Plants of the monocotyledonous category are called, which are part of the Myatlikov family. This includes oats, barley, etc. The purpose of growing such crops is grain. It is the main product used to make pasta, bread and various confectionery. Also, the grain is used like and. It is used for such purposes both in pure form and in the form of mixtures.

Grain is used in the production of starch, alcohols, medicines, etc. Even by-products find their purpose, because chaff can also be used as feed or for. In this article, we will tell you in detail about the most widely known crops, providing a list of these plants with names and photos.

Wheat can confidently be called the most important and significant grain crop. This plant occupies one of the first places in the field of food production. It is valuable because its protein composition can form gluten, which is very important for the preparation of bakery products, pasta, semolina, etc. High-quality bread is baked from wheat flour, which has good taste and is also well absorbed by the body.

Bread made from wheat differs from other types of sticky crumb and low porosity. It leaves a herbaceous and slightly malty aftertaste.

Did you know?Wheat was domesticated between ten and seven thousand years ago. But in this regard, this culture has lost its ability to reproduce independently, and now this is possible only thanks to human efforts.

Wheat belongs to a number of annual plants. It is presented in many types. But the most common are hard and soft varieties. The hard ones are usually grown in areas where the climate is relatively dry. Thus, in Australia and in the countries of Western Europe, they are mainly engaged in the cultivation of soft varieties of wheat, but in Argentina, the USA, in Western Asia, as well as in our country, hard varieties prevail. This culture is used in the food industry. Flour, which is obtained from grains, is sent to the manufacture of bread and other baked goods. Waste after flour grinding is sent for feeding to poultry and animals.

Both wheat varieties have many of the same traits, but they also differ in many ways. According to historians, the ancient Romans and Greeks knew how to distinguish these wheat varieties. In flour, which is extracted from soft varieties, starch grains are larger and softer, and the consistency is noticeably thinner and friable. There is little gluten in such flour and it is able to absorb little liquid. It is best used for making pastry baked goods, not bread.
In durum flour, the starch grains are small and harder. The consistency is fine-grained, and the amount of gluten is noticeably higher. This flour can absorb a lot of liquid and is commonly used for baking bread.

Barley

Barley is called one of the most ancient plant crops. There is information that more than 4 thousand years ago, this grain crop was cultivated in China. As for Egypt, the remains of this grain plant were found in the burials of the pharaohs. It was from there that this plant came to the territory of the Roman Empire, as well as Ancient Greece. Barley beer is deservedly called the oldest drink of mankind. Also, the grain was used for making porridge and baking bread. A little later, they began to use it as food for their pets and birds.
It is an annual herb. The height of the stem can reach about 135 cm. It is possible to grow barley on almost any soil, since it is not capricious and demanding on growing conditions. Due to such its properties, the plant has become widespread both in the north and in the south. To date, several hundred different barley varieties have been bred, each of which has been adapted to different local conditions.

Sowing barley is recommended early, when the soil is still saturated with sufficient moisture. This is due to the fact that the root system of barley is superficial. The plant is spring and winter. Spring barley crops are more resistant to frost and early maturing. As for winter crops, this is a subspecies that tolerates drought and high temperatures more persistently.
Barley is used for the manufacture of pearl barley, barley groats, and barley drink reminiscent of its taste. This plant is also used in the field of alternative medicine, as it is believed to have cleansing, soothing and strengthening properties.

Did you know?Pearl barley got its name from the word "pearl", which means "pearl". So it was named in connection with the production technology. To make pearl barley from barley grains, you need to remove the outer shell, and then grind the core. After that, it goes on sale either in integral form or in crushed form (pearl flakes).

Barley porridge is perfect for people who are overweight, since such a product, passing through the intestines, takes and removes excess cholesterol and harmful elements from the body. Barley tea can help treat dry coughs and can also treat bowel disease and cystitis.

A cultivated grain plant called oats began to be grown around 2500 BC. NS. Today it is very difficult to determine exactly where the origins of its domestication come from, but the opinions of archaeologists agree that it was somewhere in Eastern Europe.

Today, approximately 95% of oats are grown as animal feed, and only the remaining 5% are used for human consumption. There is very little gluten in oats, so making ordinary bread from it is very impractical. But on the other hand, it can be safely added to various confectionery products, in particular, it can be used for baking the well-known oatmeal cookies.

