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Wild cereals and other wild grasses in northern Israel. Ancient grains is a marketing term used to describe a category of grains and pseudocereals that are purported to have been minimally changed by selective breeding over recent millennia, as opposed to more widespread cereals such as corn, rice and modern varieties of wheat, which are the product of thousands of years of selective breeding.
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High in protein, gluten-free, and a pretty-looking crop, quinoa has a thousand different uses including stuffing, salads, baked goods, pudding, soup and stew thickeners, and, of course, porridge.
The ancient Israelites cultivated both wheat and barley.These two grains are mentioned first in the biblical list of the Seven Species of the land of Israel and their importance as food in ancient Israelite cuisine is also seen in the celebration of the barley harvest at the festival of Passover and of the wheat harvest at the festival of Shavuot.
These types of grains are considered “ancient grains”—here’s what that means, their health benefits, and how to eat more of them.
A 100-gram (3 + 1 ⁄ 2-ounce) reference serving of uncooked amaranth grain provides 1,550 kilojoules (371 kilocalories) of food energy, and is a rich source (20% or more of the Daily Value, DV) of protein, dietary fiber, pantothenic acid, vitamin B6, folate, and several dietary minerals (table).
8,500 BC – Neolithic Revolution in the ancient Near East; 8,000 BC – domesticated wheat at PPNA sites in the Levant; 7500 BC – PPNB sites across the Fertile Crescent growing wheat, barley, chickpeas, peas, beans, flax and bitter vetch. Sheep and goat domesticated.
So-called ancient grains and heirloom varieties have seen an increase in popularity with the "organic" movements of the early 21st century, but there is a tradeoff in yield-per-plant, putting pressure on resource-poor areas as food crops are replaced with cash crops.