Other legumes (beans, lentils, rank, chickpeas, cowpeas, beans)

In the form of cereals, unprocessed seeds of other legumes (beans, lentils, etc.) are also used.

The beans were brought to us in the 17th century from Turkey. It is cultivated in Ukraine, Moldova, the Caucasus, and Central Asia.

The genus Phaseolus L. has a large number of species. In the Soviet Union, the most common type of common beans (American origin) Ph. vulgaris L. Savi, whose seeds are used for food purposes.

The seeds have different shape and sizes. Small seeds are considered to be up to 5 mm long, large - over 9 mm. The mass of 1000 seeds is 140-1100 g. They can be round, ovoid, kidney-shaped, and rolling. By color, the seeds of common beans have a variety of tones - from white to black, monochromatic and variegated. In addition, bean seeds may contain different types pattern (dotted, spotted, variegated, striped). The color of the beans' seeds determines its use in cooking: the first courses are prepared from the white seed, and the second from the colored one.

Bean starch gelatinization temperature - 81-84 ° С; cooking duration - 50-100 minutes. Bean seeds contain about 7% of the seed coat, a characteristic feature of which is the highest content of proteins in it compared to the seeds of other legumes.

A variety of mung beans, or Asian golden beans, Ph. aureus (Rozb) Pip is drought-resistant and hygrophilous. Cultivated in the republics of Central Asia. The seeds are small. round-cylindrical and barrel-shaped, green or brown tones. The mass of 1000 seeds is 25-60 g.

Type I - white beans, has six subtypes: 1st - bomb (seeds are round or ovoid, large); 2nd - pearl barley (seeds are round, ovoid or oval, small); 3rd - white, oval (oval seeds, large); 4th snake (seeds are elongated, cylindrical, often slightly curved, with rounded cones); 5th — crustaceans (seeds are reniform-flat, medium in size); 6th - shovel (seeds are kidney-flat, large).

II type - single colored beans have four subtypes: 1st - green ( different shades); 2nd - brown or yellow (different shades); 3rd - red (different shades): 4th - others of the same color.

III type - motley beans contains two subtypes: 1st - motley light (dark pattern on a light background); 2nd - motley dark (light pattern on a dark background).

Beans supplied to the distribution network must contain no more than 0.5% of trash, grain - 0.2% and have a moisture content of no more than 18%. Mixing of types and subtypes of beans is not allowed. When placing, storing and transporting, four conditions are taken into account in terms of humidity and three conditions in terms of contamination.

Lentils- the oldest agricultural crop. The Himalayas are considered her homeland. It is widely used in nutrition in almost all countries of the world, especially by the peoples of Africa and Asia.

In addition to various culinary dishes, cakes are baked from ground lentils, in India they are added to rice, in Germany they are used in sausage production, in France - in the confectionery industry and for the preparation of coffee substitutes.

The genus of lentils Ervum L. is subdivided into five types. Only one species is cultivated - common lentil (Ervura lens L.), which is divided into two subspecies: large-seeded lentil (plate) and small-seeded lentil.

The subspecies of large-seeded (plate) lentils combines mainly mid-season table varieties. Small-seeded forms mainly include fodder varieties. However, among them there are varieties, the seeds of which, in terms of digestibility and taste are not inferior to varieties of plate lentils.

Three groups of seeds are distinguished according to their size: seeds are large (from 6 to 9 mm), medium (from 5 to 6 mm) and small (from 2 to 5 mm). In plate lentils, the seeds are usually flat, in shape they resemble a biconvex lens, in stern lentils, they are more spherical.

Saucer lentils are dominated by green color. Under the influence of sunlight, with a delay in harvesting, during the storage period, the color of the seeds becomes brown (oxidation of chlorophyll to pheophytin, which has a brown color). The mass of 1000 seeds is 30-60 g. In terms of taste, digestibility and nutritional value, lentils occupy one of the first places among legumes. The protein content in lentil seeds ranges from 21.3 to 36%. Proteins are the richest in methionine.

Among other legumes, lentils are characterized by a lower content of fiber and pentosans, which indicates its good digestibility.

Lentil seed starch has a relatively higher swelling capacity. Its gelatinization temperature is 68-74 ° С.

Lentil seeds boil down faster than other legumes. Its fresh seeds are ready for use after 30-60 minutes of boiling with an increase in weight of 2.2-2.8 times.

The most valuable is green lentils of dark shades. It has the best aroma and taste, gives good food appearance and is in the greatest demand in the world market.

According to GOST, food plate lentils are divided according to the color of their seeds into three types: I - dark green, II - light green, III - heterogeneous.

Along with the requirements for moisture, contamination and other lentils are divided into calibrated and uncalibrated. In calibrated lentils, according to the number of seeds on the sieve, three categories are distinguished: large (the content of seeds on a sieve with a hole diameter of 6.3 mm is at least 80%), medium (diameter 5.2 mm, the remainder on the sieve is at least 80%), small (diameter 4.8 mm, sieve residue - not less than 90%).

China (corner pea, prong, Lathyrus L.) has more than 100 species. One of the annual species is widespread in the USSR - sowing rank (L. sativus L.), which is sown for grain, green fodder and hay. The area under her crops is insignificant. China is drought-resistant, thermophilic, undemanding to soil, resistant to pests and diseases.

Seeds irregular shape, more often a tetrahedral wedge, resembling a tooth in appearance, sometimes flat, smooth or with a slightly wrinkled surface. They are yellowish-white in color, without a pattern or various shades of gray and brown with drawing. The mass of 1000 seeds is 160-600 g. The seeds have good taste and should be used more widely in nutrition. China is in many ways similar to peas. It is eaten fresh, boiled and fried. Canned food is made from it, and biscuits and other products are made from rank seeds flour.

When boiled, the seeds bind, like lentils, more water and give a greater increase in mass than other legumes. Seed cooking time - 60 - 120 minutes.

Depending on the color and size of the seeds, the rank is divided into two types: I - food, the seeds are yellowish-white, sometimes with a greenish tinge, the length of the seeds is 4-8 mm; II - fodder, dark-colored seeds (gray, brown or red, with a varied pattern), their size is smaller than the seeds of the rank I of type.

The quality of the seeds is standardized for moisture content and various impurities. During placement and storage, four states are distinguished by humidity and three by contamination.

Chickpeas (bladderworm, "ram's horn", Cicer arietinum L.) is an annual plant covered with glandular hairs that secrete oxalic, citric and malic acids. In India, oxalic acid is harvested on chickpea crops. It is the most important legume crop in semi-arid and especially arid regions.

In addition to being eaten in the form of first and second courses, chickpea seeds are widely used for the preparation of Turkish delight, halva, coffee substitutes and other products.

Chickpeas are sown in the republics of Central Asia and Transcaucasia, in the south of Ukraine, in Moldova, in the Saratov, Volgograd regions and some areas of the Trans-Volga region.

Chickpeas have an elongated beak, smooth, wrinkled, lumpy or rough seeds.

The color of the seed coat is white, pink, yellow, orange, red, light brown, dark brown, dark red and black. The cotyledons are yellow. The length of the seed is 4-12 mm, the weight of 1000 seeds of large-seeded varieties is up to 300 g and more, of medium-seeded varieties - 200-300 and small-seeded varieties less than 200 g.

