The Granular Wonders! 12 Grains That are Genuinely Great

The Granular Wonders!
Grains form an essential part of many diets, and this is because of their many health benefits. Here is a sneak peek at their natural wonders.
Most of us aren't aware of the benefits of grains that form a part of our daily diet. Here, we shall take a look at what Mother Nature has in store for us in the form of grains that are hugely beneficial for our health.
Wheat
wheat
More often than not, wheat is used in making all sorts of bread and is also rolled out in the form of a "chapatti" (which is nothing but a flat bread), in Indian households, where it forms an essential part of their staple diet. The fiber content in wheat takes longer to digest, and one gets the feeling of being "full".
Amaranth
amaranth
Although this grain is not very well-known, it proves to be an excellent nourishing substitute for wheat. It is largely available in the form of flour, bread, and muffins at leading health food stores. Amaranth can be toasted, popped, or ground for flour. The Spanish conquistadors had banned this grain as the Aztecs considered it to be sacred. Amaranth and quinoa (mother grain of the Incas) are two of our most highly recommended grains due to their high nutritive value.
Barley
barley
Consumed widely in ancient Egypt, barley is still favored in many parts of Asia as a suitable food for the sick, as it is easily digestible because it is lower in fiber content than most other grains. However, it is not recommended for people with gluten intolerance.
Corn, blue
blue corn
Blue corn is more nutritious and richer in its content of protein and minerals such as copper, iron, magnesium and zinc. It was favored by the Hopis when doing physically demanding work. Corn is one of the most allergenic grains, and we recommend that it should be consumed sparingly even by persons without known clinical allergy.
Corn, yellow
corn
Corn is one of the most allergenic grains, but unfortunately, it is added in varying amounts to a very large number of packaged foods. We recommend that people with any kind of food allergy to avoid consuming corn whenever possible.
Kamut
kamut
Highly recommended. Usually well tolerated by individuals allergic to wheat. Kamut kernel is about two to three times as large as that of wheat and contains higher amounts of proteins and essential oils.
Millet
millet
A good alternative for gluten-sensitive and wheat-allergic persons. In the past dismissed as a grain for birds, millet is gaining its rightful place among grains for human consumption.
Oats
oats
A good grain for individuals without gluten sensitivity. The cholesterol-lowering claims of oats enthusiasts, however, are of little concern to us.
Quinoa
quinoa
Highly recommended. Favored by the South American Incas, quinoa is one of the two major non-animal sources of complete proteins. (The other is amaranth.) From a botanical perspective, it is a fruit and not a grain.
Rice, brown
brown rice
Highly recommended. Commonly available in eateries, it is a rich source of vitamin B complex.
Spelt
spelt
An excellent alternative to wheat for wheat-allergic individuals and those with multiple allergies. It is richer in proteins than wheat.
Teff
teff
Highly recommended. It is rich in many minerals including copper, zinc, and iron. It was favored by Ethiopians for strength and bravery.