Table 1.

Chemical composition of ancient grains (%, dry basis).

Ancient Grains	Carbohydrate	Starch	Dietary Fibre	Protein	Lipid	Ash	References
Spelt wheat	68–72	52–65	10.7–13.9	14.6–15.7	1.7–1.9	1.7–1.9	[6,7]
Emmer wheat	63.5–68.5	52–65	7.2–12.0	14–16	1.8–2.8	2.1–2.3	[6]
Einkorn wheat	60–64	58–68	9.3–12.8	13.5–15.4	2.0–2.8	2.6–2.2	[6]
Barley	64–75%	59.1–61.6	12.8–17.2	11.7–13.6	1.4–3.9	1.5–4.5	[11]
Oat	75–80	54.9–63.6	8.5–13	10.0–15.0	3.0–8.0	1.7–1.9	[12]
Millet	65–80.6	62–70	1.52–4.65	6.2–14.5	1.2–8.2	0.73–3.3	[13]
Wild rice	71–84	56–79	1.15–1.93	10–15.5	0.7–1.23	1.1–2.0	[14]
Green wheat	73–80	45–68	12.0–19.0	11.0–15.0	1.32–2.7	0.8–2.0	[15]
Sorghum	57–83	55–79	1.0–7.4	7–15	2–3	0.68–4.2	[16,17]
Amaranth	63.8–65.2%	65–75%	6.7–11.4%	12.5–13.5%	5.7–7.2%	1.5–2.8%	[18,19]
Quinoa	65	58.1–64.2	16.5	12.8	3.9	2.4	[20]
Teff	67	-	12.1	13	5	2.2	[21]
Chia	3.4	-	21.1–33.3-	18.9	31.2	2.9	[22]
Buckwheat	65	54.5–57.4	13.8	15.1	2.9	1.9	[23,19]