Organic Fonio, like amaranth grain, is actually a seed. Both are ancient grains, cultivated for centuries. So fonio isn't new, but it is new to the health world.
It is the smallest seed in the millet family and can be used in so many ways. This ancient food is classed as a ‘pseudo-grain’ because although we use it as a grain, it is actually a seed. This means it is higher in nutrients and protein than most grains.
In West Africa, where it has been cultivated for thousands of years, it is also known as iburura and acha, and often considered the continent’s oldest cultivated cereal and has long been enjoyed in the mountainous regions of Burkina Faso, Guinea, Senegal, Mali and Nigeria. In regions aggravated by climate change with nutrient-deficient soils or drought conditions where little can grow, fonio flourishes and helps preserve biodiversity, offering hope in the face of the changing climate.
With the earthy and nutty taste of couscous and the creamy yet crunchy consistency of quinoa, fonio can be used just like other grains, sprinkled into salads, added to stews or soups, made into porridge or, when ground into flour, turned into baked goods. Naturally gluten-free, fonio is a great option for those with Celiac disease or a gluten intolerance.
A naturally gluten-free grain packed with important micronutrients and amino acids (which foods like rice, corn and wheat lack), fonio is one of the world’s most nutritious grains. The complex-carbohydrate (meaning digested slowly throughout the day) contains resistant starch, which alongside a low glycemic index, offers health benefits like lowering blood sugar and increasing insulin sensitivity. Because of its high calcium content, it's helpful for those who are vegan or lactose intolerant. Fonio falls into the whole-grain category, which means it may have loads of nutritional advantages
Ingredients: Fonio Grain* (Digitaria Exilis)
* Certified Organic Ingredients
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Always read the label on the product when you receive it, and refer to the manufacturer's guidelines.
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