In the diet, varieties with a light-colored shell are used, dark-colored varieties are mainly of fodder value.

The nutritional value of chickpeas is close to that of peas. Chickpea seeds have a high fat content (up to 6-8%). Its digestibility is somewhat lower than that of peas, due to its significant fiber content (from 2.4 to 12%).

Chickpea seeds, especially dark colored in comparison with others legumes poorly boiled (90-180 min). According to the standard, chickpea seeds, depending on the color, are divided into two types: I - food (from white to yellow-pink) and II - fodder (from red-brown to black).

Vigna is one of the oldest legumes. The plant is very drought tolerant. In our country, cowpea crops are found in many arid regions. It is widespread in Georgia under the name "lobia".

For food purposes, white seeds are used with a black vague edging around the hem. Various first and second courses, fillings for pies are prepared from cowpea. Cowpea seeds are of great value for the canning industry.

The chemical composition of the cowpea is close to that of beans, but is characterized by a higher digestibility due to the reduced content of fiber and pentosans.

Vigna has good consumer advantages, its seeds are quickly boiled down (in 30-60 minutes).

Beans bred in prehistoric times on the Mediterranean coast. They appeared in Russia in the 8th - 10th centuries.

Common bean - Faba vulgaris Moench- This is an annual herb with straight or slightly curved fruits containing three to four seeds, length - 0.5 - 4 cm. The surface of the seeds is smooth or wrinkled. Seed color varies from light yellow to black; some varieties have variegated seeds. Light-colored seeds turn brown over time.

The mass of 1000 seeds is 180-255 g. In chemical composition, they are close to beans, and their consumer properties are worse (they cook longer, since the seed skin is denser and poorly permeable). They are eaten in green and ripe form, and also processed into canned food. An increase in the production of such relatively uncommon crops in our country as mung beans, chickpeas, cowpea, rank, beans, along with the widely known peas and common beans, will help expand the range of food products, increase the protein value of food.

Groats of increased biological value are produced from crushed rice, buckwheat, oat and pea groats, ground into flour, as well as from wheat, corn and barley flour. The above raw materials are characterized by a special amino acid composition characteristic of each culture, therefore, they can complement each other. In addition, to increase the protein value of cereals, secondary dairy products are used (skimmed milk powder, reverse, whey, etc.), as well as concentrates and isolates of oilseed proteins. Table 14 shows an assortment of cereals with increased nutritional value.

There are two known methods for obtaining cereals of increased biological value. According to the method developed at VNIIZ under the leadership of S. N. Lopatinsky, cereals are obtained by panning - sequential rolling of layers of flour of various types, starch paste is used as a binder. In this case, the core is spherical with a diameter of 2.5 to 4 mm. The range of cereals obtained by this method can be very wide due to the variety of raw materials used in different proportions. When receiving cereals by pressing, the components included in the recipe are mixed with starch paste until a homogeneous dense mass is formed, which is pressed out through press matrices with different hole profiles. The pressed kernels can be of various shapes - in the form of cylinders, grains, etc.

The groats obtained by pelleting are more stable in storage than those produced by pressing. The preservation of these products is also influenced by their formulation. The shelf life of cereals in warehouses is 7-12 months.

The disadvantage of cereals of increased biological value "obtained by the method of S. N. Lopatinsky is a relatively weak form stability in ready-made dishes.

Another method for the production of cereals of increased biological value was developed at the Institute of Organoelement Compounds of the USSR Academy of Sciences under the guidance of prof. V. B. Tolstoguzov. The main differences of this method are that calcium alginate or pectinate are used as structure-forming agents. In the formulations of cereals, in addition to flour from various cereals, non-traditional protein isolates and protein concentrates from oilseed meals are more widely used. The form-holding capacity of cereals obtained by the method of V. B. Tolstoguzov is much higher, however, alginates are currently a rather scarce and expensive raw material.

The human body is a self-regulating, well-established system. Almost the entire periodic table is present in it in one volume or another. Useful minerals, trace elements and vitamins come from food, and for the normal functioning of the body, constant replenishment of their reserves is required. Lack of at least one trace element or vitamin can lead to disruption of the entire system. That is why proper and balanced nutrition is very important.

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"Cereals and various dishes from them"

Shevchenko Svetlana Alekseevna.

SBO teacher

Target:

Summarize the knowledge of students on this topic.

Tasks:

1. Correctional training:

ensure the assimilation of material by students about cereals, cereals, cereals, their nutritional value, generalize and systematize knowledge from personal experience, as well as knowledge gained in other classes.

2. Correctional and developmental:

promote the development of memory, attention, thinking, fine motor skills hands, to form skills and abilities to determine the type of cereal, its quality by touch, by smell.

3. Correctional educational:

create conditions for the formation of a culture of speech, communication, nutrition, respect for food.

Didactic material:

samples of various cereals, the table "Plants and cereals from them", a magic square, muddled words, riddles.

Lesson form:

story, conversation, practical work with elements of the game.

During the classes

I. Organizing time

Greetings, checking students' readiness for work.

II ... Introductory speech of the teacher.

The human body is a self-regulating, well-established system. Almost the entire periodic table is present in it in one volume or another. Useful minerals, trace elements and vitamins come from food, and for the normal functioning of the body, constant replenishment of their reserves is required. Lack of at least one trace element or vitamin can lead to disruption of the entire system. That is why proper and balanced nutrition is very important.

Guess the riddles:

1. In the field at ease

Waves are going.

The field is gently golden

And the harvesters are in full swing

Harvested there ... (Wheat)

2. As in a field on a mound

there is a chicken with earrings. (Oats)

3. The mouse is sitting

in a gold box. (Millet)

4. Black, small crumb

collect a little,

cook in water,

who will eat, will be praised (Buckwheat)

What will be discussed in our today's lesson?

III. Communication of the topic and objectives of the lesson.

IV. Work on the topic of the lesson.

Teacher:

Since its inception on Earth, humanity has eaten a variety of grains and cereals that saturate the human body with vitamins and minerals. Dietary fiber and fiber in grains are good for digestion, and we all know that wellness begins with good digestion.

Question: What kind of plants does a person grow for the purpose of using seeds for food?

Answer: wheat, rye, barley, oats, corn, millet, buckwheat, rice.

After processing, cereals are obtained from grain crops.Groats are whole or crushed grains, stripped of the shell.

Question: What cereals are obtained from the seeds of the above listed plants?

Answer: semolina, wheat, millet, buckwheat, oatmeal, oat flakes, rice, pearl barley, corn, corn flakes, barley.

Practical work

We consider the samples of cereals that are on the tables and determine the names of cereals and cereal plants.

And now let's take a closer look at cereals. 1st student:

Semolina are finely crushed wheat grains. Semolina is quickly digested and easily absorbed by the body, so it is included in the diet for people with diseases of the gastrointestinal tract and postoperative patients. Semolina contains a fairly large amount of iron and gallium - trace elements involved in hematopoiesis.

2nd student:

Oat groats is the most nutritious dietary porridge, it contains many useful substances, among which unique amino acids are of particular importance. And due to its high fiber content, oatmeal lowers blood cholesterol. Contains a lot of vegetable proteins and fats. Beneficial features cereals are determined by the presence in it of the maximum amount of dietary fiber, vitamins B1, B2, PP, E and salts of calcium, iron, magnesium and phosphorus.

