Foxtail Millet ~ 1.2 gram (400-500 seeds) Millet is a small, whole grain food that is a staple grain in many Asian and African countries. Whole grains like millet have been associated with protection against cardiovascular disease, type 2 diabetes, and some types of cancer, and millet has also been shown to decrease the incidence of stomach ulcers. A cup of millet has just 207 calories, 6 g of protein, and 2 g of fiber. It's also cholesterol-free and only has 3 mg of sodium per serving. Millet is also gluten-free. Quick to brown in a frying pan or pot, millet can be mixed with seasoned veggies, meats, spicy beans, and other flavorful foods. Amaranth ~ 0.8 gram (400-450 Seeds) One of the world's oldest grains, amaranth is a South American grain that can be used in place of rice. Both gluten and wheat free, amaranth is high in protein (9 g per cup) and amino acids that help build brain cells like lysine, cysteine, and methionine, which aren't found in as high concentrations in other grains. A single serving of amaranth has up to seven percent of vitamin C, 42 percent of iron, and 16 percent of calcium needs for the day. Cook amaranth in water or chicken stock with vegetables for dinner. It's nutty, malty taste also makes it a perfect choice for breakfast when blended with nuts, dried fruit, and milk. [ HOW TO COOK IT ] Amaranth requires a higher water to grain ratio than other grains. For one cup of amaranth, you’ll add between 2 oe – 3 cups water. Bring it to a boil, cover and simmer for 20 minutes. Add an additional oe cup water if you want a more porridge like consistency. You can also pop amaranth in a hot skillet like you would corn. Farro (Emmer) ~ 2.0 grams (50-60 seeds) Farro, also referred to as emmer, is a wheat grain that was one of the first domesticated crops in the Fertile Crescent thousands of years ago and was used in Egyptian bread making. Farro is high in fiber (5 g per serving) and protein (6 g per serving) and provides 20 percent of your daily needs for niacin and 15 percent of your daily needs for magnesium and zinc. Farro is commonly used in Italy as a whole grain in soup, pasta, risotto, and salad dishes. It can also be used to make bread and baked goods.