Watch Out For These Granular Wonders
Grains, rich in vitamins, minerals, carbohydrates, fats, oils, and protein, are an essential part of American food. Watch Out For These Granular Wonders that mother nature has stored for us.
Wheat: Wheat is a staple food in North America, Europe, Australia, Asia and New Zealand since all sorts of breads, Indian chapatis, are made from wheat. Because of its sticky character, it gives a filling sensation in your stomach. However, it is a little difficult to digest compared to other forms of grains.
Corn: Corn or maize, as it is called in America, are of two types – yellow corn and blue corn. Corn is one of the most widely used grains in packaged foods. However, people allergic to grains must avoid consuming it whenever possible. Blue corn, on the other hand, is more nutritious and good source of protein, copper, iron, zinc and magnesium. People doing physical work favor eating blue corns because of its health benefits, exhibiting itself as a granular wonder.
Rice: Rice is a primary cereal of tropical and temperate regions and is widely consumed across the world. Brown rice is rich in Vitamin B and commonly available in all eateries. Wild rice is good for rice-allergic persons too.
Barley: Barley was one of the widely consumed grains of ancient Egypt and is still favored in many Asian countries. Barley is considered good because it can easily be digested because of its low fiber content and also because it is the least allergenic and therefore the most wonderful of granules.
Amaranth: An excellent substitute for wheat is Amaranth and it is present in all forms of flour, bread and muffins. Nutritionists recommend amaranth and quinoa (mother grain of the Inca) because they are considered major non-animal sources of complete proteins. However, it is not considered a grain from the botanical perspective.
Oats: Oats is another granular wonder for people who do not have gluten sensitivity. Some oats lovers claim that oats can also lower cholesterol.
Millet: Millet is the best option for all those who have wheat allergies and are gluten-sensitive.
Spelt: Spelt is rich in proteins and is considered good for individuals with multiple allergies and also to those wheat-allergic individuals.
Teff: Teff is another grain, which is considered because it is a good source of many minerals like copper, zinc, and iron. Ethiopians used to eat to get physical strength.
Kamut: Kamut is a grain good for most of the wheat-allergic persons. It is larger than wheat and also contains essential oils and high-quality proteins.
Image Credit: greenkampong