3rd student:

Buckwheat Recommended for patients with cardiovascular diseases, diabetes, people with a weakened function of the thyroid and pancreas, liver, digestive organs, stomach, in case of anemia, which is due to the high content of magnesium and potassium in the grains of this cereal. It contains a lot of dietary fiber, vitamins B1, B2, E. Buckwheat also contains iron, magnesium, potassium and phosphorus. In terms of the content of essential amino acids, buckwheat protein is considered an equivalent substitute for meat, and in terms of its general composition it can be compared with proteins of leguminous plants.

4th student:

Pearl barley and barley groatsare obtained as a result of processing barley grains, but pearl barley is refined and polished whole barley grains, and barley is crushed barley grain. Barley and pearl barley are a powerful antioxidant (substances that slow down our aging), they contain three times more selenium than rice. They also contain B vitamins, proteins and minerals, amino acids. Phosphorus, which is necessary for proper metabolism and good brain function, is 2 times more in them than in other cereals. Nutritionists especially recommend cereals and soups made from these cereals for people who want to lose weight, as well as for children and the elderly, since such dishes are easy to digest.

5th student:

Millet groats in terms of biological value, it is inferior to rice and buckwheat, but in taste it occupies one of the first places among cereals. Millet promotes digestion and is rich in proteins, carbohydrates and vitamins. It contains a lot of silicon, which helps to strengthen hair and nails, magnesium, which has a beneficial effect on the nervous system, iron, which is necessary for normal blood circulation, fluoride for dental health, manganese, which is responsible for metabolism. Millet contains essential amino acids - construction material for muscles and skin cells.

6th student:

Corn gritsis unique in its composition. The substances contained in it regulate the level of cholesterol, preventing its deposition on the walls of blood vessels. Corn contains a large amount of vitamins B, A, E, PP and trace elements - iron and silicon. Corn is used in the treatment of diseases of the central nervous system... Reasonable inclusion of corn in the diet is a factor in the prevention of cancer and aging processes.

7th student:

Rice groats normalizes metabolism, removes harmful salts from the body, preventing their deposition, treats polyarthritis. Possesses maximum energy value. Rice is an important source of B vitamins. Rice contains essential amino acids that are essential for the creation of new cells. It contains lecithin, a well-known brain activator, intestinal repair oligosaccharide, and gamma-aminobutyric acid, which helps stabilize blood pressure. Rice contains a lot of potassium, which neutralizes the effect on the body of salt ingested with food. Rice also contains small amounts of phosphorus, zinc, iron, calcium and iodine.

8th student:

Wheat groats - The fiber contained in wheat grains stimulates the intestinal motor function and prevents the conversion of sugars and carbohydrates into fat. Wheat pectins absorb harmful substances located in the intestine, thereby reducing putrefactive processes, and promote the healing of the intestinal mucosa. Wheat grits strengthens and stimulates the body's defenses, gives a lot of heat, helps to treat liver and gall bladder diseases.

Teacher:

Let's summarize everything we've heard and clarify which plants correspond to which cereals. We can see this from the table. Appendix 4.

Cereals are valued as a nutritious product containing starch, vegetable proteins, minerals and vitamins. But in order to preserve their benefits, cereals need to be stored correctly.

The good quality of the croup. Conditions and terms of storage of cereals.

Some cereals (millet, oatmeal) contain significant amounts of fat. These cereals should be stored in a cool dark place and for a short time. The best conditions for storing cereals are t air from +5 to -5 ° and relative humidity 60-80%. At high humidity and t the cereal becomes moldy and bitter, acquires a musty smell, and loses its inherent taste and aroma. Pearl barley and barley groats are the most stable to storage.

Signs of poor quality cereals:

1. mustiness,
2. mold,
3. insect pests and their larvae.

Cereals are of 1 and 2 grades, the less empty grains, impurities, dust, sand in the cereal, the higher the grade.

In the old days, grain and cereals served as a symbol of life and prosperity, therefore they were used in various folk rituals, for example: the bride and groom were sprinkled with grain.

Question: In what dishes can you use cereals?

1. Snacks (salads)

2. First (soups)

3. Second (porridge, casseroles, side dishes)

4. Sweet, dessert dishes (mousses, puddings, pastas).

5. From grains of corn, rice, wheat, prepare breakfast cereals, puffed rice, corn.

Mystery

The grains are still hard

But pour water into the cast iron

Put it on the light

Add some sugar.

Salted a little -

And grab the spoon. (Porridge)

That you can't spoil with butter. (proverb)

For a long time, porridge in Russia was a favorite dish, and initially even a solemn, ceremonial one. It was used at various festivals, at feasts, weddings, christenings. In the XII-XIV centuries, the word porridge meant the word feast. Later, porridge is a dish for collective works, and therefore "Artel" began to be called porridge.

In the old days, there were many ceremonies associated with porridge:

Feeding the guests with porridge, in honor of the newborns, the midwife treated the guests with porridge, and they gave money to her and the newborn.

Before the adoption of Christianity in Russia, the bride and groom had to cook and eat porridge - the consolidation of the marriage union.

In the 10th century, Russian princes had the custom of cooking porridge to conclude a peace treaty, after which the world was considered restored.

Question:

In what fairy tales, stories did you meet with porridge?

(Fox and crane, Krylov's fable;

Mishkina's porridge, Nosov;

"Pot of porridge" by the Brothers Grimm,

"Porridge from an ax" R.N.s.

Ilya Muromets, epic hero- favorite buckwheat porridge;)

Explain the meaning of the statements:

1. The boots are asking for porridge. (torn shoes)
2. Porridge in the mouth. (it is not clear to speak)
3. I ate little porridge. (weak person)
4. I made porridge. (start a difficult business)
5. There is a mess in my head. (no clarity in understanding)
6. To fix the mess. (unravel the case)

Question:

what needs to be added to the porridge to make it tasty? Guess the riddles:

1. They don't eat me alone

And they don't eat without me.

I fell on the water

And immediately disappeared. (Salt)

2. I am white as snow,

In honor of all.

And you like me

To the detriment of teeth. (Sugar)

3. White, not water,

Sweet, not honey.

They take from Burenushka,

Children are given. (Milk)

Question:

What determines the density of the porridge and what kind of porridge are there?

There are porridges liquid, viscous, friable- it all depends on the amount of liquid.

- Loose porridge can be prepared from rice, buckwheat, millet, pearl barley, they are boiled in water.

- Viscous porridge - first boiled in water, then hot milk is added.

When choosing the largest dishes for cooking porridge, you need to take into account the weld that forms when the cereal swells (2.5-3 times). Enamel pots are not recommended for cooking porridge; porridge often burns in them. To give the porridge a variety of tastes, you can add berries, fresh fruits, jams.

V. Lesson summary. To summarize.

Annex 1.

MAGIC SQUARE

ON THE TOPIC "GREATS"

Oats, buckwheat, rice, barley, millet, semolina, corn, barley, porridge.

Appendix 2.

Hidden words.

SHAKRUKAPA

(KRUPA Porridge)

LODAKOVOMO

(WATER MILK)

SOKHARLS

(SUGAR SALT)

DKTYYAFRUGO

(BERRIES FRUITS)

Appendix 3.

Names of plants and cereals derived from them.

Plant	Groats
Wheat.	Semolina.
Wheat.	Wheat.
Barley	Barley.
Barley.	Pearl barley.
Millet.	Millet.
Oats.

