Saturday, 10 August 2013

Protein Content of Gluten-Free Grains.


Protein is an important nutrient for growth and good health. Enzymes, hormones, antibodies, collagen (used to build bone, muscle, teeth, healthy skin and joint tissue) are all made from proteins.

Hemoglobin is an important protein that transports oxygen from our lungs to our cells. Getting optimal good-quality protein in our diets is extremely important!

Its also extremely important for gluten free bread baking! Gluten is a protein and in order to mimic as close as possible to gluten using flours milled from high protein gluten free grains is key.

Protein Content of Gluten-Free Grains
(Ranked from highest to lowest protein content in 1 cup of raw grain)

  1. Amaranth - 28.1 grams
  2. Oats - 26.3 grams
  3. Teff - 25.7 grams
  4. Quinoa - 24 grams
  5. Wild Rice - 23.6 grams
  6. Buckwheat - 22.5 grams
  7. Millet - 22 grams
  8. Sorghum - 21.7 grams
  9. Brown Rice - 14.7 grams
  10. White Rice - 13.1 grams

Almond meal, although not a grain contains 24 grams of protein in 1 cup of raw meal.

Source: USDA ARS Nutrient Database

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