At different peoples at all times, even when science was not entirely developed, from the first years of life on Earth, a child eats grains and cereals. Grain are considered an ideal food for pregnant women and children from one and a half - two years. One-piece cereals are useful due to the rich content of vitamins, trace elements, fiber, and during pregnancy all these substances are necessary for both mom and baby.

There is a delusion that the use of croup will lead to an increase in body weight. This effect can only be given purified grains, that is, those in which almost one starch remained. Whole grains contain everything necessary to make us beautiful and strong.

The greatest value of cereals in the same thing is that she has a shell and germs.

Vitamins of group B, RR, folic acid and trace elements, such as calcium, potassium, sodium, magnesium, copper, zinc, phosphorus, contained in the shell of cereals improve the intestinal peristalsis. Thus, when eating whole cereals and croup, the intestinal operation is improving, the risk of constipation is reduced, the structure of the skin is restored, which becomes smooth, silky and soft.

Experimed, it was revealed that due to the chemical composition of germs of cereals rich in digestible proteins, carbohydrates, fats and, most importantly, containing a large amount of fat-soluble vitamins, including vitamins E and A, the use of grain crops improves the work of the nervous and cardiovascular system.

Effective grain cereals are usually divided into two large groups:

1) bread cerealsto which relate, first of all, wheat, rye, barley, oats;

2) prosja cereals, among which include traditionally rice, corn, millet, sorghum etc.

So it is believed that wheat and barley contain more weak energy compared to other cereals, then wheat, nutritionists recommend to use in spring and autumn. It is in these periods of the one-year cycle that the human body does not feel in enough large quantities internal heat. And, on the contrary, in the cold winter period it is necessary to choose more "warm cereals", among which can be called buckwheat, oats and rye. However, to achieve the desired perfect digestion, cereals are best to use wholebecause thanks diverse methods The processing of whole grain decreases its initial natural energy. For more effects, dishes made from whole cereals must be included in the daily diet. Of course, it is not necessary to forget about the choice of the most optimal method of their preparation, as well as the combination of food products, since it directly depends on the preservation of the initial calorific value of the grain.

When conducting all sorts of tests about the effect of seedlings of grains for the treatment of certain diseases and the effectiveness of preventive measures, it was possible to find out that the spectrum of their action is wide. For example, cords of cereals have the following impact:

1) contribute to the extension of life;

2) reduce the number of subcutaneous fat deposits;

3) normalize the microflora of the gastrointestinal tract;

4) normalize coordination of movements;

5) normalize metabolism;

6) contribute to healing wounds, ulcers reduce swelling;

7) strengthen bone and dental fabric, restore dental enamel;

8) strengthen hair, effective in the treatment of baldness;

9) exacerbate the smell, restore natural taste sensations;

10) increase the mobility of joints, endurance, physical force, speed of reaction, elasticity of bundles and muscles;

11) eliminate the effects of penetration into the body of man-made poisons (chemical poisons, heavy metal ions, etc.) and biological pollutants (pathogens of various diseases);

12) rejuvenate and stabilize the work of all organism systems (nervous, cardiovascular, endocrine, lymphatic, digestive, excretory, respiratory, thermostatic, musculoskeletal, reproductive) and row subsystems;

13) produces in a person practically complete immunity to colds;

14) enrich blood oxygen, thereby preventing oxygen starvation of organs and tissues;

15) when receiving cereals in the amount of up to 90% of the food diet per day for a long time restore the childbearing function;

16) purify the human biopol;

17) contribute to the disappearance of both benign and malignant neoplasms (tumors);

We should not forget about contraindications, first of all, the patients who are so imbued with faith in the miraculousness of the next fashionable drugthat forget about caution. Complications When using germinated seeds of cereals are individual and related to the characteristics of the human body. These contraindications and complications were revealed for several years of laboratory observation of the influence of wheat seedlings. Doctors tend to provide the following cases of well-known complications and recommendations for avoiding them:

1) the use of solid seedlings can cause pain in those who suffer from the ulcerative disease of the stomach and duodenum, so such patients need to start with the reception of milk from seedlings, infusion or decoction of ground seedlings;

2) in patients undergoing radiotherapy due to tumor diseases, the appearance of edema, therefore, in such a situation, they should be temporarily stopped to stop receiving seedlings or at least reduce their dose;

3) In the first days of reception of grains, weakness, dizziness, liquid stools may be observed; Such complications, as a rule, pass independently;

4) It is possible to exacerbate chronic diseases.

In addition, at the beginning of the course of receiving wheat seedlings, especially in the first 2-3 days of their use, it is recommended to take ascorbic acid dissolved in warm boiled water - 0.1 g 3 times a day.

In whole grains of buckwheat, only the fruit sheath is removed, sometimes grains with a shell - not collapsed, they should be removed before cooking. The buckwheat croup is used to prepare porridge, buckwheat, flour, which is used in the preparation of pancakes.

The richest source of active substances, especially vitamins and microelements, are flakes or germs of wheat. When using germinated wheat grains, digestion and metabolic processes are normalized, slags from the body are removed. The use of embryos is good prevention of dysbiosis and diathesis, helps to strengthen the muscles. Useful for preventive purposes to take 2-3 hours l. in a day. Wheat seedlings can be added to porridge, salads, sprinkle on sandwiches.

However, such food contraindicated With acute cholecystitis.

Wheat's embryos are rich in fat-soluble vitamin E. The germinated wheat is especially useful in spring and autumn, it can be kept 3-4 days in a fridge in a grinding form (pre-slightly dry and crushed in a coffee grinder).

Large grain of oats sowing with a rough shell for many centuries was the main food from the peoples of Ireland, Scotland and in the north of England. The food of these people was not distinguished by a variety, which made them learn to prepare a variety of graceful dishes from oats. Oats, unlike other cereals, the richest content of easily digestible proteins and fats. It is characterized by the optimal percentage ratio of carbohydrates, proteins, fats and vitamins of the complex V.

From whole crude grain (oats) you can cook a drink. It is used to restore forces, as a source of vitamins of group B, RR, trace elements (potassium, calcium, phosphorus), improves skin operation (useful for dry skin, during diathesis), restores metabolic processes in the body and cardiac rhythm improves nervous system and also applied with poor liver work and with allergies.

In addition to drink, oats often prepare oatmeal, considered previously exquisite delicacy due to their peculiar, slightly acidic taste, and also due to a son. Modern doctors have proven the usefulness of their use with reduced acidity of the stomach, with constipation and intestinal swolves. Our ancestors drank or rather ate very thick kisins. In the coolest form, they became so dense that they often had to be cut by a knife.

Oatmeal kvass - another famous old Russian drink. It is no less useful for human health. All beverages made of oats belong to the group of products at the same time fermented fermented and yeast fermentation, which makes them uniquely unique and valuable on the healing effect on the human body. It is a pity that modern hostesses after the food industry have crossed exclusively on fruit-berry kisins. The yeast contained in oatmeal supply supply with vitamins, enzymes and amino acids, and fermented fermented bacteria helps to regulate the composition of the intestinal microflora: enriched with useful acidic bacteria and suppress harmful, pathogens.

From the seeds of oats are made of oatmeal (oatmeal), from which boils oatmeal. In the old days, oatmeal was left in the oven all night, thereby "tomil" her. IN modern conditions The porridge is left in the oven on slow fire, while adding more water.

For cooking useful porridge from oatmeal (Hercules) requires less time on cooking. It is also recommended to pre-roasting on a dry frying pan or with the addition of oatmeal oil, it will give a quashe more refined taste.

Everything else, a woman after childbirth and people, depleted by some severe illness, as well as sick and weak children, the use of oatmeal with its excellent reducing force is unusually useful.

Very helpful dish called Muesli. You can prepare homemade muesli, adding dried fruits, honey, cream, fresh fruit, etc. to flakes.

The flour and cereal from oats are an excellent ingredient for the preparation of breads, soups, foddes and biscuits, which gives the dish a great taste and enriches vitamins.

In addition, oatmeal is prepared oatmeal, they are used for cosmetic procedures, for example, face masks. Mixing oats, barley, wheat, rye in equal amounts you can cook a cereal drink, the use of which systematically enriches the body with vitamins, and also cleans from slags. It can be drunk with honey, lemon, cream, milk.

