Great Grains: Ancient Grains Deliver Health Benefits

Grains are the edible seeds of cereal crops such as wheat, rice, barley, oats and corn. A human nutrition study at the Jean Mayer USDA Human Nutrition Research Center on Aging reaffirmed the health benefits of substituting whole-grain foods for refined-grain products like white bread in the diet. Unlike refined grains, which undergo extensive milling or other processing, whole grains are sold for eating with their bran and other constituents intact—all rich in vitamins, minerals, fiber and other nutrients. Three healthy grains are farro, teff, and sorghum.

Farro, considered an ancient grain, is a nutty tasting whole grain in the wheat family. It's a good source of fiber and contains potassium, B vitamins and more protein than wheat.
Sorghum is the fifth-most widely grown cereal grain crop worldwide, providing consumers with 12 essential nutrients.
Teff is a gluten-free cereal grain containing 13% protein.

It's important to note that not everyone can eat all grains. According to the National Institutes of Health (NIH), about 2 million people in the United States have an autoimmune condition known as celiac disease. People affected with this serious disease are unable to consume gluten, a protein found in wheat, rye, and barley. Fortunately, sorghum and teff are known as alternative grains, those not containing gluten.

In these episodes our ARS researchers team up with culinary chefs Eric McCoy and David Milburn (Howard Community College Culinary Arts Program in Columbia, MD) to create wonderful dishes using the ancient grains farro, sorghum, and teff.

You'll learn how to make a delightful and beautiful farro and pomegranate salad, the best chicken and waffles (with hot honey sauce) you've ever tasted, and ultra-tasty gluten-free chocolate chip cookies, made from teff flour while learning about the health and nutritional benefits of these ancient grains.

Cooking with Science | Episode 9: Ancient Grains – Teff Chocolate Chip Cookies

In this episode we team up with the Culinary Arts program at Howard Community College in Columbia, MD, to create a series of dishes using nutritious and versatile healthy grains. For this episode, Chef David Milburn shows us how to make delicious and savory chocolate chip cookies made with nutrient-packed teff flour. In this episode, you’ll hear from grains experts ARS Drs. Liu and Baer, who discuss the health benefits, the versatility, and the science behind some pretty special ancient grains, including ones like Teff that are gluten-free.

Cooking with Science | Episode 8: Ancient Grains – Sorghum Chicken and Waffles

In this episode, we team up with the Culinary Arts program at Howard Community College in Columbia, MD, to create a tasty dish using nutritious and versatile healthy grains. Chef Eric McCoy shows us how to make a delicious and crispy Sorghum Chicken and Waffles with Sorghum Pecan Butter and Hot Honey. During this episode, you’ll hear from ARS grains experts who discuss the health benefits, the versatility, and the science behind some pretty special ancient grains, including ones like sorghum that are gluten-free.

Cooking with Science | Episode 7: Ancient Grains – Farro Salad

In this episode we team up with the Culinary Arts program at Howard Community College in Columbia, MD, to create a series of dishes using nutritious and versatile healthy grains. For this episode, Chef Eric McCoy shows us how to make a delicious, simple, and healthy Farro and Pomegranate Salad that will be the hit of any dinner or a tasty lunch to take to work with you. During this episode, you’ll hear from grains experts from ARS Drs. Liu and Baer, who discuss the health benefits, the versatility, the growing, and the science behind some pretty special ancient grains, including ones that are gluten-free.

Mouthwatering Recipes Made From Grains

Get cooking with great recipes from culinary chefs Eric McCoy and David Milburn.