Our quick guide to grains

Image by Evita Ochel from Pixabay

By Margaret Foster
Posted on September 06, 2019

Amaranth: Technically a seed, amaranth is high in protein and contains many vitamins and minerals.

Barley: Try traditional pearl barley in soups or as a base for a stir-fry.

Brown rice: Always a better choice over white rice due to its fiber content, brown rice also contains magnesium and selenium.

Buckwheat: Despite its name, this seed is gluten-free. Try it in pancakes.

Fargo: Like a rounded version of brown rice, farro contains protein, magnesium and iron.

Gamut: The ancient grain Kamut, or Khorasan wheat, is twice the size of modern wheat and is high in protein.

Millet: Found in bread, millet contains calcium, iron and zinc. It has a low glycemic index, so it’s good for diabetics.

Quinoa: These tiny protein-packed grains, which resemble couscous, are delicious cold or hot.

Teff: Widely used in Ethiopian flatbread, teff is gaining popularity in the D.C. area for its sourdough-like taste.

Wheat berry: This unprocessed wheat grain contains bran and vitamin B.

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