Chia ~ 1.0 grams (500-600 seeds) Originating in the central valley of Mexico, Chia has been used as a staple food by native peoples throughout Mexico and the southwest United States for centuries. At the time, chia was known as a running food and was used to boost energy and endurance. Chia has been recorded as being used for such purposes back to the ancient Aztecs. It is believed that Aztec warriors would subsist solely on chia seeds during important conquests. According to Jesuit historians, the chia plant was considered to be one of the most important crops grown by the Aztecs. The word chia originates from the Nahuatl, an ancient Aztec language. When the chia plant blooms, it produces purple or white flowers. Chia seeds often have an irregular color combination that may feature shades of black, brown, white, or gray. Quinoa ~ 1.1 grams (200-300 seeds) Found in the Andes Mountains of Bolivia, Chile, and Peru, quinoa means "mother grain" in Inca. Quinoa is a complete protein, meaning it has all nine essential amino acids, which have been shown to boost immunity, improve muscle quality, and regulate hormone production. It's also a great source of high-quality protein (8 g per serving), fiber, and riboflavin, thiamin, and niacin, which help your body metabolize energy. Quinoa provides 20 percent of the iron and phosphorus that you require every day, along with 9 percent of potassium and 2 percent of calcium. A versatile, delicious grain, quinoa can easily substitute for rice and couscous in recipes, or serve it with fresh veggies. [ HOW TO COOK IT ] It cooks much like rice, for every one cup quinoa add two cups broth or water. Bring to a boil and simmer covered for about 15 minutes or until soft. The seeds will “spiral” once they’re cooked. Sorghum ~ 2.0 grams (50-60 seeds) Hailing from Africa, this staple of Asia and West Africa is grown today in many countries, including the United States, India, and Nigeria, for it is the fifth most important cereal crop. Nutritionally, sorghum is high in fiber, protein, and B-complex vitamins. It is often used where conventional wheat is used. Teff ~ 1 grams (2,500-3,000+ seeds) Teff, the world's smallest grain, is the seed of an Ethiopian grass and made up mostly of bran and germ. This gluten-free, nutrient-dense grain contains high-quality carbs, protein (26 g per serving), minerals, and fiber, and is high in the nutrients calcium, thiamin, and iron (it has twice as much as wheat and barley). Uncooked teff can be used in baking cakes, breads, and muffins in place of small grains or seeds. For a meal, blend teff into soups and stews. It serves as a nutritious thickening agent, making it great for heavier, cool weather meals. [ HOW TO COOK IT ] To cook teff, add three cups of water per one cup of teff. Bring to a boil, then simmer covered for 15-20 minutes. Some recipes recommend dry toasting teff in a skillet for a few minutes beforehand to enhance the toasty flavor