| Most often, birds like the taste of grains which are a | | | | liquid. Boil, lower heat, cover, and simmer for 25 |
| good combination of nutrients: complex carbohydrates, | | | | minutes. |
| proteins, minerals and vitamins; providing them a | | | | Wheat berries - they have a high content of proteins, |
| healthy food. The great variety of grains found on the | | | | carbohydrates, B vitamins, and 7 amino acids that give |
| market gives also different nutritive values for the | | | | the required energy to the body: 335 units of protein |
| birds. Grains are usually combined with seeds | | | | per cooked half cup. It is also low in calories: 55 for the |
| vegetables, pasta or pellets for the variety of food. | | | | same amount. |
| We will now give you a few recipes on various grains | | | | For wheat berries soak overnight and boil in soaking |
| for your parrot. The grains used are organically grown. | | | | water for one hour or cook covered until the wheat is |
| Those combinations of grains are very healthy and the | | | | soft, adding water if necessary. |
| parrots love their taste. | | | | Quinoa - full of lysine and great amounts of the other |
| The grains | | | | amino acids that complete a protein, besides being a |
| Buckwheat groats - the best known source of | | | | repository for phosphorus, calcium, iron, vitamin E, and |
| complex carbohydrates are the proteins in buckwheat. | | | | assorted B vitamins. It can be stored in the freezer. |
| Buckwheat also contains a high proportion of all eight | | | | For quinoa use 1 measure of quinoa to 2 measures of |
| amino acids which the body does not manufacture but | | | | liquid. Boil, lower heat, cover and cook for 15 minutes. |
| are absolutely essential for keeping it in good shape. All | | | | Leave it off heat for another 10 minutes. |
| this makes buckwheat closer to being a complete | | | | Triticale - a hybrid grain of wheat and rye. The |
| protein than any other plant source, even soybeans. | | | | average protein content of wheat is about 12%, while |
| For buckwheat groats use 2 measures liquid to 1 | | | | the rye's is about 7%; triticale runs about 15-17%. |
| measure of buckwheat groats, boil them, cover, and | | | | Triticale contains a better balance of amino acids than |
| simmer for 20 minutes. | | | | either of its parents, with twice as much lysine as |
| Pearled barley - cooked barley is very rich in proteins, | | | | wheat offers. |
| a cup of cooked barley offers the same amount of | | | | For triticale use water to cover it, boil, lower heat, |
| protein as a glass of milk, along with hearty increments | | | | cover and cook until done; add water if needed. |
| of niacin, thiamine, and potassium. A substance that | | | | Hulled millet - rich in phosphorus, iron, calcium, riboflavin, |
| inhibits the production of cholesterol in the blood has | | | | the nutritional value of cooked millet (90 calories) is only |
| been traced to the non-fibrous part of the grain. | | | | a step under wheat on the protein ladder. It is also |
| For pearled barley use 2 cups boiling liquid to 1 cup | | | | higher in the amino acid lysine than oats, corn, or rice. |
| pearled barley, cover and cook for 35 to 40 minutes. | | | | For hulled millet use 1 measure of millet to 2 measures |
| Bulgar - each quarter pound contains over 11.2 grams | | | | of liquid, boil, lower heat, cover and simmer for 20 |
| of protein, 75.7 grams of carbohydrates, 338 milligrams | | | | minutes. Leave it covered and off heat for 10 more |
| of phosphorus, and 229 milligrams of potassium, as | | | | minutes. |
| well as healthy doses of calcium, iron, thiamine, | | | | Grains can be served to birds in many ways. How the |
| riboflavin, and niacin. Or as many nutrients as one will | | | | person cooks them or prepares them will make the |
| find in a whole loaf of 100% whole-wheat bread! | | | | difference and the variety of the birds' diet. In order to |
| Unused bulgar can be frozen. | | | | find what is your parrot's favorite, experiment different |
| For bulgar use 1 measure of bulgar to 2 measures | | | | ways of cooking them. |