Ancient Grains: New Discoveries from Pre-History

For people who are trying to eat heart-healthy food, or who just want to eat a more balanced and nutrient-rich diet, ancient grains are a great solution.

Ancient Grains are the perfect blend of nutrition – with 
22 grams of whole grain per serving – and taste – with a nutty flavor and satisfying crunch. Ancient grains remain virtually untouched by today’s mass production techniques, which can remove a great deal of the nutritional value from grains. They retain all the nutrients our bodies were designed to thrive on. In addition, the “old world” grains have a more flavorful, distinct 
taste than modern grains.

Amaranth

Amaranth is an ancient Aztec superfood, loaded with fiber and calcium.

Millet

Millet is a small grain from Asia, ground to fine meal. It is rich in iron and offers a high level of protein per serving.

Sorghum

Sorghum is a hardy grain, originally from Africa. Sorghum contains iron, calcium and potassium.

Quinoa (keen-wa)

The Incas of the Andes called Quinoa the “mother of grains.” Quinoa provides protein, calcium and fiber.