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Team Healthgroovy
Revealing the Ancient Grain in a Healthy Cereal NYT Crossword with Various Other Aspects
As people have become more concerned about their health, they have begun focusing more on healthier and wholesome food choices. This has led to a preference for ancient grains over modern ones. The awareness is further promoted by ancient grain in a healthy cereal NYT crossword with 5 empty spaces.
So, why wait further? Let’s find out about the ancient grain cereal NYT crossword, its benefits, the nutritional level of different types of grains, and a brief comparison between ancient and modern grains.
What are the Ancient Grains?
Ancient grains are grains that have remained unchanged over time. Unlike modern grains, which are genetically modified and processed, these grains have become rigorous in their adherence to the alterations and retain their natural traits and nutritional value.
These grains were the leading staple food for the ancient people and have recently gained popularity for their rich nutritional properties. Here is the list of all the ancient grains.
- Millet
- Buckwheat
- Barley
- Farro
- Amaranth
- Teff
- Spelt
- Freekeh
- Sorghum
Ancient Grain in NYT Crossword
Another place where ancient grains have been promoted is the NYT crossword. In the 24 April 2024 puzzle section of the New York Times, there was a revered crossword for an ancient grain with the hint “Ancient grain in a healthy cereal.” The answer is very popular and ancient whole grain spelt, used to prepare pasta, bread, and crackers.
The ancient grain in a healthy cereal crossword clue is easy, as the crossword has five empty blocks, and there is only one ancient grain with five letters, which is spelled.
Benefits of Ancient Grain in Cereal NYT
To give you a better glance at the ancient grain in a healthy cereal, NYT, it’s best to cover the benefits deeply. So let’s take a look at it and understand its different benefits.
1. Rich in Protein
As compared to conventional grains, ancient grains contain a higher protein content with a surplus of amino acids that the body doesn’t produce on its own. This makes it one of the major sources of protein for vegetarians and vegans, as a majority of protein is available in non-vegetarian food like chicken, fish, meat, etc.
It helps to build and help in muscle recovery, along with helping control hunger and certain hormone production in the body.
2. Antioxidant Properties
Another benefit of the ancient grains is reducing oxidative stress and inflammation in our body with the availability of antioxidants. The two most common antioxidants in the ancient grains are phenolic acids and flavonoids, which reduce the risks of chronic diseases like heart disease, diabetes, and certain cancers if consumed regularly for a long time.
3. Sufficient Fibers
In today’s world, where conventional grains are selectively consumed by people of different age groups, ancient grains contain a wholesome amount of fiber, making them a first preference by all age groups. Due to the proper quantity of fiber, consuming these grains doesn’t lead to any digestion issues.
4. Some Gluten-Free Options
The most common issue with conventional grains is the availability of gluten. This makes these grains not suitable for people intolerant to gluten. But that’s not the case with all the ancient grains, as most of them don’t contain any gluten.
Nutrition Level of Some Ancient Grains in Cereal NYT
Now, let’s look at the nutritional levels of some of the most popular ancient grains to keep proper track of your nutrition.
1. Millet
Millet is a small-seed grass grain that grows on cereal crops and has a diverse history behind it. It comes with a complete combination of nutrition and being gluten-free.
| Protein (g) | Fiber (g) | Iron (mg) | Calories | Gluten Free |
| 6 | 2 | 1.1 | 119 | Yes |
2. Buckwheat
Buckwheat is a grass seed (not an actual grain) with a nut-like taste. It is considered a good source of fiber, protein, and minerals like magnesium.
| Protein (g) | Fiber (g) | Iron (mg) | Calories | Gluten Free |
| 13.3 | 10 | 2.2 | 343 | Yes |
3. Barley
Barley is one of the most nutritious ancient grains. It was domesticated in the Fertile Crescent around 9000 BC and is a major cereal grain used worldwide. rich in fiber, vitamins, and minerals.
| Protein (g) | Fiber (g) | Iron (mg) | Calories | Gluten Free |
| 12.5 | 17.3 | 2.5 | 354 | No |
4. Farro
Farro is a type of wheat grain with a nutty flavor and chewy texture. What makes this popular in recent times is its nutritional value; it contains a surplus of fiber, protein, and other nutrients.
