Food Recipe Collections & Favorites Healthy Meals We Know Whole Grains Are Good for You, but These 11 Are the Healthiest For when you want to get your freekeh on. By Betty Gold Betty Gold Betty Gold is the former senior digital food editor at Real Simple. Real Simple's Editorial Guidelines Updated on February 6, 2023 Fact checked by Isaac Winter Fact checked by Isaac Winter Isaac Winter is a fact-checker and writer for Real Simple, ensuring the accuracy of content published by rigorously researching content before publication and periodically when content needs to be updated. Highlights: Helped establish a food pantry in West Garfield Park as an AmeriCorps employee at Above and Beyond Family Recovery Center. Interviewed Heartland Alliance employees for oral history project conducted by the Lake Forest College History Department. Editorial Head of Lake Forest College's literary magazine, Tusitala, for two years. Our Fact-Checking Process Share Tweet Pin Email Photo: Crystal Hughes Grains are an essential part of a healthy diet—they're a plant food that provides us with essential vitamins, minerals, and carbohydrates that fuel our muscles and brain with energy and more. But not all grains are created equal. There are whole grains (those that still contain the bran, germ, and endosperm) and refined grains (in which the bran and germ have been removed, leaving just the high-carb endosperm behind). Before we jump into which types of grains are the best for your body, let's quickly define what they are. Whole Grains vs. Refined Grains Simply stated, grains are hard, edible dry seeds that grow on grass-like plants called cereals. Cereal grains are the single biggest source of food energy in the world. While refined grains—white rice, fluffy white bread, sugary breakfast cereals, and so on—provide almost no health benefits to your body, whole grains tend to be high in many nutrients, like fiber, magnesium, iron, B vitamins, phytonutrients, and more. However, there is quite a bit of discrepancy in the health benefits of various whole grains. Some whole grains (like corn or brown rice) are still lacking in nutrient density compared to others, such as oats and barley. Expert-Approved Whole Grains Here are the 11 healthiest grains to eat, according to nutrition expert Malena Perdomo, MS, RDN, CDE. 01 of 11 Barley Meet your new solution to winter entertaining: a big batch stew full of tender meat, hearty vegetables, and earthy mushrooms (which, you guessed it are the secret ingredient). You’ll learn how to rehydrate dried porcinis, and how to use their soaking liquid, which is basically a homemade mushroom stock. If you don’t want to eat it all right away, this soup also freezes beautifully. Get the recipe: Beef-and-Barley Soup With Porcini. Hector Manuel Sanchez Barley is traditionally served in soups, salads, grain bowls, and more. It contains a higher amount of dietary fiber than any of the other grain, plus it has an array of phytochemicals and the soluble fiber beta-glucan. These antioxidants may help to reduce bad cholesterol and build immunity. A quarter cup of uncooked hulled barley is 160 calories, 34 grams of carbohydrates, 8 grams dietary fiber, and 6 grams protein. It's also high in manganese, selenium, and thiamine (a B vitamin). 02 of 11 Quinoa Christopher Testani This South American grain typically cooks in just 15 minutes, which makes it a much-loved ingredient for those who meal prep. Quinoa is super nutritious, too: It's a source of complete vegetable protein because it contains all essential amino acids. It also contains fewer carbohydrates and more protein in comparison to other grains. Quinoa is also high in magnesium, phosphorus, manganese, and folic acid. A quarter cup of uncooked quinoa is 170 calories, 27 grams of carbohydrates, 3 grams fiber, and 6 grams protein. Mix some quinoa with sweet potatoes, kale, and pesto for a nutritious meal. 03 of 11 Amaranth Getty Images Amaranth is a small-sized, gluten-free whole grain. The protein content of amaranth ranges from 14 percent to 15 percent, higher than both buckwheat and rye. It has phytochemicals and is high in magnesium, manganese, and phosphorous. A quarter cup of uncooked amaranth is 200 calories, 32 grams of carbohydrates, 3 grams dietary fiber, and 7 grams protein. 04 of 11 Buckwheat Greg DuPree This gluten-free whole grain is typically eaten as cereal (kasha), used in Japanese noodles (soba noodles) and in granola, pancakes, or crepes. It contains antioxidants that are associated with the prevention of cancer and heart disease. Buckwheat is also high in soluble fiber: Not all of the grain is digestible, which may help improve blood cholesterol and manage blood glucose. A quarter cup uncooked is 160 calories, 31 grams of carbohydrates, 6 grams of protein, and 4 grams of dietary fiber. Buckwheat is also high in magnesium, copper, and manganese. 