Ancient Grains: What's Old is New Again

© 2013 Cargill, Incorporated. All rights reserved.Ancient Grains-April 2014CONFIDENTIAL. This document contains trade secret information. Disclosure, use or reproduction outside Cargill or inside
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© 2013 Cargill, Incorporated. All rights reserved.
Ancient Grains
www.cargill.com
What Was Old
Is New Again

© 2013 Cargill, Incorporated. All rights reserved.Ancient Grains-April 2014
The Rising Demand
Jumping off the artisanal breads trend, ancient grains like
spelt, kamut and amaranth are now a hot commodity due to
their interesting flavors and array of nutrients.
RESTAURANT HIT INDEED,
in the latest “What’s Hot in 2014
Culinary Forecast” survey of
restaurant chefs by the National
Restaurant Association (NRA),
79 percent of chefs surveyed
said ancient grains are a
growing trend on restaurant
menus. In fact, they rank
ancient grains 15thout of the 50
top trends.
2
Source: National Restaurant Association’s “What’s Hot in 2014 Culinary Forecast”

Whole Grain Consumption is On The Rise
CONSUMPTION
In general, whole grain
consumption—including ancient
grains—has increased 20
percent from 2005 to 2008, with
18- to 34-year-olds eating 38
percent more than before,
according to the Whole Grains
Council.
3
Learning more about how their ancient counterparts
are hitting the mainstream.
Source: Whole Grains Council

Quinoa

Quinoa
• Perhaps the most well-known ancient grain today, quinoa (“keen-
wah”) has already gone mainstream with 78 percent of chefs
surveyed by NRA calling it a hot item for 2014.
• Although referred to as a grain, quinoa is actually a super seed
that can be cooked like rice or barley but in just 10 to 15 minutes.
It tastes great on its own, and is gluten free.
• Quinoa, (1 cup, cooked) provides 4g fat, 18g protein, 5g fiber,
29% DV magnesium, 28% DV phosphorus, 15% DV iron, 13%DV
zinc as well as 19% DV folic acid. It provides nine essential
amino acids—the building blocks for protein.
• Quinoa is grown in harsh, dry climates, such as its current
growing place in the Andes Mountains of Bolivia, Chile and Peru.
5
Source: Coreperformance.com’s12 ancient grains you may have never tried ; Cynthia Harriman, director of food and nutrition strategies, Whole Grains Council, interview ;
National Restaurant Association’s “What’s Hot in 2014 Culinary Forecast” ;
USDA: http://ndb.nal.usda.gov/ndb/foods/show/6471

Polenta

Polenta
• Some restaurant goers may not even be aware that polenta is
another ancient grain, as it has nicely infiltrated menus and
grocery aisles over the past 10 to 20 years.
• Polenta is actually ground yellow or white corn that has had its
germ removed.
• Peasants mixed grains with water to form a paste that could be
cooked on a heated stone. After the 15th or 16th century, Italians
began to add cornmeal (and salt at some point) to the dish. This
porridge can be fried, baked, boiled, grilled or used instead of
pasta. In fact, Northern Italians commonly eat polenta today
instead of pasta.
7
Source:Coreperformance.com’s12 ancient grains you may have never tried; Dining Chicago: Eat this! Polenta, a universal peasant food;

Polenta
• Consumers appreciate that a 1-cup, cooked serving of whole
grain polenta provides 11g protein (more than a large egg), 6g
fiber (excellent source) and 38% DV iron (when enriched) and
12% DV magnesium.
• Polenta is gluten free if no gluten-containing grains are included.
8
Source:Coreperformance.com’s12 ancient grains you may have never tried; Foodnavigator-usa.com: 10 ancient grains to watch: from kamut to quinoa
USDA http://ndb.nal.usda.gov/ndb/foods/show/6371?fg=Cereal+Grains+and+Pasta&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup=

Farro

Farro
• Farro is pretty well, ancient. This wheat grain, also referred to as
emmer, has been around for thousands of years, dating back to
the days of the Fertile Crescent. It was once used in Egyptian
bread making. Indeed, it is still grown in Italy today.
• In Italy, farro is still commonly used in bread, baked goods and
soups, pasta, risotto and salads.
10

Amaranth

Amaranth
• This ancient grain is actually a gluten-free, wheat-free pseudo-
cereal that can be used instead of rice. Discovered in
Mesoamerica almost 8,000 years ago, amaranth packs a
nutritious and nutty-tasting punch.
• Amaranth (1 cup, cooked) provides protein (9g protein), as well
as 4g fat and 5g fiber (excellent source); 40% DV magnesium,
27% DV iron, 13% DV zinc.
• It can be served at breakfast with nuts, dried fruit and milk. Or it
can be cooked in water or chicken stock with vegetables for
dinner.
12
USDA data: http://ndb.nal.usda.gov/ndb/foods/show/6353?fg=Cereal+Grains+and+Pasta&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup=

Spelt

Spelt
• Spelt comes from medieval times, and was popular until
industrialization brought fertilizers and mechanical harvesting
which proved to be incompatible with it.
• The grain, actually a form of wheat, can be a replacement for
wheat in recipes but contains gluten. It’s sweet, nutty flavor works
well in muffins, waffles, pancakes and bread.
• Similar to other ancient grains, spelt is high in nutrients. Spelt (1
cup, cooked) provides 10g protein, 7g fiber (excellent source),
40%DV iron, 29% DV phosphorus, 24% DV niacin, 23% DV
magnesium, 16% DV zinc.
14
Source:Coreperformance.com’s12 ancient grains you may have never tried; Foodnavigator-usa.com: 10 ancient grains to watch: from kamut to quinoa;
USDA: http://ndb.nal.usda.gov/ndb/foods/show/6475

Kamut

Kamut
• Kamut is a form of the ancient khorasan wheat variety, perhaps
first grown in Egypt or Asia. The grain itself is two to three times
the size of wheat, and accordingly holds more protein and amino
acids.
• One-cup cooked kamut provides 9g protein, 7g fiber (excellent
source) as well as 21%DV zinc, 20%DV magnesium and 16%DV
iron.
• Kamut can be used as a replacement for rice or as a powder for
baking. Whole kamut needs to soak for several hours before
cooking like dried beans.
16
Source:Coreperformance.com’s12 ancient grains you may have never tried; Foodnavigator-usa.com: 10 ancient grains to watch: from kamut to quinoa;
USDA: http://ndb.nal.usda.gov/ndb/foods/show/6473?fg=Cereal+Grains+and+Pasta&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup=kamut

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Ancient Grains: What's Old is New Again

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