Oats are an excellent forage crop. It contains a lot of protein and starch, as well as vegetable fat and ash. It is indispensable for feeding horses and young animals. Grain contains a large amount of group B, as well as cobalt and zinc.

This plant is not demanding on the soil. It will grow well on clay and loamy, as well as on sandy and peaty. Growth will go poorly only on excessively saline soil. This plant culture is self-pollinated. The period lasts from 95 to 120 days.
This cultural unit has a high productivity rate. For example, in Ukraine, on varietal plots, you can collect about 65-80 centners of grain from one hectare. The most valuable grain is considered to be white. Black, gray and red grains have a slightly reduced value. The largest oat-producing countries at the current time are Germany, Ukraine, Poland, Russia, North Kazakhstan, as well as the United States.

Rye is the most plastic cereal crop in the areas of its distribution. She is able to perfectly adapt to regions of a difficult natural climate. Only this cereal plant is able to withstand temperatures as low as -23 ° C. The advantage of rye can also be considered its resistance to sour. It has a highly developed root system that absorbs water well, as well as nutrients from the deep soil layers. Its resistance to stress helps to produce a stable and rich harvest even in those years when the weather conditions are unfavorable.

Important! Poland is currently the largest rye-producing country.

This cereal has a fibrous and very powerful root system that goes into the ground to a depth of 2 m. On average, the rye stalk grows up to 80-100 cm in height, it depends both on the type of plant and on the conditions in which it grows. Sometimes the rye can grow up to 2 m in height. The stem itself is practically naked, only under the ear it has a weak hairiness. The foliage of this plant is flat, about 2.5 cm wide and about 30 cm long. The surface of the leaves is often covered with villi, which indicates a high level of drought tolerance of the plant.
Rye grains come in a variety of sizes, colors and shapes. They can be either oval or slightly elongated. The length of one seed usually varies from 5 to 10 mm. Color options can be yellow, white, brownish, gray or slightly greenish.

This cereal crop emerges quickly enough, after which it rapidly begins to build up green mass. Dense and powerful stems are formed as early as 18-20 days after rye germination, and already at 45-50 days the plant begins to spike. The pollen from this culture is easily carried by the wind. The full ripening of the plant occurs approximately two months after it has been heading.

It is one of the healthiest cereal crops. It is an excellent dietary product, it contains a large amount of minerals and vitamins, which are indispensable for humans. It contains vitamins of groups B and A, folic acid, potassium, sodium, phosphorus, magnesium, lysine and many other useful elements.

Rye products, preparations and decoctions help in the fight against a number of diseases. These include cancer, arthritis and arthrosis, heart disease, liver, kidney and genitourinary system, allergies, asthma, diabetes mellitus.

The most valuable is flour, which is called wallpaper. It is unrefined and has particles of grain shells. Thanks to this processing, many of the beneficial substances of whole grains are preserved in this product. Rye flour is used for making dietary baked goods; various cereals are prepared from the grains.
The straw can be fed to livestock or used as bedding for the same animals. Also, this straw will be an excellent material for.

Important! Rye has a beneficial effect on the soil on which it grows. It loosens loamy soil, making it lighter and more permeable. Rye can also displace pests to a small extent.

Millet is cultivated in America, Africa, Asia and, of course, Europe. The origin of this culture is not exactly known, but many studies indicate that it was first cultivated in China. Millet husks can be used to feed livestock and poultry.

Its advantage is its drought tolerance. This feature allows sowing such a crop in areas where other crops will not grow. In addition, such a plant perfectly tolerates heat, which means that it will be possible to harvest a high yield even at high temperatures.
Millet is very healthy. The composition contains a large amount of protein. Surprisingly, it contains even more protein than rice. Millet is also rich in vitamins and minerals. It contains a lot of fiber, which works in the human body according to the principle of "brushing", that is, it cleans the intestines from decay products and toxins.

This culture can significantly strengthen the immune system, making the body more resistant to the effects of various kinds of infections. The use of millet will help normalize the amount of cholesterol, as well as activate the processes of healing bones that have been damaged. Iron, which is present in large quantities in millet, will help to improve the composition of the blood. Speaking of calorie content, it is worth noting that there are 298 kcal per 100 g of raw product, but this figure decreases significantly after heat treatment. Millet is practically gluten-free, so people who have problems with protein processing can safely consume such a product. Millet is rich in folic acid, which stabilizes the nervous system.

