Types of cereals (from familiar to exotic). Soil for growing beans. Medicinal value of fava beans and methods of medicinal use

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. A lack of even one microelement or vitamin can lead to disruption of the entire system. This is why proper and balanced nutrition is very important.

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"Cereals and various dishes made from them"

Shevchenko Svetlana Alekseevna.

SBO teacher

Target:

Summarize students' knowledge on this topic.

Tasks:

1. Correctional and educational:

ensure that students learn material about grain crops, cereals, cereals, their nutritional value, summarize and systematize knowledge from personal experience, as well as knowledge gained in other classes.

2. Corrective and developmental:

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

3. Correctional and educational:

create conditions for the formation of a culture of speech, communication, nutrition, careful attitude to products.

Didactic material:

samples of various cereals, table “Plants and cereals made from them”, magic square, puzzles from words, riddles.

Lesson format:

story, conversation, practical work with game elements.

Lesson progress

I. Organizational moment

Greeting, checking students' readiness for work.

II . Teacher's opening speech.

Guess the riddles:

1. Feel free in the field

There are waves.

The field is gently golden

And the combines are in full swing

They are harvesting there... (Wheat)

2. Like in a field on a mound

there is a chicken with earrings. (Oats)

3. The mouse is sitting

in a golden jar. (Millet)

4. Black, small crumb

will collect a little

cook in water,

whoever eats it will be praised (Buckwheat)

What will we talk about in our lesson today?

III. Communicate the topic and objectives of the lesson.

IV. Work on the topic of the lesson.

Teacher:

Since its appearance on Earth, humanity has been eating a variety of grains and cereals, which saturate the human body with vitamins and minerals. The dietary fiber and fiber found in grains are good for digestion, and we all know that good health starts with good digestion.

Question: What plants do people grow to use their seeds for food?

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

Cereals are obtained from grain crops after processing.Cereals are whole or crushed grains, freed from the shell.

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

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

Practical work

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

Now let's take a closer look at the cereals. 1st student:

Semolina - these are finely crushed wheat grains. Semolina quickly digests and is easily absorbed by the body, which is why it is included in the diet for people with diseases of the gastrointestinal tract and postoperative patients. Semolina contains quite a large amount of iron and gallium - microelements involved in hematopoiesis.

2nd student:

Oatmeal 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. The beneficial properties of cereals are determined by the presence in it maximum quantity dietary fiber, vitamins B1, B2, PP, E and salts of calcium, iron, magnesium and phosphorus.

3rd student:

Buckwheat It is recommended for patients with cardiovascular diseases, diabetes, people with 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 general composition it can be compared to proteins leguminous plants.

4th student:

Pearl barley and barley cerealsobtained as a result of processing barley grain, but pearl barley is peeled and polished whole barley grains, and barley grain is crushed barley grain. Barley and pearl barley are powerful antioxidants (substances that slow down our aging); they contain three times more selenium than rice. They also contain B vitamins, proteins and minerals, amino acids. They contain 2 times more phosphorus, which is necessary for proper metabolism and good brain function, than in other cereals. Nutritionists especially recommend porridges 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 easily digestible.

5th student:

Millet cereal 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, it contains a lot of proteins, carbohydrates and vitamins. It contains a lot of silicon, which helps 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, and manganese, which is responsible for metabolism. Millet contains essential amino acids - building material for muscles and skin cells.

6th student:

Corn gritsunique in its composition. The substances it contains regulate cholesterol levels, 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 the aging process.

7th student:

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

8th student:

Wheat cereal - fiber contained in wheat grains stimulates intestinal motility and prevents the conversion of sugars and carbohydrates into fat. Pectins, which are part of wheat, absorb harmful substances, located in the intestines, thereby reducing putrefactive processes and promoting the healing of the intestinal mucosa. Wheat cereal strengthens and stimulates the body's defenses, provides a lot of heat, and helps 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 to preserve their benefits, you need to store cereals correctly.

Good quality of cereals. Conditions and periods of storage of cereals.

Some cereals (millet, oatmeal) contain a significant amount of fat. These cereals should be stored in a cool, dark place for a short time. Best conditions for storing cereals air t 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 grains are the most resistant to storage.

Signs of poor quality cereals:

mustiness,
mold,
insect pests and their larvae.

Cereals come in grades 1 and 2; the fewer empty grains, foreign impurities, dust, sand there are in the grain, 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: What dishes can you use cereals in?

1. Snack bars (salads)

2. First (soups)

3. Second (porridges, casseroles, side dishes)

4. Sweet and dessert dishes (mousses, puddings, pastes).

5. Breakfast cereals, puffed rice, and corn are prepared from grains of corn, rice, and wheat.

Mystery

The grains are still hard

But pour water into the cast iron,

Yes, put it on the light,

Yes, add some sugar.

