Farro has a chewy texture and a nutty flavor and is a familiar ingredient for fans of Italian cuisine (where it is often referred to as spelt). The farro fad is part of the growing focus on ancient grains like kamut and the move to add fibre-rich foods to our diets. In addition to vitamins B and E, farro is rich in magnesium.
2. Sea Veggies
Have you noticed seaweed snacks in your local grocery store? That’s because the profile is rising for sea vegetables like kelp, nori, and hijiki. It makes sense that seaweeds would start creeping into our everyday foods, considering the growing popularity of Japanese cuisine in North America. Kelp contains many vitamins, especially B vitamins, which are essential for cellular metabolism and providing your body with energy. It also contains vitamins C and E, which are both strong antioxidants and promote blood vessel health. Minerals, such as calcium, boron and magnesium are also plentiful in kelp; they are necessary for strong bones and normal muscle function.
Matcha is a powdered form of green tea that is used in traditional Japanese tea ceremonies, and while it does have a stronger taste than regular green tea, it’s increasingly found in lattes, chocolate, and in tea stores that sell it in its unflavored form. Matcha tea leaves grow in the shade to increase chlorophyll content. These chlorophyll-rich leaves are then handpicked, steamed, dried and ground into a fine green powder
Matcha green tea possesses antioxidant levels 6.2 times that of goji berries, 7 times that of dark chocolate, 17 times that of wild blueberries and 60.5 times that of spinach.
4. Camu Camu
This round and red berry might be the new acai, complete with Amazonian roots. This fruit, used for medicinal purposes in its native growing area, is chock full of vitamin C and therefore antioxidants. Camu camu also contains Valine, an essential amino acid Valine is used by the body to prevent muscle breakdown and is important for nervous system and cognitive function.
5. Purple Cauliflower
Cauliflower and other brassicas like kale and Brussels sprouts have been increasing in popularity as people discover that the vegetables they hated as kids are actually delicious. Purple cauliflower is an extension of that trend — one that has bonus anthocyanin, the antioxidant found in red wine. It’s also the same antioxidant found in purple potatoes. Purple cauliflower is a low calorie vegetable containing only 25 calories for 100 g. For the 100 g serving, purple cauliflower offers 0 g of fat, 5 g of carbohydrates, 2 g of fiber, 2 g of sugar and 2 g of protein. In addition, this same 100 g will satisfy 100 percent of your daily needs for vitamin C.