Corn is perhaps one of the oldest cereal crops, a list of which is given in this article. According to researchers, it was bred about 8,700 years ago in Mexico. Historians are of the opinion that corn is essential to the rise of various advanced cultures in America. They explain their point of view by the fact that it was corn that laid the foundation for productive agriculture at that time. After Columbus discovered the American continent, this culture spread throughout Europe. This is a very tall annual plant that can reach a height of 3 m (in especially rare cases - 6 m and more). It has a well-developed root system, and supporting air roots can also form at the bottom of the stem. The stalk of corn is straight, about 7 cm in diameter, there is no cavity inside (which distinguishes it from many other cereals).

The shape of the caryopses is very interesting and unique, they are round and tightly pressed against one another on the cob. The caryopses are most often yellow in color, but they can also be reddish, blue, purple and even black.

Approximately 70% of the corn area produces grain, the rest in the predominant amount goes to. Also, small corn crops can be used as pasture for livestock. The grain is used as feed for poultry and pigs. It can be fed in its entirety, or it can be pre-ground into flour. Also, corn is used for the manufacture of food products. Grains, both fresh and canned, are a very popular dish among the population of many countries. Dry grains are also used, for example, for the manufacture of flakes, porridge, hominy. Pancakes, tortillas, etc. are baked from corn flour.

Did you know?It has been proven that eating corn can slow down the aging process in the body. So beautiful women who want to preserve their youth are advised to include such a product in their diet. But at the same time, you should remember about the calorie content of this delicacy. There are 365 kcal per 100 g of the product.

Spelled popularly called "black caviar of cereals." She is considered a kind of progenitor of modern wheat. They call it that because of its unique taste and useful properties, which brought it worldwide fame.

Spelled (spelled) is not threshed in pure form, but with scales of spikelets and flowers. So it's pretty difficult to grind it into flour. This is a semi-wild wheat variety that can take root on almost any soil, is very fond of light and tolerates droughts very well.
At present, interest in spelled has revived in connection with the aspirations of mankind for a healthy diet. There are restaurants that serve very original dishes made from spelled: soups, cereals, tender sauces, etc. Spelled risotto has gained popularity in Italy, and in India delicious side dishes for fish and poultry are prepared from it.

Spelled composition is rich in protein. It also contains a lot of magnesium, iron and vitamins. As for gluten, there is little of it in this cereal, so it is recommended for people who are allergic to gluten. It is noteworthy that spelled contains almost all the nutrients that the human body needs for normal functioning.

It is a valuable crop for the food area. The grains of this plant (unground) are processed into flour and cereals. This product is very different from the rest in taste and nutritional value. The protein of such cereals is more complete than the protein of cereal plants. Grain processing waste is sent for feeding to livestock.
They are engaged in the cultivation of culture in Ukraine, Belarus and Russia, and they use it in the territories of other countries. The plant has a reddish stem, its flowers are collected in a brush and have a pinkish tint. Buckwheat contains a large amount of microelements and B vitamins. There is also a large amount of vegetable protein and amino acids.
Many dishes are prepared from buckwheat. These are not only cereals, but also a variety of casseroles, cutlets, soups, meatballs and even dessert dishes. Moreover, infusions and teas are prepared from the flowers of the plant.

Important!The use of buckwheat is included in the list of recommendations of many diets. This is not surprising, because the concentration of useful minerals and vitamins in buckwheat is 2-3 times higher than in any other cereals. It helps to speed up the metabolism, and also to remove excess water from the body. It should be remembered that such a product cannot be mixed with sugar. The latter is able to neutralize most of the useful elements of buckwheat.

Quinoa is an annual plant and belongs to the Marev family. It is a cereal that usually grows high in the mountains. It is most common at an altitude of 3000 m and above sea level. South America is considered the birthplace of this plant. The first mention of it in printed form was noticed in 1553. The plant can grow up to 1.8 m in height. The stem of the quinoa is light green, the leaves and fruits are round and gathered in large bunches. The grains are very similar in appearance, but have a different color. The groats are found in different colors. It can be red, beige or black, depending on the variety.
Today, vegetarians are very fond of eating quinoa. The cereals are boiled and used as a side dish. It is also often added to soups. To some extent, it tastes like. Also, the cereal is ground into flour and bread is baked from it. They also cook pasta.

Did you know? Quinoa contains many vitamins of groups A and B, as well as folic acid, calcium, magnesium, phosphorus, etc. The calorie content of 100 g of the product is 368 kcal. Nutritionists are very fond of quinoa and believe that it has no equal among other grains in terms of the amount of valuable elements. They often compare such a product with breast milk, noting that it is almost completely absorbed by the human body.