05 of 11 Teff Here's an easy way to remember teff: It's the tiniest grain of all, and the main ingredient in Ethiopian Injera bread. It's one of the highest protein grains, alongside amaranth. A quarter cup of uncooked teff is 180 calories, 35 grams of carbs, 4 grams dietary fiber, and 6 grams protein. It's gluten-free, and an excellent source of iron and magnesium. Teff is also a solid source of fiber, iron, magnesium, phosphorus, zinc, thiamin, and vitamin B6, and can provide over 100 percent of daily value of manganese. 06 of 11 Oats These bars consist of all our favorite breakfast treats, rolled into one—old-fashioned oats, creamy Greek yogurt, and plenty of fresh, juicy fruit. The contrast between all the delicious layers means every bite bursts with flavor and texture. While these bars are great for grabbing on your way out the door, they’d also be a tasty addition to a weekend brunch spread, served alongside a plate of eggs and potatoes. Prefer blackberries or raspberries to blueberries? Feel free to swap them in, or use a combination of all three. Store them in the refrigerator for up to three days. Get the recipe: Blueberry Maple Yogurt Bars. Sarah Karnasiewicz Oats contain polyphenols, which act as antioxidants and are a powerful anti-inflammatory agent. They are also high in beta-glucan, a type of soluble fiber that helps lower LDL (bad) cholesterol and may reduce the risk of some type of cancers. Oats also may help lower blood pressure. They're a good source of fiber, iron, magnesium, phosphorus, zinc, copper, thiamin, manganese, and selenium. Oats are naturally gluten-free, but may be processed with other grains that contain gluten, so be sure to check the label for the gluten-free certification. 07 of 11 Farro Caitlin Bensel Farro is a well-known grain in Italy and the Mediterranean. There are two main types: Traditional farro (that isn't processed) and pearled farro (that's processed to make it quicker to cook). The flavor is nutty, chewy, and hearty. The fiber-rich grain can be prepared in salads, soups, or in place of rice. A quarter cup of uncooked dry farro is 200 calories, 11 grams of carbohydrates, 1 gram of dietary fiber, and 2 grams of protein. 08 of 11 Bulgur Wheat Jen Causey Most people know bulgur as the main ingredient in tabbouleh salad. A quarter cup uncooked is 160 calories, 27 grams of carbs, 4 grams dietary fiber, and 4 grams protein. It's high in fiber and manganese, and is a good source of magnesium, phosphorus, and niacin. 09 of 11 Freekeh Getty Images Freekeh has a chewy texture and is great for salads or as a side dish. A quarter cup uncooked is 160 calories, 4 grams of fiber, and 5 grams of protein. It's a very good source of iron, too. 10 of 11 Wild Rice Charles Masters This style of rice has more protein and fiber than brown rice. A quarter cup uncooked is 160 calories, 35 grams of carbohydrates, 2 grams of dietary fiber, and 4 grams of protein. Try this delicious wild rice and mushroom pilaf if you're stumped on how to use this ingredient. 11 of 11 Millet This gluten-free Asian grain is used in porridge, to make congee, and stir-fried dishes. A quarter cup uncooked millet is 210 calories, 37 grams of carb, 4 grams dietary fiber, and 6 grams protein. Millet is high in antioxidants, high in manganese, and is a good source of magnesium, phosphorus, copper, thiamin, and niacin. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit Sources Real Simple is committed to using high-quality, reputable sources, including peer-reviewed studies, to support the facts in our articles. Read our editorial guidelines to learn more about how we fact check our content for accuracy. USDA FoodData Central. Barley, hulled. Accessed February 4, 2023. USDA FoodData Central. Quinoa, uncooked. Accessed February 4, 2023. USDA FoodData Central. Amaranth grain, uncooked. Accessed February 4, 2023. USDA FoodData Central. Buckwheat. Accessed February 6, 2023. USDA FoodData Central. Teff, uncooked. Accessed February 6, 2023. USDA FoodData Central. FARRO. Accessed February 6, 2023. USDA FoodData Central. Bulgur, dry. Accessed February 6, 2023. USDA FoodData Central. FREEKEH, ORGANIC AND FAIR, FREEKEH. Accessed February 6, 2023. USDA FoodData Central. Rice, brown, long-grain, raw (Includes foods for USDA's Food Distribution Program). Accessed February 6, 2023. USDA FoodData Central. Millet, raw. Accessed February 6, 2023.