Millet — genus of annual and perennial herbaceous plants of the family Poaceae, or Poagrass. The genus contains one of the oldest human-cultivated grain plants, Panicum miliaceum, a widespread agricultural crop today, the grain of which is used in food, usually as cereal.

Soybean is an annual herbaceous plant, a species of the Soybean genus of the Legume family.
Cultivated soybeans are widely cultivated in more than 60 countries on all continents except Antarctica. Soybean seeds, not exactly called “soybeans,” are a widespread product known as far back as the third millennium BC.
Soybeans are the most common among leguminous and oilseed crops. It serves as a raw material for a wide range of food products, and its high protein content and valuable food components allow it to be used as an inexpensive substitute for meat and dairy products.

Sorghum is a genus of annual and perennial herbaceous plants of the Poaceae or Poa family. Includes about 30 species that grow in Asia, Africa, South and North America, Europe and Australia. A number of sorghum species are grown as a cultivated plant - grain, industrial and fodder. Sorghum grain is processed into cereals, flour and starch, alcohol.

A genus of herbaceous plants in the Flax family. There are about 200 species. Flax is a valuable spinning and oilseed crop. Flax is not only beautiful and useful, but also has many faces. There are about two hundred species of this plant, among which the perennial blue flax is the most famous. Flax, depending on the type, is used as a spinning or oilseed crop.

Rapeseed or columbine is a type of herbaceous plant of the Cabbage genus of the Brassicaceae or Cruciferous family. Important oilseed crop; By the end of the 20th century, the economic importance of rapeseed grew significantly due to the fact that it began to be used to produce biodiesel.

Wheat grains contain fiber, a powerful stimulator of intestinal motility. Wheat bran prevents the conversion of carbohydrates into fats in the gastrointestinal tract and thereby helps normalize weight. Pectins in wheat absorb harmful substances, reducing putrefactive processes, and accelerate the healing of the intestinal mucosa.

Rye is used for the production of grain, flour, and bran. The grain contains carbohydrates, proteins, fats, B vitamins, vitamin E, fiber, minerals (calcium, manganese, copper, phosphorus, fluorine, zinc), enzymes, thiamine, nicotinic acid. Cultivation: cold-resistant, relatively drought-resistant, undemanding to soil. It can grow on various soils - light sandy, heavy loamy, peat bogs, and on newly developed lands. It bushes well and suppresses weeds.

Corn is one of the most popular foods on Earth, so it is not surprising that it has many culinary uses. In industry, artificial fiber is obtained from corn protein; corn starch is used in the production of medicines, viscose fiber, glue, paper and explosives, as well as for finishing fabrics and leather. Corn oil is used to make paints, soaps, and rubber substitutes.

Barley is used by the food industry for the production of pearl barley and barley groats, as well as in the brewing of beer. After cleaning the barley, grinding it and polishing it, whole grain pearl barley is obtained. This name was given to it because of the similarity of smooth, processed barley grains with pearls (“pearls” - translated from Old Russian and Ukrainian as “pearls”). Another type of barley cereal is barley. It is obtained after the barley grains are freed from films and scales and then crushed. When producing barley, no grinding is used, which is why it contains more fiber than pearl barley.

Peas are an important source of proteins and essential amino acids in the diet of vegetarians and people suffering from a lack of meat and dairy products. In addition, it is valuable in terms of the content of vitamin C, PP, E, group B, carotene, as well as minerals such as phosphorus, potassium, calcium, magnesium and iron. Peas have a high nutritional value and are able to provide the body with energy even during heavy physical and mental work, and psycho-emotional stress.

Sunflower seeds contain proteins, fats, amino acids, vitamins E, C, carotene and B vitamins. Their protein is not much worse balanced than meat. As a source of vitamin D, the seeds are more valuable than cod liver oil. 100 grams of seeds contain 311 mg of magnesium - 6 times more than rye bread. 50–60 g of seeds are equivalent to 25–30 g of sunflower oil and completely satisfy the body’s need for unsaturated fatty acids and vitamin E. The body is able to fully absorb only 100 g of seeds per day.