They’re often stored side by side in your pantry and tossed together in mueslis and granolas—but grains and seeds aren’t the same thing. Understanding the difference can help you get more from your meals, whether you’re cooking, baking, or meal prepping for the week ahead.

What Are Grains?

Grains come from the grass family and are primarily used as energy-dense staples. Think rice, quinoa, buckwheat, and millet. They’re rich in complex carbohydrates, fibre, and key minerals like magnesium and iron. Whole grains also help regulate blood sugar and support digestive health.

Many grains—especially ancient grains like amaranth or freekeh—are naturally gluten-free and easy to digest, making them ideal for a variety of dietary needs.

What Are Seeds?

Seeds are the reproductive part of a plant and tend to be higher in healthy fats, protein, and micronutrients. Common varieties include sunflower seeds, pumpkin seeds, chia seeds, and linseeds.

They’re often used as toppings for smoothies, salads, yoghurt, and breads—but they also play a powerful nutritional role by supplying omega-3s, zinc, and plant-based protein.

Why You Need Both

Grains give you sustained energy; seeds deliver concentrated nutrients. Together, they help balance your diet—especially for those following plant-based or gluten-free eating plans.

Try combining puffed rice with psyllium husk and LSA mix for a high-fibre breakfast bowl that supports gut health and keeps you full.

Start Building a Better Pantry

Rotating between grains and seeds adds texture, flavour, and nutritional diversity to your meals. Stocking your pantry with a variety—from tri-colour quinoa to hemp seeds—makes it easy to eat well every day.

Explore our full Grains & Seeds collection for nutrient-dense essentials that power your kitchen naturally.