Are you looking for some different and tasty sources of protein? These high protein grains fit into low carb diets, low fat diets, and any healthy diet. Great for people suffering from wheat allergies too. Spelt is my favorite grain. It is an old ancestor of wheat and has a sweeter nuttier flavor. Spelt flour fits well into almost any recipe that calls for regular flour. Read more...
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Buckwheat: Contrary to what its name suggests, buckwheat is unrelated to wheat. It is actually not a true grain at all, but the seed of a fruit. Buckwheat originated in Asia, where it was cultivated as long ago as 6,000 BC. It contains 12-18% high quality protein including the essential amino acids lysine, threonine, tryptophan, and the two sulfur-containing amino acids cysteine and methionine. It also is high in vitamin B6, calcium, folic acid, and iron. Buckwheat is available as the hulled, crushed kernels called groats, which are known as kasha when roasted, and it is also ground as flour. The popular Japanese soba noodles are made from buckwheat flour.
Oats: Ever-popular as a hot breakfast cereal or porridge, oats are one of the most nutritious grains. Oats were first cultivated in Europe during the Bronze Age, and grow well in regions with cool, wet summers. Oats contain 12-24% protein, and a wealth of other nutrients including B vitamins, zinc, iron, copper, phosphorus, calcium, magnesium, and vitamin E, as well as high amounts of soluble fiber, known to help reduce cholesterol levels. In addition to hot cereal, oats are often used in granola, cookies and other desserts, and oat flour is used in baking.
Quinoa: Pronounced “keen-wa,” like buckwheat, is not a true grain. It originated in the Andes region of South America and was an important food of the Incas, who considered it sacred. Quinoa contains 12-18% protein, essential amino acids including lysine, and high amounts of iron, magnesium, phosphorus, zinc and B vitamins. Quinoa is gluten-free and easy to digest.