans and vegetarians because it contains all of the essential
amino acids, making it a complete protein. Quinoa is easy to digest, ranks lower on the
Glycemic Index and contains valuable amounts of heart-healthy monounsaturated fats.

Compared to other grains, sorghum flavor is less distinguishable than corn and
provides better texture than rice. Sorghum is high in fiber, iron, and protein, making it
a staple starch in much of the developing world.

The world’s tiniest grain (1/100th the size of a kernel of wheat) teff is a fast-cooking,
nutritional powerhouse. An annual grass native to Ethiopia, teff is rich in dietary fiber
and iron. The grain has a mildly sweet flavor despite its slightly sour taste when
fermented for use in injera bread.

More than 10,000 years ago, millet was actually Asia’s staple grain. High in
antioxidants and magnesium, research suggests it may help prevent and manage high
blood pressure, heart disease and diabetes. Millet is quick cooking, and can be fluffed
like rice, made creamy like mashed potatoes, and is ideal for gluten-free flatbreads.