Corn flour cereals - Import export

Corn was introduced into the culture 712 thousand years ago in the territory of modern Mexico. The culinary possibilities and the variety of corn are great. Freshly harvested cobs are eatable, but are usually consumed in boiled form anyways. For longterm storage, they can be frozen. Canned corn grains are used for salads, first and second courses. Coarse corn flour is used to make cereals, and fine flour is used for puddings, dumplings, pancakes and other pastries. Corn flakes are made from preflavored and fragmented corn grains a finished food product that does not require additional cooking. They are consumed as a side dish, as well as an independent dish. Corn is grown for silage and harvested at the stage of milkwax ripeness by forage harvesters with special reapers. Silage corn has a high yield.

Energy 1484 Kj , 354 Kcal Fat 3 g Carbohydrates Of which sugar 65.5 g ,1.5 g Fibers 9.2 g - Protein 9.2 g Salt 0,02 g

Energy 1606 Kj , 382 Kcal Fat 0.9 g , 0.2 g Carbohydrates Of which sugar 85.2 g ,1 g Fibers 3.1 g - Protein 6.8 g Salt 0.01 g

Quick Details Type: Corn Glutinous: Non-Glutinous Style: Dried Cultivation Type: COMMON Color: Yellow Length (cm): 0.3 Maturity: 100% Weight (kg): 25 Drying Process: FD Ingredient: 100% Fresh Corn

It is one of the first domesticated cereals, it was being cultivated at the very beginning of the Neolithic revolution, about 10,000 years ago. Wheat is widely used as a food, industrial and fodder crop. Flour, cereals, alcohol, oil are made from wheat grains. Their flour is used in baking bread, making pasta and confectionery. Cereals obtained from wheat semolina, couscous, bulgur, freek. Wheat also goes to feed farm animals and is included in some recipes for the preparation of a number of alcoholic beverages, such as beer and vodka, as well as whiskey.

Dr. Naturi Wheat-Corn Flakes is a perfect breakfast for those who follows healthy lifestyle. Flakes are rich in Vitamin E, B and an excellent source of fiber and protein.