Add a little salt -

And grab a spoon. (Porridge)

Something that cannot be spoiled with oil. (saying)

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

In the old days there were many rituals associated with porridge:

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

Before the adoption of Christianity in Rus', the bride and groom had to cook and eat porridge - consolidating the marriage.

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

Question:

In what fairy tales and stories did you encounter porridge?

(The Fox and the Crane, Krylov's fable;

Mishkina porridge, Nosov;

"Pot of Porridge" by the Brothers Grimm,

“Porridge from an axe” R.s.

Ilya Muromets, the epic hero - favorite buckwheat porridge;)

Explain the meaning of the statements:

The boots are asking for porridge. (torn shoes)
Porridge in the mouth. (speaking is unclear)
I ate little porridge. (weak person)
I made some porridge. (to start a difficult business)
My head is a mess. (no clear understanding)
Clear up the porridge. (unravel the matter)

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.

Fell on the water

And immediately disappeared. (salt)

2. I'm white as snow

In honor of everyone.

And you like me

Harmful to teeth. (sugar)

3. White, not water,

Sweet, not honey.

They take it from Burenushka,

They give it to the kids (milk)

Question:

What determines the thickness of porridge and what types of porridge are there?

There are porridges liquid, viscous, crumbly– it all depends on the amount of liquid.

– Crumbly porridges can be prepared from rice, buckwheat, millet, pearl barley; they are boiled in water.

– Viscous porridges – first boil in water, then add hot milk.

When selecting a vessel size for cooking porridge, you need to take into account the weld that forms when the cereal swells (2.5-3 times). Not recommended for cooking porridge enamel pans, porridge often burns in them. To give the porridge a variety of flavors, you can add berries, fresh fruits, and jam.

V. Lesson summary. Summarize.

Appendix 1.

MAGIC SQUARE

ON THE TOPIC "GREATS"

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

Appendix 2.

Hidden words.

SHAKRUKAPA

(GREAT PORRIDGE)

LODAKOVOMO

(WATER MILK)

SOHARLSA

(SUGAR SALT)

DYKTYYAFRUGO

(BERRIES FRUITS)

Appendix 3.

Names of plants and cereals obtained from them.

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

Fava beans(sometimes called broad beans) - Faba bona Medik. (Faba vulgaris Moench) have a well-developed root system. The roots of this plant penetrate deep into the soil. The stem is erect, 0.7 to 2 m high, tetrahedral, thick, hollow inside, densely leafy. The leaves are pinnate, fleshy, bluish-green, the leaves are large and elliptical.
The flowers are collected 2 - 12 in racemes, located in the axils of the leaves along the entire stem. Like other legumes, the flower has a unique structure. It has a double 5-membered perianth, 10 stamens and one pistil with a superior ovary. The calyx is green and does not represent anything interesting, but the corolla looks interesting. Its upper petal, the largest, is called a sail, or flag; two opposing side lobes are called oars, or wings; the two lower petals have grown together, forming a peculiar trough of an original shape, called a boat. Thus, with some imagination, the corolla of this plant, like other legumes, can be compared to a sailing boat equipped with oars. There are 10 stamens in each flower; 9 of them grow together with threads and form a tube, inside which the pistil passes, and one stamen remains free. The corolla is white, less often pinkish, with black spots on the wings and violet-brown stripes on the sail. Pollination is predominantly cross-pollinated; the best pollinators are bumblebees.
The fruits are large beans, brown or black in color when ripe. The inner surface of their valves is often lined with peculiar cells that form the so-called parchment layer. Each fruit contains from 2 to 8 seeds. Depending on the variety, the length of the seed is from 7 to 30 mm, the color can be yellow, green, light pink, brown, even black and purple.
This is a fairly cold-resistant crop. Seeds begin to germinate at 3 - 5°C. The seedlings can withstand frosts down to -6°C. The optimal temperature for growth and development is 15 - 20°C. At temperatures above 25°C, buds and flowers fall off. Moisture-loving plant. The growing season lasts from 95 to 145 days.
Fava beans are an ancient crop. In the Mediterranean regions of Southern Europe and North Africa they were cultivated as early as 2 thousand years BC. e. In Central Europe, their remains were found in archaeological finds dating back to the Bronze and Iron Ages. The most likely homeland of this culture is the Mediterranean. Currently, beans are cultivated on an area of more than 3 million hectares. Approximately 55% of their total planted area is in China. Beans are cultivated on a small scale in England, Holland, Belgium, Denmark, Bulgaria, Mexico, Brazil, Morocco, Egypt and a number of other countries.
According to one version, fava beans came to Russia from Western Europe, according to the other - from Asia Minor through the Caucasus. In any case, this culture has been known in our country for a very long time, but it is bred in a limited area, mainly in the Non-Black Earth Region.
IN Ancient Greece There was a tradition of drawing lots through beans. Using beans - black or white- appointed officials; those who pulled out a white bean were chosen. This was due to the belief that the beans contained the souls of the dead. In other words, when choosing, they relied on the opinion of their ancestors, who knew what the living could not know.

