Grains date back to ancient civilisations like the Aztec and Inca and contain many nutrients and proteins. That means substituting rice for these grains will give you more vitamins and minerals without a huge diet change.
Buckwheat
Buckwheat has a sweet yet robust taste, making it great for baking, especially for cookies and bread. It’s known to reduce inflammation in the body and allows you to stay fuller for longer.
Quinoa
Though not new to the market, quinoa is still just as beneficial as when it rose to prominence a few years ago. Considered to be a complete protein because it contains all nine essential amino acids, quinoa makes for an especially great grain if you’re on a plant-based diet. Quinoa can be popped, used in energy balls and bars, or enjoyed with roasted vegetables.
Farro
Farro comes from the wheat family and was eaten by the ancient Incas. The grain has many health benefits – in particular, it boosts the immune system. Farro has twice the amount of fibre in comparison to quinoa, keeping you fuller for longer.
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