Specially prepared oatmeal is coming to help with various allergic diseases, as it contributes to the weakening of the skin, and oat-soul soup to the whole of them contributes to the treatment of gold in children. In addition, dishes made from oats, as a rule, form mucous heavens with such an enveloping effect, thanks to which they do not irritate the gastric microflora, contribute to the protection of the surface of the stomach from undigested food and also have good absorbability.

Women are more recommended during pregnancy, children and elderly porridge and soups from barley, as they are tasty, easily absorbed. From barley produce cereals: bone and pearl. Before cooking, the cereal is better to fry, it will give her a kind of taste.

People who lead a healthy lifestyle and add wheat into their daily diet, not to neglect its "relative" - \u200b\u200brye. Rye has a coarse structure than wheat, but it contains more vitamins. Rye can be used when preparing different dishes, for example, add to porridge. From rye can also be cooked any dish that is prepared from wheat.

For a huge part of people, rice is the main food product. One-piece (crude) rice, brown or brown, contains all fats, mineral salts and vitamins necessary for humans. Freed only from the outer shell of Fig, in which the germ remains, is the most valuable nutrient. Such a culture is especially rich in vitamins group B and PP. According to taste, brown or brown rice is significantly different from white. When cleaning rice, the fruit shell disappears, possibly removing the seed shell, the embryo is, although it is present, but not completely, it becomes rough to the touch. It decreases the number mineral salts and vitamins. Well suitable for the preparation of the first dishes, porridge, pilaf. Rice is perfectly combined with sauces, stewed vegetables, dried fruits, grated nuts.

There are many recipes for the preparation of delicious and healthy rice dishes, such as vegetable and meat pilames, a variety of rice porridges and soups.

This cereal culture is considered an easily digestible and well digestible. Also, they are attributed to excellent dietary and healing properties, which makes it possible to use rice for the preparation of dietary dietary diet. The most valuable is the vitreous grain on a break of grain, which has a property does not swell and stick out during the cooking process. By the way, for thermal processing The rice is obtained with a decoction mucous membrane, which is an independent therapeutic agent and is often appointed by doctors for the treatment of diseases of the gastrointestinal tract, liver, kidneys, bladder, as well as with stomach disorders, dysentery and a number of colds.

This grain culture is one of the main in Africa and Asia. For the conservation of all vitamins and microelements, one-piece grains are used, freed from flower films, with left seed shells and embryos. In the magnesium, carotene and vitamin, even more than in buckwheat. It is important to know: the shelf life of the milk is small enough due to the almost-resistant contained in it when storing fat. Under the influence of time, fat begins to disintegrate, which gives a bitter taste from it from it. About the damage of cereals says the dark spubby darkening, which is clearly visible in the fresh croup.

You can cook very tasty porridge from the millet with the addition of pumpkin, potatoes and other vegetables or fruits.

People's healers believe that the millet brings power to man, strengthens the muscles, and also perfectly helps with liver diseases. It also contributes to the healing of RAS of various etymology, accelerates the fire of bones during fractures and, to all, improves the overall condition of the skin. Not so long ago, another positive effect of millet on the human body was clarified. The millet helps to remove residual antibiotics and their decay products from the body. Since then, doctors often recommend their patients when conducting a course of antibiotics once a day, be sure to eat a porridge porridge.

The disadvantages of this cereal product include its slow digestion by the body, especially patients with reduced acidity of the stomach. To remove this negative effect at the end of the cooking, it is necessary to add sugar to millet, as well as oil or milk. It is recommended to include in the daily diet of the militant dishes with diseases of diabetes. But with some cardiovascular diseases, as well as chronic constipation, it is necessary to eat crumbly milk porridges. However, it should be remembered that if the patient suffers from any disease of the gastrointestinal tract, then the millet should be excluded immediately from the diet. For proper use Therapeutic and nutritional properties of the millet should use it only under storage period that is no more than a year. For the preparation of dishes, the croup should use fresh, because, as mentioned above, the fats are quickly oxidized, and a bitter taste appears during cooking. Before the cooking process, the millet needs to go through and wash several times, and the last time it is better to do in hot water. It is explained by the fact that the millet is often contaminated, and, therefore, it is necessary to wash it to such an extent until the water becomes transparent. Do not worry about preserving useful vitamins and trace elements when washing millet. The grains have a rather strong coating, so that the additional flushing does not hurt them.

Corn is rich in proteins, carbohydrates, vitamins. Corn flour is often used in confectionery purposes to give the dish of wondrous taste. Corn flour add to porridge, pellets, pancakes, soups, sauces, confectionery. The flour includes vitamins in 1, 2, RR and provitamin A. Culinary and bakers of different countries of the world traditionally use it in a mixture with wheat flour.

Corn gruses contains vitamins D, E and provitamin A. But at the same time, proteins in its composition are considered defective and poorly absorbed. But the cube porridge in its calorie and the number of carbohydrates is superior to everyone else: manna, rice, pearl, buckwheat and bump. All the famous Croo Sago produce from corn starch. Although its composition contains little proteins, vitamins and minerals, it is very rich in easily digestible carbohydrates (almost 86%), and cereals and soups, made on its basis, are considered extremely useful for diseases of the stomach and small intestine, as well as in situations, When it is vital to exclude meals rich in protein from the diet. Traditionally, cornpalls eaten immediately after cooking, adding a piece of oil there for taste.

Grain, grain crops are considered nutritional foods needed for anyone careful person. Such products are of particular value for the diet of baby food and pregnant women, as it is proved that cereals are very rich in vitamins and microelements. As you know, one-piece cereals contain not only a wide range of various vitamins and trace elements, they are also rich in fiber, and all together are simply necessary for full nutrition.

Vitamin and chemical composition Painted cereals can be defined as follows:

1) the rich content of the vitamin E required when maintaining:

- sexual function,

- functioning of nervous, muscle cells,

- functioning of liver cells;

2) group vitamins in necessary for the normal functioning of the nervous, cardiovascular systems, muscles and organ of vision;

3) fiber that allows to remove toxins from the body, as well as a stimulating intestinal motor;

4) the presence of rarely occurring trace elements necessary for the prevention of chronic nervous exhaustion, such as chromium and lithium;

- maintain acid-alkaline equilibrium,

- preventing muscle fading and give them elasticity,

- strengthening the heart muscle;

6) is also present in the composition of grains also iron, which, in combination with vitamin C, has a positive effect on red blood tales.

Pereduced grains and seeds - the cult food not only vegetarian fans. It is known that the seedlings are treated not definitely one disease, and the whole organism is rejuvenated and rejuvenated. It is impossible to even compare the usefulness of a simple gentle grain with any advertised supernova miracle pills and new-fashioned balsams.

For daily use, sprouted seeds can be dried, grind into flour and add to various dishes. It will be better if not to betray the seeds of heat treatment, the flour of them add to the ready-made dish, and thereby protect vitamins from destruction.

Swords - a great remedy for the protection of the body from pathogenic bacteria and radiation, improve the skin and hair, strengthen their teeth and nails, normalize the activity of the intestine and liver. To talk about the benefits of the complete set of proteins contained in the seedlings, it is possible very long.

It has been proven that proteins are the main building material necessary for the formation of cells. The use of vegetable proteins in food, to everything else, lowers the volume of cholesterol in the blood is 2-3 times. It has been proven that chlorophyll is contained in the seedlings, according to the structure similar to the hemoglobin of our blood. In a healthy body, it will act prophylactically, strengthening the body.

In the composition of wheat leaves there are unique cells, which are actively carried out by photosynthesis in light. If we see how the plant's cell is arranged, we will see that it is covered with a dense cell shell, which consists of specific carbohydrates or polysaccharides of a special structure - polysaccharide chains are connected by phenols. Therefore, they work like antioxidants and sorbents, absorbing from our body toxins. There is a cytoplasm in which the mass of specific organoid cells is located behind the cell membrane. The most important organides of the cell are chloroplasts. Chloroplasts are actively working on light, that is, the process of photosynthesis is carried out - the carbohydrates and a number of specific compounds are synthesized, the main of which for our health and longevity are enzymes. By that period, when the size of the sheet was reached 10 cm, the process of forming chloroplasts in each cell of the sheet ends, so it was during this period that the seedlings contain maximum enzymes.

