NIKOLSKAYA

Nikolskaya is a soft spring wheat (Triticum aestivum L.) variety characterized by medium maturity and medium plant height. This variety belongs to the erythrospermum type and is distinguished by high yield: the average yield in the Far East region is 27.5 centners per hectare, while the maximum reaches 42.4 centners per hectare. The mass of 1000 grains varies from 34 to 40 grams. Nikolskaya ripens simultaneously with the Khabarovchanka variety and a few days earlier than the Aryuna variety, which allows for effective harvest planning. The variety is recommended for cultivation in Primorsky Krai and the Amur Region, where it shows stable results and excellent baking qualities comparable to filler wheat. Nikolskaya wheat is widely used not only for grain production but also for germination. Germinated wheat grains represent a true bioreactor; during germination, the chemical composition changes significantly: vitamin content increases, proteins are converted into amino acids, and fats are converted into fatty acids. This makes germinated wheat more beneficial and easily digestible for the body. Sprouts have powerful anti-inflammatory and general strengthening effects, promoting rejuvenation and strengthening of all body systems. Germinated Nikolskaya wheat is rich in copper and B vitamins, which aids in restoring hair pigment and improving overall health. Seeds are of high quality and germinate in unison with an efficiency of up to 99%. Sprouts can be used in various dishes — salads, smoothies, yogurts, and sandwiches, where they impart a pleasant sweetish taste. Due to the presence of phytic acid, which activates nutrients, sprouts are considered a superfood that promotes improved metabolism, blood formation, and immune system strengthening.