Millet, ТМ Art Foods 4х125 g
Millet is the seed of panic grass, one of the oldest crops. In the olden days, it was called the “golden grits”. Millet porridge is a traditional dish of the East Slavs, which has been prepared for several hundred years. Millet came to Europe from China. Archaeologists have found in the ancient warehouses in the north of the Celestial Empire 50 tons of millet from the harvest, dating back to 8 thousand BC. It is even mentioned in the Old Testament. Porridge is traditionally served with vegetables or mushrooms. It is also good with jam, condensed milk, or fruits. It can also be used to make casseroles, first courses, kvass, flour, sweets, and even brew beer. Add it to your diet too!
| Net weight: | 500 g |
| Type of packaging: | Cardboard box with 4 plastic bags |
| Weight of multiple-unit package: | 7.6 kg |
| Shelf life: | 9 months |
| Storage temperature max (°C): | Up to 20°С |
| Storage conditions: | Store in dry, well-ventilated rooms, protected from direct sunlight, odorless, bread stocks and pest-free at temperatures under 20 °C, relative humidity not exceeding 75%. |
| Energy value per 100 g of product: | 1456 kJ/348 kcal |
| Nutrition Facts (Food value) per 100 g of product: | Proteins 11.5 g, fats 3.3 g, saturated 0.3 g, carbohydrates 66.5 g, sugars 1.7 g, salt 0.025 g |
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Buckwheat groats are whole grains obtained by processing the buckwheat seeds. It is known for its nutrients. Despite its caloric content, buckwheat is part of many diets. It was first used by the people of Northern India and Nepal, who inhabited the Himalayas more than 4,000 years ago and called buckwheat "black rice". From these regions, the cereal was spread to the European part of the world. When cooking porridge, it's important to remember that some of the nutrients remain in the water, so calculate the water so that you don't have to drain it. Loved by professional cooks and housewives buckwheat is great for children and adults. Dishes made with it can decorate the holiday table as an accompaniment to meat or fish, or become a nutritious breakfast on weekdays.