Economic use of fava beans

Fava beans have not only nutritional, but also feed value. Not quite ripe seeds or unripe beans are used for food. They contain 32 - 37% protein, 56 - 60% carbohydrates, about 2% fat, and ascorbic acid(vitamin C) and carotene (provitamin A). Soup is made from the seeds, they are boiled and stewed. As Ayurveda teaches, when cooking beans, you need to add a pinch of soda. It will lighten the beans and make the cooking process easier. Faux bean seed flour is sometimes added to wheat flour when baking bread. Bean protein is highly digestible. It contains many essential amino acids that are not synthesized in human body: arginine, histidine, lysine, methionine, etc. However, it must be remembered that raw bean seeds often cause poisoning, so for nutrition they must be subjected to heat treatment, during which all toxic substances are destroyed.
The aerial parts of faba bean plants, especially the leaves and fruits, are rich in protein and are therefore valued as a nutritious food for domestic animals.

Medicinal value of fava beans and methods of medicinal use

IN folk medicine A decoction of faba bean seeds is used for diarrhea as an astringent and anti-inflammatory agent. For the same purpose, a paste of boiled and mashed bean seeds is also used.
For external use, it is better to boil the seeds not in water, but in milk. Seeds boiled with milk are applied to abscesses to speed up their ripening. Heated seed flour is applied to boils, abscesses and inflamed areas of the skin. A poultice made from seed dough cures malignant ulcers and clears vitiligo skin.
Beans - indicated for diabetes.
For uterine fibroids, roast the seeds of fava beans, grind them and boil them, just like coffee is brewed. Drink a cup of coffee after meals.
ABOUT healing properties beans says Odo of Mena:
"The bean has heat and cold medium strength,
Partly astringent, and partly also an expelling force:
Gently therefore it dries out external moisture.
Boiled in water, it also relieves pain in the joints.
If goose lard or sheep lard
Combine with it - it will help with gout in this way.
Treat with bean flour, boiled with vinegar
The veins are brought together, applying a poultice to them;
It is believed that the stomach will have difficulty digesting a bean,
Because it swells if it is not boiled in twice changed water.
If eaten green, it is especially harmful to the stomach.
It gives rise to dark dreams, but at first it drives away the cough.
It also adds moisture to bodies.
Also bean flour, applying poultices,
They treat swollen bruises, but with barley groats.
Because, they say, she won’t be able to do it alone.
If the whole bean is cooked strong together with vinegar,
It is useful for those with dysentery, as well as for weak stomachs;
It’s also good for the stomach when vomiting occurs.”
Bob is a Virgo plant, which is ruled by Mercury. Virgo plants are especially good for treating intestinal diseases.

Vegetable beans are useful to grow in the garden not only for food, but also for feeding other crops. Beans are an unpretentious crop when growing. Caring for them in the open ground requires only timely watering, loosening and hilling.

Planting beans in open ground carried out by seeds early spring . To grow beans correctly, get good harvest and enrich the garden soil, it is enough to follow simple rules agricultural technology.

Conditions for growing beans

The conditions for growing beans are largely due to their cold resistance, and the technology is similar to the principles of growing other legumes.

Bean seeds begin to germinate when positive temperatures at 3-4 °C.
Beans begin to be sown as early as possible in the spring.
The grown plant can easily withstand short-term frosts down to 4 °C below zero.
A temperature of 17-18 °C will be sufficient for optimal growth of vegetable beans. The beans will feel most comfortable at a temperature of 20-22 °C.
But at temperatures above 25 °C, the beans suffer: the flowers that have formed fall off and the fruits do not ripen.

Vegetable beans are practically not demanding of heat and are considered one of the most cold-resistant crops among other legumes, slightly second only to peas.

Soil for growing beans

Beans are prescribed fertile, loamy and clayey soils.
They need a neutral or slightly alkaline reaction in the environment.
Also, beans tolerate poor soil relatively well.
At the same time, they are demanding of moisture and prefer well-moistened soil.

Unpretentious beans also have their own requirements:

they need a bright place, this long day plants.

Therefore, they cannot tolerate a site in the shade and do not do well in acidic and sandy soils.

Growing beans from seeds

Bean seeds can be sown immediately in open ground, after thoroughly moistening the planting site. But if you want to help the seeds germinate faster and more reliably, and also get rid of possible pathogens, the seeds can be treated before planting.