Summing up, it is worth emphasizing the variety of cereals, the cultivation of which mankind has been engaged in for more than the first millennium. Each of the cereals is rich in nutrients and vitamins. Plants are used in different directions and are practically waste-free. Many dishes are prepared from cereals, and they are also included in the diet of livestock.

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Rye is an annual or 2-year-old herb with a fibrous root system that penetrates 1-2 meters into the soil. On each plant, 4-8 shoots are formed on average (their number can reach 50-90 pieces). The stalk of the rye is hollow, straight, bare, pubescent at the ears. It contains 5-6 internodes and can reach a height of 70 cm to 180-200 cm (on average, 80-100 cm). The leaves of this plant are broad-linear, flat. The length of the leaf blades is approximately 15-30 cm, the width is 1.5 cm-2.5 cm.At the top of the rye stem is an inflorescence, which is an elongated, slightly drooping ear 5-15 cm long, 0.7-1 wide, 2 cm. Spikelet scales are linear subulate, gradually sharpening and have one vein. Rye flowers include three stamens with elongated anthers that protrude from the spikelet. The caryopsis has an oblong shape, slightly compressed from the sides; in the middle, on the inner side, there is a deep groove. The grains of the plant in question can be of different sizes, shapes, colors. Their length is 5 mm-10 mm, width is 1.5-3.5 mm, thickness is 1.5-3 mm.

Today rye is cultivated in many countries, including Germany, Poland, Scandinavia, Russia, China, Belarus, Canada and America. In Russia, it grows mainly within the forest area.

Rye harvesting and storage

For medicinal purposes, grains, flour, bran, ears of the plant in question are used. Grain is harvested after it is fully ripe. Flour is made by grinding. It can be: seeded with a small inclusion of shells, peeled (it is white with a grayish tinge and contains more shells), wallpaper (all parts of whole grains are preserved in this flour).

Store the dried plant in a tightly closed container in a dark, dry place.

Household use

Rye is an important food, fodder and industrial crop. This plant is used in the production of baskets, straw hats, paper, cellulose. Building boards, mats, mats are also made of rye straw, and roofs of buildings are covered with it.

The medicinal properties of rye

1. The rye contains vitamin "A" (beta-carotene), which protects body tissues from aging, preserves the integrity of the cell structure, "B1" (thiamine), which prevents the development of vitamin deficiency, "B2" (riboflavin), which takes an active part in the process of protein metabolism, carbohydrates, fats.
2. Due to the fact that this plant contains pantothenic, folic acid, it has a tonic effect, normalizes hematopoietic function.
3. Preparations based on rye are recommended to be taken in case of cardiovascular diseases. They have antioxidant, anti-allergic, anti-inflammatory effects.
4. Rye includes a large number of useful macronutrients, in particular, magnesium, calcium, potassium, phosphorus, sodium. This plant should be consumed by people suffering from cancer of the lungs, stomach, esophagus, mammary glands, bladder. With its systematic reception, the development of the above ailments is blocked.
5. Rye must be included in the daily diet of diabetics, as it contains essential amino acids for the body, fructose.
6. Fiber, hemicellulose, present in sufficient quantities in this plant, enhance the work of the gastrointestinal tract.
7. Traditional healers are advised to take rye-based products for people who have chronic constipation, colitis. They give tone to muscle tissues, normalize the functioning of the lymphatic system, metabolic processes, and are also able to relieve nervous tension, eliminate depression.
8. The substances contained in rye stimulate the adrenal glands, the process of producing hormones. They prevent the development of arthritis, inflammation, toxicological effects of various kinds of infections.
9. Means made from rye help to restore the body after surgery. They cleanse the skin with eczema, promote the healing of wounds and burns.
10. Rye is used for diseases of the kidneys, stomach and liver. The plant cleanses the gastrointestinal tract from toxins, toxins, is used in the treatment of bronchial asthma, colds, allergies.
11. A decoction of rye bran should be drunk with diarrhea, as an expectorant, emollient for dry coughs.
12. Rye bread soaked in milk is used to soften abscesses, boils. It is applied to sore joints, affected areas with radiculitis to reduce pain.
13. It is useful to eat rye porridge and bread for diseases of the thyroid gland, atherosclerosis, anemia, and hypertension.