Vegetable beans - usually large-fruited, with thick fleshy valves, large-seeded; fodder - small-seeded.

The young tender, juicy shutters of the scapula contain a lot of sugar and vitamins. Eat unripe green shoulder blades or only grains (in soups or stews). In milk ripeness, the shoulder blades are used in salads.

Forage beans are distinguished by relatively small seeds and a well-developed vegetative mass, due to which they are used for livestock feed.

From the history

The homeland of beans is the Mediterranean. According to verified data, the plant was cultivated in Palestine for a thousand years BC. NS. V Ancient egypt the bean was considered a sacred plant; highly revered him in ancient Greece. And here is the famous ancient greek philosopher and the mathematician Pythagoras did not recommend using beans in my food, explaining this by the fact that the souls of the dead move into them.

The common bean has not been found in the wild in nature. This crop is grown in many countries: on the Mediterranean coast of Europe and Africa, in the USA, India and many other countries. In Russia, it is cultivated in almost all regions (with the exception of the Far North).

In our country, vegetable beans have been cultivated since the time of Yaroslav the Wise. And since that ancient time for many centuries they have remained a daily aid to bread and cereals.

About 100 varieties of beans are known, which economic characteristics are divided into two groups: feed and food (vegetable, garden). Vegetable beans are also called Russian or horse beans. The name "equine" was established because in veterinary medicine they were used to treat horses.

Growing

The best for the beans will be heavy clay soils well fertilized with manure. They are also cultivated on lighter, but moist soils; they grow badly on sour ones. Peaty-boggy soils are also suitable for beans. But it is imperative to apply copper-containing fertilizers to them, otherwise the beans will give many stems and few seeds. Vegetable beans work well after cabbage, beets, turnips.

The beans themselves are a good precursor for all crops. The soil needs to be dug in the fall and no smaller than 25 cm. In the spring, organic and mineral fertilizers are applied under the beans: manure - 0.5-1 bucket, superphosphate - 30-50 g, potassium chloride - 10-20 g per 1 m 2 ... For cutting the soil with a rake, you can also add 30 g of a garden fertilizer mixture and two glasses of ash per 1 m 2 of soil.

Of all vegetable legumes, garden beans are the least demanding on heat, these plants are cold-resistant, moisture-loving, long day. Seeds begin to germinate at 3–4 ° C, seedlings and mature plants can withstand frosts down to –4 ° C and grow well at moderate temperatures of 17–20 ° C. The best temperature for seed germination is 19–20 ° C: at this temperature, seedlings of beans appear on the 7th day. Optimum temperature air when setting fruits and ripening them - within 15–20 ° C. Different types of beans have different attitudes towards heat. For example, Russian black beans are less "afraid" of frost than Windsor whites and greens.

Bean seeds are sorted out before sowing, removing everything damaged by pests and diseases. It is also possible to heat the seeds before sowing for 3 hours at 40 ° C (on a heating battery) or in hot water(50 ° C) for 5 minutes with rapid cooling for cold water... Before heating, the seeds must be kept in water at room temperature for 4–5 hours (no longer, as they can rot). Warming up the seeds will significantly increase their germination.

The beans are sown at the earliest possible date (late April - mid-May). The best time for sowing beans is mid-May, when the soil is still wet, since a lot of moisture is required for the seeds to swell and the plants begin to grow. They are sown in a row method with row spacing of 50-60 cm, seeds are sown in a row every 12-15 cm. 20-30 germinating seeds are sown per 1 m 2, their planting depth is 6-8 cm. Often beans are sown in rows of potatoes under a shovel or in a hole when planting potatoes (from the side), 1-2 seeds each, as well as in the rows of cucumbers. This combination of crops has a beneficial effect on their productivity.

It takes 10-12 days from sowing to sprouting of beans, but in cold, wet spring this period is lengthened.

Vegetable beans begin to bloom from the lower nodes; the serial number of the first flowering node depends on the early maturity; the earlier the variety, the lower the knot. The lower nodes bear more flowers than the higher ones. The beans are prone to over-pollination, therefore, when propagating two or more varieties, spatial isolation must be observed. Due to the limited size of the plot, the gardener often has to be satisfied with one variety for this reason. The shelf life of seeds is 10–12 years. Vegetable bean pollen is transferred honey bees and bumblebees.

Before the emergence of shoots, the soil is loosened with a rake, then inter-row cultivation with hoes is carried out to a depth of 8–12 cm. Crops must be kept loose and free from weeds. During the second and third loosening, the plants should be hilled (until they reach a height of 50-60 cm). This helps to strengthen the root system, increase the resistance of plants to winds. During flowering and fruiting, the beans should be watered abundantly. At the same time, the beans are fed with mineral fertilizers.

Beans are long-day plants, with a short day they bloom and bear fruit with a strong delay. The beans are especially demanding for moisture during the period from germination to flowering and the largest harvest give if during this period there is a sufficient amount of precipitation; they are very sensitive to air drought, so they cannot grow in arid regions.

Harvesting

Bean removal is started when the seeds in them are almost completely developed, but have not yet lost their tenderness and do not form a "black groove" at the place of attachment to the fruit. The first to be harvested are the beans located at the bottom of the stem. They are broken out, the seeds are freed from the valves and used.

If the fruits are intended for whole consumption (grains with valves), they are harvested when the valves are juicy and the grains reach 1 cm size varieties.

Harvested in 3-4 doses at intervals of 8-10 days.

The beans are harvested along with the tops; tied in sheaves, they ripen well in a barn or in an attic. Hang the sheaves with the roots up. Threshing is carried out manually, husking seeds from the valves. 30-50 g of seeds are collected from one plant.

The nutritional value

In terms of nutritional value, beans occupy one of the first places among vegetables. The main nutritional value of this crop is its high protein content. Unripe beans that are eaten contain 24-37% protein, which exceeds even green pea and vegetable beans on the shoulder. In addition, beans contain protein, mainly in a particularly valuable form - in the form of legumin. In addition, the bean protein contains essential amino acids: lysine, tryptophan, histidine, methionine. In terms of the content of easily digestible proteins, they have no equal among vegetable plants.

The fleshy shells and grains of the bean are also rich in pectin, sugars, vitamins A, B, ascorbic acid, starch and others. nutrients.

Dry seeds contain 32-37% protein substances, 50-60 - carbohydrates, 2.1-2.2 - fat, 4% ash, and also have carotene (0.20-0.24 mg / 100 g) and ascorbic acid (20–33 mg / 100 g). Unripe seeds of beans (milky-wax ripeness) contain 5-7% protein, 4-6% carbohydrates. Green beans also contain vitamins B 1, B 2, PP, pectin substances. The seeds of some varieties contain up to 15% oil.

In terms of calorie content, beans are 3.5 times higher than potatoes and 6 times higher than corn. The vegetable use of beans is somewhat different from the use of peas and beans. Not fully ripe beans are eaten, large-seeded beans, mainly with large flat seeds, are considered the best varieties. It should be borne in mind that you cannot eat insufficiently cooked beans, since they contain toxic substances that are destroyed only during heat treatment.

