Jonathan Wilhoite Blog: Unusual Carbohydrates To Break Free From Your Routine

Monday, July 4, 2016

Unusual Carbohydrates To Break Free From Your Routine

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Surprisingly, these unusual carbohydrates may just be lurking inside your cupboard waiting to the brought to the open. Better start scrounging your pantry and see if you have these so you can try these alternatives for your carbs.

Unusual carbohydrates you may have at home

Trust your instincts, better yet, trust this list. It will give you the names to set you off on your quest for your next carbohydrate stash.

Quinoa

A native of Bolivia, quinoa is a gluten-free and highly complex carbohydrate that is good for your diet and is tasty. Full of protein, iron, magnesium folate, omega 3 fatty acids. As a complete protein, it contains all 9 essential fatty acids.

Couscous

A coarsely ground pasta made from semolina, it is a staple of many African and Middle East cuisines. It is also mainly used as a base for stews, soups, meat and other carbs. Just like quinoa, it makes a great substitute for pasta, rice and potato dishes.

Millet

Commonly found in the tropics of Asia, millets are grown similar to cereal crops or grains. Often prepared like a creamy cereal dish like mashed potatoes, or prepared fluffy like rice. It is rich in iron, copper, manganese, phosphorus and magnesium.

It can be served like oatmeal during breakfast or can be added in muffin and bread recipes.

Buckwheat

Also used commonly as an alternative to rice, it is commonly added to congees or porridge recipes. It is often mistaken as a cereal grain but is in fact a fruit and husks need to be removed in order for it to be edible.

It is also ground to make flour and is popular nowadays as a healthful alternative for flour in pancake recipes.

Whole Barley

One of the most common grains that’s a vital food source for many people around the world, whole barley ranks fourth from wheat, rice and corn. It has high fiber content and is often ground up as flour for bread and other baking recipes.

Taro

A starchy root crop, the taro is commonly fund in Asia, Pacific Islands, West Africa and Latin American regions. It is low in fat and gluten-free and has high concentrations of vitamins A, B complex, magnesium, zinc, copper, iron, manganese and potassium.

Aside from the root itself, other parts of the taro plant are edible like the leaves and stem.

Sago

High in starch and sourced from the sago palm stem popular in New Guinea, Sumatra, Borneo and Maluku, among others. It contains significant amounts of iron and calcium.

Cassava

Also called Yuca, this is a starchy tuber that has a nutty sweet taste. It grows in tropical countries but beware, the cassava should only be eaten when cooked, as the skin of the tuber contains little amounts of cyanide but can be neutralized when washed and cooked properly.

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