The zinc and vitamin E seedlings positively affect sexual function, and vitamins A, C, selenium and other antioxidants prevent the formation of cancer cells. Plus, the gestrated grains extend the youth, having an alkaline effect on the cells, thereby slowing the process of aging.

Separates can be added to any salads and ready-made dishes. It is not necessary to fry them or cook - in the process of heat treatment is lost most of the beneficial substances. Better immediately before meals to put them in a plate.

Also germinated grains can be whipped with a mixer and mix with milk, honey, nuts, dried fruits, sour cream and anything else is a matter of taste and fantasy. Speaking about saving funds and utility, it is important to indicate the use of seedlings separately from meals (instead of absorbing familiar chips, chocolates and smoke cigarettes during working breaks).

Grain sprouts accelerate the physiological processes in the body, while proportionally balancing the full set of micro- and macroelectors necessary. All these trace elements are converted by alive plants in safely digestible compounds.

You ask if you can overdose the reception of germinated grains? We answer: no, it is impossible.

First, sprouts are not a medicine, not a biologically active additive. It is possible to choose drugs with drugs - refined, dried, whose relationships with vegetable organisms are violated, of which they are obtained. In living sprouts, every genuine molecule can only use himself benefit - as vitamin, but not as free acid, forming toxins in the body. Swords are safe, it is impossible to overdose.

With the help of germinated grains, the intestine is cleared. Now it is very fashionable to clean the intestines with various biologically active additives (BAA). It often happens that the intestine is completely cleaned from the entire microflora. Unlike Bad grain, the body is cleaned gradually, naturally, constantly fading the useful intestinal microflora. The grains supply deficient amino acids, trace elements, thereby eliminating the disadvantages of all diets, which can be found in the medical literature.

It is known that the treatment of seedlings was popular and in antiquity. For example, almost all Chinese emperors lived up to 90 years old, perhaps because they used the sprouts of grain crops.

By the way, about longevity. One Russian scientist performed experience in rodents to study the life expectancy. And rodents, which were fed wheat seedlings, lived much longer than their counterparts, which were not included in the diet experimental product. Transmitting the result to the appropriate proportions, it will become clear - with the use of seedlings, the life expectancy may increase on average for 18 years.

Modern research useful properties Roshkov is unlikely to surprise Indian yogis, striving for the enlightenment of the soul, since their nutrition consists of almost 50% of germinated grains. Thus, the nature is provided to a person an important means in preserving beauty and health! Having tried to add spitches to food, you will feel their healing power.

Recently, more and more often about germinated grains mentioned in the books of oncologists. Subrants with anti-cancer properties, such as selenium, tocopherols, carotes, superoxiddis Mutaz, contained in sprouts, were studied and described. However, it is not necessary to hope that only the use of germinated wheat will cure cancer. This means, of course, not enough. But in the process of use of plant embryos, hormonal status is normalized, the body is ensured by a balanced set of vitamins, enzymes, amino acids. In the fight against cancer tumors, along with chemotherapy, and radiation therapy is recommended to use wheat seedlings, which activates the removal of toxins from the body increases the immunity, as well as the chemical composition of germinated grains rich in vitamins and microelements contribute to the body's resistance to irradiation. After surgical interventions, the use of seedlings accelerates the healing of the seams, and by increasing the immunity reduces the likelihood of metastasis. Therefore, it is recommended to use grains before the surgical operation. It seems promising the use of germinated grains in the system of prophylaxis of malignant tumors, as well as in diet therapy of oncological patients.

The biochemistry departments of various institutions revealed another property of germinated grains - with their help sugar in the blood decreases. So, germinated grains help people with diabetes mellitus. At the same time, the use of germ germines stimulates the production of insulin by the pancreas, since it contains the necessary chrome and vanadium organism in the desired compounds.

The secret of long-livers of different regions of our planet - Yakutia and Japan, the Caucasus and Greenland is contained in nutrition in natural-enzyme products that help keep health for many years and allow to significantly extend life. What does natural-enzyme food mean? This diet, in which preference is given to natural products rich enzymes (enzymes), and refined products (salt, sugar, sausages, canned food, etc.) are dramatically limited, and sometimes excluded from the diet. Enzymesrepresentatives of the special kind of active, vital enzymes are called.

Seeding seeds, first of all, cereal crops are real storage enzymes. Any seed is filled with the nutrients that it uses for the growth and development of the plant. In the absence of suitable conditions, the grain is at rest due to inhibitorsinhibiting the inertness of enzymes. As soon as the conditions necessary for growth, such as wet soil, enzymes are activated. There is no more energy intense organisms among the living organisms and the diversity of biochemical processes than grain. After all, after 2 hours, the cells of the embryo swell and stretch into length, while the breath is hundreds of times intensify.

With this state of grain, the development of essential amino acids, trace elements, enzymes and vitamins increases every second increase. It is interesting to know that it is at this moment in the awakened grains due to the reproduced enzymes and other biologically active elements, all nutrients are decomposed on easily digestible, presented earlier in the form of complex, non-solid elements. This becomes very important not only for the emerging life of the plant, but also for the human body, in particular, for the digestive tract.

The difference between the sprouted and the near-sore seed is in the amount of enzymes. In the sprouted grain - the abundance of enzymes.

For germination, the seeds are soaked in water. After the seeds do moisture, the enzyme begins to stand out gibberellinwhich stimulates the formation of other enzymes. Under the influence of enzyme-enzymes, complex carbohydrates inside the embryo turn into simple sugars, proteins in amino acids, and fats - in fatty acids. All of them are easily digestible soluble components.

In addition, in the revived grain, the content of vitamins, minerals, organic acids increases many times. In the sprouted wheat, the content of vitamins C and B increases five times, vitamin E - three times, folic acid - four times. In 50 g of seedlings of wheat vitamin C as much as in six (!) Glasses of orange juice. And the seeds of lentils after germination become one of the important sources of the specified vitamin. In the seedlings of alfalfa vitamin A four times more than in its nearby grains.

However, studies show that vitamins are mainly located directly under the shell of grain, in turn proteins, fats, enzymes and mineral salts - in surface layers. Consequently, the closer to the middle, the useful substances are less, and starch, respectively, more.

Sprouts contain a large amount of mineral substances. These substances are in their natural state, that is, associated with amino acids, and therefore are well absorbed by the body. Sprouted wheat grains and rye are rich in potassium, sodium, phosphorus, selenium, and germs of leguminous crops - calcium, iron, magnesium, zinc, copper. In seeds sesame sesame and flax potassium much more than in many fruits and vegetables. In general, sprouted seeds are an excellent source of rare trace elements, such as iodine, zinc, selenium, chrome, cobalt, silicon. The seedlings are better eating raw, since at temperatures above 40 degrees almost all enzymes die.

Let's talk about specific cultures of plants.

Oats- This is the richest in fats and vitamins of Zlak. The content in it useful vitamins and trace elements is surprising in its wealth: a large number of protein needs a large amount of protein (18%), as well as many essential amino acids and starch (up to 40%). For oats, it is characterized by the presence of a much larger amount of iron compared to other cereals. In addition, it has a lot of phosphorus, potassium, sulfur, silicon, there are magnesium, manganese, chlorine, nickel, zinc, fluorine, iodine and other minerals. Rich in oats and essential oils, gum, as well as provitamin A, vitamins in 1, 2, in 6, k, e, n. It is believed that this plant is indispensable for patients suffering from diabetes, because in the shell its grain is a substance helps reduce blood sugar levels. The cereals from the oats is rich in Biotin - Vitamin N. It is known that when a person has a shortage of this vitamin, the appetite worsens, weakness, lethargy, drowsiness appear, arise pain in the muscles, the skin begins to peel and inflame, possibly hair loss.

Enzymes are given in OVE, which help the optimal absorption of carbohydrates, fat in the intestines and beneficial on the activity of the thyroid gland.

