Cereals

Poland is the third largest producer of cereals in the European Union.

Species composition of cereals is determined by climatic and soil conditions. The national cereal production is dominated by wheat. Steadily growing share of triticale and barley. A growing trend also shows corn. In recent years, decreased by while the share of cereal mixtures and rye. As part of oats is stable. In Poland also grown small quantities of buckwheat and millet.

The nutritional value of cereal products depends on the extent to which the cover has been removed, fruit and seed and germ of the grain. These elements include the majority of protein, fiber, vitamins and minerals to grain, so getting rid of them significantly reduces its health benefits. During the process of removing the husks of grain or buckwheat flour is deprived of nutrients and contain mostly starch. A much healthier it is therefore necessary to replace white bread - whole wheat, white rice - brown, and plain pasta - wholemeal.

Cereal products are mainly carbohydrates, which provide energy for the body. Consumed whole grains cause a slow release of glucose and give a feeling of fullness for a longer period of time.

Whole grains consumed regularly to prevent constipation and reduce cholesterol levels in the blood due to its high fiber content. They can also reduce the risk of coronary heart disease. These products are also a good source of B vitamins and minerals such as iron, zinc, copper, selenium, magnesium, depending on the type of product.


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