The beans are used for making soups, salads, side dishes and for canning. They can be used to make delicious cheap dishes: bean soup (chorba), boiled beans with butter, Polish-style beans, stewed green beans, yachnia beans, beans in milk sauce. Dry beans are popular. A powder made from toasted and ground beans, flavored with dry mint and garlic, added for flavor to soups, sauces and gravies of main courses. The long-livers of our planet include green beans in their vegetable menu. The beans can be stored for a long time without losing their qualities.

Residues after harvesting vegetative mass (stems, leaves, underdeveloped beans) are an excellent feed for livestock (for example, milk yield increases dramatically). For poultry, the dry above-ground mass of beans is ground or pounded into powder, added to the mash.

It is useful to include beans in the diet for diseases of the liver, kidneys, intestines. Many delicious dishes are made from beans: buttered bean soup, green beans stew.

The calorie content of beans (per 100 g) is 56.8 kcal.

Nutritional value of beans: carbohydrates - 8.5 g; fat - 0.1 g; proteins - 6 g; dietary fiber - 0.1 g; organic acids - 0.7 g; water - 83 g; starch - 6 g; mono- and disaccharides - 1.6 g

Application of beans

Back in the Stone Age, people became familiar with legumes. The very word "bean" from the point of view of botany is the fruit of a plant of the legume family, which has two long valves with closed edges. In the middle between the valves are seeds that grow on short stalks and lie in a straight line. The shape of such a fruit is usually oblong, straight, but it can also be curved, even in a spiral. Typically, a ripe bean will sprinkle seeds as it dries and opens up.

The beans are grown as food and forage crops. No other vegetable crop can match the nutritional value of beans: their protein is especially easily absorbed by the human body. Many amino acids contained in bean protein are not synthesized in the human body, but are absolutely essential for protein metabolism.

Cooking use

Beans are popular in most cuisines different nations the world. This culture is especially widely used among Bulgarians, Danes, Belgians, British and Dutch. Garden beans are common in the cooking of some Asian countries and in Arab cuisine (including Lebanese, Egyptian - for example, in the full medames dish). In China, Mexico (habas con chile) and Thailand, a popular snack is roasted beans (so that their hard shell "breaks open"), then salted and seasoned to taste. In the cooking of these and other countries, Vicia faba beans are often called "fava" (fava), horse or bread (English bread bean) beans.

Young Bean Salad

Wash young beans, pour boiling water, salt, boil, drain, cool, peel. Washed tomatoes onion and cut the eggs into cubes. Grind egg yolk with ready-made mustard, dilute vegetable oil and lemon juice, season with salt, ground red and black pepper and sugar to taste. Mix all products with dill, put in a salad bowl, pour over cooked hot sauce and garnish with green salad leaves.

Composition: young beans - 500 g, tomatoes - 100 g, onions - 50 g, chopped dill - 1 tbsp. spoon, hard-boiled eggs - 2 pcs., ready-made mustard - 1 tbsp. spoon, lemon juice, egg yolk - 1 pc., vegetable oil - 3 tbsp. spoons, salt, sugar, ground black and red pepper.

Mushrooms stewed with beans

Coarsely chop fresh mushrooms and stew in their own juice. Heat chopped bacon in a saucepan, put the diced vegetables there and fry for 5–6 minutes, then pour in the broth and simmer under the lid until half cooked. Add the sliced ​​potatoes and peas and simmer until tender. At the end of stewing, add mushrooms, tomato puree, sour cream and chopped herbs, salt and pepper to taste.

Composition: fresh mushrooms - 500 g or pickled mushrooms - 250 g, beans - 1 cup, bacon or fat - 50 g, onions - 1 pc., carrots – 2–3 pcs., Parsley root - 1 pc., Cabbage - 300 g, potatoes - 500 g, tomato puree – 2 Art. spoons, sour cream - 0.5 cups, parsley or onions, salt, pepper.

Medical use

V medicinal purposes flowers, seeds and pods are used. Flowers are harvested in May - June, seeds and pods are harvested in August - September. The seeds are diuretic, astringent and anti-inflammatory. The infusion and decoction of the bean leafs is useful for diabetes mellitus. Bean flour or mashed and boiled beans are eaten for coughs, liver, kidney and gastrointestinal tract diseases. Boiled in milk, and then mashed beans are applied to boils and boils to accelerate their ripening.

With a decoction or infusion of flowers, wash or rub the skin of the face to relieve irritation or itching.

You should not eat beans for gastrointestinal diseases accompanied by constipation and flatulence. It is also necessary to give them up for people suffering from gout and hepatitis.

14.05.2015

Kasha has been known since ancient times to all agricultural peoples. In Russian written monuments, this word is found in documents of the end of the 12th century, however, archaeological excavations have found pots with the remains of porridge in the layers of the 9th - 10th centuries. Word "porridge" comes, according to linguists, from the Sanskrit "porridge" which means "Crush, rub".

Porridge is very healthy, nutritious, tasty and, importantly, inexpensive product... It was impossible to imagine any celebration or holiday without traditional Russian porridge on the table. Moreover, a certain ceremonial porridge was necessarily prepared for various significant events. This is reflected in the proverbs:

"Porridge is our nurse"

"You can't feed a Russian man without porridge"

"Without porridge, lunch is not for lunch"

"Shchi and porridge is our food"

"Borscht without porridge is a widower, porridge without borscht is a widow"

Some peoples of our country have porridge, which was called "grandmother", greeted a newborn. At the wedding, the bride and groom were sure to cook porridge, which was an obligatory part of the wedding ceremony - "The hostess is red - and the porridge is delicious"... They cooked porridge for christening and name days, with porridge (kutya) they commemorated a person, seeing him off on his last journey to a funeral or commemoration.

Without porridge of our own original preparation, it was impossible to receive guests. Moreover, each hostess had her own recipe, which was kept secret.

Porridge was prepared necessarily before big battles, and only at victorious feasts without "victorious" porridge did not do. Porridge served as a symbol of a truce: to conclude peace, it was necessary to cook "peaceful" porridge.

In the ancient Russian chronicles, the feasts themselves were often called "porridge": for example, at the wedding of Alexander Nevsky "they repaired the porridge" twice - one during a wedding in Trinity, the other during a public festivities in Novgorod.

Porridge was necessarily prepared on the occasion of the start of a big business. Hence the expression "make porridge".

Porridge in Russia "determined" even the relationship between people. They said about an unreliable and intractable person: "you can't cook porridge with him"... When they worked as an artel, they cooked porridge for the whole artel, so for a long time the word "porridge" was synonymous with the word "artel"... They said: "We are in the same mess", which meant in one artel, in one brigade. On the Don, even today, you can hear the word "porridge" in this sense.

Choose your porridge!

Buckwheat: rich in iron and calcium, B vitamins, contains a lot of easily digestible proteins (therefore, in China it is considered an equivalent substitute for meat). It is useful for the prevention of cardiovascular diseases, helps with hypertension, liver diseases, edema. Normalizes digestion and bowel function. In addition, buckwheat contains 8% quercetin, which is considered one of the most powerful natural substances for the prevention and treatment of cancer.

Caloric content: 329 kcal / 100 g.

CORN: promotes intestinal health, contains silicon, which has a positive effect on the condition of the teeth. Another plus is that corn produces low-calorie porridge, which is also capable of removing fat from the body.

Caloric content: 325 kcal / 100 g.

MANNA: contrary to the prevailing stereotype, far not the most healthy porridge ... Firstly, it contains gluten, a very allergenic vegetable protein, and secondly, it flushes calcium out of the body.

