With millet, buckwheat, quinoa and rye now available in supermarkets, wheat is no longer the main grain. These are nutrient-packed and have key health benefits. Buckwheat can help manage diabetes according to researchers at the University of Manitoba in Canada, while the high fibre content in millet helps prevent gallstones.
So how can you make the most of these supergrains?
With a mildly sweet flavour, millet contains nearly 15 per cent protein, B vitamins, a range of minerals, and is high in fibre.
'A cup of cooked millet will give you 26 per cent of the magnesium and 24 per cent of the phosphorus you need daily,' says Christine Bailey, nutrition consultant. 'Both phosphorus and magnesium are needed to strengthen bone, while phosphorus is an essential component of ATP, an energy molecule that powers cells.'
'Millet is ideal for anyone who would benefit from a magnesium top-up,' says Bailey. 'This includes those with low energy, tight muscles or who are stressed.'
Millet is gluten-free so is ideal for coeliacs and those with a wheat intolerance.
HOW TO GET IT?
Millet is sold in most supermarkets and can be added as a cereal to soups and stews. Cook as an alternative to porridge adding cinnamon, honey and raisins. Use three parts water to one part grain and simmer for about 30 minutes.