10 Forgotten Survival Foods That You Should Add to Your Stockpile

10 Forgotten Survival Foods That You Should Add to Your Stockpile

It's important to have an emergency stockpile of survival foods in case of an unexpected event. Although most people are familiar with the classic staples of a survival food stockpile, like canned goods, grains, and beans, there are some forgotten superfoods that should also be added for a well-rounded and nutritious emergency supply. In this blog post, we'll discuss 10 forgotten survival foods that you should add to your stockpile for long-term emergency preparedness.

Click here to find out the 100 Superfoods that we’ve lost to history

1) Beans

Beans are a type of legume, which are plants that produce seeds in pods. They are an important staple food in many parts of the world, providing protein, fiber, and various vitamins and minerals. Some of the most common types of beans include black beans, kidney beans, navy beans, lentils, chickpeas, and lima beans, among others. They can be eaten on their own, used in soups and stews, or mixed into salads and casseroles, among other dishes. Beans are also a good source of plant-based protein, making them a popular ingredient in vegetarian and vegan cooking.

2) Rice

Rice is a staple food for more than half of the world's population and is one of the most important cereal crops in the world. It is a grain that is grown primarily in Asia, Africa, and South America, and it is a major source of food for both humans and livestock. Rice comes in many different varieties, including white, brown, basmati, jasmine, and arborio, among others.

White rice is the most commonly consumed form of rice, and it is a staple ingredient in many dishes, such as stir-fries, casseroles, and rice pudding. Brown rice is a whole-grain rice that retains the bran layer and germ, giving it a nuttier flavor and higher fiber content compared to white rice. Basmati and jasmine rice are long-grain varieties that are commonly used in Indian and Southeast Asian cooking, respectively. Arborio rice is a short-grain variety that is often used in Italian risotto dishes.

3) Oats

Oats are a type of cereal grain that is commonly consumed as a breakfast food or as an ingredient in baked goods. They are grown in temperate regions around the world and are one of the most popular grains in the United States and Europe. Oats are a nutritious food that is high in fiber, protein, and various vitamins and minerals.

There are several types of oats that are commonly consumed, including rolled oats, steel-cut oats, and quick oats. Rolled oats are made by steaming and flattening the oat groats, which are the whole oat grains. Steel-cut oats are made by cutting the oat groats into small pieces, and they have a chewier texture compared to rolled oats. Quick oats are made by further processing the rolled oats, making them cook faster than rolled or steel-cut oats.

4) Quinoa

Quinoa (pronounced KEEN-wah) is a type of seed that is often referred to as a "grain" but is actually a member of the goosefoot family, which also includes spinach and beets. It is native to South America and was a staple food of the Incas, who considered it to be a sacred crop. Today, quinoa is grown and consumed around the world and is highly valued for its nutritional value.

Quinoa is a gluten-free, high-protein food that is rich in fiber, vitamins, and minerals. It has a delicate, nutty flavor and a fluffy, creamy texture when cooked. Quinoa can be used in a variety of dishes, including salads, stir-fries, casseroles, and as a substitute for rice or other grains. It is also a popular ingredient in vegetarian and vegan cooking because of its high protein content.

5) Amaranth

Amaranth is a type of seed that is native to Mexico and was a staple food of the Aztecs. It is a highly nutritious food that is high in protein, fiber, and various vitamins and minerals, including iron and calcium. Amaranth is also a gluten-free food, making it a popular alternative for people with celiac disease or gluten intolerance.

Amaranth has a slightly nutty, earthy flavor and a chewy texture when cooked. It can be used in a variety of dishes, including soups, stews, pilafs, and as a hot cereal. It is also commonly popped like popcorn and used as a crunchy topping for yogurt or salad.

6) Teff

Teff is a type of tiny grain that is native to Ethiopia and is a staple food in the region. It is a highly nutritious food that is rich in fiber, protein, and various vitamins and minerals, including calcium and iron. Teff is also a gluten-free grain, making it a popular alternative for people with celiac disease or gluten intolerance.

Teff has a mild, nutty flavor and a soft, tender texture when cooked. It is used to make injera, a traditional Ethiopian flatbread, as well as porridge, cakes, and pancakes. Teff is also a popular ingredient in gluten-free baking and is used to make gluten-free flour, which can be used to make a variety of baked goods, including bread, cakes, and pasta.

7) Millet

Millet is a type of small-seeded cereal grain that is widely cultivated and consumed in many parts of the world, particularly in Africa and Asia. It is a highly nutritious food that is rich in fiber, protein, and various vitamins and minerals, including magnesium and phosphorus. Millet is also a gluten-free grain, making it a popular alternative for people with celiac disease or gluten intolerance.

Millet has a mild, slightly sweet flavor and a soft, tender texture when cooked. It can be used in a variety of dishes, including porridge, pudding, and as a side dish similar to rice or potatoes. Millet is also a popular ingredient in gluten-free baking and is used to make flour, which can be used to make baked goods such as bread, cakes, and crackers.

8) Buckwheat

Buckwheat is a type of seed that is often referred to as a grain, but is actually the fruit of a plant that is related to rhubarb and sorrel. It is native to Asia and has been cultivated for thousands of years for its high nutritional value and versatility as a food. Buckwheat is a gluten-free grain, making it a popular alternative for people with celiac disease or gluten intolerance.

Buckwheat has a nutty, earthy flavor and a slightly crunchy texture when cooked. It is commonly used to make soba noodles in Japan, and in other countries it is used to make crepes, pancakes, and porridge. Buckwheat flour can also be used in gluten-free baking to make a variety of baked goods, including bread, cakes, and crackers. In addition to its use as a food, buckwheat is also grown for its pollen, which is highly valued as a source of nectar for honeybees. Additionally, the plant itself is often used as a cover crop to improve soil health and prevent erosion.

9) Farro

Farro is a type of ancient grain that is believed to have originated in the Middle East thousands of years ago. It is a type of wheat, but is considered to be an "ancient grain" because it has changed very little over time and is one of the oldest cultivated grains in the world. Farro is a nutritious food that is high in fiber, protein, and various vitamins and minerals, including iron and magnesium.

Farro has a nutty, slightly sweet flavor and a chewy texture when cooked. It is a versatile ingredient that can be used in a variety of dishes, including salads, soups, stews, and as a side dish similar to rice or potatoes. Farro can also be ground into flour and used in baking to make bread, pasta, and pastries.

10) Freekeh

Freekeh is a type of ancient grain that is believed to have originated in the Middle East thousands of years ago. It is made from roasted green durum wheat, which gives it its unique smoky flavor and chewy texture. Freekeh is a nutritious food that is high in fiber, protein, and various vitamins and minerals, including iron and magnesium.

Freekeh has a smoky, nutty flavor and a chewy texture when cooked. It is a versatile ingredient that can be used in a variety of dishes, including salads, soups, stews, and as a side dish similar to rice or quinoa. Freekeh can also be ground into flour and used in baking to make bread, crackers, and other baked goods.

Click here to find out the 100 Superfoods that we’ve lost to history