One grain I would suggest is quinoa (keen-wha). It's originally from the Andes and was a prized grain of the Incas.
Quinoa has excellent nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids, making it a complete protein. This is extremely rare for a plant source.
Quinoa is also a good source of dietary fiber and phosphorus and is high in magnesium and iron. It’s a gluten free complex carbohydrate that is filling with a slow "burn" rate.
And it come in an instant form with a variety of mixes.
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