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Wheat has been known since the Neolithic era. Traditional healers of Ancient Russia used grain decoctions for healing. Bread was baked from wheat, and the porridge itself was called ritual. She took pride of place on the table, in the form of kuti with honey and nuts for Christmas. Today it is impossible to imagine a person who would not know about such a mess. We have been introduced to it since childhood.

The wonderful taste properties of wheat groats and the speed of preparation are very much appreciated by our hostesses. In addition, there are a lot of cooking options - with meat or mushrooms, with milk, fruits, etc. How to choose and cook it, how wheat porridge is good for the body and other useful information you will find in this article.

From the article you will learn:

• what is wheat groats
• useful properties and harm of porridge
• calorie content of cereals
• the benefits of bran and how to use them
• how to cook delicious porridge

What cereal is wheat groats made from?

Groats are obtained in the process of processing wheat, mainly durum varieties. The grains are cleaned of the germ and the husk, which goes into the bran. Depending on the method of processing, the shape and size of grains, cereals are divided into types, numbers. Most often on the shelves you can find grain of the Poltavskaya and Artek brands. The Poltavskaya brand is subdivided by numbers: No. 1, No. 2, No. 3, and No. 4. The number corresponds to the diameter of the grain, #1 is the coarsest grind, and #4 is the finest. From spring wheat, pleasant yellow grains are obtained, and from winter wheat - with a grayish tint.

If you meet a cereal called "Bulgur" in the store - feel free to buy it, this variety has a nutty aroma and excellent taste. also one of the varieties of processed wheat, but the benefits of wheat groats are much greater than semolina. Wheat is rich in microelements, vitamins and fiber, while all these valuable substances are stored in cereals for 10-12 months. When choosing raw materials, pay attention to the statute of limitations and appearance. Grains in the bag should be free of debris, and not stray into lumps.

Wheat porridge: useful properties and contraindications

Cooked homemade porridge for breakfast will provide the whole body with energy for the first half of the day. It is quickly absorbed and due to the content of a large amount of protein, it is very nutritious. It can and should be prepared for children. It will help men to build muscle mass, and women to become owners of healthy skin and hair. The benefits of porridge for the body are as follows:

1. Due to the large amount of fiber, it improves the digestion process.
2. Helps with.
3. Gently removes toxins and toxins from the body.
4. Improves fat metabolism and prevents its deposition.
5. Has antioxidant properties.
6. Can lower blood pressure.
7. Normalizes the rate of blood clotting, which in turn allows wounds to heal faster.
8. It has a beneficial effect on the condition of hair, nails, skin.
9. With the help of calcium in its composition, it strengthens the skeletal system.
10. Normalizes the functioning of the nervous system.
11. Strengthens the walls of blood vessels.
12. Reduces blood glucose levels, recommended for diabetics.

And yet, wheat porridge shows its beneficial properties when in remission. It will bring maximum benefit to the restoration of the body. The benefits and harms of wheat porridge depend on the brand of the cereal itself. So, large fibers allow you to cleanse the intestines faster, and smaller grains are absorbed much faster. There is also a small list of contraindications to the use of such a product:

• With gastritis with low acidity of gastric juice, frequent use should be abandoned.
• Not eating wheat for a while will be for those who have undergone abdominal surgery.
• Wheat groats will harm people suffering from celiac disease (gluten intolerance).

Harm to the body is the excessive consumption of cereals from wheat kernels, however, as well as the unlimited use of any other food product.

Calorie cereals

Dry cereal contains 310-120 kcal per 100 grams of product. If you cook it with a viscous consistency and on water, you will get only 90 kcal. Loose wheat is slightly more caloric - 135 kcal per 100 grams.

The calorie content of wheat porridge directly depends on the method of its preparation and the ingredients added to it. The more treats you add, the more calories you get. Those who want to get rid of extra pounds should cook the dish on water and without oil.

Wheat bran - benefits, how to take

Bran is gaining more and more popularity - barley, rice, rye, and wheat. They are the leader, thanks to the huge content of nutrients. They are advised to use for people with problems of the digestive tract. They are valued for their high fiber content, which helps cleanse the intestines and stomach walls.

Wheat bran is beneficial for people with heart disease and for those who want to lose weight. The tool is the prevention of constipation, lowers cholesterol, and strengthens the walls of blood vessels. For purification, raw materials are either steamed or washed down with plenty of clean drinking water. Grain shells swell greatly from moisture, and already in this form they move through the intestines.

Granular bran is considered the most useful. They have undergone a minimum of technical processes and do not contain any additives. Pour them for 20-25 minutes with hot (not boiling water) water, and you can eat. It is useful to add them to cereals. For medicinal purposes, the reception begins with 1 spoon, and gradually increase. The daily maximum dosage is not more than 30 grams.

Any bran will harm people with peptic ulcer, or gastritis. Unlimited use of this product can lead to the removal of all useful substances from the body, as well as the loss of calcium.

