Which is better than barley or wheat. What is healthier than barley or wheat? Use in the food industry

Wheat, barley and rye are the main crops in crop rotation in many countries. The grain is used in the food, textile, chemical and livestock sectors. Despite the external similarity, cereals have differences in the structure of the ear, appearance and in the chemical composition of the grain. They are grown in different conditions: unpretentious rye can grow on low-breed soils, and wheat and barley need a certain physical composition of the soil.

Depending on the variety, rye is annual or perennial, and wild species are diploid. Over the past 10-15 years, breeding varieties have been obtained that have a tetraploid set of chromosomes, which has led to an increase in yield and increased resistance to lodging.

Stem and root system

The root of the cereal has a fibrous shape and is capable of reaching deep soil layers (up to 2 m). This explains the ability of the crop to bear fruit well even on light sandy soils. Another distinguishing feature of the root system is increased physiological activity, which is expressed in the rapid assimilation of nutrients and the breakdown of sparingly soluble compounds. The plant forms a tillering node at a depth of 2 cm, which is lower than that of wheat (2.5-3.5 cm). Rye is distinguished by the intensity of tillering: under favorable climatic conditions on good soil, each plant is capable of forming up to 90 shoots.

The stem of the plant is hollow and has 5 to 7 internodes. The stem is pubescent only under the ears. Its height depends on the variety and soil and climatic conditions, it can reach 220 cm.

But most of the breeding species are medium-sized (from 80 to 120 cm).

Cereal leaves

The leaf shape of the plant is broad-linear, flat. Color - gray-gray, gray-gray, gray-green. The length of the plate ranges from 10 to 30 cm, and the width is 1-3 cm. The base of the plate covers a small tongue and ears, which quickly dry out and fall off. Drought-resistant varieties and species of wild rye have leaves pubescent on the upper side with crescent thin hairs.

Inflorescence and ear

The stem of the culture bears an elongated and slightly drooping ear, which is complex in shape. An ear of rye has a strong axle, 4 to 15 cm long and up to 1.5 cm wide. It consists of a rod that has a tetrahedral shape and flat two-flowered spikelets.

The scales have a linear subulate shape and one vein. Spikelet scales without awn and are shorter than flowering ones, they are rough along the keel and pointed at the top. The outer or flowering scale has up to 5 veins and a long spine. The shape is lanceolate. Rigid eyelashes frame it along the keel.

Corn

The rye flower contains three stamens with long anthers, which protrude 2-3 mm and a spikelet. The superior ovary is distinguished by a bilobed and feathery stigma. The rye weevil has an oblong shape and a deep pronounced groove.

Grain grain in shape, color and size depends on the variety. Usually, the length ranges from 5 to 12 mm, the width is 1-4 mm, and the thickness is 1-3 mm. The mass of 1000 seeds depends on the variety, soil and climatic conditions. In tetraplolid varieties, it can reach up to 60 g. Rye grain is usually oval or elongated in shape with pronounced wrinkling. The color of the grain is different: it can be greenish or gray-green, gray-brown, deep yellow or red-yellow, yellow or red-brown, gold, dark brown.

Agrotechnological features

Rye, together with wheat, goes through the same phases of organogenesis and phenological stages, but under equal climatic conditions, it sprouts and begins tillering a few days earlier. Rye usually produces two- and three-node plants. In winter varieties, tillering begins in the fall, and 3 weeks after spring regrowth, the tube emerges. After another 45-55 days, the earing stage begins, and flowering - after 7-14 days. The flowering phase of a rye plant lasts up to 10 days.

To soil and climatic conditions rye is not as demanding as wheat or barley. It is also less sensitive to soil acidity, therefore it is cultivated on low-breed podzolic soils. The cereal shows the highest productivity on nutritious chernozem and gray forest soils with an average or light texture.

Rye differs from all winter cereals in winter hardiness. At the level of the tillering node, it can withstand frosts down to -19-23 ° C. The vegetation of winter varieties ends in autumn at 3-5 ° C, and begins in spring at 2-5 ° C. Rye belongs to cross-pollinated plants: pollen is transported by air, and the most pleasant conditions for pollination are warm and humid weather without wind. To avoid cross-pollination, the sowing fields of diploid varieties are located at a distance of 200-350 m from each other, and for tetraploid varieties, an isolation strip is made at 500 m or more.