Caloric content: 326 kcal / 100 g.

OAT: quite high in calories, gives an "enveloping" effect. Useful for diseases of the gastrointestinal tract (gastritis, stomach ulcer, etc.)

Caloric content: 345 kcal / 100 g.

PERLOVA: normalizes metabolism (for example, in the initial stages of obesity), is rich in trace elements, B vitamins. Helps well with allergies, recommended for the prevention of anemia.

Millet: removes excess mineral salts from the body, binds and removes fats from the body. Millet is rich in vitamin A, which helps to retain moisture in the skin cells and promotes skin regeneration. In addition, porridge contains calcium and magnesium salts, which are necessary for normal work heart and blood vessels. One bad thing is that millet is not stored for long (the indicator of freshness is a rich yellow color). If the cereal turns pale, it means that it has lost the vast majority of its beneficial properties.

Caloric content: 334 kcal / 100 g.

RICE: the lowest calorie porridge. Contains a lot of plant proteins and starch, easy to digest.

Caloric content: 323 kcal / 100 g.

BARLEY: Barley groats are crushed barley. This cereal is a source of vitamins and minerals most useful to our body. It contains B vitamins, vitamins A, E, PP and trace elements - silicon, phosphorus, fluorine, chromium, zinc, boron. Grain is enriched with potassium, calcium, copper, iron, magnesium, nickel, iodine and other useful minerals.

Barley grain consists of 5-6% fiber, which is so necessary for our stomach and intestines. It helps to normalize digestion and eliminate all harmful decay products from the body. In terms of its nutritional value, the protein in barley is superior to that of wheat and, unlike animal protein, is absorbed in the human body by almost 100%.

Caloric content: 324 kcal / 100 g.

What porridges were cooked in Russia

In Russia, spelled porridge was popular, which was cooked from fine grains made fromspelled. Spelled- this is a semi-wild wheat variety, which was grown in Russia in the 18th century a large number... Rather, the spelled grew by itself, was not whimsical and did not require any care. She was not afraid of either pests or weeds. The spelled itself destroyed any weed. The porridge was rough, but very healthy and nutritious. Gradually, "cultivated" varieties of wheat have replaced spelled, because she did not peel well. The spelled grain grows together with the flower shell, creating almost a single whole with it. In addition, the productivity of spelled was much lower than that of cultivated wheat varieties.

Spelled, or two-grain, Is the oldest cultivated wheat (Triticum diciccon). Now it has almost been supplanted by more productive varieties of soft and durum wheat, but there is a revival in spelled production, because spelled has a huge advantage over other wheat varieties - drought resistance. Spelled contains a lot of protein, from 27% to 37%, and there is little gluten, so people who are allergic to gluten can eat this porridge. Spelled is richer in iron and B vitamins than regular wheat and has a pleasant nutty flavor. Grown in the Caucasus: its crops have been resumed in Dagestan and the Karachay-Cherkess Republic. Here she is called "zanduri"... The American spelled is also on sale in Russia today. It is called spelled... Sometimes you can find spelled grown in Europe. All this introduces some confusion, but also "spelled", and "zanduri", and spelled, and "kamut", the name of the same plant, the old Russian spelled. Moreover, it came to America and Europe from Russia.

In ancient times, porridge was the name for dishes prepared not only from cereals, but also from other crushed products (fish, peas, bread). Huge variety Russian porridge was determined, first of all, by the variety of varieties of cereals that were produced in Russia. Of each grain crops several types of cereals were made - from whole to crushed in various ways.

Porridge made from whole or crushed grains barley, was called: egg, barley, wheat, crushed rye, thick, glazed, pearl barley . Zhitnoy this porridge was called in the northern and central Russian provinces, where, in a word rye indicated barley... Crushed wheat, barley - porridge made from finely crushed grain. In a word thick in the Novgorod, Pskov, Tver provinces, steep barley porridge made from whole grains was called. She was so popular there that the Novgorodians in Russia were even called "thick-eaters"... Term "glaze" used to refer to porridge made from barley and peas. The peas in the porridge were not completely boiled, and on its surface were visible "eyes"- peas. Pearl barley is a porridge cooked from whole grains, the gray-gray color of which and slightly oblong shape slightly resembled a "pearl grain" - pearl. Three types of cereals were made from barley: pearl barley- coarse grains were slightly polished, Dutch woman- smaller grains were ground to white, and barley- very small cereals made of unpolished (whole) grain.

Oat porridge ( oatmeal, oatmeal) could be cooked from both whole and crushed grains. She liked her for its nutritiousness and speed of preparation. It could be cooked on a light taganka without melting a Russian stove or stove.

Barley and oatmeal porridge have been cooked since ancient times throughout Russia, both in villages and in cities, and were served mainly on weekdays.

Millet porridge(millet, white - made from millet), was known to the Russians as long ago as oat and barley. The word millet was first mentioned in written documents of the 11th century. Millet porridge was consumed both on weekdays and during a festive feast.

Wheat, turned into very fine grits, was used to make semolina... Word "manna"- Old Slavonic and goes back to the Greek word "manna" - food. It was served only to children and was usually prepared with milk.

Rice porrige appeared in the 18th century, when rice was brought to Russia, it was used mainly in cities. It entered the diet of the peasants very slowly and was called porridge from Sorochinskiy millet. In wealthy houses, it was used as a filling for pies. In addition, over time, they began to cook kutya from it.

Buckwheat although it appeared rather late - in the fifteenth century, already in the seventeenth century. was considered a national Russian dish. There is also a proverb about her: "Our woe - buckwheat: I would eat like this, but there is no "... In addition to whole grains - kernels, going for the cool, crumbly cereals, made smaller cereals - Veligorka and very small - "Smolensk" .

Along with cereals made from whole or crushed grains, traditional for Russians were "flour porridge" , i.e. flour porridge. They were usually called mukavash, flour, flour, flour ... Some of these cereals also had special names, which reflect the methods of making the porridge, its consistency, the type of flour used for making: bearberry, (bearberry, bearberry), straw(salamat, salamata, salamaha), kulag(malt, jelly), peas, brew, thick(thick, thick), etc.

Toloknyakha made from oatmeal, which is a fragrant, fluffy oat flour. The beef was made in a peculiar way: oats in a sack were dipped into the river for a day, then languished in the oven, dried, pounded in mortars and sifted through a sieve. When making porridge, oatmeal was poured with water and rubbed with a whorl so that there were no lumps. Toloknyakha was from the fifteenth century. one of the most common folk dishes.

Solomat- liquid porridge made from rye, barley or fried wheat flour, boiled with boiling water and steamed in the oven, sometimes with the addition of fat. Solomat is a long-standing food for Russians. It is already mentioned in written sources of the 15th century. The word "straw" borrowed by Rus from the Turkic languages. Gorokhovka- porridge made from pea flour. Kulaga- a food made from rye malt - grain sprouted and steamed in the oven and rye flour. After cooking in the oven, a sweetish porridge was obtained. Zavarikha- porridge from any flour, poured during cooking into boiling water with continuous stirring. Gustiha- thick porridge made from rye flour.

Porridge was prepared in every home, both for everyday and festive meals. They could be used with milk, cow or vegetable oil, fat, honey, kvass, berries, fried onions, etc. On festive table They usually put three cereals: millet, buckwheat and barley.

