Have you heard of “ancient grains”? Amaranth, einkorn wheat, farro (emmer wheat), Kamut (Khorasan wheat), millet, quinoa, sorghum, spelt, and teff, to name a few. The term doesn’t have any biological, botanical, or nutritional meaning, but rather classifies a widely debated group of grain and grain-like products. They are fun and easy to incorporate in meals and are packed with fiber and nutrients.
According to Oldways Whole Grains Council and Nutrition Exchange, based in Boston, ancient grains are those that have remained unchanged over the last several hundred years, possibly even thousands of years. This category of food products includes true grains, which are by definition hard seeds from a grass, like teff. Interestingly, it also includes pseudo grains, or seeds from non-grasses, such as quinoa, and other seeds, such as amaranth. Some rice products are at times included in this designation as well.
Ancient grains are growing in popularity for a variety of reasons. Among them, the variety of different textures, colors, and flavors they bring to dishes. Consumers are looking for healthy foods and, in some cases, alternatives to wheat or gluten-containing grains.
The nutritional benefits depend upon the particular grain; however most ancient grains are whole grains, meaning they are packed with 
fiber and energy in the form of complex carbohydrates. Most are higher in protein then their cultivated relatives and many contain phytochemicals, B vitamins, vitamin E, magnesium, and iron. This grouping contains a number of non-wheat grains, which are gluten free.
Don’t be intimidated by ancient grains. Many are easy to cook and can be incorporated into foods in place of rice, stuffing, and other starchy sides. Ground products, particularly ancient wheats like emmer, Kamut (Khorasan wheat), and farro, can be used in place of wheat in a variety of baked goods. For tried and true recipe ideas and more information about individual grains, visit the Whole Grains Council.
Writer: Christine Kendle, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Tuscarawas County, [email protected]
Reviewer: Shannon Carter, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Fairfield County, [email protected]
Resources
Mayo Clinic. Whole Grains: Hearty Options for a Healthy Diet. https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/whole-grains/art-20047826.
December 2022.
Oldways Whole Grains Council. Ancient Grains for Today’s Tastes.
https://oldwayspt.org/system/files/atoms/files/WG15_AncientGrains.pdf.
Accessed July 2023.
Webb, Denise. “Hottest Nutrition Trends of 2016: Ancient Grains”. Today’s Dietitian. August 2016. Volume
18, No 8, P 44.
Whole Grains Council. Ancient Grains. https://wholegrainscouncil.org/whole-grains-101/whats-whole-grain/ancient-grains.
Accessed July 2023.
Read Full Post »
July 29, 2023
Uncategorized | Live Healthy Live Well
maximios Blog
Have you heard of “ancient grains”? Amaranth, einkorn wheat, farro (emmer wheat), Kamut (Khorasan wheat), millet, quinoa, sorghum, spelt, and teff, to name a few. The term doesn’t have any biological, botanical, or nutritional meaning, but rather classifies a widely debated group of grain and grain-like products. They are fun and easy to incorporate in meals and are packed with fiber and nutrients.
According to Oldways Whole Grains Council and Nutrition Exchange, based in Boston, ancient grains are those that have remained unchanged over the last several hundred years, possibly even thousands of years. This category of food products includes true grains, which are by definition hard seeds from a grass, like teff. Interestingly, it also includes pseudo grains, or seeds from non-grasses, such as quinoa, and other seeds, such as amaranth. Some rice products are at times included in this designation as well.
Ancient grains are growing in popularity for a variety of reasons. Among them, the variety of different textures, colors, and flavors they bring to dishes. Consumers are looking for healthy foods and, in some cases, alternatives to wheat or gluten-containing grains.
The nutritional benefits depend upon the particular grain; however most ancient grains are whole grains, meaning they are packed with
fiber and energy in the form of complex carbohydrates. Most are higher in protein then their cultivated relatives and many contain phytochemicals, B vitamins, vitamin E, magnesium, and iron. This grouping contains a number of non-wheat grains, which are gluten free.
Don’t be intimidated by ancient grains. Many are easy to cook and can be incorporated into foods in place of rice, stuffing, and other starchy sides. Ground products, particularly ancient wheats like emmer, Kamut (Khorasan wheat), and farro, can be used in place of wheat in a variety of baked goods. For tried and true recipe ideas and more information about individual grains, visit the Whole Grains Council.
Writer: Christine Kendle, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Tuscarawas County, [email protected]
Reviewer: Shannon Carter, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Fairfield County, [email protected]
Resources
Mayo Clinic. Whole Grains: Hearty Options for a Healthy Diet. https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/whole-grains/art-20047826.
December 2022.
Oldways Whole Grains Council. Ancient Grains for Today’s Tastes.
https://oldwayspt.org/system/files/atoms/files/WG15_AncientGrains.pdf.
Accessed July 2023.
Webb, Denise. “Hottest Nutrition Trends of 2016: Ancient Grains”. Today’s Dietitian. August 2016. Volume
18, No 8, P 44.
Whole Grains Council. Ancient Grains. https://wholegrainscouncil.org/whole-grains-101/whats-whole-grain/ancient-grains.
Accessed July 2023.
Read Full Post »