Buckwheat Kashu in Russia called the "Bogatyr Porridge." And not in vain, because it is a full-fledged meat replacement in the diet of nutritional properties. It is extremely tasty and nutritionally, it contains a large amount of carbohydrates, as well as many valuable, easily digestible proteins, in the content of which, according to statistics, buckwheat overtook all grain crops. But in the content of fat, buckwheat is inferior only to OVE and PRESH. In buckwheat also contains iron, potassium, phosphorus, zinc, iodine, boron, nickel, cobalt. In the number of organic acids, which are part of this cereals include lemon, oxal, apple, Malein. An important component of buckwheat is vitamin P, and the vitamins of the group in it is much larger than in all other croups. Not deprived of buckwheat and folic acid, which plays an important role in the process of blood formation, and also helps to increase the endurance and resistance to the body with a variety of various diseases. In this regard, buckwheat porridge is certainly useful for children. It must be consumed by people suffering from anemia or leukemia. In addition to the fact that buckwheat helps to strengthen blood vessels, it takes an active part in the treatment of many gastric and intestinal disorders. Nutritionists advise to take food cooked from buckwheat, with liver and diabetes mellitus. Also a light laxative effect of the crumbly buckwheat porridge is also known. Another weighty basis in favor of the use of buckwheat is its ability to remove radionuclide from the body.

However, with all the positive impact on the human body, the specified culture has some unpleasant properties, namely: it is able to increase the formation of mucus, gases, bile, and also contributes to the excessive excitation of the body.

Speaking of chemical pshenIt should be noted that it contains a much larger amount of protein than in rice and barley, and according to the presence of fat, it is inferior to only oatmeal. In addition, this product consists of 81% of starch, irreplaceable amino acids, fatty acids, enzymes and trace elements. Phosphorus, by the way, is 1.5 times more in the meat. Such ratio is observed in the content of vitamins of the V. group of them in the period more than in all other cereal crops, and 2 times more folic acid compared with wheat and corn. Also a lot in potassium, zinc, sodium, iodine, magnesium and bromine.

According to studies, the chemical composition of rice is a small amount of fiber and much more starch (74%), there is also protein (7%), vitamins, amino acids and minerals. Potassium and sodium in rice is contained in a 1: 5 ratio; According to scientists, this is the most optimal ratio, ideally suitable for maintaining a proper acid-alkaline balance in the body. However, it should be noted that these information relate only to non-political pics, which remains all the above-listed substances. In unwanted rice, the necessary vitamins of group B, iron, etc., are also preserved, the location of which is located directly under the grain shell.

Barley cereals ( pearl barley) - Just find in terms of plant protein. The experimental way is proved that the amino acids of proteins in the barley are in the most optimal ratio of all possible. In addition, this crummer contains a large amount of fiber and protein, no sodium, and, therefore, it is possible to use it into food without prejudice to the figure.

As for the vitamin and chemical composition of already germinated grains, they are one step ahead of their irresistible fellow. So, for example, in sprouts buckwheat A large amount of vitamin P was found, which makes the seedlings of this plant very useful for the treatment of ailments associated with the reduced level of hemoglobin. They are recommended to use with a tendency to bleeding. Buckwheat sprouts are distinguished by their positive impact on the retina, the substances contained in them prevent the hemorrhages in the retina.

Swords sunflower Unusually useful for elderly people, as they have many substances that slow down the aging processes.

To properly work the brain, unusually useful are germinated pumpkin Zinc rich seeds.

When analyzing the chemical composition of germinated grains, amazing things are open. So, just for any a few hours after the start of the germination of the seeds of cereals, the content of vitamins in them increases from 50 to 600 times! It can be seen that from the outer side, the grain is covered with a rather dense shell consisting of cellulose and representing a kind of "repository" of almost all Vitamins of the group V. The inside of a wheat grain is an endosperm, which consists of 65% of starch, by 10-15% - From the protein (by the way, solid grades contain it up to 26%), and fat is only 2%. In the germinated grain in the subcortical layer of endosperma there is in an unlimited number of essential amino acids, mineral salts and vitamins C, PP. On the outer end of the grain of grain crops is the embryo, in which the entire supply of useful nutrients is concentrated, the main of which is Vitamin E. This vitamin is not vainly called "vitamin growth", because under its impact in the spring there really grow a new plant and in general New harvest. And in the context of our study, it can be argued that it helps the revival of healthy life for patients who believed in his healing force and checked it on themselves.

Bread cereals are customary to divide into two groups:

real bread(cereals) - wheat, rye, barley, oats;

prosja bread(cereals) - corn, rice, millet, sorghum. These groups differ primarily by the structure of the fetus, which is called the grain. In real cereals, a grain of an oblong or oval form, from the side of the back, clearly distinguish the embryo in the form of a dent. On the opposite germin, the late - a beard formed by the growth of cells of the shells. From the side of the abdomen along the whole grain passes a groove.

In prosecidate cereals, a grain of various shapes, for example, at rice - oblong, at millet is rounded. The grooves and the beard are absent.

The grain is covered with a flower film (with the exception of corn, which is called a false creek). If the flower film is easily separated, the cereals are called holoper (wheat, rye), if it is impossible to separate it - with a balloon (barley, oats, rice, millet).

There are two forms of cereals - winter and spring. The spring plants are sown in spring, during the summer months they pass a full cycle of development and the crop gives the autumn. Winter plants sow autumn, until winter, they germinate, and in the spring continue their life cycle and ripen somewhat earlier than springtime. Winter grades give usually more high yieldBut they grow them only in areas with soft winter and abundant snow cover. Real cereals are both spring and winter, and the projections are torn.

Family of cereals is characterized by the following main features: the root is basic, the leaves of lancelovoid (long, sometimes rolled plates), stems in the form of thin straw with hollow interstices, flowers are collected in inflorescences. They distinguish cereals with blurred inflorescence (Oats, millet, rice) and cooled in the form of a complex chaser (rye, wheat, barley). In corn, inflorescence in the shape of the patch.

The structure of grain grain. The grain of any creek consists of three main parts - the embryo, endosperma and shells. They have a different structure and chemical composition.

The most outdoor shell- The fruit developing from the walls of the wound, consists of three cell layers. These cells are large, thick-walled, weathered, hollow. Next for the fruit shell - the seed, also consists of three layers - a transparent waterproof layer, tightly popped with a second brightly colored pigment layer, and a hyaline completely transparent swelling layer.

The bulk of grain is filled endosperm,or torrential core. Endosperm consists of an outdoor aleron layer formed by thick-walled large cells filled with protein vents with splashes, fat droplets. Actually, endosper is represented by thin-walled large cells, often incorrect formfilled with starch and squirrels. Proteins form a solid matrix into which starch granules of different sizes are enclosed. As the cell is removed from the center, the size of the starch is reduced accordingly, and the amount of protein increases.

From the side of the back to the endosperma adjacent germ -concept of the future plants. It consists of kingdoms, a stuffed root and a shield. The embryo contains many sugars, nitrogenous substances, fat, vitamins and enzymes. Through the shield nutrients Enter into the embryo.

The grain of various cereals consists of the same anatomical parts and has a similar chemical composition.

Chemical composition of grain.Gallest specific gravity in grain occupy carbohydrateswhich are presented mainly by starch (in wheat - 60-70%). Starch consists of amylose (20-25%) and amylopectin (.75-80%). Sugar is contained in small quantities. In the grain, the proportion of monosaccharides, dextrins, maltose, which adversely affects the quality of bread increases.

Cell walls consist of non-hosted polysaccharides - ballast substances that are not absorbed by the body, but have a positive effect on the processes of digestion, and also contribute to the removal of heavy metals and radionuclides from the body. Nonchramal polysaccharides include cellulose (fiber), hemi cellulose (half-flip), pectins. Part of the hemicellulose, called Penozhan, is dissolved in water, while forming viscous colloidal solutions - mucus (gummy). The greatest number of muzzles in rye (2.5-7.0%), oats (8.0-12.0%), barley (up to 15%).

Belkovwheat is 10-20%. The main part of proteins - prolamines (spiritors; in wheat, they are called glyadin, in the corn - zine) and bugness (alkaline-soluble). When mixing wheat test, glyadin and bugness swell and, bonding, form a continuous phase of the test, when gluing the gluten forms: In addition, the proteins include albumin (water-soluble proteins) and globulines (saline), which contain all indispensable amino acids. Cultures containing more of these proteins (rye and oats - 30-35% of the total number of proteins) are valuable in amino acid composition. Proteins of millet and corn are defective.

