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Home Be healthy! Interesting story familiar products

Homeland millet - South East Asia, or rather China where millet grown long before our era. Before the spread of rice, wheat was the staple food in Asia. Were made from aluminum flour, soups, desserts, and even brewed beer. For living in the northern forest of eastern Slavs millet was the main crop.

Wheat - one of the most useful grains containing more protein than rice and barley, more phosphorus than meat, more folic acid than in wheat and corn, more vitamins than other cereals. In addition, millet high in potassium, zinc, sodium, iodine, magnesium and bromine.

Millet contains amino acids and trace elements that are so necessary for the skin. It gives strength, strengthens muscles, liver treats, heals wounds, splicing broken bones. Dish of millet useful in diabetes. Millet grains are rich in potassium, essential for cardiac abnormalities. Nutritionists recommend Pshenko for prevention of digestive diseases.

The components of the wheat, the heavy metal ions bind and eliminate toxins from the body, so the millet flakes especially recommend the inhabitants of towns and places with a dysfunctional environment. They are also able to rid the body of residual antibiotics and their degradation products, so with antibiotic treatment is recommended once a day is a millet porridge.

Dish of millet is a storehouse of useful minerals and vitamins, has, in addition, amazing taste that pleases both adults and children.

Wheat - one of the oldest cultivated plants - was known to the ancient peoples of Europe, Asia and North Africa. As early as the Neolithic, for 4000 years BC. e. it has been cultivated in China, Egypt, the countries of Mesopotamia, in ancient Greece and in modern Switzerland. Its nutritional and medicinal properties are highly valued in ancient Russia, using the treatment of many ailments.

The structure of this important cereal includes starch, carbohydrates, different proteins: leykozip, glutenin, gliadin, and fiber, phosphorus, potassium, calcium, magnesium, silicon, chromium, copper, selenium, iodine, vitamin C, D, F, and a number other substances. Wheat germ is rich in vitamin E, improves blood circulation and prevent blood clots.

Wheat is rich in B vitamins - an important antioxidant involved in carbohydrate nutrition of cells necessary for normal blood circulation, hormonal metabolism, absorption of vitamins and the gastrointestinal tract. The use of wheat flakes also enhances immunity and helps cleanse the body of toxins.

The nutrients contained in wheat, beneficial effects on the circulatory and nervous systems, slow the aging process, improve the condition of skin and nails, restore hair color.

This is a unique source of energy for those who lead an active lifestyle or do hard physical labor.

Birthplace of barley grains considered Asia. In the days of the pharaohs, it was known in Egypt, and later spread to Greece and the Roman Empire. Barley is also popular in the Himalayas, where it grows at an altitude of five thousand meters above sea level. This herb is known for is superior to all other grains ripening and unpretentiousness. In Norway and Finland, barley is the oldest cultivated cereal and in all areas, up to the Arctic Circle.

Nutritional value of barley due to the large amounts of protein, carbohydrates, vitamins and minerals. It contains potassium, calcium, phosphorus, iron, copper, manganese, zinc, molybdenum, nickel, cobalt, strontium, chromium, iodine, bromine, and vitamins E, PP, B4, B3, B6.

Barley soluble fiber helps reduce cholesterol levels, slow the rise in blood sugar after a meal. Barley grits are recommended for people who are prone to be overweight. Its use gives the body a large group of vitamins and minerals, as well as substances that promote normal motility of the gastrointestinal tract.

Decoction of barley grains has enveloping effect, soothes painful irritation of the mucous membranes of the internal organs, acts as a tonic and tonic. Particularly good effect has broth since diseases.

Homeland buckwheat - the Himalayas and the mountains of India. However, it is in Russia, buckwheat was one of the staple foods. Alexander Suvorov, the Russian commander, buckwheat called "heroic porridge" for its nutritional value and ease of preparation. Buckwheat was introduced in Russia during the Tatar invasion, called "Tatar", the modern name is settled due to active trade with Greece, where she was featured as the "Greek grass".

Buckwheat is rich in complete protein, B vitamins and fiber, as well as all minerals, except for calcium. Buckwheat also contains iron, potassium, phosphorus, zinc, iodine, boron, nickel, cobalt, organic acids, vitamin P.

Buckwheat contains a lot of folic acid, which increases endurance and resistance to many diseases, it also helps in the treatment of many gastric and intestinal diseases, good for the liver and diabetes.

Buckwheat can serve as a full replacement for meat in the diet, it is recommended in dietary nutrition, anemia, and leukemia. Buckwheat also helps the excretion of radionuclides.

