The health food industry is a ruthlessly competitive world, with only the most nutritious, delicious, and well-praised eventually becoming ‘superfoods’. But that hasn’t stopped marketers from bequeathing such a hefty title on just about anything sorta-kinda good for you.
One group of foods, in particular, have garnered much-deserved attention when it comes to health benefits: ancient grains. Many of them are very healthy indeed, as they contain lots of essential vitamins and minerals, and many are even gluten-free, making them more accessible for the gluten-intolerants.
So the question is, how do they compare with one another? Today, we’re comparing two ancient grains that could be easily mistaken for one another, millet and quinoa. They’re both naturally gluten-free, full of protein, packed with fibre, and they both look very similar. We put them in salads, porridges, and as side dishes. But how exactly do they differ? Is one healthier than the other.