Corn grits
Corn grits is characterized by a high content of vitamins such as vitamins of group B, A, E, PP and micronutrient elements such as iron and silicon.
Corn grits refers to low-allergenic cereals, which is especially important for infant nutrition.
Corn grits is good for the prevention of cardiovascular diseases.
Millet
Millet is cereals made of panic grass. Millet is inferior to buckwheat, oatmeal and ricebecause of its less nutritional value, but nonetheless it is extremely good for the human body.
There is quite a lot of protein in millet, but it lacks amino acids that contain sulphur, so the nutritional value of proteins in this cereal is low. Millet is rich in phosphorus, potassium and magnesium. It is high in fat.
Wheat groats Artek
Wheat groats Artek - a particle finely crushed wheat, completely freed from the embryo and some from seed and fruit shells. A characteristic feature of wheat cereals - the same consistency of almost all particles cereals, enabling all grains boiled soft at the same time.Wheat groats has on the body bracing effect, stimulates the immune system, as well as a source of energy for the body.
Wheat groats used for preparation of wheat porridge, casseroles, puddings, burgers, soups.
Wheat cereals
Wheat cereals are crushed and polished wheat grains without germs and partly without the fruit and seed coats. Wheat cereals are divided into two kinds by way of processing of durum wheat and size of grains. They are Poltava and Artek.
Wheat isgood for health as it contains iron and phosphorus, micronutrient elements and vitamins. Wheat porridge is indispensable for people with active life-style and it is digested easily.
Wheat is especially good in autumn and winter, because it strengthens immunity. Wheat porridge is rich in choline; choline is a substance that regulates fat metabolism. This porridge contains vegetable proteins, carbohydrates;it is highin fibreas well as minerals and vitamins.
Wheat cereals are crushed and polished wheat grains without germs and partly without the fruit and seed coats. Wheat cereals are divided into two kinds by way of processing of durum wheat and size of grains. They are Poltava and Artek.
Wheat isgood for health as it contains iron and phosphorus, micronutrient elements and vitamins. Wheat porridge is indispensable for people with active life-style and it is digested easily. Wheat is especially good in autumn and winter, because it strengthens immunity. Wheat porridge is rich in choline; choline is a substance that regulates fat metabolism. This porridge contains vegetable proteins, carbohydrates;it is highin fibreas well as minerals and vitamins.
Fine-ground barley
Fine-ground barley is unpolished pieces of barley kernels. They are crushed barley grains of various shapes without flower glume.
Fine-ground barley has a high calorie content (355 kilocalories) and good taste.
Because of protective process there are saved the maximum amount of cellulose and increased digestibility of valuable food components such as proteins, carbohydrates, minerals and vitamins (A, B, E and D). Rutin (R) contained in barley porridge strengthens the walls of blood vessels.
Buckwheat
Buckwheat is tasty, healthy and nutritious product. Buckwheat is considered to be one of the best dietary products.
Buckwheat contains less carbohydrate than other cereals. At the same time, it is a valuable dietary protein product with high content of amino acids. And above all, buckwheat is rich in iron. Buckwheat has plenty of vitamins and minerals. Vitamins contained in buckwheat are B1, B2, B6, PP, P and rutin (a substance having vitamin activity). Mineral substances in buckwheat are calcium, phosphorus, iodine, iron salts and oxalic acid.
Rice “Round”
Short grain rice - has a round polished grains with high starch content. Its composition is very similar to rice cereal, but contain less protein, more carbohydrates and therefore is considered a dietary product, quickly absorbed by the body. When cooking rice kruglozernisty very well boiled soft and sticky. Rice kruglozernisty suitable for preparation of porridges, soups, casseroles and stuffing, stuffing cabbage and peppers.
Raw rice is soaked in water and then treated with hot steam under pressure. After that the grains are dried and polished using high-technology equipment. As a result processed rice grains becomeamber yellow. Thus an elite rice variety “Parboiled” come into being.
Classic rice is rice passed all stages of polishing. Its grains are plane and smooth, it has characteristic snow-white colour and translucency. White rice is inferior to brown or parboiled rice because of content of vitamins and minerals, but neverthelessit is the main type of rice consumed worldwide.
