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As a food
Glyceria fluitans grains were popular in Poland, Germany, Hungary and other European countries for their sweet taste and nutrient richness. In Poland, foods containing Glyceria fluitans were pointed out as specialities of the local cuisine. Originally, Glyceria fluitans was used to prepare dishes as sweet cakes, flatbreads, dumplings, with butter or boiled milk, broths and soups, with oriental spices, as well as in sausages as binding additive.

Due to its healthy properties, between the 17th and 18th century, its consume was advised by pharmacopoeias to people with debilitating diseases as well as malnourished young people.

Nutrient content
100 g of Glyceria fluitans grains (endosperm, ca. 13.5% water content) contain about: 9.69% of protein, 0.43% of total fat, 75.06% of carbohydrate (starch and sugar), 0.21% of dietary fiber and 0.61% of ash.

Based on the taxonomy of Glyceria fluitans its grains can be considered gluten free.