Amaranth

Amaranth, derived from the Greek amarantos “unfading,” is a gluten free, high protein grain that was used by the Aztecs for meals and religious ceremonies. This hearty grain also contains more than three times the average amount of calcium and is a very good source of vitamins and minerals like folate, vitamin B, iron, magnesium, phosphorus, and potassium.

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Ancient Grain Blends

NSI provides a wide variety of grains and can customize blends based on flavor profile and nutritional content.

  • Ancient Grain Blends

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Couscous

Traditional in North Africa, couscous is a great alternative to rice and pasta. This food is made from the purified middlings of durum wheat called semolina.

  • Couscous

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Farro

This “old world grain” has a nutty, delicious flavor and is packed with complex carbohydrates that help regulate blood sugar levels. Farro is also rich in fiber and protein, which is great for staying satiated throughout the day. No wonder this grain has been enjoyed by people since the time of the Egyptian kings!

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Millet

Millet is not just one grain, but the name given to a group of several different small-seeded grains from several different genera of the grass family Poaceae. Millet is a gluten-free grain that’s high in antioxidant activity, and also especially high in magnesium.

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Quinoa Red

Quinoa is a grain crop that is grown for its edible seeds. It is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.

  • Quinoa Red

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Quinoa Tri-Color

Quinoa is a grain crop that is grown for its edible seeds. It is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.

  • Quinoa Tri-Color

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Quinoa White

Quinoa is a grain crop that is grown for its edible seeds. It is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.

  • Quinoa White

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Teff

Teff is a gluten free grain, originally from Africa where it has been cultivated for thousands of years for its unique flavor and health properties. It is an excellent source of iron, a good source of fiber and offers 6g of protein per serving. It can be used as a side with stews and sauces, mixed with other grains in salad, or prepared as polenta and injera (Ethiopian flat pancakes).

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