Grains are small, hard, dry seeds, they can be stored, measured, and transported more readily than can other kinds of food crops such as fresh fruits, roots and tubers. The plants producing such seeds are called “grain crops”. The two main types of commercial grain crops are cereals such as wheat and rye, and legumes such as beans and soybeans. Grains are a healthy necessity in every diet, and that it’s important to eat at least half our grains as “whole grains.” Whole grains include grains like wheat, corn, rice, oats, barley, quinoa, sorghum, spelt, kamut, rye, buckwheat and popcorn – when these foods are eaten in their “whole” form. (Whole Grains Council). http://wholegrainscouncil.org/whole-grains-101
Barley: 10 Kg ($46.00)… 20 Kg ($81.00) certified organic, Country of Origin: Canada
Flax Seed Brown: 11.34 Kg ($63.00)…. Flax Brown: 1 Kg ($6.00) certified organic, Country of Origin Canada
Millet: 1 Kg ($6.00) certified organic, Country of Origin; USA
Oats Groats: 11.34 Kg ($54.00 certified organic, Country of Origin: Canada
Quinoa: 1 Kg ($10.00) certified organic, Country of Origin Bolivia
Rye: 10 Kg ($35.00) certified organic, Country of Origin: Canada
Red Fife: 10 Kg (48.00) Certified organic, Country of Origen: Canada
Wheat Hard Red Spring: 20 Kg ($55.00) certified organic. Country of Origin: Canada.
Wheat Hard White: 10 Kg ($50.00) certified organic, Country of Origin: Canada
Wheat Soft White: 10 Kg ($42.00) certified organic, Country of Origin: Canada
Wheat Soft White: 20 Kg ($66.00) certified organic, Country of Origin: Canada
Spelt: 10 Kg ($65.00) certified organic, Country of Origin: Canada
Kamut: 10 Kg ($65.00) certified organic, Country of Origin: Canada
Wheat Hard Red Spring: Hard wheat kernels are often called wheat berries and are normally grown in western Canada. A wheat kernel is made up of three parts: the bran, the germ and the endosperm which is the starchy middle part and contains most of the carbohydrates and a high protein content ranging from 12% to 14%. Loaded with nutty flavour, nutrients and rich in gluten.Healthy Benefits: Wheat berries have an exceptional nutrient profile. They’re high in fibre, low in calories and packed with vitamins and minerals. A half-cup (125 ml) serving of cooked wheat berries is a great source of manganese, selenium, phosphorus and magnesium. Wheat berries also contain lignans, phytochemicals thought to guard against breast and prostate cancers. Studies continue to show that consuming whole grains can help lower the risk of heart disease, type 2 diabetes, and certain types of cancer. Research has also shown that substituting whole grains for their refined counterparts can help with weight control.
Wheat Hard White: Whole Hard White Wheat is now available, with all of the nutritional advantages of traditional whole wheat, but with lighter colour and milder taste. The term “white flour” has often been used to mean “refined flour,” so “whole white wheat flour” sounds like a contradiction in terms. But it is simply WHOLE flour – including the bran, germ and endosperm – made from WHITE wheat. Is used in whole-wheat and high-extraction flour applications, such as pan breads, flatbread and speciality noodles.
Wheat Soft White:Wheat Soft White is golden in colour and sweeter than its cousin, hard red. Soft white wheat berries are starchy, have a softer kernel which makes for excellent flour. Wheat berries may be sprouted, which makes them sweeter; cracked and added to salads; cooked as a grain or side dish; and/or ground into a flour to be used in breads or other baked goods. Try mixing wheat berries with rice and/or other whole grains to make a pilaf. Use them in soups or stews or as a replacement for croutons on your salad.
Spelt: A delicious variety of wheat from one of the world’s oldest grains. Whole grain spelt is an excellent source of vitamin B2, a very good source of niacin, a good source of dietary fibre and zinc, and has up to 25% more protein than regular wheat. Spelt is easier to digest then most grains. It is higher in balanced amino acids, fats and crude fibre than wheat. It is highly water soluble making its nutrients easily absorbed into the body. To cook whole grain spelt (spelt berries), first rinse and then combine 1 part spelt berries to 3 parts water and a few pinches of sea salt. Bring to a boil, then reduce heat and let simmer for 50-60 minutes, until tender.
Kamut: The high energy wheat! Kamut grain is twice the size of durum wheat and has a higher nutritional value. Specifically, it has more protein and is higher in vitamins (vitamins B1, B2, E and niacin) and minerals (iron, magnesium, phosphorus, selenium and zinc). Kamut has about 30% more protein than standard wheat, but has lower fibre. Kamut provides 100% of the daily recommended intake for selenium in just 2-3 servings. Kamut products also rank low on the glycemic index. Low glycemic foods are very important for diabetics, dieters and athletes who looks for foods that do not stimulate insulin and fat storage. They are a little chewy when cooked, so are often better mixed with other grains, or in soups and casseroles. To cook, use 3 parts water to 1 part kernel (ex: 3 cups water and 1 cup kamut kernel), bring to boil with a few pinches of sea salt, then reduce heat to low and let simmer covered for 1 1/2 hours or more until tender. Alternatively, soak the kernels overnight, and then cook for 30-40 minutes until tender.
Barley: Cholesterol free, high in fibre and low in fat. Barley is versatile: like oats, it is an excellent source of soluble fibre, which can help in lowering blood cholesterol levels. Hulled barley, the most whole-grain variety, is high in thiamine and fibre. The more widely-eaten pearled barley, which is a refined version of the grain, has less iron, manganese, phosphorus, and thiamine. Yet it is still quite nutritious.