Content lipidin the cereals fluctuate on average from 2 to 3%, with the exception of corn and oats. Simple lipids are in the embryo and are spares that are used during germination. Complex lipids are part of the membranes of cell shells and take part in cellular, processes. In general, lipids are unsaturated, linoleic and oleic acids predominate. On the one hand, lipids serve as a source of valuable essential fatty acids, and on the other, they can quickly oxide.

In the cereals contain water and fat-soluble vitamins:carotenoids (carotene), vitamin E (tocopherol), vitamins of group B (thiamine, riboflavin, pantothenic acid, pyroxine), niacin, etc.

Share mineral elements- 1.5-3.0%. Macroelements have a lot of phosphorus, potassium, magnesium, but they are in the associated state in the form of polyathic acid salts and poorly absorbed; In the film cultures, many silicon. The grain is the source of many microelements - zinc, manganese, molybdenum, cobalt, etc., often toxic to which are set extremely permissible norms According to security requirements.

The quality of the products obtained influence enzymesand p-amylases, hydrolyzing starch, phytase, splitting fitting, proteinase - protein. In a healthy grain, the activity of enzymes is small. Increased activity of enzymes is characteristic of defective grain.

Coloring grain due to presence pigments- chlorophyll and carotenoids.

Wheat is divided into six types of botanical features and character of culture (winter or spring); Types are divided into subtypes depending on the glassy and grain color. Type 1 - soft spring red.

Subtype 1 - dark red, vitreous, glassyness of at least 75%. Subtype 2 - red, glassyness at least 60%. Subtype 3 - light red, glassyness of at least 40%. Subtype 4 - yellow, glassyness less than 40%. Type 2 - Summer hard.

Subtype 1 - dark amber, glassyness of at least 70%. Subtype 2 - light amber, glassyness is not rationed. Type 3 - soft spring white.

Subtype 1 - white, glassyness is at least 60%. Subtype 2 - white, glassy glass is less than 60%. Type 4 - Soft Oshamis Mountain, is divided into four subtypes similar to wheat type 1.

Type 5 - Soft Wester Blue Corroser, not divided into subtypes. Type 6 - winter firm, it is not divided into subtypes. Delivery on types and subtypes does not give a complete idea of \u200b\u200bthe quality of wheat, so the standard provides for division soft wheat For six classes, and solid - five. To the first three classes (the highest, first, second) soft wheat include wheat, which can be used not only independently for bakery, but also as an enriferry of weak wheat. Such wheat is called strong. The third-class wheat refers to the valuable, as it is used independently for the bread maker and does not require improvement. The fourth grade refers wheat, which should be improved strong and only after that can be used for bread accumulation. The fifth grade wheat is used as a fodder.

Rye. Ranked second in the production of bakery flour.

Grain of rye is narrow and long, therefore the share of the shells, alarium layer and the embryo more, and the endosperma is less. Compared to wheat in the grain of rye less proteins (by 1.7-2.0%), but they are more complete. In addition, rye proteins are able to firmly swell and form viscous colloidal solutions. Under normal conditions, gluten do not form, the launder prevents the mucus.

Grain rye divide, in quality to four classes. Rye of the first three classes (group A) is intended for recycling in flour; Fourth grade (group b) - for feed purposes. The basis of the division of rye into classes is the indicator of the "number of fall", which for food rye fluctuates from 200 to 80 s, and for rye, intended for feed purposes, is less than 80 s.

Family Zlaki. - One of the largest family of flowering plants, has about 10,000 species. For the most part, it is grass, but the stems of some tropical bamboo bamboo are decorated, reach 40 m of height and 20 cm in diameter.

Cereals play a huge role in the plant cover of the planet, these are the main bread and cereal cultures, and wheat, rice and corn - the main food plants mankind. The value of rye, barley, oats, millet and sorghum is also great. In tropical countries, a sugar cane is widely cultivated, the juicy core of which contains up to 20% sugar. This culture gives more than half of the global sugar production. In a number of countries, young shoots of many cereals are widely eating, especially bamboo. Green mass of these plants - valuable pet food. The main feed plants of cereals: Mattik, Timofeevka, hedgehog team, oatmeal. The cereals are also used for the lawn device, the arrow of the airfields and the sports grounds, for fastening the sands, embankments. A series of cereals gives construction materials and raw materials for the production of paper (reed, bamboo).

Among the cereals there are malicious weeds: creeping powder, oatsi, bonfire rye. Almost all the cereals are pollinated by the wind, but there are also self-polls (wheat).

Corn

November 5, 1492 years, a few days after the opening of the new light, Columbus recorded: "I saw a cereal called Mais." And one of his companions described Mais More: "There were some strange plants in the fields. more meter. It seemed that they were from pure gold, and their leaves were from silver. " The ancient inhabitants of America grown by maize, or corn, more than 7 thousand years. She served them main food. She was worshiped as a sacred plant. Ancient Maya knew several varieties of corn: "Corn - an old woman", having matured half a year, "corn - a girl", having slept twice as fast, and a variety called "Peush's Song", which gave the fruits only two months after germination of seeds. Once in the old light, corn quickly "won" it (many times faster than potatoes). Corn grain contains up to 70% starch, 10-12% protein, 8% fat. The plant is heat-loving, so in middle lane Russia does not affect Russia, and corn here is grown only on a green mass for livestock (it is obtained up to 50 and even 100t with hectares). In every female inflorescences (cob) up to 1 thousand. Zenovok. More often there are varieties with yellow fruits, but there are varieties with red, blue and even almost black centers.

Wheat

Wheat man cultures more than 10 thousand years. But in different epochs, people grown different types of wheat (total wheat includes them around 20). Recall, for example, "a fairy tale about Pop and an employee of his Bald" A. S. Pushkin. Hiring a job, Balda says:

I will serve you nice

Diligently and very well

Per year for three closures to you on the forehead,

There is me let's boil the wool.

These lines remember many, but what is the shell, few people know. This is one of the most ancient cultural wheat. She was the main "bread" of the inhabitants of ancient Egypt and Mesopatamia. It was cooked delicious and nutritional porridge. The shepherd tolerates drought well, but low-yielding, the seeds should be released from the films. Therefore, in the twentieth century. The shell almost forgotten and practically they do not grow anywhere.

The ancient Egyptians were the first to add yeast to the dough. The ancient Greek historian Herodotus was surprised about this: "All people are afraid that food does not hesitate, and the Egyptians knead the dough so that it is subjected to rotting" (we would say to fermentation). At the same time, more magnificent, noworthy bread gives strong wheat varieties, in whose grains whose protein is more than 15%. Weak varieties are less than 11%. (And starch in wheat grain up to 75%.)

Sugarcane

Credit juice of sugar cane - Sakaru - in India they drank another 5 thousand years ago. In IV century BC. One of the commander of Alexander Macedonian wrote: "There is a reed in India, which without bees gives honey." And at the beginning of our era, travelers in India have already tried the real sugar - "stone honey", "white and similar to salt, but very sweet." From the crusades, European knights were disappeared and sugar, and in 1163 one of them was presented by the King of France Louis VII a sugar head, which he kept as an expensive thing. Christopher Columbus, it turns out, not only brought many new plant species to Europe, but also the new light "presented" sugar cane. Here this plant found the second homeland. From the XVI century Sugar cane began to grow in Cuba and Haiti, using the cheap labor of African slaves. Now two thirds of sugar in the world is made from the cane. It is a powerful grace up to 6 m. Height. In the juice of its stems up to 26% sucrose. Cut the stem with one blow with heavy tone (in Spanish "Machete") so that not sweet juice. Grinding stems (Bagaso) are fuel for sugar factories. Make them and paper.

Bread cereals are customary to divide into two groups:

. real bread(cereals) - wheat, rye, barley, oats;

. prosja bread(cereals) - corn, rice, millet, sorghum. These groups differ primarily by the structure of the fetus, which is called the grain. In real cereals, a grain of an oblong or oval form, from the side of the back, clearly distinguish the embryo in the form of a dent. On the opposite germin, the late - a beard formed by the growth of cells of the shells. From the side of the abdomen along the whole grain passes a groove.

In prosecidate cereals, a grain of various shapes, for example, at rice - oblong, at millet is rounded. The grooves and the beard are absent.