First, the bean seeds are soaked in water at room temperature for 5-6 hours (overnight is possible).
If the seeds are very dry, they need more time to soak - it is better to leave them for 12-20 hours, periodically changing the water.
after soaking for 5 minutes, warm up in hot water temperature approx. 50°C.
Then immediately immerse in cold water.
After this treatment, the seeds can be sown.

Bean seeds remain viable for a very long time: from 5 to 10 years, of course, if they are stored correctly:

in a dry place,
without temperature changes,
away from heating devices,
avoiding direct sunlight.

Planting beans in open ground

When growing beans from seed, you need to know the best time to plant them.

Bean planting dates

The timing of planting beans in open ground is the same as for: end of April – early May.

The earlier you sow beans, the better - they will have a higher yield, larger seeds with a higher protein and starch content, and the plants themselves will be more resistant to aphid damage.
The timing of planting beans to obtain fruits at technical ripeness is quite extended - they can be sown until the end of June.

Bean planting scheme

distance between tapes 70 cm,
Leave about half a meter between the rows.
Seeds are sown from each other at a distance of 12-15 cm.
Place 2-3 seeds in the nest and plant them to a depth of 6-8 cm.

At two-line landing on the beds, the seeding density is observed:

for tall varieties, 20 seeds per 1 m² according to a 20 by 20 cm pattern,
for low-growing (dwarf) varieties - 28 seeds per 1 m².

Applies also square nest method sowing (70 by 70 cm), when 5-6 seeds are placed in one nest.

Preparing the soil for planting beans

The key to proper agricultural technology is careful preparation and fertilization of the soil for growing beans. When preparing a place for planting beans, it is advisable to add mineral or organic fertilizers.

Beans grow well in soils amended with organic matter, so in the fall it is recommended to add 5-9 kg for planting beans organic fertilizers per 1 m².
According to the rules of bean agricultural technology, they are planted after any crop 1-2 years after application manure.

Beans protect any plantings and crops very well from the wind.
Therefore, if we consider joint planting, it is better to plant beans along the perimeter of the beds and potato field.
Some gardeners even note that such circular closed plantings of beans repel moles. In this case, beans of the variety are considered especially effective Black Russians , sown at a distance of 12-15 cm from each other.

Beans are ideal for crop rotation. Beans are an excellent precursor for any crop, because... saturate the soil with nitrogen from nodule bacteria.
_______________________________________________________________________

Caring for beans in open ground

Caring for beans is minimal and includes watering, loosening and hilling, and rarely weeding and fertilizing.

Caring for young beans

Young plants need one-time feeding and regular loosening.
Young plants need a little help and care that they are not disturbed by weeds. Therefore, in the first time after sowing, you need to pay attention to weeding.
When the seedlings grow and gain strength, the weeds will not interfere with them; the beans themselves will begin to inhibit the growth of weeds.

Hilling beans

When the beans reach a height of 50 cm, they are hilled.
During the bean planting season, you will need to loosen and prune the beans 2-3 times.
Hilling up simultaneously with loosening contributes to greater plant stability and helps withstand winds.

Watering the beans

Beans should be watered before mass flowering only during dry periods.
Once flowering begins, watering should be regular.
At the same time, make sure that there is no waterlogging, otherwise the vegetative mass of the beans will begin to actively grow to the detriment of the development of flowers and fruits.

Feeding beans

If you fertilize the soil well before planting beans, they do not need additional fertilizing.
If the soils are poor, you can pamper the plants with a treat made from slurry - but no more than once per season.

Pinching the tops of the beans

As soon as the beans begin to bloom en masse, they need to be pinched - this effective method protection from aphids that eat young shoots.
Tops 10-15 cm long are cut off, buried or burned.
Pinching also promotes uniform ripening of the fruit.

Supporting and tying beans

Beans have a straight, non-lodging stem, which can be either low in height, only 20 cm, or quite tall - up to 180 cm. Therefore, for tall varieties it is necessary to provide support.

You can stick meter-long pegs at the ends of the bed and stretch twine between them every 25-30 cm, and tie the plants to it.
This will be easier and simpler than tying each bush to a separate peg.

Diseases and pests of beans

Uninvited guests of garden plots - crows and rooks - are very fond of pulling out young shoots of beans. Here you will have to provide methods for protecting and scaring birds away from the site.

When using quality planting material and proper care beans rarely get sick. However, their plantings are susceptible to attack by fungal diseases:

root spot,
black leg,
ascochyta blight,
rust,
fusarium.

One of the most dangerous pests is considered nodule weevil. Its larvae eat nodules on the roots, and the pest itself feeds on young leaves, causing the plant to weaken and die.

