The taste of ancient grains is often distinctive. Modern grains are carefully bred for high yield crops, versatility, and pest resistance, says Bob Quinn, farmer, biochemist, and president of Montana Flour and Grains in Big Sandy, Montana. Since taste and nutrition are usually secondary concerns, said Quinn, they can be less flavorful than their ancestors, which have been virtually untouched by plant science. This lack of breeding has endeared ancient grains to the macrobiotic community and those who believe a grain's nutritional profile is important. Grains contain all the major nutrient groups needed by the body - carbohydrates, protein, fats, vitamins, and minerals.
Ancient grains are often a richer source of nutrients than conventional grains.
Quinoa, for instance, is dubbed the supergrain because researchers have found it can contain up to 50 percent more protein than common grains, as well as higher levels of fat, calcium, phosphorus, iron, and B-Vitamins. It's high in protein, calcium, iron and fiber, as well as lysine and methionine, amino acids often in short supply in grains. It is rich in complex carbohydrates and fiber. Buying alternatives to common grains can also help the environment by indirectly encouraging biodiversity. Modern agriculture encourages monocropping and genetic uniformity because it boosts annual crop yields and makes it easier to fight certain diseases and pests.