Cereals
Winter wheat is the most common grain grown in our country. It occupies almost 88% of the planting area of plants of the Zlakov family. Soft winter wheat Thunder has long been known to farmers for its varietal ...
Today, the word "gluten" is increasingly used in a negative context. Nutritionists are recommending a gluten-free diet, and the number of products labeled "gluten-free" on store shelves is skyrocketing. However, it occurs in a third ...
Sprouted rye, due to its composition, has a positive effect on the entire body: it improves the functioning of the digestive, cardiovascular, nervous systems, strengthens the immune system. Such grain does not undergo heat treatment, in which useful substances are lost. IN ...
Rice, or "Saracen grain", is one of the oldest and most popular cereals in the world. Rice groats are used to prepare a variety of dishes on all continents. This cereal is not only tasty, but also ...
Several years ago, the persistent winter wheat variety Moskovskaya 40 began to be cultivated in the central regions of Russia. This is the result of 15 years of work by Nemchinov breeders: now it is conquering the lands of central Russia. About, ...
Eating sprouted grains, especially oats, has become very trendy in the past few years. Nutritionists, fitness trainers, and popular bloggers advise eating sprouts. Along with green salads and fresh vegetables, such grains ...
Corn (aka maize) has earned the title of "Queen of the Fields" due to its high yield and unpretentiousness. It is used for making flour, cereals, cereals, canning, and boiled with whole cobs. Corn grains, sweet and hearty, loved ...
Barley was grown by the ancient Egyptians, Jews and Romans. They used this cereal not only for grinding into flour or beer malt, but also for preparing tasty and healthy cereals. Let's tell you what it is ...
Barley has been known to man since ancient times as a valuable food crop. Even in ancient Palestine, 17 thousand years ago, the Jews raised it for livestock feed and for the production of cheap flour. For ...