Some porridge recipes

Kulaga

Kulaga is an almost forgotten delicacy, once one of the most beloved in Russia. However, in Belarus and in the Pskov region, it is still being prepared, but in a slightly different version. In the wonderful book of the philologist I.S. Lutovinova "The Word about Russian Food", the story of a Pskov old woman is given: Saladukha was called kulaga, rye will grow together, float in stalemate, ana saladeit tada, slatkai becomes and yagat is laid. Prinisyosh yagat, fsypish rye mucky, mixish, pavarish and ish kulagu.

Recipe: Sort fresh blueberries, rinse and boil. Add sifted rye flour, diluted in a little water, honey or sugar, mix and cook until tender over low heat, stirring occasionally. Blueberries can be replaced with fresh raspberries, strawberries, strawberries, blueberries, etc. Serve pancakes, bread, fresh milk or kvass separately.

But this - after all - is precisely the Pskov-Belarusian kulag. Originally Russian kulaga was prepared only with viburnum!

Dahl:

KULAGA f. salamata; thick, brew; raw malted dough, sometimes with viburnum; steamed malted dough; knead rye flour and malt in equal parts of rye flour and malt in a kettle on boiling water, until the density of the leavened thickened, evaporated in a free spirit, and put in the cold; this is a delicious lean dish. Kulazhka is not a mash, not drunk, eat your fill.

The most accurate comparison of the one and the other kulaga is in Pokhlebkina, here you cannot subtract or add:

KULAGA. Russian national sweet dish. It is available in two versions: real kulaga with viburnum and berry kulaga in Belarusian style.

Real kulaga is made from rye malt, rye flour and viburnum, without any additives of sweet foods: sugar, honey. The malt is diluted with boiling water, allowed to brew for 1 hour, then double the amount of rye flour is added, the dough is kneaded and allowed to cool to the warmth of fresh milk (28-25 ° C), after which it is fermented with rye bread crust and after the dough is sour, it is placed in a heated oven ( Russian) for several hours - usually from evening to morning (that is, for 8-10 hours). In this case, the dishes are tightly closed and covered with dough for complete sealing. Kulaga is created in the process of restrained fermentation without air access with low heating. As a result, special enzymes are formed, rich in vitamins of the Br, BB, B12 and Bi5f groups, which together with tocopherls arising in the process of yeast fermentation, and with the active vitamins of viburnum (C and P), create an amazing effect of an "all-healing" product. No wonder kulaga was used to treat any diseases - colds, nervous, heart, kidney, cholelithiasis, liver, invariably giving an excellent effect. At the same time, kulaga possessed an exceptional, reserved sweetish-sour pleasant taste. But both the taste and the healing effect were the result of very special cooking conditions, and not the composition of the raw materials.

Belarusian kulaga is prepared much faster and easier, without malt, as a result of mixing 100 g of rye flour with forest berries(any, and in the mixture - strawberries, blueberries, lingonberries) and a small amount of sugar or honey (a glass of sugar or 1-2 tablespoons of honey). Then the mixture is kept in an oven or simply heated and then cooled down. Belarusian kulaga is very tasty because of its berry composition, but does not have the effect of a real kulaga and is far from its taste.

I have prepared both types of kulagi. The berries of wild raspberry and viburnum, frozen in summer and autumn, were used. For the Belarusian kulaga, he brought raspberries to a boil in a small amount of water, added boiled rye flour and steamed them for a short time in a water bath. And he fermented Ruska with rye bread, taking for her rye malt, flour, honey and excellent forest viburnum. And he kept it all night under a dough lid at T ~ 35 C. In spring vitamin deficiency, such a kulaga is really very useful.

Amaranth Seed Porridge

The healing properties of amaranth have been known since ancient times. Amaranth porridge should be eaten to strengthen immunity, cleanse the body of toxins, toxins, radionuclides and heavy metal salts, as well as for:

• Diseases digestive system(gastritis, gastroduodenitis, constipation, dysbiosis, stomach and duodenal ulcers, colitis, enterocolitis, fatty liver, hepatitis, cirrhosis).
• Diseases of the cardiovascular system (atherosclerosis, arterial hypertension, heart failure, coronary heart disease, angina pectoris, thrombophlebitis, varicose veins, heart attack, stroke).
• Obesity and diabetes.
• Oncological diseases
• Diseases of the female and male genital area.
• Diseases and traumatic skin injuries (psoriasis, eczema, herpes, neurodermatitis, atonic dermatitis, fungal diseases skin, trophic ulcers, bedsores, burns, frostbite, radiation damage to the skin).

Important: Amaranth seed porridge is gluten-free and can be eaten by people on a gluten-free diet. And also everyone who wants to - people who care about their health.

Option 1

Ingredients: 1 cup amaranth seeds, 1 small garlic clove, peeled and chopped, 1 medium onion, peeled and chopped, 3 cups water or vegetable stock, sea salt or tamari soy sauce to taste, hot sauce to taste (optimal); garnish: 2 plum tomatoes and 1 large meaty tomato.

Cooking method: Combine amaranth seeds, garlic, onion and broth in a 2.5 liter saucepan. Bring to a boil and simmer for about 20 to 25 minutes, until most of the liquid has been absorbed. Mix well. If the resulting mixture is too thin or the amaranth is not completely softened (it should be crispy, but not too hard), simmer slightly, stirring continuously, until thickened, about 30 seconds. Season with salt or tamari to taste. Serve with a little hot sauce, if desired, and chopped tomatoes to garnish.

Option 2

Ingredients: 1 cup amaranth seeds, 2 cups water, salt, sugar, vegetable or butter.

Cooking method: Rinse amaranth seeds in water. Preferably through a sieve, because completely seeds do not sink in water. Place in a container, add water. The amount of seeds and water is not important, the main thing is to keep a 2: 1 ratio. Boil. Simmer for 25-30 minutes. Add salt and sugar to taste. You can add vegetable or butter to the finished porridge to taste.

Oatmeal with elecampane root seasoned with linseed oil

It is prepared with water and without sugar. Elecampane root is bought at a pharmacy and ground in a coffee grinder, after which it is sieved through a fine sieve (for tea), you should get a powder in the form of flour, added to the porridge (to taste) 15 minutes before the end of readiness.

To the ready-made porridge to taste and optionally add:

Blueberry
- raisins (pre-pour clean water and give the berries to collect water to increase in size to a grape);
- ground in a coffee grinder to choose from: flax seeds, hemp seeds, pumpkin seeds (or all together);
When ready, add a little melted butter(reheat yourself in a water bath, at a temperature of no more than 35-40 degrees) and a little unrefined linseed oil.

Porridge without cooking

It is not uncommon for people seeking a natural lifestyle to switch to a raw food diet. Its main essence is to eat foods that have not been subjected to heat treatment (frying, boiling, stewing, freezing). However, in this case, eating porridge, at first glance, seems impossible. But only at first glance.

You can cook porridge without boiling! Just soaking the cereals. This way the grains retain their full strength and nutritional value.

How long does it take to soak various cereals?

For soaking cereals in cold water, the minimum time is:

• for rye, oat or wheat flakes - 5-10 minutes;
• for buckwheat - 1 hour;
• for barley - 2 hours;
• oats (cereals, not flakes) - 4 hours;
• for rye - 12 hours;
• for wheat - 30 hours;
• for rice - 70 hours.