The grain is covered with a flower film (with the exception of corn, which is called a false creek). If the flower film is easily separated, the cereals are called holoper (wheat, rye), if it is impossible to separate it - with a balloon (barley, oats, rice, millet).

There are two forms of cereals - winter and spring. The spring plants are sown in spring, during the summer months they pass a full cycle of development and the crop gives the autumn. Winter plants are sowing in the fall, before the winter of winter they germinate, and in the spring they continue their life cycle and ripen somewhat earlier than the snealing. Winter grades give, as a rule, a higher harvest, but they grow them only in areas with a soft winter and abundant snow cover. Real cereals are both spring and winter, and the projections are torn.

Family of cereals is characterized by the following main features: the root is basic, the leaves of lancelovoid (long, sometimes rolled plates), stems in the form of thin straw with hollow interstices, flowers are collected in inflorescences. They distinguish cereals with blurred inflorescence (Oats, millet, rice) and cooled in the form of a complex chaser (rye, wheat, barley). In corn, inflorescence in the shape of the patch.

The structure of grain grain. The grain of any creek consists of three main parts - the embryo, endosperma and shells. They have a different structure and chemical composition.

The most outdoor shell- The fruit developing from the walls of the wound, consists of three cell layers. These cells are large, thick-walled, weathered, hollow. Next for the fruit shell - the seed, also consists of three layers - a transparent waterproof layer, tightly popped with a second brightly colored pigment layer, and a hyaline completely transparent swelling layer.

The bulk of grain is filled endosperm,or torrential core. Endosperm consists of an outdoor aleron layer formed by thick-walled large cells filled with protein vents with splashes, fat droplets. Actually endosper is represented by thin-walled large cells, often irregular shape filled with starch and proteins. Proteins form a solid matrix into which starch granules of different sizes are enclosed. As the cell is removed from the center, the size of the starch is reduced accordingly, and the amount of protein increases.

From the side of the back to the endosperma adjacent germ -concept of the future plants. It consists of kingdoms, a stuffed root and a shield. The embryo contains many sugars, nitrogenous substances, fat, vitamins and enzymes. Through the shield, nutrients come into the embryo.

The grain of various cereals consists of the same anatomical parts and has a similar chemical composition.

Chemical composition grains.The greatest share in the grain occupy carbohydrateswhich are presented mainly by starch (in wheat - 60-70%). Starch consists of amylose (20-25%) and amylopectin (.75-80%). Sugar is contained in small quantities. In the grain, the proportion of monosaccharides, dextrins, maltose, which adversely affects the quality of bread increases.

Cell walls consist of non-hosted polysaccharides - ballast substances that are not absorbed by the body, but have a positive effect on the processes of digestion, and also contribute to the removal of heavy metals and radionuclides from the body. Nonchramal polysaccharides include cellulose (fiber), hemi cellulose (half-flip), pectins. Part of the hemicellulose, called Penozhan, is dissolved in water, while forming viscous colloidal solutions - mucus (gummy). The greatest number of muzzles in rye (2.5-7.0%), oats (8.0-12.0%), barley (up to 15%).

Belkovwheat is 10-20%. The main part of proteins - prolamines (spiritors; in wheat, they are called glyadin, in the corn - zine) and bugness (alkaline-soluble). When mixing wheat test, glyadin and bugness swell and, bonding, form a continuous phase of the test, when gluing the gluten forms: In addition, the proteins include albumin (water-soluble proteins) and globulines (saline), which contain all indispensable amino acids. Cultures containing more of these proteins (rye and oats - 30-35% of the total number of proteins) are valuable in amino acid composition. Proteins of millet and corn are defective.

Content lipidin the cereals fluctuate on average from 2 to 3%, with the exception of corn and oats. Simple lipids are in the embryo and are spares that are used during germination. Complex lipids are part of the membranes of cell shells and take part in cellular, processes. In general, lipids are unsaturated, linoleic and oleic acids predominate. On the one hand, lipids serve as a source of valuable essential fatty acids, and on the other, they can quickly oxide.

In the cereals contain water and fat-soluble vitamins:carotenoids (carotene), vitamin E (tocopherol), vitamins of group B (thiamine, riboflavin, pantothenic acid, pyroxine), niacin, etc.

Share mineral elements- 1.5-3.0%. Macroelements have a lot of phosphorus, potassium, magnesium, but they are in the associated state in the form of polyathic acid salts and poorly absorbed; In the film cultures, many silicon. The grain is the source of many trace elements - zinc, manganese, molybdenum, cobalt, etc., often toxic, to which the maximum permissible norms are established according to safety requirements.

The quality of the products obtained influence enzymesand p-amylases, hydrolyzing starch, phytase, splitting fitting, proteinase - protein. In a healthy grain, the activity of enzymes is small. Increased activity of enzymes is characteristic of defective grain.

Coloring grain due to presence pigments- chlorophyll and carotenoids.

Wheat. It is basic food Culture. Wheat is divided into soft and hard. Soft wheat is designed to obtain bakery flour, and solid - pasta flour, cereals. Soft I. solid wheat differ from each other. Grain soft wheat oval-rounded shape, with a well-visible groove, white color Or with a red tint. The grain of solid wheat is a narrow, ribbed, dense, amber-yellow, a beard is almost imperceptible. Gluten, obtained from solid wheat flour, elastic, strong.

Wheat is divided into six types of botanical features and character of culture (winter or spring); Types are divided into subtypes depending on the glassy and grain color. Type 1 - soft spring red.

Subtype 1 - dark red, vitreous, glassyness of at least 75%. Subtype 2 - red, glassyness at least 60%. Subtype 3 - light red, glassyness of at least 40%. Subtype 4 - yellow, glassyness less than 40%. Type 2 - Summer hard.

Subtype 1 - dark amber, glassyness of at least 70%. Subtype 2 - light amber, glassyness is not rationed. Type 3 - soft spring white.

Subtype 1 - white, glassyness is at least 60%. Subtype 2 - white, glassy glass is less than 60%. Type 4 - Soft Oshamis Mountain, is divided into four subtypes similar to wheat type 1.

Type 5 - Soft Wester Blue Corroser, not divided into subtypes. Type 6 - winter firm, it is not divided into subtypes. The division of types and subtypes does not give a complete idea of \u200b\u200bwheat quality, so the standard provides for the division of soft wheat into six classes, and solid - five. To the first three classes (the highest, first, second) soft wheat include wheat, which can be used not only independently for bakery, but also as an enriferry of weak wheat. Such wheat is called strong. The third-class wheat refers to the valuable, as it is used independently for the bread maker and does not require improvement. The fourth grade refers wheat, which should be improved strong and only after that can be used for bread accumulation. The fifth grade wheat is used as a fodder.

Rye. Ranked second in the production of bakery flour.

Grain of rye is narrow and long, therefore the share of the shells, alarium layer and the embryo more, and the endosperma is less. Compared to wheat in the grain of rye less proteins (by 1.7-2.0%), but they are more complete. In addition, rye proteins are able to firmly swell and form viscous colloidal solutions. Under normal conditions, gluten do not form, the launder prevents the mucus.

Grain rye divide, in quality to four classes. Rye of the first three classes (group A) is intended for recycling in flour; Fourth grade (group b) - for feed purposes. The basis of the division of rye into classes is the indicator of the "number of fall", which for food rye fluctuates from 200 to 80 s, and for rye, intended for feed purposes, is less than 80 s.

Family Zlaki. - One of the largest family of flowering plants, has about 10,000 species. For the most part, it is grass, but the stems of some tropical bamboo bamboo are decorated, reach 40 m of height and 20 cm in diameter.

The cereals play a huge role in the plant cover of the planet, these are the main bread and cereal cultures, and wheat, rice and corn - the main food plants of humanity. The value of rye, barley, oats, millet and sorghum is also great. In tropical countries, a sugar cane is widely cultivated, the juicy core of which contains up to 20% sugar. This culture gives more than half of the global sugar production. In a number of countries, young shoots of many cereals are widely eating, especially bamboo. Green mass of these plants - valuable pet food. The main feed plants of cereals: Mattik, Timofeevka, hedgehog team, oatmeal. The cereals are also used for the lawn device, the arrow of the airfields and the sports grounds, for fastening the sands, embankments. A number of cereals gives construction Materials and raw materials for paper production (reed, bamboo).