Oats Groats: Oat bran and oatmeal helps lower elevated blood cholesterol level thanks to their special type of soluble fibre, called beta-glucan. This soluble fibre also helps stabilise blood sugar levels by reducing spikes and dips, especially in people with type 2 diabetes. Large flake and steel-cut oats (see below) are low glycemic foods, meaning they’re slowly digested and gradually released as sugar into the bloodstream. In addition to their high soluble fibre content, oats are also a good source of vitamin B1 (thiamine), vitamin B2 (riboflavin) and vitamin E. These oats have been minimally processed; only their outer hull has been removed. As a result, they retain much of their nutrient content and are very chewy. Oat groats need to be soaked and then cooked for about 50 minutes.
Buckwheat: King of the healing grains. Buckwheat contains over 1 per cent of three amino acids: glutamic acid, arginine and aspartic acid. Buckwheat seeds are rich in starch, proteins, minerals like iron, zinc and selenium, antioxidants and some aromatic compounds such as salicylaldehyde, henylacetaldehyde, etc. Buckwheat contains the perfect combination of nutrients for a healthy cardiovascular system. It helps control blood sugar levels and thus lowers the risk of diabetes. Buckwheat prevents gallstones. The health promoting potential of buckwheat is in fact higher than that of vegetables and fruits. The plant lignans present in buckwheat protect against heart disease. Postmenopausal women may reap significant cardiovascular benefits from buckwheat. Dietary fibre protects from breast cancer and improves digestive health. It protects against childhood asthma. Buckwheat lowers your risk of heart failure, obesity and type 2 diabetes. Despite the name, buckwheat is not related to wheat. Though buckwheat is used like a grain, it is not a cereal nor grass, it is actually a fruit seed. It is known as pseudocereal and has a unique triangular shape. Canadian processors use buckwheat in pancake mixes, breakfast cereals, breads and poultry stuffing. Europeans use whole groats in porridge’s, soups and breakfast cereals. Japan is the largest customer for Canadian buckwheat.
Flax Brown: Brown flax seeds provide the same nutritional benefits as golden (or yellow) ones. Both brown and golden flax seeds have plenty of lignans and dietary fibre, and both contain more than 50 per cent alpha-linolenic acid. This is an omega-3 fat which offers you health and heart fitness. Extra fibre. Flax seed contains soluble and insoluble fibre. Soluble fibre can lower blood cholesterol levels, while insoluble fibre moves the stool through the colon more quickly, helping bowel movements. Treatment of Immune Disorders: The lignans and ALA in flax help prevent inflammation that affects the body’s immune system. Flax in the diet may be useful in the treatment of such immune disorders as rheumatoid arthritis, psoriasis and lupus. Ground flax seed provides more nutritional benefits than does whole seed. That’s because flax seeds are very hard, making them difficult to crack, even with careful chewing. Grinding flax seeds breaks them up, making them easier to digest when eaten. Then the body can profit from all that flax goodness. If whole flax seeds remain unbroken, they may pass undigested through the body, reducing the nutritional advantage of eating flax seed in the first place.
Millet: Millet is gluten free and rich in protein. Millet can be purchased in health food stores and some groceries. It is a small, yellowish round grain that looks much like couscous. It is a good source of phosphorus, B vitamins, iron, and the essential amino acid lysine. It is easy to digest, and is also easy to cook and can be used in a variety of recipes. Before cooking millet rinse it thoroughly under running water. Add one part millet to two and a half parts boiling water or broth. After the liquid has returned to a boil, turn down the heat, cover and simmer for about 25 minutes. The texture of millet cooked this way will be fluffy like rice. If you want the millet to have a more creamy consistency, stir it frequently adding a little water every now and then. For a nuttier flavor to the cooked millet, you could roast the grains first before boiling. To do this, place the grains in a dry skillet over medium heat and stir them frequently. When they have achieved a golden colour, add them to the boiling cooking liquid.
Quinoa: Quinoa contains more protein than any other grain. The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity. Cooked quinoa is excellent in hot casseroles and soups, stews, in stir-fries, or cold in salads. The seeds cook very quickly, in only 15 minutes. Uncooked seeds may be added to soups and stews as you would barley or rice and quinoa is often substituted for rice in rice dishes. Dry roasting quinoa in a pan or in the oven, before cooking will give a toasted flavor, and it can be cooked in fruit juice to add character to the flavor for use as a breakfast cereal or in desserts. Cold salads consisting of quinoa and chopped vegetables or cooked beans make a quick, easy, and nutritious dish. Quinoa flour is used in making pasta and a variety of baked goods such as pancakes, bread, muffins, and crackers. Quinoa seeds can be sprouted and eaten as raw, live food for snacks or in salads and sandwiches.
Rye: The great weight-loss grain – it’s an excellent source of fibre, selenium, phosphorus, protein and magnesium. Rye kernels are a grain similar to wheat in that they can be ground into flour to make bread. In flake form, they also resemble and can be used like oatmeal. The kernels can also be cooked and used as a grain side dish. Rye binds with water and expands in your stomach to make you feel full, making it a good food to eat if you are working to lose weight. Identifiable by their greyish-green to yellowish colour, rye grains are an excellent source of fibre and contain a high amount of selenium, phosphorus, protein and magnesium. Rinse thoroughly (as always) and add one part rye to between 2 and 3 parts water or vegetable stock. Simmer for around an hour and a half. Or you can soak them overnight and simmer for around 40 minutes.