овес

Oats - the richest in vitamins cereal. He is well known since the time of Hippocrates and Pliny. Since ancient times, meals consisted of oatmeal in the diet of the ancient Germans, Scandinavians and the Gauls. In the east, Tibet to this cereal is treated with great respect and believed that people who regularly consume oatmeal, become healthy, strong and durable. Also accidental oatmeal - an indispensable component of a traditional English breakfast.

Finland has grown, perhaps the best oats in the world. The proximity to the Arctic Circle, a large number of long light days and cold climate cause slow ripening grain, which allows it to store more nutrients and trace elements.

Oatmeal is rich in proteins, carbohydrates, potassium, phosphorus, zinc, fluorine, iodine, provitamin A, vitamin B. Oatmeal flakes contain almost all essential amino acids and valuable trace elements, including iron and essential oils.

In oatmeal contains unique soluble polysaccharides. They improve the skin condition, and the functioning of the intestine. In a lot of oatmeal Biotin - Vitamin H, is responsible for the strength and endurance of the body and the hair. Porridge of oatmeal has a bracing, tonic, stimulating effect, improve and update the composition of the blood, prevent the formation of blood clots, normalize metabolism, increase immunity and contribute to weight management.

Dishes made with oatmeal, helps rid the body of excess cholesterol, restore power after a long illness. Breakfast food toxins and help with allergic diseases and are able to reduce the level of sugar in the blood.

All dishes are made ​​from oats make broths having enveloping properties that protects the stomach from irritation and actions indigestible food. Adding oatmeal lemon and various sweets makes it particularly useful and tasty.

А.Ф. ВасильевRye - cereal, also known 2000 years ago. Then it was grown in the mountains of the Mediterranean to Central Asia. In Russia, rye used for making kvass - a valuable dietary drink, as well as in traditional medicine. Unique frost rye can cultivate it in the north. In Finland, it is one of the traditionally grown crops.

Rye - a vital food product comprising minerals: potassium, calcium, magnesium, phosphorus, iron, manganese, enzymes and nucleic acids. Barley grains contain up to 67% carbohydrates and 11% protein. In addition, cereal derived from full grain, have unique properties that help people save energy and resist diseases.

Rye contains a lot of fiber, which accelerates the removal of slag products from the gut and gives a feeling of satiety. Fibers contained in the Rye, improve digestion, reduce acidity and reduce the amount of bile in the intestine, preventing a number of gastrointestinal diseases, as well as control the level of sugar in the blood.

рожьRegular consumption of rye flakes rozhsnizhaet cholesterol and prevents heart disease. The unique composition of rye grains contain substances that protect cells against cancer, particularly breast cancer and prostate cancer.

Rye flakes - a great find for those who value their time and healthy food. Enough to pour cereal in a bowl, pour the hot milk, cover - and three minutes later prepared a wonderful mess.

рисRice cereals - rice - a native of Asia. More precisely the north of Vietnam and Thailand. Long before our era rice cultivation has become a way of life in India, China, Indonesia and Malaysia. During the first millennium AD, rice won the love and acceptance of people of the Middle East, really surpassing crop wheat and millet. In contrast to the Asian people, Europeans once took rice as nutritious cereals for cooking. The Greeks and Romans, who knew of the existence of rice, even before the Christian era, treated him just like a drug. Within a half thousand years figure to push its way to the European table. And helped him in this ... plague. In the thirteenth century, the south of Europe swept the plague, which made this place in the desert. Cultivate wheat had neither the strength nor the means. Survivors have to sow the fields of Valencia and Sicily nutritious and low-maintenance "round" rice for the cultivation of which did not require a lot of water, and get rich harvest.

Soon, the figure began to enjoy increased attention in the northern and central Europe, where it was not allowed to grow climate. Rice is an export commodity, and British cookbooks of the eighteenth century had already placed on the pages of the famous rice pudding recipe. We were in Russia Figure hit recently, almost simultaneously with the potatoes. Grown in domestic fields, rice is the most northerly in the world. Cultivated rice fields in the southern Astrakhan and Rostov regions, the Stavropol and Krasnodar Territory. But the bulk of the rice gets to our table as a result of imports from other countries. Russia is engaged in procurement of rice abroad for more than half a century of being the largest importers of "white kitchen pearls."

кукуруза

No one knows for sure where he got that name corn. In Romanian, "corn" means "fir-cone." In Turkish "kokoroz" - a "corn stalk." So, the word "corn" has come to us, or from Romania, or the Turks. But in many countries, corn is called "corn." This name was given corn Indians from the island of Haiti.