Also attacks beans different types aphids– their activity occurs in the second half of summer. Long bean shoots are more susceptible to black melon aphid, which attacks plantings in August. To combat such pests you can use Fitoverm .
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Picking beans

Cleaning starts from the beginning July and are harvested many times during the season.

For direct consumption, the fruits must be collected at technical ripeness, when the bean leaves are juicy, soft, and tender.
Grains in milky ripeness size approx. 1 cm - it occurs approximately 2 weeks after flowering.
Harvesting begins from the bottom of the stem - there the fruits ripen faster.
With more early stages harvested, the seeds are not as tasty and even have a bitter taste.

Remember that eating raw beans is dangerous to your health, just like undercooked ones, because... they contain toxic substances. Therefore, only carefully heat-treated legumes can be eaten.

The biological maturity of the beans will be indicated by the darkening of the valves - they acquire a black or brown tint.
The time to harvest fruits at biological ripeness is when the pods wither and begin to droop.
They can be broken out by hand or the plants can be pulled out by the roots (this is easier to do in damp weather), tied into bundles and hung in the shed to ripen.
When the fruits are dry enough, they can be easily peeled and stored.

After harvesting, the above-ground part of the beans is cut off and burned, and the underground part is dug up or composted. Nodule bacteria located on the roots will become a good green manure fertilizer, saturating the soil with nitrogen.

Legumes, like grains, have been the main plant foods of humans for thousands of years. Archaeologists discovered their seeds in the buildings of the Dravidian and ancient Aryan civilizations, and during excavations of Aztec and Incas settlements they found white bean seeds. Excavations indicate that in ancient times Small-seeded forms of beans were common, and large-seeded forms appeared in cultivation later.

In the Middle Ages, beans were such an important part of the daily diet in some European countries that stealing them was punishable by death.

In Rus', according to archaeologists, peas were already used in the 15th-16th centuries. was one of the main agricultural crops. Mention of sochevitsa (as they called it in ancient Rus' lentils) is found in chronicles of the first half of the 15th century. Under Prince Vladimir, special storage facilities were built for a strategic supply of beans, and the porridge made from them was called “fullness.” Ripe bean flour has long been used in the form of powders and poultices to combat eczema and boils, as well as in the manufacture of cosmetics. Beans were known in Rus' for their antidiabetic and antihypertensive properties, and peas were known for their diuretic properties.

In Southeast, Central Asia and Far East legumes - whether beans, beans, lentils, soybeans or peas - were always present on the table, complementing traditional rice. In the Middle East, for generations they ate wheat bread and gummus (pasta made from peas with spices). Indians of the North and South America ate dishes made from beans and corn. In ancient times, people knew that grains and legumes were complementary sources of protein. An essential amino acid that is missing in one food can be found in another - for example, legumes are rich in lysine, which is lacking in traditional grain crops. In everyday nutrition, legumes can replace the foods from which people have traditionally obtained protein.

Beans, peas, lentils, soybeans are a source of vegetable and, therefore, easily digestible protein (20-25%), similar in composition to animal proteins. The seeds of beans, peas, beans and other representatives of this respectable family are real “vegetable meat”. IN the best varieties Legume protein is close in composition to animal proteins, rich in essential amino acids, but unlike animal protein, does not cause autoimmune reactions.

True, almost all legumes in normal conditions difficult to digest. Therefore, various culinary tricks and modern technologies are used.

Now the basis for the classification of the most important cultivated plants the content of the main food ingredient is required, so they are usually divided into starch-bearing, sugar-bearing, protein, oilseed, fruit, or fruit, vegetable and tonic plants. The conventionality of this division is very strongly manifested when considering the class of legumes, because their representatives can rightfully be classified as almost any of them.

The legume family includes many crops; this broad concept unites about 12 thousand different species. The most important legumes include peas (Pisum sativum), broad beans (Vigna Faba), dolichos or lobio (Dolichos Lablab), hyacinth beans, lentils (Lens culinaris), chickpeas (Ciser arietinum), pigeon peas (Cajanus cajan), beans ( Phaseolus vulgaris), adzuki (Phaseolus angularis), mung bean (Phaseolus mungo), cowpea (Vigna unguiculata), soybean (Glicine max), urad (Phaseolus radiatis).

The commonality of their botanical and systematic affiliation is explained by the fact that they are all representatives of the Liguminosae family, which is characterized by a special position of the seeds in the pod. They are characterized by a high protein content not only in the seeds, especially in the cotyledons of the embryos - storage organs nutrients, necessary for the development of seedlings, but also its high content in vegetative organs. This is due to the ability of leguminous plants to enter into symbiosis with nodule bacteria that settle on their roots and absorb nitrogen from the atmosphere. It is from bacteria that are dissolved and digested in the cells of the root nodules of higher plants that legumes extract bacteria-bound nitrogen and use it to accumulate nitrogen-rich protein compounds. Therefore, all legumes enrich the soil with nitrogen.

