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Legumes and Cereals

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.
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Jasmine RiceJasmine RiceJasmine rice originates from Thailand and is very often used in South Asian cuisine. Jasmine rice is extremely fragrant and is an excellent alternative to ordinary long grain rice.
LupineLupineLupine or lupin (Lupinus) is a large genus, encompassing over 300 species of perennial plants, the majority of them growing in the wild. Be aware that lupine beans need to be boiled several times and the water replaced until the bitterness disappears.
Black RiceBlack RiceBlack rice is a grain that was domesticated in Asia. The specific color of black rice is owed to the presence of anthocyanins (pigments) in it.
Mung BeansMung BeansMung beans have an age-long history. They began to be cultivated many centuries ago by the Indians, who gave them the name mung . Mung beans are a widely used and prized culture in Eastern cuisine.
BulgurBulgurBulgur 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 beansBlack beansBlack 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
CarobCarobCarob, 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 BeansAzuki BeansAzuki beans, also known as Asian red bean, is an extremely palatable representative of the Fabaceae family. Red bean paste from Azuki beans.
KamutKamutKamut 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.
SpeltSpeltSpelt, 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.

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