Maize was first cultivated in South and Central America. Back in the pre-Columbian Indians have relatively good results in its cultivation, there were all the main types of corn: siliceous, Zubovidnaya, starchy, sweet and burst. Indians used to eat not only corn, cereal and panicles and stems. Of pollen they cooked soup, used as a filling for pies. In Europe, corn began to cultivate only in the XIX century, in Russia even later. Currently, corn is grown in 60 countries. Corn sow large areas in the United States, Argentina, Hungary, Romania, Bulgaria, China, and other countries. In Russia, more corn grown in the south.

There are no translations available.

Наша команда з радістю ділиться з вами ще одним корисним продуктом – спельтою.

Що ж таке спельта?

Спельта – це пшениця, але не проста. Вона походить з родини полбяних, цю групу рослин відрізняють міцні лусочки які дуже ускладнюють вимолот зерна, також ця родина має дуже давню історію - спельта вирощувалась на території України ще в епохи Буго-Дністровської та Трипільської культур у 5-6 тис. до н.е.,  саме вона праматір нинішньої м’якої пшениці. 

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Стара назва «полба справжня», ботанічна назва Triticum spelta L., близько споріднена м’якій, «хлібній» пшениці. Обидві мають  у клітинах 42 хромосоми. Але зерно спельти має вищу, у порівнянні з м’якою пшеницею, енергетичну цінність, містить більше жирів, бета-каротину ретинолу.

Ще у часи середньовіччя видатна цілителька і знавець природи Хільдегард фон Бінгер (1098-1179) цінила цілющі властивості спельти, яку назвала «злаком людини».

Потім  їй на зміну прийшли види пшениці з легким вимолотом – м’яка та тверда, які сьогодні займають основні посівні площі. Але людство зберегло до наших часів цю культуру, як спадщину наших предків, які «щось знали». Спельту, дотепер, вирощують в осередках, де населення підтримує традиційну культуру: у Швейцарії, Австрії, на півдні Німеччини, у Середній Азії.

Щоби не бути голослівними, в твердженні про високу корисність спельти та каші з неї, ми звернулися до наших партнерів і друзів Медичного центру «Ваш дієтолог» за допомогою.

Наразі маємо офіційне підтвердження від дієтологів про казкову корисність спельти.

Поміркуйте самі:

Усі поживні речовини пшениці спельта рівномірно розподілені по усьому зерну, - тому при будь-якому виді переробки, готовленні пластівців чи муки,-  ви матимете однакову корисність.

В своєму складі спельта має  аж 18 незамінних амінокислот, серед яких:

L-триптофан – який відповідає за загальний стан,  гарний настрій, підвищує увагу та покращує пам’ять;

глутамінову кислоту, що нормалізує обмін речовин в організмі;

аргінін – виступає донором азоту, який знижує ризик серцево-судинних захворювань;

В порівнянні зі звичайною пшеницею,  у спельті підвищений вміст магнію, заліза, цинку і дуже багатий вітамінний склад -  В1 - тіамін, В2 - рибофлавін, В6 - піридоксин, В9 – фолієва кислота, вітаміни Е і РР.

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Регулярне вживання пластівців з пшениці спельти допоможуть покращити ключові функції організму, а саме:

Покращує роботу кровотворної системи  завдяки вітамінам групи В;

Нормалізує рівень цукру та знижує рівень холестерину за допомогою вітаміна В6;

Нормалізує артеріальний тиск та покращує кровообіг завдяки вмісту калію, магнію, заліза та, як вказано вище, аргініну;

Знижує ризик онкозахворювань ;

Забезпечує стійкість до стресових ситуацій за допомогою впливу нікотинової кислоти на вироблення гормонів антистресу;

Завдяки високому вмісту клітковини стабілізує роботу травної системи;

Підвищений вміст фосфора та кальцію укріплюють кісткову тканину;

Покращує зір, стан шкіри, волосся та нігтів завдяки антиоксидантам лютеїну зеаксантину;

Каша з такої крупи не розварюється та має неповторний горіховий присмак.

А в деяких місцях Кавказу зі спельти готують, навіть, плов, який цінується більше за той, що варять з рису.

Пропонуємо вам спробувати приготувати духм’яну та поживну кашу з нашими пластівцями зі спельти, - вона прекрасно смакуватиме як за класичним рецептом з молоком, так і якщо приготувати її в якості не солодкого гарніру на воді або бульйоні.