The use of rye in traditional medicine

Infusion of flowering rye spikelets, taken for bronchitis, cough, pneumonia

Grind the ears of rye, pour two to three tablespoons of the resulting raw material with boiling water (500 ml) and let it brew for two hours. It is necessary to use the product in 100 ml three to four times a day in small sips.

Ointment based on stems, rye leaves, relieves wounds and blisters

Fresh stems, rye leaves, collected in spring, pound together with lard so that the fat covers the mixture. Boil the product over low heat until the color of the leaves of the plant changes. Straining the ointment, lubricate the damaged areas of the skin with it

A decoction of rye bran, used for diarrhea, chronic bronchitis (as an emollient)

Pour rye bran (2 tablespoons) with water (400 ml), cook the composition over medium heat for 5-7 minutes. Wrap the container with the broth and let it brew for about an hour. After straining, drink the product hot four times a day.

Rye-based decoction with anthelmintic effect

Boil a couple of tablespoons of bran or grains of rye in milk, let cool. You need to drink the composition on an empty stomach within a week for a third of a glass.

Therapeutic rye baths to relieve allergy symptoms

Bran (about 1 l), pour boiling water (4 l), leave for four hours. After straining, add the composition to a warm bath.

Rye-based cough remedy

Mix in equal parts dry powder of chicory, bitter almonds, rye, barley and oats. Brew the mixture like coffee and consume before bed.

Contraindications

Do not take preparations prepared on the basis of rye for hyperacid gastritis, intestinal and stomach ulcers.

Rye can be called a primordially Russian grain. This cereal is a dietary product; many healthy and tasty dishes are prepared from it, for example, rye bread, flat cakes, kvass and cereals.

Composition of rye

Rye is a close relative of wheat, but much healthier than the latter. Its protein contains more amino acids valuable for the body, and grains contain less gluten. Rye flour has 5 times more fructose than wheat flour. And products made from it are rich in hemicellulose and fiber, which improve microflora, enhance intestinal motility and strengthen immunity. The composition of rye includes vitamin A, which prevents premature aging and preserves the integrity of the cellular structure, vitamins PP and E, no less important for the body, as well as vitamins of group B. Grain is also rich in microelements: phosphorus, sodium, magnesium, potassium, calcium, etc.

Why is rye useful?

Rye grains are antioxidant, they have anti-inflammatory and anti-allergenic effects. Products made from them strengthen the body, improve the function of hematopoiesis and have a beneficial effect on the cardiovascular system. Regular consumption of rye will prevent lung, stomach, breast and throat cancer. It will be useful for people suffering from chronic constipation and colitis.

The benefits of rye lie in the ability to cleanse the body and help in the treatment of colds, allergies and bronchial asthma. It helps in the treatment of diseases of the stomach, kidneys and liver, and also wounds, and also helps with eczema. Rye improves the functioning of the lymphatic system, improves metabolic processes, relieves nervous tension and depression. The substances contained in it stimulate the production of hormones and the work of the adrenal glands.

The beneficial properties of rye are used to restore the body after operations and serious illnesses. It is recommended to use rye bread, cereals and flat cakes in case of thyroid diseases and to improve the functioning of the heart. It has a good effect on the condition of the gums and teeth, normalizes the content of cholesterol in the body, strengthens muscle tissue and improves brain function. A decoction of rye bran helps with anemia, pulmonary tuberculosis, diarrhea, atherosclerosis and hypertension. And thanks to the softening and expectorant effect, it copes well with dry cough.

The grain of rye is similar in appearance and structure to that of wheat; it has an elongated oval shape, a groove extends deeply into the grain on the abdomen, an embryo is located at one end of the grain (from the dorsum), and a pubescence (beard) is located at the opposite end of the grain, which is noticeable by the eye (Fig. 45).
The internal structure of the grain is almost the same as that of wheat - outside the grain of rye is covered with fruit coats, under which lie the seed coats and one row of cells of the aleurone layer, the inside of the grain is occupied by a mealy core - endosperm, the largest and most valuable part of the grain. The embryo, as mentioned above, is located at the base of the grain.

