Organic Label AvailableIngredient
Form
Gluten Free
Organic
Ancient Grains
Raw, cleaned, or groats
Buckwheat is an energizing and naturally gluten-free ingredient from the fruit seed family that behaves like a grain when cooked. Buckwheat is digested slowly, leading to a longer-lasting "full" feeling.
Buckwheat can be used in salads, soups, porridge, and pilafs.
- Grams per cup
- 170 g
- Protein
- 13.2 g
- Fiber
- 10.0 g
Ancient Grains
Cleaned, or flour
Einkorn is a nutritious grain that contains high levels of protein, essential fatty acids, phosphorus, and potassium. It also has plenty of carotenoids, the natural colors found in many fruits and vegetables.
Einkorn is a great substitute for traditional flour in breads and other baking recipes.
- Grams per cup
- 120 g
- Protein
- 12.0 g
- Fiber
- 6.0 g
Ancient Grains
Cleaned, or flour
Emmer is a wheat high in fiber, vitamins, and minerals, and low in gluten. Emmer has a sweet, smooth flavor, adding a chewy texture to foods.
Emmer is often used in making bread and pasta, and makes a great salad grain as well. It's great in soups or as a hearty substitute for dishes typically containing rice.
- Grams per cup
- 188 g
- Protein
- 12.8 g
- Fiber
- 10.6 g
Ancient Grains
Cleaned, or flour
Kamut is an excellent source of protein, fiber, zinc, phosphorus, magnesium, and antioxidants. It is known for its smooth texture and nutty, buttery flavor.
Kamut can be added to baked goods, breads, pastas, waffles, and pancakes. It can also be used in brewing.
- Grams per cup
- 119 g
- Protein
- 8.9 g
- Fiber
- 3.9 g
Ancient Grains
Raw, flour, or groats
Millet is a nutritious whole grain relatively high in protein and is a good source of vitamins and minerals.
Millet is fairly strong in taste and often used in flatbreads, breakfast porridge dishes, savory pilafs or as a substitute for rice.
- Grams per cup
- 119 g
- Protein
- 13.0 g
- Fiber
- 9.0 g
Ancient Grains
Cleaned, or flour
Spelt is a wheat species with a nut-like flavor that's high in fiber and magnesium. It is also higher in protein than common wheat and is a good substitute in recipes that call for wheat. It is known to be easier to digest than traditional wheat products.
Spelt can be consumed in whole form (spelt berries), hulled form, or it can be processed into flour. It can be boiled and used as a side dish substitute for rice or potatoes.
- Grams per cup
- 174 g
- Protein
- 14.6 g
- Fiber
- 10.7 g
Ancient Grains
Cereal Grains
Raw, cleaned, flour, or malt
Barley is a versatile grain with a rich, nut-like flavor. Its appearance is light in color and it has an appealing chewy consistency.
Barley is used in soups and stews as well as alcoholic beverages.
- Grams per cup
- 184 g
- Protein
- 12.5 g
- Fiber
- 17.3 g
Cereal Grains
Raw, flour, or groats
Oats are a whole-grain cereal that serve as a good source of fiber and are high in minerals and antioxidants.
Oats can be rolled or crushed and can be consumed as oatmeal (porridge) or used in baked goods, bread, muesli, and granola.
- Grams per cup
- 156 g
- Protein
- 16.9 g
- Fiber
- 10.6 g
Cereal Grains
Raw, cleaned, or flour
Rye is a dark-colored cereal grain known for its hardy flavor and high fiber content. It has a rich and hearty taste that delivers large health benefits.
Rye grain is commonly used for flour, bread, and alcoholic beverages such as whiskey and beer.
- Grams per cup
- 169 g
- Protein
- 10.3 g
- Fiber
- 15.1 g
Cereal Grains
Raw
Durum is a hard, translucent, light-colored grain and is particularly high in gluten protein.
Durum wheat is primarily used in dried pasta and couscous.
- Grams per cup
- 192 g
- Protein
- 13.7 g
- Fiber
- 0.0 g
Cereal Grains
Raw, cleaned, or flour
Hard red spring wheat is brown-colored and high in protein compared to all of its varieties. It is more nutty and bitter than its white wheat counterparts.
Hard red spring wheat is ideal for use in bread, rolls, croissants, bagels, and crusts.
- Grams per cup
- 192 g
- Protein
- 15.4 g
- Fiber
- 12.2 g
Cereal Grains
Raw, cleaned, or flour
Hard red winter wheat is a brown-colored, very versatile wheat that has excellent milling characteristics. It is moderately high in protein.
