Maybe you're gluten-free and avoid certain grains. Maybe your doctor told you to try and incorporate more grains into your diet, or perhaps you're into experimenting with different whole grain flours when you bake. Regardless of the scenario, there are some whole grain players that pack much more of a punch than others. Want to see?
I stumbled across this charming little infographic a few weeks back and find it quite helpful for a few reasons. First: it breaks down the fat, calories, fiber and protein so you can get a quick nutritional snapshot of each grain, side by side.
Second, it moves beyond the basics to offer nutritional highlights that you may not know about (for example: farro is a great source of zinc, magnesium and iron).
But what I loved most about it are the little bits of information that come after the "heart" symbol: the creators of the infographic pulled one important, noteworthy piece of information about each grain. For example, buckwheat isn't actually wheat at all; it's a gluten-free grain that comes from an herb. And barley? It has more fiber than quinoa, millet, oats, buckwheat and corn.
So with one quick scan, you get to know the quick-and-dirty nutritional information behind each grain, a "big picture" highlight about why each are so wonderful, and cooking and serving suggestions. All in one visual, easy-to-read place. I'm sold!