MANINIS® Gluten Free uses 7 ancient grains in the certified gluten-free blending of our mixes. MANINIS Gluten Free Mixes contain at least four and as high as 6 in various combinations of the following ancient grains which are naturally gluten-free: Organic Millet, Teff, Organic Quinoa, Certified Gluten Free Oats, Flax, Organic Amaranth, Organic Sorghum. Each grain in itself has amazing nutritional qualities. Most important of all, because MANINIS Gluten Free is a family living with celiac disease, we have carefully chosen the growers of these ancient grains after many years of testing and retesting to be sure they could provide us with consistent gluten-free results. The following information gives you an overview of the origin and nutritional content of each of these grains:
Millet Nutritional Information
Millet is not actually a grain but a seed that is mainly grown and harvested in Africa and India. It is commonly used in porridge, breakfast cereals, and soup. Ground Millet is used for dense whole grain breads. It can also be toasted, fermented for beer, popped like popcorn, or used as baby food.
Compared to other whole grains it is rich in riboflavin, vitamin B6, folate, and copper.
Its vitamins and minerals contribute to high energy levels, building and maintaining healthy cells and tissue, and good vision and digestion. Millet is gluten-free and therefore safe for Celiacs. It is non-acid forming, soothing to eat, and one of the least allergenic of all grains. It is also a warming grain. Meaning it creates heat in your body. So it is a perfect food for cold weather. From: http://www.versagrain.com/millet-recipes.html
Teff Nutritional Information
This whole grain is high in protein, carbohydrates, and fiber. It also has a great amino acid profile, including all 8 essential amino acids (the building blocks of the human body). This means its protein is high quality, like milk or meat. It is also rich in calcium and iron. It is free of sugar, meaning it has no sugar content.
What is Teff Grain?
This African whole grain is native to the arid lands of Ethiopia. Humans began growing it sometime between 4000 and 1000 B.C… It is both draught and flood resistant, making it the preferred crop for such a rugged environment. In fact, to this day it accounts for almost 25% of Ethiopia’s cereal grain crops. Measuring less than 1mm in diameter its grains are easy to lose if dropped. This problem is the source of the grain’s name which means “lost” in Aramaic. Although it is the world’s smallest whole grain, it is big on nutrition.
From: http://www.versagrain.com/teff.html
Quinoa Nutritional Information
Compared to other whole grains, Quinoa calories and carbohydrates are low, yet it is high in omega 3 fatty acids, riboflavin, vitamin B6, folate, calcium, magnesium, phosphorus, potassium, and lysine. It contains every essential amino-acid (building blocks for the human body). Its protein, though less than some whole grains, are 90% digestible, meaning its protein quality is as good as or better than that found in milk. See how Quinoa compares, nutritionally, to other whole grains by visiting our whole grain comparison charts.
Quinoa’s quality protein, amino acids, minerals, and vitamins contribute to heart health, high energy levels, strong bones and muscles, and proper nerve and cell function. Bottom line – Quinoa is good for your whole body.
Oats Nutritional Information
Soluble Fiber
One of the best benefits of oatmeal
(or any whole oat food) is that it
lowers cholesterol by removing LDL (bad cholesterol) while maintaining HDL (good cholesterol).
Insoluble fiber
Absorbs water which helps to speed the transit of food through the bowels which helps to reduce the risk of some bowel related cancers (i.e. colon cancer).
Beta Glucan
A bio-defense modifier which means
it will boost your immune system.
Vitamins and Minerals
Additional benefits of oatmeal include Iron, Zinc, Selenium, and Vitamin E.
Phytochemicals
Plant chemicals that have shown promise in fighting and preventing cancer. For example, the phytoestrogens (lignans) found in oats help to fight hormone related diseases like breast, ovarian, and prostate cancer.
http://www.versagrain.com/benefits-of-oatmeal.html
Are Oats MANINIS® uses Safe for Celiacs?