Among the cereals there are malicious weeds: creeping powder, oatsi, bonfire rye. Almost all the cereals are pollinated by the wind, but there are also self-polls (wheat).

Corn

November 5, 1492 years, a few days after the opening of the new light, Columbus recorded: "I saw a cereal called Mais." And one of his satellites described Mais More: "There were any strange plants with a height of more than a meter in the fields. It seemed that they were from pure gold, and their leaves were from silver. " The ancient inhabitants of America grown by maize, or corn, more than 7 thousand years. She served them main food. She was worshiped as a sacred plant. Ancient Maya knew several varieties of corn: "Corn - an old woman", having matured half a year, "corn - a girl", having slept twice as fast, and a variety called "Peush's Song", which gave the fruits only two months after germination of seeds. Once in the old light, corn quickly "won" it (many times faster than potatoes). Corn grain contains up to 70% starch, 10-12% protein, 8% fat. The plant is heat-loving, so in the middle lane of Russia the fruits do not ripen it, and the corn here is grown only on the green mass for livestock (it is obtained up to 50 and even 100t with hectares). In every female inflorescences (cob) up to 1 thousand. Zenovok. More often there are varieties with yellow fruits, but there are varieties with red, blue and even almost black centers.

Wheat

Wheat man cultures more than 10 thousand years. But in different epochs, people grown different types Wheat (total wheat includes them about 20). Recall, for example, "a fairy tale about Pop and an employee of his Bald" A. S. Pushkin. Hiring a job, Balda says:

I will serve you nice

Diligently and very well

Per year for three closures to you on the forehead,

There is me let's boil the wool.

These lines remember many, but what is the shell, few people know. This is one of the most ancient cultural wheat. She was the main "bread" of the inhabitants of ancient Egypt and Mesopatamia. It was cooked delicious and nutritional porridge. The shepherd tolerates drought well, but low-yielding, the seeds should be released from the films. Therefore, in the twentieth century. The shell almost forgotten and practically they do not grow anywhere.

The ancient Egyptians were the first to add yeast to the dough. The ancient Greek historian Herodotus was surprised about this: "All people are afraid that food does not hesitate, and the Egyptians knead the dough so that it is subjected to rotting" (we would say to fermentation). At the same time, more magnificent, noworthy bread gives strong wheat varieties, in whose grains whose protein is more than 15%. Weak varieties are less than 11%. (And starch in wheat grain up to 75%.)

Sugarcane

Credit juice of sugar cane - Sakaru - in India they drank another 5 thousand years ago. In IV century BC. One of the commander of Alexander Macedonian wrote: "There is a reed in India, which without bees gives Honey." And at the beginning of our era, travelers in India have already tried the real sugar - "stone honey", "white and similar to salt, but very sweet." From the crusades, European knights were disappeared and sugar, and in 1163 one of them was presented by the King of France Louis VII a sugar head, which he kept as an expensive thing. Christopher Columbus, it turns out, not only brought many new plant species to Europe, but also the new light "presented" sugar cane. Here this plant found the second homeland. From the XVI century Sugar cane began to grow in Cuba and Haiti, using the cheap labor of African slaves. Now two thirds of sugar in the world is made from the cane. It is a powerful grace up to 6 m. Height. In the juice of its stems up to 26% sucrose. Switching the stem with one blow with heavy tone (in Spanish "Machete") so that it does not give a sweet juice. Grinding stems (Bagaso) are fuel for sugar factories. Make them and paper.

Fig

Rice is called the "second bread of mankind," the root of the East. Many scientists consider even rice - the oldest cultural plant. Around rice grains, which gives life and requires tirelessly, focused after the entire spiritual world of residents of many Asia countries. Dramed rice steel in India about 15 thousand years ago. His ancestor was a wild multi-year rice growing in the mountains. Initially, rice and bred on the slopes of the hills, but then noted that in flooded shorts, the harvest is many times richer. For a long time, all the processing of the soil was reduced to the fact that buffaloes were driven by the flooded field, which messed the soots of the soil and water. Then manually planted rice seedlings. And now in rice production prevails manual labor. The inhabitants of Vietnam say that in order to grow a handful of rice, you need to shed a fear of sweat, - and there is no exaggeration here. In the world, the average rice crop from hectare is 23 centners. In rice grains, about 75% starch and 8% proteins. Rice straw is used for weaving hats, mats, production of super-quality papers.

Rye

The history of rye as a cultivated plant is quite unusual. Her origin was established by Academician Nikolai Ivanovich Vavilov. Wildling rye has long clogged wheat crops and barley. In front of Asia, it was called "Jajor", which means "Torzaya". But in frosty or dry years, wheat died, and then the farmer had taken away the crop of unpretentious weed. And with the time, rye began to sow specially, especially in the middle lane of Russia. So a former weed became the main bread of Russian peasants.

Sorghum

The sorghum is called the "vegetable camel" for the ability to transfer the lack of water for a long time. Therefore, in the other areas of Africa (in some places already 5 thousand years), sorghum cakes are the main bread of the local population. In China, sorghum is called "Galyan", in Egypt - "Durier". Externally, the plant sorghum resembles millet, but much larger (up to 5 m. Height). By the way, the inhabitants of Russia almost every day, without being suspected, use the products produced from sorghum. We are talking about ordinary brooms.

Grain of grain crops.

The main grainiferous cultures are corn, barley, oats, wheat, rye, millet, sorghum. About two thirds of grain mass falls on starch, which is digested by 95%. The high concentration of light-alternate carbohydrates provides high energy nutrition of grain grain - from 0.91 to 1.28 MJ of exchange energy (CRS) in 1 kg. In grain grain crops, there are on average about 120 g of crude protein in 1 kg, including about 75% digestible (Table 79).

79. Chemical composition, digestibility and nutrition of grain feed (by A.I. Devyatkin)

Continuation of table. 79.

Protein grain grain consists on average 85-90% of proteins and has a relatively low biological value. In all the feeds of this type of raw materials, the limitating amino acid is lysine.

Of grass grain Corn is the poorest protein, as well as lysine and tryptophan (Table 80).

Grain of grain crops contains from 2 to 5% of raw fat. The smallest fat content in the grain of wheat and rye, and the greatest - in oats.

On average, the grains of cereals contain about 6% crude fiber, but in separate species Grain This indicator varies greatly (from 2.2% in corn up to 10% in OVE).

All cereal cereals contain a rather large number of group vitamins in and especially much - vitamin E (135 mg / kg). At the same time, in most grains of cereals, very little carotene, and only in the grains of yellow corn, the level of carotene reaches 5 mg in 1 kg.

Of all the types of grain of grain crops, barley, corn, oats and wheat have the greatest use in animal husbandry.

Barley is an excellent dietary feed for animals of all kinds and age groups. The barley in pig breeding is especially appreciated, since when feeding it in combination with other feeds, meat and high-quality fat are obtained. When feeding milk cows with a barley or flour, milk and good quality oil receive. Barley protein is characterized by moderate solubility (45-50%) and satisfactory amino acid composition. The barley contains about 6% of the fiber, so when using it for young, part of the grain should be released from the film or feed in a mixture with wheat and corn. In the feed bark, it is desirable to include up to 30-40%.

Corn as an energy source exceeds all grain feed (12.2-12.8 MJ of exchange energy in 1 kg), but differs from them the smallest content of raw protein.

Corn grains contain 9-10% protein, 4% fat, about 70% - starch and 2-3% of fiber. Comparatively low solubility of protein (25-30%) makes corn valuable component of feed for ruminant animals.

Oats is valuable dietary productwhich is used mainly for the preparation of animal feed feed, breeding animals, dairy cows and a bird (25-30% of the mass feed).

In the grain of oats, there is a 10-p% of crude protein, up to 5% fat, about 9% - fiber and over 50% starch. OPS protein is characterized by high solubility (55-60%). The dietary properties of oats are determined by fine-grained starch and polyunsaturated fatty acids that are well absorbed by animals.

A good oats film make up not more than 30% of the grain mass. When you enter into a feed for young people, Oats are released from films.

In the rations for the refillable pigs, turn on oats in large quantities is not recommended, since the fat becomes stitching.