Most legumes are eaten primarily in dried form - kidney beans, adzuki beans, pinto beans, large northern beans, lentils, split peas and soybeans - and are a concentrated source of vitamins, proteins and minerals. In addition, fresh legumes can also be eaten - green peas, vegetable green beans, yellow beans and lima beans, supplying the body, like most vegetables, with protein, calcium and beta-carotene and B vitamins. The most fats are in Turkish peas and soybeans (2 or 9 g, respectively). Many recent studies suggest that the substances contained in beans can remove radionuclides and prevent the formation of cancerous tumors.

Classical Ayurvedic canons characterized the legume family and its individual representatives as follows: “Mudga (moong dal), adhaki (pigeon peas), masura (lentils) and other varieties belong to the group called shimbidhanya (having pods). In general, they fix and retain water, are astringent-sweet in taste, pungent after digestion, cold in impact and easily digestible. They weaken kapha, blood and pitta, and are also suitable for external rubbing. The best of these is mudga (moong dal or mung bean), which causes a moderate increase in vata. Rajamasha (vigna cylindrica) also increases vata, is drying, produces large amounts of feces and is difficult to digest. Kulattha (Dolichos defloris - horse pea) is hot (in effect) and sour at the end of digestion. He cures diseases of the seed, urinary stones, shortness of breath, chronic rhinitis, cough and hemorrhoids, reduces increased kapha and vata. Nirspava (lobia) strengthens vata, pitta, blood, breast milk and urine. It is difficult to digest, is a laxative, causes a burning sensation, impairs vision, semen, kapha, tumors, and reduces the effects of poisons. Black-eyed peas, urad, are oily, increase strength and kapha, increase fecal formation and pitta, laxative, hot in action, weaken anil (vata), are sweet in taste and greatly increase the formation and emission of semen.” (“Ashtanga Hridaya Samhita”, Sutrasthana, chapter 6.17-22).

In the Indian tradition, the word “soup” - that is, soup - primarily meant legumes boiled to one-eighth of the original volume of water, sometimes with the addition of grains, and always with the addition of spices.

The Charaka Samhita and some subsequent treatises describe, for example, the preparation of “medicinal porridge” (ashtaguna manda), that is, a dish consisting of eight parts and having a healing effect. It is prepared from lightly soaked rice and soaked moong dal mixed in a 2:1 ratio with the addition of asafoetida, black salt, ginger, long pepper and black pepper. The botanical-pharmaceutical dictionary “Madanapala Nighantu” states that such a dish has a cooling effect, is easily digestible, stimulates appetite, purifies the blood, increases vitality and balances all three doshas, and cures fever.

The Ashtanga Hridaya Samhita gives the following guidelines for preparing food from pulses: “Mudgasupa (moong dal soup) is good for health, especially for those who suffer from ulcers and diseases of the throat and eyes. Kulatthasupa (fava pea soup) causes the downward movement of vata and reduces bloating as well as (pain in bladder)". “Madanapala” adds that such a soup “stimulates digestion, has a laxative effect, reduces kapha, treats swelling, urinary stones, pain in the genitourinary organs.” “Bean and radish soup weakens kapha, treats hoarseness and diseases of the upper respiratory tract, shortness of breath, cough, and lack of appetite. Chanaka yusha (made from peas) is astringent in taste, light, not hot, weakens pitta and kapha, treats rakta pitta and cough.”

The Ayurvedic tradition believes that legumes contain a large amount of difficult-to-digest protein and, when digested, generate a lot of nitrogenous gases that excite the vata dosha. Because of this, proteins should not be overused. Moong dal is the best of all high protein legumes as it is both easier to digest and least disturbing to the mind.

It was recommended to cook legumes with turmeric to avoid blood poisoning by adding ginger and hot pepper to ignite the digestive fire, as well as cumin and asafoetida to prevent vata disturbances. For the same purpose we added a little vegetable oil. Intestinal gas can usually be relieved by soaking beans for at least an hour before cooking and then draining them. If they still produce gas, you should boil them for five to ten minutes in plenty of water and then drain the water.

People with a Pitta predominance should be wary of consuming too many legumes because of the same nitrogenous substances, but in small quantities all legumes are good for them, with the exception of red and yellow lentils. The best ones for them are black lentils, chickpeas and mung beans.

People with kapha predominance do not need much protein and should avoid the heaviest of beans - such as beans and unprocessed soybeans. The best legumes for them are black beans, mung beans, spotted beans and red lentils.