Because there is always a danger of cross contamination from fields growing wheat, we have carefully chosen our oat grower based on their following statements and their ability to provide time-tested consistent quality to MANINIS®:
– Our Plant is solely dedicated to processing of oats. No other cereal processing is permitted
– Production is contracted to pedigreed seed growers with proven abilities to grow varietally pure grain
- Production contracts are stringent with respect to quality and purity
- Maximum tolerance is one kernel of wheat, rye, barley or other related cereal crops per 1 kg of oats
– Only variety specific pedigreed seed is allowed to ensure purity from the beginning of the production cycle
– Fields are maintained as per standards set out by the Canadian Seed Growers’ Association
- Land rotations, prohibiting all gluten containing cereal crops for a min. of 3 years
- Isolation distances
- Presence of off types and other grains
– All equipment used in the production, handling and processing of pedigreed seed must be cleaned thoroughly or oat dedicated.
– All grain is pre-cleaned prior to delivery to remove impurities including wheat, barley, rye and other foreign seeds and weeds.
– All oat deliveries are pre-tested for gluten and then tested again on arrival at the plant. Samples/deliveries not passing purity and gluten tolerances are rejected.
– Once the oats are accepted into the pure oat dedicated plant they are processed in a controlled environment and batch tested to guarantee purity of all products.
Flax Nutritional Information
Flax is rich in lignans, omega 3 fatty-acids, as well as thiamine. It is also a great source of manganese, and has respectable amounts of magnesium, phosphorus, and copper. As a source of dietary fiber it is excellent. The nutrition facts below are for 1 cup of raw, whole flax seed.
By no means is it low in calories or fat, but because the health benefits of flaxseed are so many and it’s serving size so small, it makes a good addition to any diet. To see how it compares, nutritionally, to other whole grains and seeds visit our nutrition charts.
Flaxseed Health Benefits
Lowers Cholesterol (Heart Healthy)
Both its soluble and insoluble forms of fiber have the effect of lowering cholesterol. Its omega-3-fatty-acids also have an anti-inflammatory effect that reduces the risk of high blood pressure.
Fights Cancer
Flax contains high levels of lignans (phytoestrogens) which have shown promise in the fight against cancer, particularly breast, ovarian, and prostate cancer.
Promotes Regularity
It is rich in fiber, both soluble and insoluble fiber, which helps to absorb water and lubricate the bowels to speed the transit of food through the system.
Reduces Inflammation
It is rich in omega-3-fatty-acids which help to reduce inflammation associated joint pain and arthritis. In fact, the January 1996 issue of the American Journal of Clinical Nutrition mentions a study that showed people who took flax daily were able to reduce their inflammation response by almost 30%.
Strengthens Immune System
Flax seed is a good source of lignans and ALA (alpha-linolenic acid) which studies have shown to promote a strong immune system.
Promotes Brain Health
Flax helps the body to produce DHA (docosahexaenoic) which promotes brain health and function. It has a positive effect on mood, fighting tiredness, and depression.
Contains Phytoestrogens
Flax is the richest known plant source of phytoestrogens. Phytoestrogens play a key role in stabilizing hormone levels which helps to reduce irritability and moodiness.
What is It?
Flax seed has been a useful crop to mankind for thousands of years. It was first cultivated by the Babylonians in 3000 B.C., and later by the Egyptians and Greeks. Flax seed benefits were well appreciated in the Old World. Many ancient records mention the benefits of flax. In fact, the Greek philosopher, Hippocrates, wrote about the calming effect eating flax had on those suffering from abdominal pain. In more recent history, Mahatma Gandhi noted that: “Whenever flaxseed becomes a regular food item, there will be better health.”
Amaranth Nutritional Information
Often referred to as a grain, it is actually the seed of a plant that was originally cultivated by the ancient Aztec people of Central America.
It was greatly revered as a staple food source but was also used in Aztec rituals of human sacrifice. For this reason it was almost completely wiped out by the Spanish conquistadors who destroyed its crops in hopes of ending the practice of human sacrifice.
Luckily in a few remote areas of Central America this six-foot tall, colorful plant, with its edible leaves and nutritious seeds, was somehow cultivated in secret and thus preserved. It is now cultivated and eaten around the world.
It can be cooked as a cereal, puffed and popped like popcorn (see our how to video), or added to soups and stews as a thickener. It can be ground into flour and be used in pancakes and pasta but because it is a seed it contains no gluten. So this type of flour must be mixed with glutinous flours to make any kind of leavened bread.