At the same time, the structure of rye grain also has a significant difference from the structure of wheat grain. The rye grain has a more elongated shape. In wheat, the ratio of length to width or thickness is approximately 2: 1, and in rye it is up to 3.5: 1 (with a ratio of more than 3.3, the rye grain is considered elongated, and with 3.3 or less, it is oval). A grain of wheat has an average volume of 42 mm3, a surface of 70 mm2, or 1.6 mm2 of surface per 1 mm3 of volume. The grain of rust has an average volume of 24 mm3, a surface of 56 mm2, or 1 ml of volume has 2.55 mm2 of the surface. Thus, the surface of rye grains (with the same mass) is 1.6 times greater than that of wheat grains. Due to this, the ratio of the weight of parts of the grain of rye is different than in the grain of wheat. Rye contains about 1.3-1.5 times more hulls than wheat. According to E. Kazakov (as a percentage of dry matter), rye grain contains on average:

Rye grain also differs from wheat in color; most often the grain of rye has a gray-green color (due to the presence of chlorophyll pigment in the grain of rye), less often yellow, brownish. Rye endosperm is often mealy, but it can be semi-vitreous, vitreous. In practice, the vitreousness of rye is usually not determined.
The chemical composition of rye is distinguished by the following features: the content of protein (nitrogenous) substances is slightly lower than in wheat - it ranges from 10 to 17%, averaging 13.5 ’%. The rye contains proteins - gliadin, glutenin, globulin, albumin, most of all gliadin (prolamin). In addition, the protein substances of rye are distinguished by the fact that a significant part of them (about 30% of the total amount of protein) is soluble in water. Therefore, the rye cisterns, although they are hydrophilic colloids, do not form bound gluten, which could be washed from grain or flour. P.N. Shibaev and M.M. Samsonov, who conducted experiments on the separation of gluten from rye grains using a modified method, received only 2-3% of weak inelastic gluten.
Among the carbohydrates of rye, the first place in terms of quantity is occupied by starch, which contains from 57 to 63%. Rye starch in the external structure of the grains differs little from wheat starch, but it has other properties, in particular, it is easier to gelatinize. At a temperature of 62.5 ° (with a starch-to-water ratio of 1:50), the starch grains of wheat starch hardly change their shape, while the grains of rye starch swell, deform, lose their definite shape and shape.
Rye is richer in sugars (glucose, fructose and sucrose) than other cereals. The content of directly reducing sugars in it is about 0.3%, and sucrose - up to 4-5% and sometimes up to 6%.
A characteristic feature of the rye carbohydrate complex is the presence of a significant amount of soluble polysaccharides (levulezans, etc.). Due to this, the total content of water-soluble substances in rye is more than twice their content in wheat (in wheat 5-7%, in rye 12-15%).
The content of minerals, fiber, fat in rye is almost the same as in wheat.
In general, the chemical composition of rye (according to V.S.Smirnov and A.S.Melenina) can be represented as follows:

The chemical composition of rye varies widely under the influence of various factors - rye grain, well done, has a higher starch content and less ash and fiber, shrunken grain - a high content of fiber, ash, fat, nitrogenous substances.
Grains grown in the southern and eastern regions have a higher protein content and less starch than those grown in the western and northern regions.
The chemical composition of rye is also influenced by the rye variety (when sown in some areas), but less than the area of ​​growth.
The chemical composition of rye is significantly influenced by the grain size - the grains are relatively small (obtained by passing through a sieve with holes of 1.6x20 mm) and differing in their low absolute weight (15-18 g) contain an increased amount of fiber and minerals.
Previously, it was assumed that the color of rye grain is in a certain dependence on its chemical composition (moreover, green-grain rye was considered better than yellow-grain rye), but this position is not supported by practical and scientific data.

Composition and benefits of rye grain for human health. What are the contraindications to the use of cereals are highlighted by modern medicine? How is grain eaten and what recipes exist with its participation?

(lat. Secale cereale) is an annual plant from the Cereal family, which is actively used by humans in medicine, cooking and even in art. Rye grains are ground into flour, germinated and soaked for compresses. Food made from cereals saturates the human body with many useful substances. Whole rye can be purchased at any grocery market. Processing grain in your own kitchen is easy. At the same time, in supermarkets you can find a lot of ready-made rye groats and flour of various grinding.

Composition and calorie content of rye

The chemical composition of rye directly depends on its variety and place of cultivation. The grains of this plant are rich in starch, vitamins and high molecular weight carbohydrates. They are considered to be a dietary food product.

The calorie content of rye grains per 100 g is 338 kcal, of which:

• Proteins - 10.3 g;
• Fat - 1.6 g;
• Carbohydrates - 75.9 g;
• Dietary fiber - 15.1 g;
• Water - 10.6 g.