| Protein (g) | Fiber (g) | Iron (mg) | Calories | Gluten Free |
| 14 | 6.7 | 3.6 | 340 | No |
5. Amaranth
Amaranth is an ancient, nutritious, and gluten-free seed grain that is a good source of iron, magnesium, calcium, and other essential minerals. Moreover, its antioxidants help to protect the body against damage from free radicals.
| Protein (g) | Fiber (g) | Iron (mg) | Calories | Gluten Free |
| 14.6 | 6.7 | 7.6 | 371 | Yes |
6. Teff
Teff is also a gluten-free staple food grain that is known for its high nutrient content, including iron, calcium, and fiber. It’s mainly used in foods like pancakes, waffles, cookies, bread, and crackers.
| Protein (g) | Fiber (g) | Iron (mg) | Calories | Gluten Free |
| 13.3 | 8 | 7.6 | 367 | Yes |
7. Spelt
A subspecies of wheat, spelt is an ancient grain with a slightly harder husk and a different nutritional profile. It has a slightly nutty flavor and is used to make pasta, bread, and crackers.
| Protein (g) | Fiber (g) | Iron (mg) | Calories | Gluten Free |
| 13.6 | 10.7 | 4.4 | 338 | No |
8. Freekeh
Freekeh is a wheat grain that is harvested in the young and green stage, unlike other grains that are harvested once they ripen. It is a good source of protein, dietary fiber, lutein, and calcium.
| Protein (g) | Fiber (g) | Iron (mg) | Calories | Gluten Free |
| 14 | 11.2 | 3.3 | 325 | No |
9. Sorghum
Sorghum is an ancient grain that originated in Africa and requires very minimal water to grow, which is why it is considered drought-tolerant. Being a staple food for all ancient people, sorghum is rich in protein, fiber, and essential minerals.
| Protein (g) | Fiber (g) | Iron (mg) | Calories | Gluten Free |
| 11.3 | 6.3 | 4.4 | 329 | Yes |
Ancient Grains vs Modern Grains: A Brief Comparison
After understanding so much about the ancient grains, comparing them to modern grains will give a broader and clearer contrast to you. The table below has differentiated both the grains based on six attributes.
| Attributes | Ancient Grains | Modern Grains |
| Processing | Less processed and consumed as a whole. | Highly processed, refined, and hybridized. |
| Nutritional Value | Rich in nutritional control, like protein, fiber, minerals, vitamins, etc. | Lack of nutritional value due to high processing. |
| Sustainability | More sustainable due to lower inputs like pesticides, fertilizers, and irrigation. | Requires a high level of inputs, leading to higher sustainability. |
| Allergies | Only some grains contain wheat and cause discomfort to people with gluten intolerance. | Wheat is a common allergen in all modern grains. |
| Environmental Impact | Resilient and requires low chemicals to grow. | Require a high level of chemicals and input to grow. |
| Health Benefits | Supports and promotes heart health, digestive system health, weight management, and many more. | Excess use of chemicals lowers the impact on health benefits. Thus, needs to be consumed in high quality. |
Bottom Line
Even after decades of modernization, ancient grains are still leading the grain choices for health enthusiasts, offering the highest nutritional value to the consumer. This awareness was further carried by the ancient grain in a healthy cereal NYT crossword with their puzzle in the 24 April 2024 puzzle section.
Frequently Asked Questions
Ans: The ancient foods are considered superfoods as they are rich in nutrients and necessary minerals.
Ans: Sorghum is the only ancient grain that can be eaten raw, and any other such grains need to be properly cooked before consumption, as it eliminates the bacteria and keeps you healthy.
Ans: As people are becoming more conscious about their health, they are adopting the practices of the ancient people. This has led to people choosing highly nutritious and fiber-rich grain options over chemically processed grains.
Ans: Not all, but most of the ancient grains are gluten-free. Hence, it doesn’t cause any digestion issues for the consumer.
Ans: Amaranth has the highest protein content in the list of ancient grains. It is at the top with 14.6g of protein per 100g, followed by spelt with 13.6g of protein per 100g.
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