Explainer | Amaranth, spelt, teff, kamut, fonio – know your ancient grains, their health benefits and how to cook using them
- More nutritious than modern wheat, ancient grains are full of vitamins, minerals and antioxidants, and packed with dietary fibre and protein
- These grains can be used as a rice substitute, in risottos, salads, soups and pilafs, or to make porridge. Flour from these grains meet all your baking needs
Whole grains are recommended as part of a healthy diet, to help reduce the risk of heart disease and Type 2 diabetes. They are an excellent source of dietary fibre, too, a key ingredient in keeping the digestive system running smoothly and maintaining a healthy weight.
These are known as ancient or heirloom grains because they’ve been staple foods for certain cultures for hundreds or thousands of years. Unlike modern wheat, which has been developed by cross breeding and genetic manipulation, ancient grains have remained largely unchanged.
Ancient grains are sometimes referred to as super grains because they are more nutritious than refined modern grain products, are grown in an environmentally friendly manner, and are rich in protein, dietary fibre, B vitamins, iron, magnesium, manganese, zinc, potassium, phosphorus, and several antioxidants.
These grains are slowly becoming more mainstream, readily available in supermarkets and speciality stores and appearing in everyday products such as pasta, crackers, bread and snack bars.