How to cook porridge delicious

A lot of dishes can be prepared from wheat groats: soups, casseroles, meatballs, and even casseroles. For example, a Slavic dish wheat grain, prepare as follows:

• boil 3 cups of water with a pinch of salt;
• add 1.5 cups of cereals, cook, stirring until thickened;
• then add 200 g of cottage cheese, half a glass of sour cream, 2 chicken eggs, 3 large spoons of granulated sugar;
• knead well and transfer to a greased and sprinkled with breadcrumbs form;
• top with egg yolk and put in the oven.

Very tasty and healthy breakfast wheat boiled in milk. To cook for 1-2 people, take:

• 50 gr of raw materials;
• 1 glass of milk;
• butter, sugar, salt;
• boil the milk first;
• carefully pour in the wheat;
• reduce heat, cook for 20 minutes, stirring constantly;
• During the cooking process, add butter, salt and sugar to taste.

At the end, you can add a little jam, fruits, berries, nuts. And on the water, the dish is prepared according to the same principle. At the same time, it is believed that the cereal washed before cooking will make the finished dish crumbly. Even easier for those who have a multicooker. A glass of wheat is poured with two glasses of water, a little salt (or sugar) is added, and the necessary mode is turned on.

Bon appetit and good health to you!

Before we move on to our extensive list with descriptions and photos, let's clear up some general points. Groats- a food product consisting of whole or crushed grains of various crops. Groats are produced mainly from cereals ( millet, buckwheat, rice, corn), other cereals ( barley, oats, wheat, dagussa, rarely rye) and legumes ( peas, lentils) cultures. Cereals also include flakes ( oatmeal, corn), swollen grains ( rice, wheat), artificial sago and others.

Cereals are rich in fiber, proteins, vitamins B1, B2, PP, at the same time they contain very little fat. The fewer stages of processing the grain has gone through, the more useful it is, since its shells contain most of the minerals and vitamins. Grinded and polished grain is less useful, but it cooks faster.

Types of cereals

Cereals are whole, crushed and pressed (in the form of flakes). Cereals made from whole grains are called kernels.. Such a grain is carefully selected, only large and whole grains can be the core. If in a pack of cereals, which is called a core, there is cereal "flour", crushed grains, shells and impurities, then this cereal is of poor quality. Crumbly porridges and side dishes are prepared from the core.

Crushed cereal is called chaff. It is obtained simply - the groats are completely or partially freed from the shells and crushed. Crushed cereals are smaller or larger, they are quickly cooked and digested better than the core. Crushed cereals are most suitable for making milk porridges.

As a result of special steam treatment and pressing, cereals are obtained in the form of flakes. The most popular cereal is oatmeal, but recently millet, rice, buckwheat and many other cereals have appeared. They are quick to prepare and easy to digest. Suitable for making milk porridges and desserts.

In any case, the nutritional value of cereals is higher than that of the grain from which they are produced, because the conventional weight of a simple grain ( let it be 100 grams) accounts for part in the form of "husks" ( it would be more correct to say - the fruit and seed coat, as well as the flower film), and the finished product in the form of cereals is cleared of these inedible components, so the same conditional 100 grams will contain more nutrients.

(As an "inappropriate" use of various cereals, one can mention the use of many of them for the manufacture of coffee substitutes, although, of course, they cannot replace a real drink, with all its useful properties!)

Perhaps, from personal observations, I can say that various wheat groats are most common in Russia ( couscous, semolina, arnovka and many others), but, despite their dominant position, the assortment of stores is not limited to this. And now let's take a closer look at which cereals from which cereals and other plants can be found on sale.

Almost everything about cereals

Amaranth(kiwicha) is a cereal originally from South America, which has recently become extremely popular due to its beneficial properties. It has a higher content of protein, iron, magnesium and phosphorus than other cereals, and a better balance of amino acids, since amaranth contains lysine and methionine, which other cereals, especially corn grits, lack. In addition, amaranth contains the anti-inflammatory substance squalene. Amaranth does not contain gluten, so it can be recommended for people on a gluten-free diet. Amaranth grains are very fragrant, their taste is similar to the taste of sesame seeds with a little pepper. Cooked amaranth grains are very shiny and resemble grainy brown caviar. Amaranth seeds are very small, they stick to each other and stick to the bottom of the pan. Therefore, it is better to cook amaranth in a non-stick pan, on a steam bath or in a microwave oven. Or mix amaranth with other cereals: boil 55 g of amaranth and 110 g of toasted quinoa in 500 ml of water for 15-20 minutes, the porridge will turn out to be very tempting.

Buckwheat does not apply to cereals. The plant with reddish stems and wide heart-shaped leaves from which it is harvested is the closest relative of rhubarb. It arrived in Europe in the 15th century from Manchuria. Traditionally, buckwheat is consumed throughout Central Europe in the form of porridge cooked from more or less finely crushed grain. There are 3 types of buckwheat: core, prodelnaya and Smolensk. The core - whole grains, in which the fruit shell has been removed - is good for crumbly cereals, as well as cereals and minced meat, perfect for soups. Prodel - this is the same core, in which the grains were additionally split, it can be large ( about half a buckwheat kernel) and small ( less than half of the nucleus). Viscous porridges, meatballs and casseroles are prepared from prodel.

