Experts recalled six varieties of grain, which has not lost in utility from the fact that many do not even know about their existence
Nutritionists drew attention to the crops that were eaten by the ancient Egyptians, Ethiopians, Aztecs, Incas, and other peoples, but today they are undeservedly forgotten.
Don’t let the small size of amaranth to mislead you. Peruvian baby with high protein content (almost two times more than in brown rice) contains all the essential amino acids, such as meat, poultry or eggs. Amaranth over eight thousand years was one of the major grain crops in South America and Mexico (“the corn of the Aztecs,” “bread of the Incas”), along with beans and corn. After the Spanish conquest of America this culture has been forgotten. In Asia, amaranth is popular among hill tribes of India, Pakistan, Nepal and China as grain and vegetable crops.
Quinoa (keen-WA, quinoa) is an annual plant, growing on the slopes of the Andes. Considered pseudoterranova culture. But for the ancient Incas, quinoa was one of the three main sources of food. The Incas called it “the Golden grain”. Quinoa is rich in protein, including essential amino acids that the body needs. Amino acid composition of grains is similar to cow’s milk. In addition of protein in the cereal contain carbohydrates, fat, fibre, minerals and b vitamins Quinoa is rich in calcium, iron and phosphorus, the amount of which is not inferior to the fish.
Millet was the main grain crop in Asia long before rice. Today, millet mainly for birdseed. But for people this grain can bring great benefit in millet contains large amounts of antioxidants and magnesium which can become a preventative treatment for hypertension, heart disease and diabetes.
Spelt — wheat, the grains of which have far greater nutritional value than regular wheat. The larger grain spelt wheat. Spelt has been grown since the fifth Millennium BC. And the ancient Romans, who believed spelled valuable cereal culture, have used it grain and bread made from its flour in their ritual ceremonies. In Italy spelt is still widely used for cooking risotto. In Russia a porridge made from Emmer wheat was a traditional dish that is cooked in the oven in a thick-walled cast-iron pots.
Teff (bolevecka Abyssinian) — food grain native to Ethiopia, which is cultivated mainly in Africa. This nutritious grain is very small. They have a mild nutty flavor. Teff is surprisingly rich in calcium and fiber and is an almost perfect diet food for those who are on a gluten-free diet. In Africa from Teff to make traditional tortillas. But his beans you can cook porridge or a side dish. And flour is perfect for cakes and pancakes.
The ancient cousin of modern wheat, Kamut has more protein and half a sweet, buttery flavor. In Ancient Egypt it was called Kamut “Khorasan”, which means “soul of the earth.” I wonder what Kamut was considered a lost culture until the 1940-ies during the excavations was found a few grains of Kamut. After this discovery, cultural history Kamut continued.
Grain Kamut berries contain a huge amount of nutrients, such as zinc, magnesium, proteins, amino acids, mineral salts, lipids and vitamin E.
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