Benefits and contraindications of rye

Due to the high content of useful elements and vitamins, rye grain belongs to dietary and preventive products. The use of rye is not limited only to baking bread: biscuits and breads, biscuits, desserts and sweets are made from flour. And bran is actively used in cooking and folk recipes. A decoction of them can help with bronchitis, constipation, diabetes mellitus, hypertension, thyroid diseases, atherosclerosis, anemia and pulmonary tuberculosis.

Natural rye kvass contains many vitamins. In hot weather, it quenches thirst well, normalizes bowel function, strengthens blood vessels and creates a favorable environment for intestinal microflora.

Rye products have a low GI, therefore they are indicated for people with diabetes. The high fiber content satisfies the feeling of hunger for a long time, which makes it possible to use rye flour products in the dietary menu.

Rye grain has few contraindications. You can not eat rye flour products during an exacerbation of gastric ulcer and with hyperacid gastritis in the chronic stage. Bran must be eaten without exceeding the daily norm (up to 70 g), otherwise you can get indigestion and constipation. It is necessary to buy grain for sprouting only in stores specializing in products for healthy eating. Otherwise, you can purchase seeds that are contaminated with ergot or treated with chemicals, which will lead to poisoning.

What is the difference between rye and wheat

Rye and wheat are the first cultivated cereals that quickly spread across continents and began to be cultivated for human needs. Both rye and wheat are representatives of the family of cereals, which have winter and spring varieties in their species diversity. Both plants can be both annual and perennial. This is where the species' similarities end.

Rye grains have a rich vitamin and mineral composition, but are poor in gluten, so it is easier to work with wheat flour. The chemical composition of rye grains contains many vitamins of group b, C, PP, macro- and microelements, deficient amino acids and polyunsaturated acids.

Wheat has more classifications: grain is divided into soft and hard, and flour - into several classes. Wheat productivity is several times higher, but it is also more demanding for agrotechnical conditions. There are also more wheat varieties than rye varieties. Wheat grains almost always have a golden or light yellow hue, the ear is thick, and the antennae often break off under the weight of the grains. Wheat stalk is usually no more than 140 cm long.

Nutritional Difference:

In 100 g of rye grains: 8.5 g of proteins, 1.9 g of fat, 61 g of carbohydrates, 14 g of dietary fiber, 2 g of minerals;
In 100 g of wheat grains: 15 g of proteins, 2.5 g of fat, 71 g of carbohydrates, 10 g of fiber, up to 68 g of starch and 2 g of sugars.

Because of its frost resistance, rye has become very popular in the northern regions, and heat-loving wheat has settled in the southern regions. Crops also have different preferences for soils. Wheat does not tolerate high acidity and gives a good harvest on black soil or podzolic soils. The plant is demanding on the physical qualities of the soil and chemical composition... In the Russian Federation, the cultivation of winter wheat varieties is more common.

Rye is insensitive to the level of soil acidity and bears fruit well on any poor soil. Rye is often used to improve clay soils: the cereal is able to loosen and provide good drainage of the earth. Wheat is less resistant to lodging and diseases than rye, and is also attacked by weeds. The varieties of winter and spring rye are distributed according to the agrotechnical map of the Russian Federation so that spring crops are cultivated in regions with risky agriculture and short summers, and winter crops - in regions with snowy and cold winters.

The practical use of cereals is also different - wheat is used not only for baking bread. Alcohol, starch, glucose and amino acids, and biofuel are obtained from wheat grain by processing. Grain is used both in the chemical and textile industries. Different varieties of wheat are used in different ways in the food industry: durum wheat is used to make top-class bread, pasta and to improve flour from poor gluten varieties. Depending on the class, soft wheat is used for baking bread, desserts, biscuits, etc. Germinated wheat is an important component of healing drugs and an immunomodulator. Sprouted rye is not used in cosmetology or in traditional medicine, but ears are used for homeopathic remedies.

To obtain a universal culture, a hybrid of wheat with rye was bred. Triticale is resistant to frost and many diseases, high yields and low gluten content in the grain.

What is the difference between rye and barley

Rye in the grain economy of the Russian Federation is grown by 70% for the grain industry, by 20% - for needs Agriculture, and by 10% - for the needs of the chemical and food industries. Rye bread has a pleasant and recognizable aroma, satiety and delicate spicy-sour taste. The technology for baking black bread is different: for fermentation, the dough needs lactic acid fungi, the habitat of which is sourdough and malt. Rye bread is combined with many spices, herbs and spices, so there are many tastes and variations of loaves. Bran and starch are important foods derived from rye grains. V Food Industry from starch, confectionery molasses and various syrups, alcohol are obtained.

