Dietary wheat: scientists are working on a new variety of grains

Scientists from the All-Russian Institute of Plant Genetic Resources named after M.I. Vavilov are working on new varieties of wheat and oats with high antioxidant content, writes “Agro-Center”.

Scientists at the All-Russian Institute of Plant Genetic Resources named after MI Vavilov (St. Petersburg) crated a dietary variety of wheat that can be consumed by people with diabetes.

“We work with the National Grain Center named after P.P. Lukyanenko (Krasnodar). Together we created a new farro variety. It is different from the common one from which bread or pasta are made. This wheat has a special biochemical composition and is suitable for the preparation of dietary cereals, including ones for diabetics,”

said acting director of the institute Elena Khlestkina.

According to her, they are also working with doctors on the creation of new varieties of wheat and oats with high antioxidant content. In the next few years, the new variety will be tested.