10:49 Aug 16, 2003 |
German to Russian translations [Non-PRO] Botany / general | ||||
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Summary of answers provided | ||||
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5 | buckwheat |
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buckwheat Explanation: gretchka is buckwheat in Russian. Buckwheat Polygonaceae Fagopyrum sp. Japanese buckwheat F. esculentum Moench Silver hull (Common Gray) buckwheat F. esculentum Moench Tertary buckwheat F. tataricum (L.) Gaertn. Wing-seeded buckwheat F. emarginatum Moench Source: Magness et al. 1971 Buckwheat is believed to have originated in Central and Western China. It is now a relatively minor crop in the United States. Average acreage grown, 1960-64 inclusive, was about 57,000. This contrasts with near one million acres 50 years earlier. Present production is probaly under one million bushels, tbougb exact data are lacking. The buckwheat plant is entirely different from other grains and is not a grass. It is a summer annual with rather coarse, branched stems and large, broadly arrow-shaped leaves. Flower panicles and leaves rise from the nodes, both on the main stem and branches. Growth habit is indeterminate with flowers opening throughout a long season, so the seed crop does not mature at one time. The seed is partially but not entirely enclosed by adhering flower parts during development. -------------------------------------------------- Note added at 11 mins (2003-08-16 11:01:14 GMT) -------------------------------------------------- Buckwheat Buckwheat is a grain that has been eaten for hundreds of years in the Far East. China, Japan, Korea, and other Asian countries have long enjoyed noodles made from buckwheat flour. Buckwheat can also be used for a variety of baked products, including pancakes, breads, muffins, crackers, bagels, cookies, and tortillas among others. Buckwheat is thought of as a cereal, but is actually an herb of the buckwheat family, Polygonaceae. The triangular seeds are used to make the flour after being removed from the husk. In one pound of raw buckwheat there are 1,520 calories. The composition of our buckwheat flour is approximately: 63% carbohydrate, 11.7% protein, 2.4% fat, 9.9% fiber, 11% water and 2% minerals. Special Foods!TM buckwheat flour is a raw flour. The taste of buckwheat is light and bland. Buckwheat pancakes have a nice taste, and a slightly rougher texture than conventional pancakes. The muffins and breads are dark brown, and light and airy in consistency. The muffins and breads are dark brown, and light and airy in consistency. Buckwheat bagels are beautiful and have a wonderful texture and composition. All of Special Foods!TM buckwheat products contain no other grains or milk, eggs, or sugar of any kind. http://www.specialfoods.com/buckwheat.html Reference: http://www.hort.purdue.edu/newcrop/Crops/Buckwheat.html |
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