Externally, barley and rye are similar, as are the uses of grain. Malt, which is indispensable in brewing, is obtained from barley, and flour is added to various confectionery products. Barley and pearl barley is made from grains by crushing and crushing. In the livestock industry, barley plays important role as a fodder crop. Barley flour is poor in gluten, but it is often added to wheat, oatmeal and rye for baking pancakes, pies, biscuits, cookies.

Roasted and crushed beans are used to prepare a coffee substitute that does not contain caffeine and has fewer contraindications.

External differences between barley and rye:

The barley grain is wide, and slightly compressed from the sides, the spike has vertical oblong awns, the leaves are of medium width;
The grain of the rye plant is oval, has a pronounced transverse groove, narrow leaves, and the ear is short-boned;
All barley varieties are undersized, and rye is the tallest of the cereal family.

Physical differences between cultures:

If the main sphere of using rye is the production of bread, then malt, cereals and animal feed are made from barley;
After threshing, barley grains come out in dense scales, and rye grains are clean;
Products made from rye flour have lower calories, but barley is richer in protein;
Barley contains more soluble fiber, while rye is more insoluble.

Products from barley and rye grains are rich in vitamins of the first group, fiber and many valuable elements. They are used for health and preventive nutrition, diabetes, hypertension, atherosclerosis, obesity and wheat protein allergy.

What is the difference between rye and oats

Rye and oats differ not only in appearance, but also in their chemical properties... The rye grain is longer and thinner with less germ, aleurone layer and shells.

What the grain of oats looks like: white or yellow, yellow-brown, filmy and dense, spindle-shaped or oblong. Flower films are rough and thick, contain a lot of pentosans and fiber, micro- and macroelements, active enzymes. The share of flower films accounts for up to 30% of the grain mass.

Water - 15%;
Protein - 10%;
Carbohydrates - 56% (starch - 36%, ash - 3%, fiber - 10%, fats - 4.6%).

Oats differ from rye in early maturity and productivity. The growing season of this plant is from 75 to 130 days. The culture is very fond of moisture, undemanding to the physical properties of the soil and tolerates frost well. After germination, the plant can withstand a drop in air temperature to -5-7 ° C. The fibrous root system is well developed. If rye or wheat are both annual and perennial, then all oat varieties are only annual and belong to medium-sized ones. The stem height usually does not exceed 120 cm, but there are spring forms with a height of 175 cm. The leaves are bluish or green in color, rough and long - up to 45 cm. Oats, like rye, do not have a large number of species.

Oatmeal is used for baking bread, confectionery, baking. Grain does not have a large number of breeds, but is actively cultivated in the southern and southeastern regions of the Russian Federation. Oats are an important forage crop; infusions and decoctions are also prepared from it, and sprouts are used in recipes for many diets.

Cereals - oats, wheat, barley and rye - form the backbone of the world's grain production. Externally similar plants differ in grain composition, growing conditions and requirements for soil, climate, watering and fertilization. Rye and oat products can be used for diabetes, hypertension and anemia, to strengthen the immune system, lose weight and during recovery from surgery or illness. Barley, like oats, is an irreplaceable fodder crop and is used for the preparation of various cereals and malt. Wheat is distinguished by an abundance of varietal forms and a scope of application: it is used to bake different types breads, sweets, starches and gluten. And pasta made from durum wheat is not only tasty, but also healthy, contains few calories.

Wheat and barley contain a high percentage of nutrients. Eating grains helps to restore intestinal microflora and normalize metabolism. Wheat and barley are especially useful for elderly people and small children. Grains contain a high percentage of vitamins, minerals and fiber. Sprouted grains of barley and wheat are very valuable. What healthier barley or wheat?

The benefits of barley

The beneficial properties of barley have been known for a very long time. Barley is a source of carbohydrates and vegetable protein. It contains a high percentage of vitamins, minerals and fiber. The protein of barley grains is much healthier than wheat. It contains a large number of amino acids and is completely absorbed by the body.

Wheat has a high percentage of fiber, which is good for digestion. Foods with a high fiber content perfectly saturates the body and removes toxins. Barley grains contain a high percentage of potassium, iron, calcium, iodine, magnesium, chromium and zinc. The high enzyme content in grains has a positive effect on digestion. Barley contains vitamins of group B, as well as PP, E and A.

