Caloric value: 53 kcal.
Food energy value of the product Rye flour:
Proteins: 0.81 g.
Fats: 0.31 g.
Carbohydrates: 11.54 g.
Different grades of rye flour are used for various types of baking. They differ in grinding and percentage of bran particles. So, the following types are used in the food industry:
• finely ground rye flour – the finest grinding type. 60% yield of this flour out of grains. This is a well sifted product, which does not contain offal particles and is used for baking the rye bread without admixtures, as well as for gingerbread, buns and other confectionary specialties. But despite its taste, fine grinding and delicate creamy appearance this grade practically does not contain vitamins.
• patent rye flour - its yield out of raw material slightly exceeds 63-65%. By its structure it is most close to the finely ground rye flour. It is usually used also without admixtures of other flour types. The colour is white with the bluish play. Products made of patent rye flour have the low caloric value level. Food fibers are by far less than in other rye grades, but they are more than in white grades.
• medium rye flour. After milling the yield is equal to 90%. It is second-best by food power and low gluten content. Therefore, the use of patent rye flour is limited with baking of ordinary and malt rye bread. In the home for baking the medium rye flour should be mixed with wheat flour. Otherwise, the dough will not be elastic. Taste and aroma of the home-made grade is wonderful, and the bread is very useful.
• dark rye flour. The roughest milling type made of rye grains, which have not passed preliminary cleaning. It contains 100% of original grain components, as well as the highest percentage of offal particles. This grade is used with wheat flour for baking of table grades of bread. The dark rye flour contains three times as many as minerals and vitamins than wheat flour. As far as fibre is concerned, it has precedence over buckwheat and barley . It has dark gray colour with the brown tint.

Caloric value: 308 kcal.
Food energy value of the product Buckwheat:
Proteins: 12.6 g.
Fats: 3.3 g.
Carbohydrates: 57.1 g
Buckwheat is represented with triangular seeds painted in brown colour (see photo). Its native land is the territory of India. By the way, the name of buckwheat in the plain folk sounds as “buckwheat groats” It originated due to the fact that buckwheat appeared on the territory of Russia through Greece.
There are several types of buckwheat, which have integer grains:
- whole grains are called peeled buckwheat;
- coarsely grinded grains are called “broken buckwheat”;
- if grains are finely grinded, they are called “smolensk”;
- buckwheat flour.
Another buckwheat classification also exists:
- Roasted – has brown colour.
- Cooked – has light-brown colour.
- Natural – has green colour. This variant is considered most natural, as grains have not passed thermal treatment.
Buckwheat refers to ecologically pure products, as the plant is unpretentious, and it can grow on practically any territory without chemicals.

Caloric value: 324 kcal.
Food energy value of the product Barley:
Proteins: 10 g.
Proteins: 10 g.
Carbohydrates: 71.7 g.
Barley has been known by mankind for many centuries. Reportedly, for the first time these grains were grown over 10 thousand years ago. For example, in Egypt it was popular to put just barley in tombs. It is impossible to determine the specific territory, where it was grown the first, and researchers consider that this simultaneously happened in different countries. Barley enjoys great popularity in Himalayas. This grain plant is notable for its unpretentiousness and quick ripening.
Barley production and its quality must comply with GOST 5784-60. This product is obtained as follows: at first grains are delivered for cleaning, which is carried out in 3 stages, what makes it possible to dispose of various rubbish and grain shells. Afterwards, grains are packed up and grinded in rolls.

Caloric value: 342 kcal.
Food energy value of the product Oatmeal:
Proteins: 12.3 g.
Fats: 6.1 g.
Carbohydrates: 59.5.
Oatmeal is the product obtained by procession of oats. It is commonly believed that Mongolia and China are the Motherland of oats. Presently, other countries also grow this culture.
Depending on the used technology rolled and whole oats exist. In the first case it looks like a flattened out petal (see the photo). The colour of this product must be grayish-yellow with slight tints.
For grains to retain their consumer properties for a long time they should be kept in a closed can. This will prevent penetration of moisture and insects. It would be better to put a can far from direct sun rays. In order to protect the oatmeal from moth and other insects, put several cloves of garlic and a mint sprig near cans.

Caloric value: 313 kcal.
Food energy value of the product Hulled barley:
Proteins: 10 g.
Fats: 1.3 g.
Carbohydrates: 65.4 g.
Hulled barley is grinded barley, and it is produced from this cereal (see the photo). There is also its name as peeled barley. This product differs from others in that it is not divided into grades. It consists of irregular grains with sharp edges. Grains have yellowish-gray colour. Grains may have small quantity of admixtures, for example, fruit and seed coats and aleurone layer.
It is commonly believed that Asia in the Motherland of this cereal. Yet, it can be met on the territory of Turkey and Central Asia in the wild-growing form. According to researches barley was ameliorated about 10 thousand years ago. This grain plant is notable for its unpretentiousness and quick ripening. That is why it was so popular in those places, where it is impossible to grow other grain crops, for example, in Siberia.

Caloric value: 315 kcal.
Food energy value of the product Pearl-barley:
Proteins: 9.3 g.
Fats: 1.1 g.
Carbohydrates: 66.9 g.
Pearl-barley is produced from a cereal which is called barley. At first, grains are delivered for cleaning, where small rubbish and shells are removed. Then, the milling and polishing take place. In shops such and pearl-barley can be met, where grains have an oval and slightly oblong shape (see the photo), but there is also round pearl-barley, which is called “Hollander”. It is called “pearl-barley”, as looks like pearls. Grains have been rounded since the ancient times, but this process was rather diligent, and the product was inaccessible for many people. Many countries are growing barley at present, because this plant is unpretentious to soil and other conditions.
Production and quantity of pearl-barley is regulated with GOST 5784-60. Totally, by considering the shape and size of grains there are several types:
1. No.1 – particles have elongated shape with rounded ends. Long thermal treatment is required for its preparation.
2. No.2 – particles have the appearance as in the previous case, but the time of thermal treatment is reduced.
3. Nos.3, 4, 5 – particles have the shape of balls.

Caloric value: 352 kcal.
Food energy value of the product: Rolled oats
Proteins: 12.3 g.
Fats: 6.2 g.
Carbohydrates: 61.8 g.
Oat flakes are corrugated or smooth flakes (see the photo). They are produced in a special apparatus, which rolls out grains. Flakes must have pleasant oats aroma of white colour with slight creamy or yellowish tint. When choosing oat flakes, packaging tightness should be taken into account, because any damages result in moisture penetration to the product. It is important that the storage period should be determined from the date production rather than from the date of packaging. So, the product can be stored for 4 months. The product should not be stored in warm places, because ordinary sugar is generated in it. Flakes may be put to a refrigerator at temperature not below -10 degrees. If it is kept at the ambient temperature, the container should tightly be closed.

Caloric value: 165 kcal.
Food energy value of the product: Offal:
Proteins: 16 g.
Fats: 4.3 g.
Carbohydrates: 64.5 g.
Offal represents the solid grain skin obtained during flour production. This product is obtained during treatment of various grains, for example, wheat, rye, barley, rice, flax, etc.
A certain classification exists, which depends on the grinding degree. So, coarse, big, thin and fine offal can be distinguished. In shops granulated offal can be found, it is present in the form of ordinary pressed products.
Initially the offal was exclusively used as a fodder for agricultural animals. People started to use it as a meal relatively not long ago. It is used as a separate product, as well as it is used in cookery. Various additives: apples, cranberries, carrot, etc., are added to offal for taste improvement.