Nuts, Grains and Legumes

Demeter is the Olympian Goddess of agriculture, grain and bread who sustained humanity with the earth's rich bounty.

Agriculture played a significant role in the ancient Hellenic economy, with over 80% of the population being involved in the activity. The most common grains cultivated were wheat, barley, and Zea, used to make flour, porridge and bread. The ancient legumes consisted of lentils,  chickpeas and green and yellow peas while the most popular nuts were beechnuts, chestnuts, walnuts, and almonds.

Legumes, nuts, and grains were a staple in the ancient Hellenic diet. Abundant in fiber, healthy fats and nutrients, they are the reason why the Mediterranean diet is considered a “heart-healthy” diet and, by extension, the healthiest diet in the world.

Today, returning to the ancient Hellenic nutritional wisdom, we are experiencing a revival of the ancient Hellenic food crops as modern “superfoods”.  Science confirms the wondrous benefits of the crops of the sacred Hellenic earth and this global recognition has spurred an increase in demand of those nutritional gems. 

Zea (Ζέα) is an ancient grain cultivated extensively in antiquity not only for its incredible nutritional qualities but also for its ability to withstand the elements, pests, and weather. The name “Zea” is believed to be derived from the word “Zeidoros” (Ζείδωρος) which means “life-giving”.

Zea grain looks similar to common wheat grain, but its nutritional benefits are significantly higher.  Zea is two times richer in dietary fiber and protein than wheat and it has a high amount of magnesium and vitamins A, B, C and E.  Additionally, Zea is very low in gluten and high in the amino acid lysine, which improves digestibility, making it suitable for diabetics and people with mild digestive disorders.