Barley has a high percentage of essential amino acids and antibacterial elements that effectively deal with various bacteria and viruses. If you compare barley with wheat, then there is a relatively small percentage of starch in it. Barley grain has a high energy value.

Barley is used in folk medicine as a remedy for constipation. With its help, you can get rid of extra pounds. However, in this case, it is best to make decoctions from barley. Barley has a positive effect on the body in diseases of the intestines, lungs, blood vessels, kidneys and liver. It effectively lowers cholesterol and sugar levels. It is undesirable to eat barley with bloating, as well as gastrointestinal problems.

Why is wheat valuable?

Wheat has a high percentage of fiber, a high content of pectin, fructose and B vitamins. Wheat grains are rich in ascorbic acid, vitamins PP, E and F. Wheat has a lower percentage of carbohydrates than barley. Millet contains trace elements such as iron, iodine, tin, phosphorus and silicon. The high content of essential amino acids makes wheat useful for the heart, blood vessels and the nervous system.

Eating wheat germ is beneficial for metabolism and digestion. Wheat effectively detoxifies the body and has a beneficial effect on the skin. Very often wheat grains are used for weight loss, as they are rich in fiber. In folk medicine, a decoction from wheat grains is very popular.

Barley and wheat are good for the body. There are a lot of useful elements in these grains. By eating grains, you can normalize metabolism and solve the problem excess weight... Wheat and barley grains are rich in B vitamins, which makes them useful for the nervous system, heart and blood vessels. Also, grains have a lot of trace elements that are needed for the normal functioning of the body.

Barley and wheat are closely related types of cereals and are equally in demand. What is the specificity of each of them?

Barley facts

This type of cereal forms an independent genus of plants. It has been cultivated by man since ancient times. The most common agricultural type of the crop in question is common barley. The rest of the plant species in question, as a rule, are found only in the wild.

Barley

Barley- the basis of pearl barley, barley groats. It is often used as a feed grain - its value as a source of nutrition for animals is due to the presence of complete protein and a fairly large percentage of starch in the composition.

Growing ears of barley in the bud structure have folded leaves. The ears on the ears of the grain are short. Spikelets of barley belong to the category of one-flowered, they are collected in bunches of about 3, sometimes 2 pieces in a long spike. The scales on the spikelets are thin.

According to the biological classification, barley is:

to the class of monocotyledonous plants;
to the order of cereal plants;
to the family of cereals.

Forms barley, as we noted at the beginning of the article, a separate genus of plants.

The grains of the agricultural crop in question contain a large amount of carbohydrates, different types vitamins, minerals, and fiber. The protein contained in the corresponding cereal contains many amino acids and is characterized by rapid assimilation by the human body.

Barley has enough potassium, calcium, magnesium, iron, chromium, zinc, iodine - all the trace elements that are needed modern man... The cereal in question contains vitamins B, PP, E, A. Actually, it is not surprising why pearl barley and barley porridge are considered extremely useful.

Wheat facts

Wheat- this, like barley, is a separate genus of cereals. It is the main grain for the production of flour, from which bread, other types of baked goods, pasta are prepared. Several varieties of wheat are used as feed grains.

Wheat

Wheat ears have a height of 30-150 cm. They are characterized by straight stems, tongues about 0.5-3 mm long. Wheat leaves are usually flat, 3 to 20 mm wide.

In terms of biological classification, wheat is:

to the class of monocotyledonous crops;
to the order of cereals;
to the family of cereals.

Like barley, wheat forms a distinct genus of plants.

Wheat like food product beneficial in terms of the availability of fiber, which improves digestion. Of course, it, like barley, contains a wide range of different vitamins and minerals. Wheat contains a large amount of pectin, ascorbic acid, fructose.

Comparison

The main difference between barley and wheat from the point of view of biological classification is that these cereals belong to different types of crops. By outward appearance the first type of grain differs from the second in many cases by longer awns ("antennae"). But, it should be noted that in some soft wheat varieties, they are just as long. In this case, you need to pay attention to the direction of the awns. In barley, they are rarely directed to the side - mostly only upward. Wheat awns can also look around.

Barley and wheat also differ in the area of use.

