False cereals are plants that have been cultivated for many years. This grain is actually the seed of the flower, while conventional grains are the fruit of the plant. Read more about fake grains below!
Despite this difference, fake cereals are classified in the same group as cereals for their nutritional value. Their concentration of macronutrients (carbohydrates, proteins and fats) is similar, although their percentages may vary slightly.
False cereals: different varieties
There are many different types of pseudo grains. The most common are:
- Buckwheat ( Fagopyrum esculentum ) : Buckwheat is native to Central Asia and its special shape resembles a pyramid or small triangle. It has a lot of easily absorbed minerals, especially routine, a powerful antioxidant that protects vascular integrity and prevents the formation of blood clots.
- Quinoa ( Chenopodium quinoa Willd ): This plant, native to the Andes, adapts well to a variety of climatic conditions and soils. It has a very diverse nutritional composition and has received attention in the scientific community. The WHO named 2013 the International Year of the Quinoa.
- Amaranth ( Amaranthus cruentus L ): Amaranth is certainly the least known of the three. The grains of this plant from Central and South America are only 1-2 mm. Of all these three false grains, amaranth has the strongest flavor. Indeed, many initially mix it with rice or millet to gradually get used to it.
The benefits of pseudo cereals
As already mentioned, pseudo grains have a very good nutritional composition: they provide proteins, carbohydrates, good fats, fiber, vitamins and minerals. As a result, they offer important health benefits.
They can be a regular part of a balanced and varied diet, although you don’t have to start eating them alone, especially if they are not traditional foods in your diet, because then their consumption would no longer be sustainable.
Fake grains are suitable for celiacs
Quinoa, buckwheat and amaranth do not contain gluten. They are a good alternative to rice and millet, both for diversifying a gluten-free diet and for making pasta or bread. They digest easily and can also benefit those who do not have celiac disease but who do not like to eat gluten.
A good alternative for vegans
Both amaranth and quinoa are excellent sources of plant protein, as they provide all the essential amino acids in appropriate amounts. The same does not apply to buckwheat, but it can be supplemented with seeds, legumes or nuts.
Nutritious and energetic
Carbohydrate-rich foods are an excellent source of energy. For this reason, they are essential for people who have to endure a lot of physical exertion, such as athletes. They can also benefit mental performance or people who are recovering from an illness and trying to regain their physical condition.
A source of micronutrients
Almost all false grains can be found in their full form. They contribute to good health as they contain fiber, vitamins and minerals. In addition, their glycemic index is low, which prevents high blood sugar spikes after eating.
Fake grains contain phytochemicals
Fake grains have attracted the attention of scientists because they are very rich in phytonutrients. These have anti-inflammatory and antioxidant effects. Some studies conclude that:
How can I eat fake grains?
Fake grains are very versatile in cooking, just like grains. Today, they are becoming easier to find, not only in their full form, but also in flakes, paste, flour, or soaked in water. Such flours are well suited for making bread and gluten-free pasta.
Cooking fake cereals is very much the same as cooking rice, oats or barley. Before cooking, rinse them slightly with water and then boil so that there is twice as much water. They are ready in 20-25 minutes. They do not need to be pre-soaked.
Some recipes that can include fake grains include:
- Many different recipes, such as vegetable spells, wok, as such in tomato sauce, salads or stuffed with eggplant.
- For breakfast, porridge or muesli, which can be made from flakes or grains soaked in water. Try combining them with cinnamon or cocoa powder, raisins, nuts or fruit. They can be moistened in yogurt, cow’s milk or a plant drink.
- The flour can be used to make sweet treats, such as Breton galettes , which traditionally come with buckwheat flour. Or why not try making your own bread or pizza dough?
Fake grains can be included in the diet to get healthy nutrients. They are versatile, gluten-free and suitable for many traditional recipes.