It is a good source of protein and fiber, and is also gluten-free. Quinoa is often used in salads, bowls, and porridges.
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Amaranth
It is also a good source of iron and calcium. Amaranth can be used in a variety of dishes, including breakfast bowls, soups, and stews.
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Buckwheat
Buckwheat is a pseudocereal that is related to rhubarb and sorrel. It is a good source of protein, fiber, and magnesium.
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Chia
Chia seeds are a small, black seed that is high in protein, fiber, and omega-3 fatty acids. Chia seeds are often added to smoothies, yogurt.
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Millet
Millet is a group of small, round grains that are high in protein, fiber, and iron. Millet is often used in porridges, salads, and stir-fries.
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Barley
Barley is a grain that is high in fiber and beta-glucans, which can help to lower cholesterol levels. Barley is often used in soups, stews.
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Teff
Teff is a staple food, it is used to make injera, a traditional flatbread.
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Oats
Oats have been shown to have a number of health benefits, including lowering cholesterol levels, improving blood sugar control, and promoting weight loss.
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Sorghum
Sorghum is a versatile grain that can be used in a variety of dishes, such as breads, cereals, pastas, and soups.
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Spelt
Spelt can be used to make a variety of dishes, such as breads, pastas, cereals, and baked goods.