The first type of cereal is usually not deeply processed. Barley and barley porridge contain whole or coarsely ground barley grains. Wheat, in turn, is most often ground into flour, which can then be used in a variety of ways. But there are, of course, wheat cereals, in which there are poorly processed grains of the corresponding cereal. There is also barley flour - but in its pure form it is used quite rarely and is used, as a rule, as an additive to wheat.

In barley, according to the researchers, a slightly lower percentage of starch than in wheat (although this substance is present in the corresponding cereal, as we noted above, in sufficient quantities). In addition, wheat contains more carbohydrates.

But in general, both cultures in question are extremely beneficial. Their regular use allows you to improve the metabolism in the body, the work of the cardiovascular, nervous system. The presence of nutrients and useful microelements in both types of cereals contributes to the formation of a positive tone of the body, the appearance of a person's strength to solve the set daily tasks.

Having determined what is the difference between barley and wheat, we reflect the conclusions in the table.

table

Barley	Wheat
What do they have in common?
Both plants belong to the same class - monocots, the order of cereals, the family of cereals
What is the difference between them?
Forms an independent genus - barley	Forms an independent genus - wheat
Used mainly in a poorly processed form	Mainly processed into flour
Has long awns, which are mainly directed upwards	Hard varieties have short awns, on soft ones they are often multidirectional - they look up, to the sides
Contains less starch	Contains more starch
Contains less carbohydrates	Contains more carbohydrates

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People began to grow cereal plants even before our era in warm countries like India, Ethiopia, Macedonia, realizing that they can be used to get flour for pasta and bakery products, cereals for cereals. Later, they guessed to brew beer. From the plant itself, you can get molasses, starch, alcohol, sugar, which is extracted from cane. The list is endless. It is not surprising that now almost every country is massively growing grain crops, trying to increase and improve their production.

There have been cases of dissatisfaction with the people due to the poor harvest of grain crops, but there is not a single uprising due to the lack of vegetables and meat. If the groats are in abundance, then you can cook hearty and tasty porridge from it or bake bread. In the presence of various types of grain crops, hunger will not threaten the people, since even in its pure form, grains have vital and nutrients.

Consider a list of common crops that are grown around the world.

It is not for nothing that it is in the first place, since it is the most popular cereal in the whole world. Wheat began to be grown ten thousand years ago in Central Asia. Wheat has many varieties, but the soft and hard varieties are the most popular. The first varieties germinate well only in warm countries with a humid climate, for example, in Australia. And hard varieties are found in countries with dry climates, for example, the USA, Western Asia, Russia. We can say that durum wheat is more common than soft.

Flour from soft wheat turns out to be very crumbly, it does not absorb liquid well, therefore it is used only in baking confectionery, as it quickly turns stale and the bread deteriorates the very next day. To understand what sort of flour is made from, then on the packages flour from the soft grade is designated as "group B", and from the hard grade as "group A".

Durum wheat is valuable because it can be used to make excellent white flour, from which you can bake premium bread, which has excellent taste and is easily absorbed by the body. This is due to the fact that the protein composition of wheat forms gluten, which binds the dough. In addition to flour, bran can be made from wheat, which retain valuable proteins, fats, minerals, so useful the human body... No wonder that most people are very fond of bran cereals.

Rye was grown by chance, for a long time it was considered a weed, which was destroyed every time among the wheat germ. People noticed that wheat often dies in cold countries, and rye doesn't care about cool summers. Then we decided to try to grind its grains and got excellent flour, from which they baked delicious dark rye bread. Hardy and strong rye is now grown in large quantities mainly in northern countries. For her, poor and acidic soil, bad weather conditions, she can withstand even low temperatures down to -22 degrees. Thanks to which she always gives out a rich harvest, this often saved the people from hunger.

Rye, unlike wheat, contains little protein, but is very rich in minerals, vitamins, essential for humans. It is an excellent dietary product, especially in the form of wallpaper flour containing particles of grain shells. And also decoctions of rye help against many diseases. Rye preparations are used to treat oncological diseases, liver, kidneys, arthritis, asthma, diabetes mellitus and many diseases. Rye grains can be different: oval, elongated. The grain length can be up to 9 millimeters. They are yellowish, brown, gray, greenish. From the day of planting, it rises very quickly, already on the 50th day you can harvest.