Due to their somewhat rajasic nature and heaviness, legumes were not very recommended for people practicing yogic practices, with the exception of moong dal and adzuki beans. The main dish of the yogic diet is considered to be a mixture of shelled moong dal (mung dal) and basmati rice - kichadi or khichri, which can be read about below.

In India, where legume dishes are one of the most common forms of nutrition, most legumes eaten are referred to by the collective name “dal”. Dal is the main source of protein in the Vedic food system. It is prepared for breakfast, lunch and dinner in a variety of ways - boiled in soups, served as a seasoning for the main dish and poured over rice. Dal can be used to make thick sauces, it can be used in vegetable dishes, raw chutneys, made into dal sprout salads, and also used to make savory snacks, pancakes and sweets. When dal is consumed along with other protein-rich foods such as grains, nuts and dairy products, the body's absorption of protein increases. For example, rice protein is digestible by 60%, dal protein by 65%, but when these products are consumed together, protein digestibility increases to 85%.

There are over 60 varieties of dal grown in India. The most common are: moong dal - made from mung beans, which are often used for sprouting, urad dal, which is twice as rich in protein as meat, channa dal - one of the smallest members of the chickpea family (it can be replaced with regular peas) and tur dal, known as pigeon peas. Chickpeas (chickpeas), called kabuli channa in India, are an excellent source of protein. It is very hard, so it must be soaked several hours before cooking. Boiled chickpeas are usually eaten as a separate dish in the morning with a little grated ginger or in combination with other dishes.

The cooking and consumption of beans has its own characteristics. Many people say they don't eat legumes because of their tendency to cause gas. Indeed, legumes contain oligosaccharides. During the digestion of food, they break down, forming gases in the intestines, so when cooking it is better to change the water several times. The tradition of boiling all legumes, and especially beans, until completely softened is quite advisable. The fact is that the cell walls of their tissue are very rough and difficult to digest. To make cooking take less time, soak the beans in water before cooking. cold water for a few hours or overnight. The only type of pulses that do not require soaking are lentils and peeled moong dal, which cook very quickly. Experts say that lentils are best consumed unripe. Green lentils are superior in taste and sweetness to sugar snap peas. Speaking about bean dishes, you need to remember that white grains are more suitable for soups, and red and colorful ones for main courses.

Ayurvedic cooking has developed many ways to enhance beneficial properties legumes and reduce possible negative effects.

Viscous porridges (from all types of cereals) are prepared with water, whole milk and milk diluted with water. The grains of viscous porridge are completely swollen and well-cooked, but stick together, unlike crumbly porridge.
The consistency of the viscous porridge is a thick mass; when hot (at a temperature of 60-70°), it stays on the plate in a heap without spreading. From 1 kg of cereal you get from 4 to 5 kg of finished porridge.
Milk viscous porridges are served hot with butter or melted butter, and porridges cooked in water are served with any edible fat.
When cooking viscous porridges, it is necessary to take into account that various types cereals do not swell and boil equally quickly in water and milk. For example, rice, pearl barley, oatmeal, wheat and millet cook in whole milk or milk diluted with water, worse and more slowly than in water. Therefore, milk porridge from these cereals should be cooked in boiling water for 20-30 minutes (with the exception of millet, which is boiled for 10 minutes), and then drain off the excess water, add hot milk and continue cooking the porridge until tender.
Buckwheat and crushed cereals boil much better and faster: oatmeal, rice, barley, wheat No. 4, 5 and 7 (Artek). Hercules cereal (oatmeal) also cooks well. Semolina swells and boils especially quickly.