Vitamins per 100 g:

• Vitamin A, beta-carotene - 7 mcg;
• Vitamin B1, thiamine - 0.316 mg;
• Vitamin B2, riboflavin - 0.251 mg;
• Vitamin B3, niacin - 4.27 mg;
• Vitamin B5, pantothenic acid - 1.456 mg;
• Vitamin B6, pyridoxine - 0.294 mg;
• Vitamin B9, folate - 38 mcg;
• Vitamin E, tocopherol - 0.85 mg;
• Vitamin K, phylloquinone - 5.9 mcg;
• Vitamin B4, choline - 30.4 mg.

Macronutrients per 100 g:

• Potassium - 510 mg;
• Calcium - 24 mg;
• Magnesium - 110 mg;
• Sodium - 2 mg;
• Phosphorus - 332 mg

Microelements per 100 g:

• Iron - 2.63 mg;
• Manganese - 2.577 mg;
• Copper - 367 mcg;
• Zinc - 2.65 mg;
• Selenium - 13.9 mcg

On a note! Food made from rye grains was very popular in the early stages of human development. Thanks to this unrefined, pure and nutritious product, our ancestors were able to maintain performance, energy and health.

Useful properties of rye grains

In traditional and folk medicine, the benefits of rye for human health are appreciated. Grain is used as a medicine to fight many diseases: anemia, tuberculosis, thyroid ailments and more. It is also used to strengthen the body in the postoperative period.

Useful properties of rye:

1. Eliminates constipation... Rye bread is considered a mild laxative in folk medicine that can help even with chronic problems with emptying.
2. Relieves diarrhea... To get the fixing effect of the cereal, it is necessary to boil the rye bran and take them inside.
3. Softens phlegm... Rye is considered an excellent expectorant for bronchitis.
4. Promotes the rapid elimination of boils and carbuncles... The pulp of rye bread, soaked in milk, is used as a poultice, softening skin tumors and abscesses, promoting their rapid ripening.
5. Reduces pain attacks with sciatica... Rye compresses are applied to the places where the pain is felt most strongly.
6. Strengthens the immune system, tones up and improves the digestive tract... Rye kvass contains a lot of B vitamins and other nutrients that help food to be quickly absorbed and saturate the body with useful microelements.
7. Slows down the aging process... Rye grains contain a large amount of vitamin A, which has an antioxidant effect on the body.
8. Optimizes the work of the circulatory system... Favorably affects the work of the cardiovascular system, participates in hematopoiesis.
9. Prevents the development of breast cancer... Many scientific studies have shown that women who eat rye are less likely to develop breast cancer.
10. Strengthens bones, teeth and nails... Due to the high calcium content, rye is able to significantly strengthen the inert tissue.
11. Promotes Weight Loss... Despite the low calorie content of rye, its grains contain fibers that can quickly saturate the human body and satisfy the feeling of hunger.
12. Prevents the appearance of gallstones... A long-term study has shown that people who regularly eat rye are much less likely to suffer from gallstone disease.
13. Fights diabetes... Grains are rich in magnesium, this substance activates many enzymes in the human body, which leads to a decrease in the body's need for insulin. Rye can be used not only as a medicine for diabetes, but also as a preventive measure against this disease.
14. Cleanses the body... Dietary fiber of rye, entering the digestive tract, absorbs toxins and cholesterol that are in the human body and removes them outside.

Interesting! Modern leading countries in the production of rye: Germany, Poland and Russia.

Contraindications and harm to rye

In most cases, the harm of rye to human health is caused by its individual intolerance to the constituent components of the cereal. Rye products for this category of consumers can cause rashes, runny nose and other health problems.

Also, sprouted grains and rye flour in any form are not recommended for people with aggravated peptic ulcer disease or gastritis. Consumers who consume excessive amounts of sprouted rye are at risk of stomach upset.

Note! The daily norm of cereals for a person is 200 g.

How is rye eaten?

The product is eaten whole or crumbled. Rye flour is used to bake bread and pastries. Raw foodists sprout rye and introduce it raw into the diet.

To prepare grains for a raw food diet, it is necessary to select only whole rye, without damage or impurities. Then the grains should be thoroughly washed, placed in a jar and soaked in a small amount of liquid for 2 hours (the water should only slightly cover the product). The neck of the jar should be tied with gauze.

After the specified time, drain the water from the jar through cheesecloth and shake the vessel so that the grains stick to its walls. Place the jar on its side in an empty bowl. The vessel should be in this position all the time until the grains germinate. They should be removed from the jar each day and rinsed thoroughly several times. If this is not done, the rye can become infected with mold.