Historical notes say that the world's first cereal that was specially grown was barley. Its grains were found even in the burials of the pharaohs. Before the spread of wheat and rye all over the world, barley was very popular, from which they even learned to brew beer in ancient times. Yes, barley beer is the oldest drink. And now barley is grown not only for fodder for animals and birds, but also for the production of malt, from which they make beer, beloved by mankind. In the war years, barley was used to make a drink that tasted like coffee. In alternative medicine, barley is used to make soothing, cleansing preparations. A decoction of barley can cure dry cough and cystitis.

Thanks to its rapid ripening, they learned to grow spring barley in northern countries, where wheat and rye do not have time to ripen in a short summer. And winter barley is popular in countries where droughts are frequent and the air temperature is high. Due to its undemanding nature, barley can be grown on any soil. The barley grits themselves are very coarse, so they are soaked in water for a long time before cooking. And in order to get a useful barley for porridge from barley, its grains are polished from the skin of the chaff. Pearl barley is used to make flour, from which healthy bread is baked. Those who want to lose weight use barley porridge, as they remove excess cholesterol and toxins from the body.

It adapts even more easily to soil and weather conditions than rye. It germinates without problems on any soil: clay, sandy, peat. It is a self-pollinated crop with high rate productivity. Due to these qualities, oats are successfully grown in northern countries like Russia, Germany, Kazakhstan, USA, where it easily tolerates summer frosts. Oat grains are high in vegetable fats, high-quality protein, and nutrients such as iron and calcium. Of all the oats, the most valuable is the white grain. Grains of other colors, such as red, black, grayish, are considered less useful.

Almost 90 percent of oats is used as feed for birds and animals, only the remaining 10 percent is used as food for the population. But it is almost never used whole, it is processed into cereals for cereals, or healthy oatmeal is made from it. Oatmeal bread is undesirable to bake, as it is low in gluten. But from it they bake the world-famous healthy and tasty oatmeal cookies.

For the southern countries, rice is the main grain, as for the northern countries, wheat. It's hard to say when they started growing it. At ancient excavations, they found pottery with prints of traces of rice. In addition to eating it, the ancient people used rice as a ritual offering to the gods. Rice is 89 percent rich in starch, and people get the bulk of their calories from it. Due to the large amount of amino acids, rice is easily absorbed by the body and is a dietary product.

Because rice loves warmth and moisture, rice is widely grown in Thailand, China, India and Vietnam due to their humid tropical environment. Now many countries, for example, Mexico, USA, Brazil, got the opportunity to grow rice thanks to artificial soil moisture, but Asian countries hold the palm.

There are many varieties of rice in the world, but their processing is divided into three types: brown, polished, parboiled. Rice of the first type undergoes minimal processing, retaining all its useful properties. Milled rice becomes smooth and white after several stages of grinding. This is the most popular type of rice. The latter type of rice is obtained by steaming while preserving its useful properties. This rice takes longer to cook as it is harder than the types described above.

Buckwheat is one of the most popular and beloved cereals in Russia, Ukraine, Belarus, where it is still successfully grown. At the moment, European countries, having appreciated its unpretentiousness and usefulness, began to grow buckwheat at home, since it can germinate even on poor soil. Buckwheat is primarily popular in the form of cereals, from which delicious and healthy porridge is prepared. In addition, it can be eaten in the form of flour or flakes. You can cook a huge number of dishes from peeled buckwheat: soups, casseroles, meatballs, bread, sausage, dumplings, pancakes.

Even waste buckwheat is beneficial, they are fed to animals or stuffed with it on pillows. Buckwheat is rich in B vitamins, vegetable protein and amino acids. Accelerates metabolism, removes excess water from the body. Thanks to these qualities, buckwheat is included in the list of many diets. The main thing is not to add sugar to buckwheat. Buckwheat flowers can be used to brew tea.

Thanks to ancient excavations, it was found that corn spread around the world from Mexico. The difference between corn and other cereals is that in addition to cereals, starch and flour, vegetable oil is also extracted from it, although it is not very popular in the world. Corn flour is only good for four months as it turns bitter later. On an industrial scale, corn is grown in the United States, where it is used not only for animal feed, but also as a raw material for the manufacture of whiskey.

And also sugar syrup, starch for soups, desserts are made from it. Corn cobs can be simply boiled and consumed with just a sprinkle of salt on top. Cornflakes have conquered the whole world due to their simplicity and beneficial properties. It is enough to fill them with milk to get a delicious breakfast. Eating corn regularly slows down the aging process. But corn is not a dietary meal due to its high calorie content.

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