Amaranth Nutrition and Health Benefits
It is high in protein, vitamin B5 (pantothenic acid), iron, phosphorus, zinc, copper, and magnesium.
It is a great source of protein, minerals, and vitamins which contribute to high energy levels, healthy cell growth, strong bones, an improved immune system, and proper muscle and nerve function. It is also 90% digestible which makes it a good food for those recovering from illness because the body will absorb most of its nutrients.
From: http://www.versagrain.com/amaranth.html
Sorghum Nutrition Information
Sorghum is rich in potassium and phosphorus. It has a good amount of calcium with small amounts of iron and sodium.
Sorghum has a good amount of thiamine and niacin with small amounts of riboflavin.
Sorghum is healthful in a diet since it is a gluten-free grain. It is good for the treatment of celiac disease and wheat allergies. It keeps bones and teeth healthy. It also maintains the health of heart, controls diabetes, arthritis and weight of the body.
The above was taken from: http://www.organicfacts.net/nutrition-facts/cereals/nutritional-value-of-sorghum-and-rye.html
| Nutrition Facts | |
| Serving Size: (100 grams) |
Amount Per ServingCalories: 339
% Daily Value*
Total Fat 3g5% Saturated Fat 0g2%Cholesterol 0mg0%Sodium 6mg0%Total Carbohydrates 75g24% Dietary Fiber 0g~ Sugars 0g~Protein 11g22%
| Vitamin A | 0% | Vitamin C | 0% | |
| Iron | 24% | Calcium | 2% |
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
| Vitamins | %DV | |
| Vitamin A | 0 IU | 0% |
| Retinol | 0 mcg | |
| Retional Activity Equivalent | 0 mcg | |
| Alpha Carotene | 0 mcg | |
| Beta Carotene | 0 mcg | |
| Beta Cryptoxanthin | 0 mcg | |
| Lycopene | 0 mcg | |
| Lutein + Zeaxanthin | 0 mcg | |
| Vitamin C | 0 mg | 0% |
| Vitamin E | 0 mg | 0% |
| Vitamin K | 0 mcg | 0% |
| Thiamin | 0.237 mg | 15% |
| Riboflavin | 0.142 mg | 8% |
| Niacin | 2.927 mg | 14% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Folate | 0 mcg | 0% |
| Food Folate | 0 5.6 mcg | ~ |
| Folic Acid | 0 mcg | ~ |
| Dietary Folate Equivalents | 0 mcg | ~ |
| Pantothenic Acid | 0 mcg | 0% |
| Minerals | %DV | |
| Calcium | 28 mg | 2% |
| Iron | 4.4 mg | 24% |
| Magnesium | 0 mg | 0% |
| Phosphorus | 287 mg | 28% |
| Potassium | 350 mg | 14% |
| Sodium | 6 mg | 0% |
| Zinc | 0 mg | 0% |
| Copper | 0 mg | 0% |
| Manganese | 0 mg | 0% |
| Selenium | 0 mcg | 0% |
| Fats | %DV | |
| Total Fat | 3.3 mg | 5% |
| Saturated Fat | 0.457 mg | 2% |
| Monounsaturated Fat | 0.993 mg | ~ |
| Polyunsaturated Fat | 1.37 mg | ~ |
From: eLook.org
The statements in this website or any of its links are for informational purposes. They have not been evaluated by the US Food and Drug Administration and are not intended to diagnose, treat, cure or prevent any known or suspected disease. Any recommendations made are with the intent to support the normal psychological and biochemical processes of healing and good health.
[...] Because it has ancient grains, AKA, nutrition that I was stuck on from my whole wheat flour. You can read about the “ancient grains” they use in their mixes here. Ok, and honestly I just don’t wanna friggin’ mix my own flour. DON’T. And the taste? [...]
[...] Maninis’ products are a little different from other gluten-free products because they do not use rice as their main ingredient. They use the 7 ancient grains; millet, teff, quinoa, g-f certified oats, flax, amaranth and sorghum. The health benefits of these grains is much more substantial that just substituting rice for wheat flour. They have more fiber, protein, and vitamins (for more information about each check out Maninis’ website). [...]