Legumes and Cereals

Legumes and cereals and information on them, their composition and health benefits. Storage, choice and consumption of different types of legumes and cereals.

Legumes and CerealsLupine

12 June

Topato

Legumes and CerealsBlack Rice

18 Mar.

Topato

Legumes and CerealsMung Beans

20 Feb.

Topato

Bulgur

15 Nov.

Topato

Bulgur is a wholesome wheat food that comes from milled, dried and crushed grains, most often made from hard or white wheat. Phosphorus is found in large amounts in bulgur.

Black beans

16 Sept.

Ivan

Black beans are a plant of the Fabaceae family. Black beans are native to South America, but can be grown anywhere. The broth of boiled black beans is a remedy for arthritis

Carob

11 Aug.

Ivan

Carob, Ceratonia siliqua. is an evergreen plant that belongs to the Fabaceae family. Carob is one of the most popular sweeteners. Carob does not contain caffeine.

Azuki Beans

10 Aug.

Ivan

Azuki beans, also known as Asian red bean, is an extremely palatable representative of the Fabaceae family. Red bean paste from Azuki beans.

Kamut

09 Aug.

Ivan

Kamut is an Egyptian wheat found in Egyptian pyramids. At the table of Americans, Kamut appeared only in 1980. Kamut resembles wheat, but is 2-3 times larger.

Spelt

09 Aug.

Ivan

Spelt, Triticum spelta, is a kind of ancient wheat, which is also called Dink. Spelt is displaced as the primary by of the wheat, from which the yield is relatively larger.

Amaranth

09 Aug.

Ivan

Amaranth is an ancient grain that is closely associated with the Aztecs. Amaranth, Amaranthus, is an annual plant, a close relative of pigweed species that grow like weeds.

Sorghum

29 Apr.

Ivan

Sorghum is a tropical plant that originated in Africa. Sorghum is one of the oldest cultivated plants. Sorghum can be used as a substitute for rice.

Barley

07 Apr.

Ivan

Barley is a low or moderately high wheat. Barley is one of the oldest grains known to mankind. Barley grains are cooked much longer than barley kernels.

Brown Rice

24 Mar.

Ivan

Brown rice has far outpaced white as nutritional value. Selection and storage of brown rice. Cooking brown rice. Brown rice is very tasty, but the preparation is longer.