SEMONA PORRIDGE

Semolina in water or milk at a temperature of 90-95° almost completely swells and boils within 20-30 seconds. Therefore, when brewing porridge, semolina should be poured into the hot liquid and stirred as quickly and evenly as possible. All cereals need to be poured into liquid
until the mass thickens. If the liquid with the cereal poured into it turns into a thick mass a few seconds before all the cereal is poured in, then with the further addition of cereal, lumps will form in the porridge, representing uncooked cereal. This happens because the last part of the cereal cannot be evenly distributed and swell in the thick mass of porridge, in which all the liquid is bound by boiled starch.
To cook porridge without lumps, some cooks pour the cereal into water that is not hot enough (60-70°). In this case, although it is possible to brew a large amount of cereal at once and get porridge without lumps, the porridge turns out sticky and doughy. This happens because in insufficiently hot water, a large amount of starch is released from the cereal, which turns into a paste. Individual grains of porridge brewed in this way change shape and are easily rubbed between your fingers, forming a sticky mass. Boiling water cooks cereal faster. Grains in ready-made porridge are more elastic.
In order to cook semolina porridge good quality and to avoid the formation of lumps during brewing, it is necessary to observe following rules:
1) pour cereal only into hot liquid (water, milk);
2) for simultaneous brewing, take no more than 7-8 kg of cereal, or at least enough cereal so that you can have time to pour it in and at the same time stir well until the mass has yet thickened. It should be taken into account that what finer grains, the faster the porridge becomes thick and the less quantity should be taken for simultaneous brewing;
3) when brewing more than 3 kg of cereal, it is recommended to organize the work so that one worker pours the cereal, while the other stirs the liquid with the cereal in the boiler with a wire whisk;
4) pour the cereal into the cauldron continuously in a thick and even stream, trying to pour the cereal taken for this brew into as much as possible short term- 15-20 seconds (until the mass thickens).
A small amount of semolina porridge should be boiled in a saucepan, saucepan or stovetop boiler. Pour liquid (water, milk or milk with water) into a bowl, heat to a boil, add salt, sugar and stir. Then add the cereal, mixing the liquid with the cereal with a broom. When the porridge becomes thick, place it on a moderately heated area of the stove and, stirring, cook for 15-20 minutes at a low boil.
Large quantity Semolina porridge cannot be cooked in one pot at once; you need to cook it in small portions. To do this, water or milk with salt and sugar should be heated to a boil in a large boiler, steam or stovetop.
From the boiler, pour the required amount of liquid into a small stovetop boiler with a capacity of no more than 60 liters, in which to brew the porridge, as stated above.
You need to brew the cereal in a small pot several times in a row until all the required amount of porridge is cooked.
Cereals 222, water or milk 822, sugar 30. Yield 1 kg.

SEMONA PORRIDGE WITH OIL

Place the finished hot porridge on a heated plate or bowl and pour over butter or melted butter; put a piece on the porridge butter or submit it separately.
Ready porridge 300, butter or ghee 15.

RICE porridge MILK

Put salt and sugar into boiling water, stir, add prepared rice and cook, stirring lightly, for 20 minutes. After this, pour in hot milk and continue cooking at low boil for 30-40 minutes.
You can also cook porridge from pearl barley, wheat or oatmeal.
Rice. 222, water 490, milk 333, sugar 30. Yield 1 kg.

MILK RICE PORridge WITH BUTTER

Before serving, pour hot porridge on a heated plate with oil. You can put a piece of butter on the porridge.
Ready porridge 200, butter or ghee 15.

RICE, MILLET, WHEAT PORRIDGE WITH PRUNES

Wash the prunes, boil them in water, and allow them to completely swell in the broth after cooking. After this, drain the broth, add the required amount of water, salt, sugar, add prepared rice, millet or wheat (Poltava) groats and cook a viscous porridge. When serving, pour oil over the porridge and place hot prunes with pits on top.
Cereals 50, water 180, sugar 5, prunes 40, butter 10.

MILLET PORRIDGE MILK

Cook the prepared millet in salted boiling water for 8-10 minutes. After this, quickly drain the water, add granulated sugar, hot milk and finish cooking the porridge at a low boil.
Millet 250, water 300, milk 500, sugar 30. Yield 1 kg.

MILLET PORridge WITH PUMPKIN

Pass raw pumpkin or zucchini, peeled and seeded, through a meat grinder with a wide wire rack, put in boiling milk diluted with water, add salt, sugar and, heating, bring to a boil. Then add the prepared millet and cook until done. Serve the porridge hot, drizzled with butter.
Millet 65, pumpkin 100, milk and water 75 each, sugar 5, butter 15.

OATMEAL

Pour the prepared cereal into boiling water with salt and sugar and cook, stirring with a paddle, until the porridge becomes thick. Then cover the dish with a lid and finish cooking the porridge at a low simmer on the stove or in the oven.
You can also prepare porridge from millet, rice, barley or wheat groats.
Crushed oatmeal 250, water 800, sugar 10. Yield 1 kg.

CORN PORRIDGE (MAMALIGA) WITH EGGS

Add salt and sugar to boiling water, add sifted flour, but do not stir until the water boils again. As soon as the water and flour boil, you should quickly mix the flour and water with a paddle so that you get a homogeneous viscous porridge without lumps.
After this, smooth the surface of the porridge, close the dish with a lid and let the porridge rest on. low heat for 10-12 minutes. This porridge should be cooked in small portions and no earlier than 20 minutes before serving, as with more long-term storage it becomes stale and tasteless. Submit
porridge hot, serve it separately with melted butter, to which you can add a hard-boiled chopped egg. Instead of butter, you can serve lard cut into small cubes and fried with onions, smoked brisket, grated cheese, feta cheese or sour cream.
Corn flour 80, water 170, sugar 10, melted butter or other fat indicated above, 15-25, eggs 20.

SAGOO MILK PORridge WITH BUTTER

Prepare and serve the porridge in the same way as rice milk porridge with butter.
Ready porridge 300, ghee or butter 15.