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Grain Facts

At 14% protein, oats have the highest protein content of all common grains, second only to the newly revived "super grains," amaranth and quinoa, and the man-made hybrid Triticale. Oats contain seven B vitamins, vitamin E, and are mineral-rich. They supply a significant amount of iron and a good amount of calcium and phosphorus. Oats have gained popularity in recent times because they are credited with the ability to reduce cholesterol in the blood. For the maximum benefit in human nutrition, oats should be freshly flaked for use in cereal or baking.

Whole grain rye is 12% protein, is rich in B-vitamin complex, and provides generous amounts of iron, calcium, phosphorus and potassium. Overall, it contains higher concentrations of these nutrients than does whole wheat. Rye has the highest amount of lysine of all grains.  The protein value of rye bread is considerably lower than that of wheat bread. Rye is low in gluten and is usually combined with additional Vital Wheat Gluten or a high gluten grain such as Wheat.

Hulled Barley
Barley is rich in the B vitamins, particularly niacin and thiamine and provides good quantities of minerals, especially potassium, as well as iron, phosphorus and calcium Pearl barley loses half the vitamin and mineral content with the removal of the bran and germ; much of the good fiber content is lost in: the milling. Barley is lower in fiber than most grains, even in its whole state. Hulled barley has only the outer inedible hull removed and is the least processed form that humans can enjoyable eat. Hulled Barley is light brown and larger than pearled Barley.

Red Fife Wheat
Red Fife is a heritage grain and is also a landrace meaning that it is able to adapt to a diversity of growing conditions. Red Fife is ideally suited to traditional sour dough baking methods and adds a different flavour to conventional bread making. Artisan bakers have embraced Red Fife. It is also reputed to be less offensive to those who are gluten intolerant.

Hard White and Hard Red Spring Wheat
Hard white spring Wheat and hard red spring Wheat are planted in the spring. Like hard winter Wheat, they are not irrigated, thus yielding a high protein and low moisture content. Hard white spring wheat has a light flavor and is particularly nice for sandwich bread, muffins, cookies, etc. Hard red spring Wheat has a heartier flavor. Nutritionally they are identical.  Both grains have their enthusiasts and many people enjoy them both. Certainly the difference in flavors needs to be experienced.  Bakers can then decide which Wheat to use in their recipes. Both make excellent loaves of bread.

Soft Winter Wheat
Soft white winter Wheat has been irrigated. It usually has a larger yield than hard Wheat but is lower in protein and gluten. Soft white Winter wheat is used for pastry flour. It is particularly light, and therefore especially useful in making cakes, cookies, pastries or other baked goods that use baking powder, baking soda, or any leavening other than yeast.

Amber Duram
Duram in Latin means hard and is the hardest of all Wheats. Its high protein and gluten content as well as its strength makes Duram good for special uses. When ground into flour it is used for making bread or pasta. It is not however, good for making cakes which are made from soft wheat to prevent toughness. Amber Duram seed is larger than other Wheats and is amber colored which mills into an attractive yellow flour with superior flavour.

Centurion Wheat
Centurion wheat is an ancient grain that is a relative of Duram wheat. It is believed to have its origin in the Middle East and is an original variety that has not been hybridized. The seed is larger than common wheat and is higher in nutrition and flavour which makes it an excellent choice for bread or pasta making

Spelt is an ancient grain which is related to common wheat but has certain properties which makes it quite different. It is becoming a very popular grain because of its ability to be tolerated by many people with wheat sensitivities. High in carbohydrates, Spelt contains more crude fiber and more protein than wheat, including all eight amino acids. High in the B vitamins, it is the only grain containing mucopolysaccharides. The immune stimulating properties of Spelt are well documented.

Kamut® is a registered trademark brand of Khorasan wheat. It is a highly nutritious ancient form of Wheat which contains a unique type of gluten which is often tolerated by people who cannot tolerate common wheat. Kamut® is considered superior in nutritional value to modern hybridized Wheat. It is also higher in potassium and protein than modern wheat. Kamut® is delicious whole or ground into flour. Because it is a relative to Durum wheat, Kamut® flour makes delicious pasta. The buttery flavor of Kamut®/ is wonderful when cooked as a whole grain, flaked for cereal or milled for flour.  

Flaxseed is a superfood and is getting more attention these days for its ability to clean and detoxify while it nourishes and renews. It is a rich source of omega-3 unsaturated fatty acid. The oil is fragile and once milled should be refrigerated . Never heat flaxseed oil .

Yellow Peas
Yellow Peas are part of the legume family. They have a milder flavour than green peas and are commonly used in soups or to thicken stews. Gluten free bread recipes use pea flour as an ingredient. They are high in protein and nourishment and perfect for vegan diets.  

Presoaking Grains to increase Nutrition and Digestibility  
Unfortunately, whole grains contain phytic acid in the bran of the grain which combines with key minerals , especially calcium, magnesium, copper, iron and zinc and prevents their absorption in the intestinal tract. This makes it more difficult to digest properly. Soaking, fermenting, or sprouting the grain before cooking or baking will neutralize the phytic acid releasing these nutrients for absorption. This process allows enzymes; lactobacilli and other helpful organisms to not only neutralize the phytic acid, but also to break down complex starches, irritating tannins and difficult to digest proteins, including gluten. For many this may lessen their sensitivity or allergic reactions to particular grains. Everyone will benefit, nevertheless, from the release of nutrients and greater ease of digestion.

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