Wheat, compared with the grain of other cereals, is characterized by a higher protein content (up to 15%) and has satisfactory taste.

Wheat protein is characterized by a sufficiently high solubility (about 50%) and on the amino acid composition close to the probe barley and oats.

In wheat, there is a fairly high content of gluten. It must be taken into account, since when the wheat feeding is in large quantities, it turns into the stomach into the adhesive mass and leads to a violation of the processes of digestion.

Wheat is advisable to use in the composition of animal feed in the mixture with other types of grain for all animal species in an amount of from 30 to 50% by weight.

Bashed, fruit grain.

- Main cereal culture.

The beginning of the cultivation of bread plants belongs to in deep antiquity. Over ten thousand years ago, even at a time when a person lived inthe caves and his only gun was honed stone, our wild ancestors began to eat wheat.

Over time, the yield of wheat and its entire appearance changed due to the care and seed seed from the best plants. The plant at the hands of a person has changed so that it is not possible to find wheat in the wild, similar to cultural. In natural conditions without human departure, cultural wheat dies. Wheat yield and grain quality depend on various conditions.

In Egypt, on the brackets, or the Nile, in conditions of abundant nutrition and excess lighting, the sun gives large wheat crops with a branched spison. The grains of this wheat were often found in the tombs next to the mums of the ancient Egyptian kings - Pharaohs, why and called her Mumian. Nakhodka archaeologists indicate that wheat is cultivated by a person over ten thousand years. A close relative of a soft wheat, solid wheat contains a lot of protein, up to 26%, and goes to the production of macaroni, manna and other croup. But it is very demanding in the cultivation, so the main fields of Russia are sown with soft wheat (she has more starch) among the varieties of soft wheat there are springtime (sow wheat in the spring and clean the crop in the fall) and winter (they are seeded in autumn and harvest in the fall of the next). Wheat crops are now around the fifth of the entire man being processed. And this is not a little almost eighty part of the sushi.

A relatively young cultural plant. Her grains are not found in the tombs, nor in the ancient dwellings of the people of the Stone Age. The Roman scholar of the I century pole wrote that rye is cultivated in the north, but "Bread from the rye of a bad quality and can serve only for the thickening of hunger. Rye flour dark, heavy ... highly nasty for the stomach. " However, rye bread is very nutritious.

Rye is very interesting story. Cultural rye occurred from the weed, which once kicked up ozimy wheat. In the harsh conditions of mountain areas, wheat turned out to be less resistant to cold, than weed - wild rye. Gradually, in these places, he pushed himself a gentle wheat. Over time, rye began to cultivate in many countries of the world. The European Rye plains were brought together with wheat from South-West Asia. This is this resistant to harsh winters and valuable. bread culture ranked prominent place. In our country are sown mainly ozimous rye. So the weeds were modified into a cultural plant.

The second most importantly for humanity with a grain grain in global grain production is Fig. True, bread does not bake from it, but almost forty percent of the population of our planet rice in combination with soybeans - the main food. Risa includes more than thirty species, but only two of them - rice sowing and rice naked - entered into a culture. True, the peoples of Sudan, Ethiopia collect and use seeds of wild rice species - point, short-speaking and others.

Most researchers believe that it was Rice was the first culture introduced by a person. At first it happened in India, a little later - in China. The first Europeans who saw rice plantations in India were soldiers of the Army Alexander Macedon. In the work written by Greek playwright Sofokl in 495 BC, there is a mention of rice, and Greek and Roman doctors used rice decoction as expensive medicine. Apparently, rice was one of the imported goods brought in ancient Greece and Rome. The Arabs were the first to build rice checks in the valleys of the Guadiana River. In pre-revolutionary Russia, Rice was cultivated on the territory of Central Asia and in Azerbaijan. It is still embedded in the Krasnodar Territory, Ukraine, in the Caucasus.

Grow rice on the fields poured water. The field is usually divided into sections that can be covered with earthen shafts and flood with water. Rice grains are first seeded into a special defense, and then young plants are seeded by rows directly in il. The field is covered with water for two months. In rice production predominates handicraft. The inhabitants of Vietnam say that in order to grow a handful of rice, you need to shed a fear of sweat.

Rice straw is used for weaving hats, mats, production of super-quality papers.

The origin of corn mysteriously: it was not yet possible to find her wild ancestor. For the first time in 1492, the participants of the Columbus expedition saw on the American continent it was a wonder-cereal plant, which the Indians called Mais. By the time of the opening of America, local residents have already cultivated almost all the main subspecies of corn - dental, sugar, etc.

Of the total production of corn grain on the globe of about fifty-five percent, twenty-five are used in the food industry, ten - subjected to technical recycling.

Corn - the plant is thermalized, so in the middle lane of Russia the fruits are not matured, and corn is grown on the silage.

Everyone is well known to the corn cobs, as if wrapped in a peculiar wrapper from the modified leaves. This is female. Pestlets are thrown out of the scene in the form of silky threads. Men's (sweeper) give a lot of pollen. Corn one-bedroom plant, cross-potable. This property of corn was used in the removal of new varieties of corn. The first corn among farm crops, during the selection of which heterosis was used. This complex biological phenomenon, which expressed in the fact that, when crossing unrelated lines in the offspring, some signs are significantly superior to the parents.

Bread grain, the grain of which is not on the flour and baking from it bread, but on the cereal for making a porridge. "Sing Yes Porridge - our food" - this saying is one of many folded by Russian people about Fatal Folk Kushany. As for the favorite porridge, again, almost all the plants from which the cereal receives for her was brought to our edges from afar. Already in the XVI century, Russia had all major grain crops: peas, buckwheat, millet, barley, oats.

Excavations of ancient settlements, historical monuments And the documents make it possible to note that the agricultural tribes of Scythians cultivated millet in the middle of the Dnieper in the IV-V centuries. By protein content, it exceeds all the cereals except wheat. Millet can be transferred drought, air and soil. Motherina millet - Mongolia, China.

The most yield grace. In Turkmenistan, this culture is called Dzhugar, in Ara, she is known as Durra, Gaalian is called in China, and most of the nations have accepted the generic botanical name - sorghum. Sorghum as culture was born in Africa, near the equator. From here, the ancient trading paths this culture, a superbly opposing soil salinity and arid climate, spread to North Africa, India, China, Burma. A wild ancestor of this culture is unknown.

Studies have shown that sorghum has interesting feature: When cultivating hybrids, the harvest increases by almost forty percent compared with the varieties. Currently, grain sorghum hybrids are undergoing government tests.

TO cereal plants includebamboo.The Russian expedition under the leadership of Agronom I.N. Cliegen in 1896 visited China, Japan and from there to the Black Sea of \u200b\u200bsubtropical cultures, including a plant from the family of cereals with a very large "bone" barrel. It was a new green settler in Russia - Bamboo.

Perennial Zlak.. His, like other cereals, is Solmin. Inside it is empty, with partitions (nodes) in those places where the leaves are attached. But unlike herbaceous cereals, the bamboo blooms not in the first and not even for the second year of life, but at the age of ten years. Before that, it breeds with the help of rhizomes.

Blossom starts simultaneously on all stems connected by a common root. After flowering and fruiting, the plantation dies raids, so they fight with this disaster: they cut off the shoots with a flower, the rhizomes are thinned. Putted plantations are well restored. The bamboo is growing very quickly: for one day gives to a meter of increment. Once upon a time in China and Japan, the enslavers Rostda Bambouk killed a dismissed people. The executioners put a suicide woman on a sprout, caught him to the ground lying. The next morning a man was pierced by a meter bamboo who had time to grow overnight. Man's fabric is a sieve compared to those materials that bamboo is able to pierce. Sprouts break through cemented platforms. For the month of the plant reaches six height meters. After six weeks, the bamboo does not grow above. Its further development lies in the utensils, "ossification" of the stem.

Under the conditions of the Black Sea Creek, the bamboo breeds the fission of rhizomes. Mighty roots strengthen the reservoirs.

It is known to use bamboo - fishing rods are very durable and lungs.

In Motherland, bamboo is used to manufacture household goods, water pipes From the bamboo is very durable. And in service with the Japanese army, at the beginning of the 20th century there were guns with bamboo trunks.