Fonia- sustainable grain

Our changing world and growing population can benefit from changing what we put on our menu plans – change what we eat often. Fonia is a drought tolerant grain in the millet family which can be harvested in just six to eight weeks from planting and it tolerates poor soil conditions.

Fonia is native to West African countries and may also have been used by ancient Egyptian cultures as the grain has been found in archeological sites.

Fonia is cooked similarly to rice but is a smaller grain. It would be good as a hot breakfast porridge or used like rice in salads or side dishes. It is gluten free, rich in fiber, protein, magnesium, zinc, and B vitamins. For more information and a couple recipes see: “Whole Grains- Fonio,” By Jessica Levinson, Today’s Dietitian, https://www.todaysdietitian.com/newarchives/0918p12.shtml

Disclaimer: Information provided for educational purposes within the guidelines of fair use, not intended for individual health care guidance.

Fonia- sustainable grain by

By Jenny

I am a public health nutrition counselor with fifteen years experience in the field of prenatal and early child health and lactation education (breast feeding support). Autoimmune disease, Autism Spectrum Disorders, and genetic defects that can cause nutrient deficiencies are also research interests.