Health Tip: Avoid the Same Old Grain01/21/13
(HealthDay News) -- Most pantries stock some type of grain. But
the Academy of Nutrition and Dietetics says you don't always have
to settle for the same old fare.
The academy offers this look at some of the less popular
- Quinoa, which is rich in protein, magnesium and iron. It makes
a great substitute for rice, or an addition to soups, salads and
- Buckwheat, which is easy to prepare and is similar to
- Millet, which cooks quickly and has a mild flavor. It can be
ground into flour and used for bread, or in pilaf or
- Bulgur, which is chewy and soft, can be used in tabouli and
similar recipes. It makes a healthy addition to bread dough.
- Spelt, which has a nutty flavor, is easy to digest and is rich
in protein. You can bake with spelt flour in place of flour from
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