Hard red winter wheat is ideal for use in breads, rolls, and other hard baked goods. It can also be used in Asian noodles and flatbreads.
- Grams per cup
- 192 g
- Protein
- 12.6 g
- Fiber
- 12.2 g
Cereal Grains
Raw, cleaned, or flour
Soft red winter wheat is a lower-protein wheat with excellent milling and baking characteristics.
Soft red winter wheat is ideal for producing cake, cookies, crackers, and pastry flours.
- Grams per cup
- 168 g
- Protein
- 10.4 g
- Fiber
- 12.5 g
Cereal Grains
Cleaned, or flour
Soft white wheat is shorter, softer, and plumper compared to other wheat varieties. It is lower in protein but has a richer flavor.
Soft white wheat is commonly used in muffins, cakes, cookies, and pastries. Flour made from soft white wheat is often referred to as pastry flour.
- Grams per cup
- 168 g
- Protein
- 10.7 g
- Fiber
- 12.7 g
Cereal Grains
Corn
Raw, cleaned, or flour
Blue corn contains more protein and has a lower glycemic index than white corn. It produces a sweeter, nuttier taste.
Blue corn can be used as a substitute for white or yellow corn. It is commonly used in tortillas, chips, pancake mixes, cereals, and corn breads. it can be consumed raw, or it can be baked, boiled, fried, or simmered for use in soups and stews.
- Grams per cup
- 166 g
- Protein
- 9.4 g
- Fiber
- 7.3 g
Corn
Raw, cleaned, or flour
Red corn is a grain similar to white or yellow corn though it contains more protein, starch, and antioxidants.
Red corn is traditionally used in stews and hominy. It can also be ground into flour for corn breads, flat bread, pancakes, and tortillas.
- Grams per cup
- 166 g
- Protein
- 9.4 g
- Fiber
- --
Corn
Cleaned, or flour
White corn is a variety of corn high in starch, fiber, and vitamin content. Its kernels are succulent and sweet, similar to yellow corn.
White corn can be used in any recipe that calls for corn including masa, corn bread, corn chips, tortillas, taco shells, snack foods, and grits.
- Grams per cup
- 166 g
- Protein
- 9.4 g
- Fiber
- 0.0 g
Corn
Raw, cleaned, or flour
Yellow corn is an evolutionary mutation of white corn and offers flavors of almond and sugar. It is high in Vitamin A.
Yellow corn can be dried and ground into flour for baked goods, corn chips, tortillas, and cereals, and can be used as a crisping agent. Oil produced from yellow corn can be used as a sweetener in foods and beverages and as a base for alcoholic beverages.
- Grams per cup
- 166 g
- Protein
- 9.4 g
- Fiber
- 7.3 g
Corn
Pulses & Soybeans
Cleaned, or split
Fava beans, also known as faba beans or broad beans, are low in fat and high in fiber and protein. The bean has a thick skin with a cottony interior with various textures depending on the age of the bean and preparation methods.
Fava beans are typically consumed while young and tender. The immature pods can also be cooked and consumed. They can be blanched, fried, or dried. Fava beans are also often used in soups.
- Grams per cup
- 126 g
- Protein
- 7.9 g
- Fiber
- 7.5 g
Pulses & Soybeans
Raw, cleaned, flour, or split
Garbanzo beans are valued for its high fiber and protein content. These cream colored, relatively round beans aid in digestion and contain important antioxidants.
Garbanzo beans are a versatile ingredient with a mild taste that can be used to thicken soups, sauces or gravies. It also works well in cakes or quick breads.
- Grams per cup
- 211 g
- Protein
- 20.4 g
- Fiber
- 12.1 g
Pulses & Soybeans
Raw, cleaned, flour, or split
Lentils are highly nutritional legumes that range in color and size. They readily absorb a range of flavors from other foods and have a high ratio of protein per calorie.
Lentils can be boiled, dried, or sprouted and are often consumed with rice.
- Grams per cup
- --
- Protein
- 24.6 g
- Fiber
- 10.7 g
Pulses & Soybeans
Raw, or flour
Soybeans are high in protein and contain beneficial antioxidants and phytonutrients. They add a pleasant texture and rich flavor to foods.
Soybeans can be used for oil (which is used in a large variety of processed food). Soybeans can also be boiled, ground into flour, used as a meat or dairy alternative, sweetened, or used as a caffeine-free coffee substitute.
- Grams per cup
- 186 g
- Protein
- 36.0 g
- Fiber
- 9.0 g
Pulses & Soybeans