How to prepare rye for baking? To get flour at home, follow a simple procedure:

• Grind whole rye in a coffee grinder.
• Spread the resulting mass in a thin layer on thick paper. It is not recommended to use a newspaper for these purposes - printing ink, toxic to the body, can be absorbed into the product.
• Dry flour on paper in a well-ventilated area. Stir the rye occasionally.
• Collect the flour in a paper or cloth container when it turns beige and white and does not stick to your hands.

There are other recipes for rye, or rather rye flour. For grinding, you can use not only whole grains, but also its core or shell. The flour preparation technology remains the same.

Rye recipes

Anyone can cook dishes with rye at home, for this you do not need to have special culinary skills. We present to your attention 3 simple rye grain dishes:

1. Skans are the prototype of the flatbread that the ancients used instead of plates.... Mix 300 g rye flour and 100 g softened butter. Add 300 g of fat sour cream to the resulting mixture. A homemade product is always better, but store-bought sour cream will work as well. Beat 2 eggs into the almost finished dough and season with a pinch of salt. Knead the dough, do not spare the flour, it should turn out to be very steep. Then divide it into pieces of the desired size (be guided by your own preferences) and roll it into cakes. Fry the workpieces in a hot pan, with a little sunflower oil. Scans can be served even with a filling, for example, with rice porridge.
2. Diet cakes to replace bread... Grind 3 cups of sprouted grains in a meat grinder or blender. Dilute the mass with water (purified or boiled). The consistency of the dough should be like a pancake. Add 2 tbsp to it. l. rye flour and 7 g of salt. It is better to bake cakes in a dry non-stick pan.
3. Rye porridge... We wash 100 g of crushed rye groats several times until the water becomes clear. Cook cereals in 200 ml of water over high heat. After a few minutes, pour 300 ml of milk into the heated mixture, sugar and salt to taste. After boiling, cook the porridge over low heat until cooked, as a rule, it takes no more than half an hour. You can add butter or olive oil to the finished dish. Bon Appetit!

Rye Recipes

Rye drinks enrich the body with nutrients, tone up and even take care of heart health. To prepare such a potion, you will need a minimum of ingredients and free time.

Two simple recipes for drinks using rye grains:

• Balm for the heart... Grind 0.5 cups of sprouted grains and dilute in 0.5 cups of milk. Then the mixture must be brought to a boil and add 1 tbsp. l. honey. It is recommended to take such a drink every day for 2-3 tbsp. l. during breakfast.
• Kvass... Cut 200 g of rye bread into squares or slices. Dry in the oven to a crisp state. Further, be guided by the weight of the obtained crackers - for 100 g of dried bread, you will need 2 liters of boiled water. Pour boiling water over the croutons and leave them to infuse for 6 hours. Then add sugar (50 g / 1 l of water) and dry yeast (2 g / 1 l of water) to the mixture. Leave the kvass to ripen in a dry, dark place. After two days, the drink will be ready to drink.

Science knows almost everything about the usefulness of rye and only a few vague facts about its origin. Scientists cannot come to a consensus about on which land the grains of this cereal were first discovered and whether it was ever a wild crop.

Some experts are inclined to believe that many years ago, researchers who traveled around the world domesticated a wild-growing cereal from Turkestan. Indeed, after mowing, he begins to release new shoots, which subsequently do not bring such a yield as the first shoots. This proves that rye can come from a perennial plant.

Other researchers deny the truth of the described version. They believe that rye has never grown wild and that the true facts about its origin are hidden deep in the history of mankind.

In agriculture, winter rye is used as an effective remedy for weeds and as a green fertilizer, which enriches the soil with nitrogen and improves its structure.

100 years ago in Russia, various variations of this culture were most in demand. Such grain is more resistant to bad weather, wind and pests even without special processing. People ate rye cakes and bread every day, and wheat baked goods appeared on the tables of ordinary people only on holidays.

This is the only cereal that has found a worthy use in art. Ivan Shishkin once painted a picture called "Rye". This work made a positive impression on many critics and became one of the most famous paintings of the painter.

Watch a video about rye:

Rye is a valuable cereal for human health. It should be included in the diet for everyone who wants to protect themselves from the development of neoplastic diseases, weight gain and heart problems. Cooking rye in the home kitchen will not take much of the housewives' time.