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Legumes and Cereals

Legumes and Cereals

Legumes and cereals and information on them, their composition and health benefits. Storage, choice and consumption of different types of legumes and cereals.
Orange LentilsLegumes and CerealsOrange Lentils
30 Mar.
Iliana Angelova
Corn SemolinaLegumes and CerealsCorn Semolina
03 Feb.
Iliana Angelova
Whole Grain RiceLegumes and CerealsWhole Grain Rice
26 Nov.
Iliana Angelova
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Red LentilsRed Lentils
24 Oct.
Description of red lentils. Place of the red variety of lentils in the history of this culture. Benefits and nutritional value of red lentils. Cooking red lentils. Contraindications when consuming red lentils.
Spelt Flour - Essence, Benefits, ApplicationSpelt Flour - Essence, Benefits, Application
08 July
Spelt is a type of grainy food that dates back to ancient times. However, due to its more difficult processing and less easy cultivation, spelt has long been one of the most common grainy foods
Basmati RiceBasmati Rice
13 June
Characteristics of Basmati rice as a healthy food. Nutritional values of Basmati rice. Glycemic index of Basmati rice. Basmati rice in cooking.
Baldo RiceBaldo Rice
18 May
Baldo rice is refined, not whole grain. This way, it loses some of its nutritional properties, but remains a favorite of chefs, because of the perfect sustainability in the kitchen. Nutritional values of Baldo rice. Cooking Baldo.
Jasmine RiceJasmine Rice
29 July
Jasmine rice originates from Thailand and is very often used in South Asian cuisine. Jasmine rice is extremely fragrant and is an excellent alternative to ordinary long grain rice.
LupineLupine
12 June
Lupine or lupin (Lupinus) is a large genus, encompassing over 300 species of perennial plants, the majority of them growing in the wild. Be aware that lupine beans need to be boiled several times and the water replaced until the bitterness disappears.
Black RiceBlack Rice
18 Mar.
Black rice is a grain that was domesticated in Asia. The specific color of black rice is owed to the presence of anthocyanins (pigments) in it.
Mung BeansMung Beans
20 Feb.
Mung beans have an age-long history. They began to be cultivated many centuries ago by the Indians, who gave them the name mung . Mung beans are a widely used and prized culture in Eastern cuisine.
BulgurBulgur
15 Nov.
Bulgur is a wholesome wheat food that comes from milled, dried and crushed grains, most often made from hard or white wheat. Phosphorus is found in large amounts in bulgur.
Black beansBlack beans
16 Sept.
Black beans are a plant of the Fabaceae family. Black beans are native to South America, but can be grown anywhere. The broth of boiled black beans is a remedy for arthritis
CarobCarob
11 Aug.
Carob, Ceratonia siliqua. is an evergreen plant that belongs to the Fabaceae family. Carob is one of the most popular sweeteners. Carob does not contain caffeine.
Azuki BeansAzuki Beans
10 Aug.
Azuki beans, also known as Asian red bean, is an extremely palatable representative of the Fabaceae family. Red bean paste from Azuki beans.
KamutKamut
09 Aug.
Kamut is an Egyptian wheat found in Egyptian pyramids. At the table of Americans, Kamut appeared only in 1980. Kamut resembles wheat, but is 2-3 times larger.

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