NINE POWER CARBS

Just worked out how to pronounce quinoa? Here are the hottest “new” super-grains

Amaranth

An Aztec and Inca staple, this tiny grain – which ranges from white and beige to deep red and black – is gluten-free, high in protein, calcium, potassium and magnesium. Great in stews or salads, it boils like rice.

Hulled barley

Only the outermost, inedible hull is removed, it retains more nutrition and is slower-release than pearl barley (but it takes longer to cook and needs overnight soaking).

Farro

Similar to barley, it is said to have sustained the Roman legions. Rich in fibre, magnesium and vitamins A, E and B, its wholewheat kernels are sweet and chewy, with a higher carb content than quinoa but with more calcium.

Kamut

An ancient relative of durum wheat that’s easily digested and often sold as a flour. The wholegrain can be served in place of rice, and contains high levels of naturally occurring healthy fats.

Spelt

An unprocessed form of wheat but higher in protein and B vitamins, the high-fibre flour is great for general baking.

Buckwheat

Wheat and glutenfree, with all the essential amino acids, high in protein and magnesium. The flour makes great pancakes and it helps lower blood sugar so might be helpful for diabetics.

Teff

The smallest glutenfree grain, high in calcium and vitamin C and ideal if used as a flour. Pop it in a pan and then boil it to a porridge-like consistency. Great with vegetables and stock to make a hearty stew.

Millet

A good alternative to cous-cous, this tiny grass seed cooks in 15 minutes, and has a sweet nutty flavour. Gluten-free and high in protein, it is one of the most digestible and non-allergenic grains. Makes a great side dish or porridge.

Freekeh

A young green wheat that tastes smoky and is great used as a stuffing for poultry or side dishes. Takes about 15 minutes to cook, much the same as rice.