Superfoods of the future

These foods may not be mainstays in your diet now. But these nutritional powerhouses are the superfoods of the future.
Millet is used more for birdseed than side dishes—but it may be the next gluten-free wonder grain. Easily grown in arid land, this whole grain is pale yellow, round, tiny and chewy.
The benefits: It’s rich in magnesium, manganese and phosphorus.
How to eat it: Millet contains a more complete amino acid profile than some common grains, such as white rice. Plus, the two grains cook the same; millet even lends itself well to a pilaf or risotto-style dish. It can also be ground into flour for use in baked goods to increase protein and fibre.
Freshwater is an endangered resource and, in Canada, it’s often hidden in an unlikely plant source. For centuries, maple trees have been tapped for sap, the water content boiled away to produce maple syrup. Today, as a first step, some companies are filtering the water and separating it from the 15-percent boilable sugar solids. Water is 85 percent of the volume of the approximately one billion litres of maple sap harvested in Quebec each year, and it is often thrown away. Quebec company De L’Aubier has transformed the process and is now capturing the high-mineral water, bottling and selling it in fine food shops and restaurants across the country.
The benefits: The maple syrup byproduct is rich in minerals: Sap water contains potassium, calcium and manganese.
How to drink it: Chill and serve as a palate cleanser.
Whole seaweed is wrapped around your sushi and served as a snack; it’s also used as a thickener, listed as “carrageenan” on package labels.
The benefits: It only makes sense that seaweed, which grows in mineral-filled seawater, has all the 56 minerals and trace elements your body needs. Plus, it’s packed with protein (depending on the variety, it can have seven to 47 grams per 100-gram serving) and is rich in dietary fibre (29 to 62 grams per 100-gram serving). And it offers all of that in very few calories.
How to eat it: Straight up. Wakame, a popular type of seaweed, has been a culinary staple in Japan, Korea and China since prehistoric times. It is sold dried, so just soak it and toss it in soy sauce with sesame seeds.

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