Americans sure love 'ancient grains'

In 2015, everyone is interested in eating ingredients created thousands of years ago.

According to BakeryandSnacks.com’s Elaine Watson, foods like quinoa, chia, and millet have never been more popular thanks to the perception that they are healthier than modern base ingredients like flour.

“High in fiber, protein, vitamins and minerals, many ancient grains also come with a  great backstory, a wholesome, whole-grain image and in several cases, gluten-free credentials, so are seen as key weapons in the battle [brought by] carb bashing books such as Grain Brain and Wheat Belly, and dietary regimes such as the Paleo Diet,” she writes.

Using data from industry group Label Insight, she provides the following figures showing how many products on U.S. grocery shelves now contain ingredients used by our distant relatives.

And here’s my quick breakdown of each:

• Quinoa
• Origin: Andes
• Domestication date: 5,000 BCE

• Chia
• Origin: Mexico/”Mesoamerica”
• Domestication date: 2,700 BCE

• Millet
• Origin: East Asia
• Domestication date: Possibly 10,000 years ago

• Buckwheat
• Origin: East Asia/Siberia
• Domestication date: 1,500 BCE

• Sorghum
• Origin: Africa
• Domestication date: <1000 BCE

• Amaranth
• Origin: Mesoamerica
• Domestication date: 4,000 BCE

• Spelt
• Origin: Central Asia
• Domestication dat: 4,000 BCE

• Teff
• Origin: East Africa
• Domestication date: As early as 9,000 BCE

• Farro
• Origin: Syria
• Domestication date: 11,500 BCE

• Einkorn
• Origin: Syria
• Domestication date: 8,000 BCE

Rob covers business, economics and the environment for Fusion. He previously worked at Business Insider. He grew up in Chicago.