Let's dwell a little on buckwheat... That buckwheat that you buy in the store ( Brown color) is FRIED! Ordinary seeds buckwheat remove the outer (black) shell mechanically, after which the cleaned buckwheat has a greenish color and has nothing to do with store-bought taste. Now imagine - you are buying fried buckwheat, then boil it (and, most likely, more than once, because after a while it is also warmed up), as a result, you use it twice killed buckwheat!

Soaked cereals remain alive (they can be germinated), they will give you all the nutrients without loss, but cooked ones cannot boast of this - heat treatment kills them and significantly reduces the content of nutrients.

The above plate is correct only at an air temperature not lower than + 1 ° С, because in natural winter conditions at the moment of soaking, the water simply freezes - this is another reason for thinking about nutrition in the estate, whether it is necessary to eat cereals in winter ... But that's another story.

Live porridge recipes

Live porridge from sprouted wheat "Morning"

Spread the sprouted wheat in a blender.

We add any fruits or berries to your taste (I like with black currants, as in the picture; sweeter - with raspberries or ripe banana) and a little water. You can not add anything, but put a couple of tablespoons of honey on the plate.

Stir at high speed until smooth.

Put it on a plate ... and you can enjoy a healthy morning meal.

Live porridge from sprouted naked oats "Energy"

First, a little theory ...

Hull-grain oats are a special type of oat that lacks a membranous shell on the grains. Such oats do not undergo mechanical peeling, therefore they retain high germination rate.

Hull-grain oats contain trace elements necessary for health, it is especially rich in phosphorus, magnesium, calcium and zinc. And also there are B vitamins: B1, B2, B3, B5, B6; vitamin C, vitamins E, K, carotene.

Oat sprouts are especially beneficial, as during germination, the vitamin C content increases from 0.88 mg / 100 g to 13.82 mg / 100 g, and the number of antioxidants increases from 34 mg / 100 g to 334 mg / 100 g!

Regular intake of seedlings normalizes the functioning of the gastrointestinal tract. Oat sprouts increase immunity, restore muscle strength, and renew blood.

According to polls, naked oats are in second place in popularity among adherents of a healthy diet, second only to green buckwheat.

Recipe:

1) We germinate naked oats.

2) Knead a soft banana.

3) Add the desired amount of ripe raspberries.

Sprouted oats with banana can be twisted in a blender. It is better to add raspberries to the finished porridge with whole berries.

In the absence of raspberries, you can do just fine with a banana.

However, you can take any berries and fruits that your heart desires ...

Raw oat bran porridge with cranberries and walnuts

1.In the evening, put oat bran, cranberries and crushed raw in a plate walnuts... Instead of cranberries, you can take your favorite dried fruits: for example, raisins, dried apricots, prunes - a sour note is good here.

2. Fill with warm water and leave to soak and soak until morning.

3.In the morning, add honey to the swollen mass to taste, decorate with mint leaves ...

Live porridge from sprouted green buckwheat with sweet fruits

1. Sprout green buckwheat. (It can be grinded in a blender with the rest of the ingredients).

3. Mix sprouted buckwheat with your favorite sweet fruits. I especially like two flavors: mashed (or finely chopped) ripe banana and soaked raisins.

And green buckwheat is also good for breakfast with "milk" - for example, from sunflower or pumpkin seeds.

Eat porridge and be healthy!

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The horse bean is an ancient culture, mentions of it date back to the second millennium BC. But the results of archaeological excavations indicate the use of beans in the national economy during the Bronze Age. The main use of horse beans is as food and fodder. V folk medicine the plant has found use as an anti-inflammatory, diuretic and astringent.

Biological description

Horse bean - (Vicia faba L., Latin synonym - Faba vulgaris Moench.) - A representative of the legume family - Fabaceae. Herbaceous annual plant, reaching a height of 150 cm. The stem root is powerful, highly branched, up to one and a half meters long. The erect tetrahedral stem is densely covered with leaves. The leaves are paired, with large elliptical leaves of a bluish-green color.

Type of flowers - moth, flowers are white or slightly pinkish, collected in short racemes of 5 or six pieces.

The fruit is a pod up to ten centimeters in size, consisting of two valves. Inside the fruit are oval-shaped seeds, flattened, of various colors (dark brown, red, black, purple); in everyday life they are called beans.

The plant blooms throughout June-July, fruits ripen in August.

Horse beans are not found in the wild; they are cultivated everywhere as food and forage crops. For medicinal purposes, beans are used only in traditional medicine.

Collection and procurement

The beans are harvested when their flaps are slightly dry, tearing them off the plant with a sharp downward movement. The collected pods are dried in the open air, then the seeds are removed from them.

For medicinal purposes, the flowers and grass of the horse bean are harvested, the dried leaves are also used for the preparation of medicinal products.

Chemical composition

Useful properties of horse beans

Horse beans are used in folk medicine and have the following effects on the body:

• Astringent and anti-inflammatory - used for bowel disorders, for the treatment of inflammatory processes on the skin.
• Diuretic for edema caused by kidney disease.
• Sugar-lowering.

Application

The following medicines are prepared from horse beans:

• Water seed decoction- prescribed for upset stomach and intestines (diarrhea), cough, as a diuretic for edema.
• Decoction of seeds in milk- applied in the form of gruel to boils and abscesses to accelerate their ripening.
• Decoction of herbs and flowers- taken for diabetes mellitus, thrombophlebitis, used externally for rubbing the skin of the face.
• Dried seeds grind to the state of flour, from which poultices are made for skin diseases, vitiligo. Flour or boiled seeds are used internally for coughs, diseases of the intestines, kidneys, stomach.
• Decoction and infusion of dry leaves- drink with diabetes.
• Bean seeds roasted, ground and brewed like coffee. It is taken daily with uterine fibroids.

Contraindications

Not recommended consume beans seeds raw, as they can cause poisoning. Also not recommended they are for people suffering from constipation and flatulence, gout, acute and chronic liver diseases.

Application in other industries

Horse beans are a popular plant used in salads, soups, various snacks, side dishes, frozen convenience foods, and canned foods. Greek chefs grind seeds into flour and prepare porridge from it, add it to bread.

The aboveground part is eaten by pets with pleasure, and is also used as fertilizer.

Nitrogen-fixing bacteria develop on the roots of beans, so it is useful to plant plants to enrich the soil with nitrogen.

Horse Bean Photos

Growing horse beans

The plant is cold-resistant, therefore, when sowing seeds, you should not be afraid of spring frosts. Seeds are sown to a depth of 3-4 cm in fertilized soil at an air temperature of 10 degrees. Distances are made between plants about 20 cm, between rows - about a meter. Equip the supports for the beans in advance so that the fruits are not contaminated with soil.

Horse beans appear in one of the versions of the death of Pythagoras, the ancient Greek mathematician and philosopher. It is not known for certain how he died, but there is no doubt that he was persecuted by the enemies of the Pythagorean union - the school founded by Pythagoras. They say that the scientist did not like beans and was even afraid of them: black seeds foreshadowed some kind of trouble for him. He forbade his disciples to eat them and even come close to crops. And, when the mathematician was fleeing from his pursuers, he ran to the bean field. A superstitious fear of the plant stopped Pythagoras, and he died at the hands of enemies.