Smolensk groats
obtained by complete cleaning of buckwheat from shells and complete removal of flour dust. Smolensk groats are perfectly digestible, good for liquid and viscous cereals, meatballs and casseroles. Green buckwheat is distinguished from brown buckwheat by the production technology. Green buckwheat does not undergo heat treatment ( steaming), thanks to which the natural light green color of the grains, the mild buckwheat taste and aroma and the ability to germinate are preserved. During storage, especially in the light, green buckwheat may turn beige, which is a natural process, as is the case with green lentils, which turn brown over time. Buckwheat is a champion in the content of vitamins, microelements, complete proteins necessary for human health. By the way, there is a lot of magnesium in buckwheat, and there is also tryptophan ( both components are approximately 65-70% of a person's daily requirement), so this product is great for normalizing sleep. In addition, the absence of gluten makes buckwheat an ideal option for people who are allergic to this protein.

Dagussa(korakkan, korakan, finger millet, ragi) - a cereal crop originally from North Africa from the Ethiopian highlands, over time it became very popular in India and Nepal. Round grains can have a different color - from dark red to light.

There are options for using dagussa cereals, but still its main consumption occurs in the form of flour. Flour is used to make bread classic Indian roti, steamed idli), also flour and cereals are used to prepare a low-alcohol drink, a kind of local "beer".

Dagussa is rich in the essential amino acid "methionine", it also has a lot of calcium, so in some regions ( Northwest Vietnam, South India) Dagussa dishes are recommended as health and even medicinal food for women in the prenatal period and for children over 6 months old.

In our country, it is problematic to buy dagussa, it is possible to ask around in specialized Indian stores (and there are already a lot of them in large cities) or order on the Internet.

Dolichos- unusual cream-colored beans with a white scallop, a separate genus of legumes. This ancient legume is quite common in the world, but is especially popular in Indian cuisine. Dolichos boasts not only a rich herbal aroma, but also a balanced protein. Both ripe dry fruits and fresh green pods are used for food. Dolichos is versatile, it can be a side dish and a main dish, it is equally good in salads and soups, especially when combined with ginger and coconut. Dolichos beans have a rich herbal aroma, slightly reminiscent of green beans in taste. Beans are recommended to be soaked before cooking. They are boiled for more than an hour, during the cooking process the characteristic scallop disappears.

Quinoa(quinoa, quinoa) is a rice quinoa, which is an annual herbaceous plant that belongs to the genus "mar". Quinoa is characterized by a fairly ancient origin, in addition, quinoa has long been considered one of the most important foods among the Indians. In the Inca civilization, quinoa was one of the top three staples, such as potatoes and corn. Quinoa contains much more protein than any other grain - approximately 16.2%. The composition of quinoa is close to the composition of milk proteins, while the amino acids are well balanced. The main distinguishing feature of quinoa is that it takes on the taste of the food with which it is cooked. This is precisely the reason for the whole range of its wide application - it is used for making salads and all kinds of second courses, for making desserts and cereals, etc. For those who are still afraid to try this amazing cereal, I want to mention that quinoa has a very light , delicate texture and a slight grassy aftertaste. And if you are suddenly planning to cook quinoa, then first fry it in vegetable oil - the taste will become more refined.

Corn- American by origin, arrived in Europe at the end of the 15th century and quickly spread to the southern regions. Corn comes in yellow, white, purple and black. On sale you can find large - large grains for soup, small - for porridge, casseroles and toppings. Hominy and polenta are cooked from corn, tortillas and muffins are baked, cornmeal is added to sauces and creams. polenta ( crushed corn kernels) is used as a side dish or as an independent dish with various additives ( vegetables, mushrooms, meat, anchovies, etc..). And it turns out that some manufacturers prepare coffee substitutes from corn.

You can make sweet pudding or just porridge from polenta, bake buns or delicious unusual pancakes ( step by step recipe with photo) . Porridge from
corn grits is tough, with a specific taste. The groats are cooked for about an hour, increasing in volume by 3-4 times. Very tasty corn porridge is obtained with pumpkin. This cereal is rich in starch and iron, vitamins B, E, A, PP, but the content of calcium and phosphorus in it is not too high. In terms of nutritional value and culinary properties, it is lower than other types of cereals. Proteins of corn grits are defective and poorly digested. This cereal does not cause excessive fullness and is recommended for the elderly and those who lead a sedentary lifestyle. A distinctive feature of corn porridge is its ability to inhibit fermentation processes in the intestines, reducing flatulence ( swelling) and colic, as well as the absence of gluten, which allows you to eat porridge without the risk of getting celiac disease.

Couscous(couscous) - coarse flour-treated groats from durum wheat, sometimes barley or waxy wheat, completely cleaned of shells and germs. It is used to prepare the basis of the classic dish of the Maghreb cuisine - couscous, the Arabic analogue of the Central Asian pilaf. Sometimes couscous is also called cereals made from other cereals, as well as dishes from them. The diameter of the grains is about 1 mm. Traditionally, couscous was prepared by women, but since the preparation of couscous is a very laborious process, now the production of couscous is mechanized. Couscous has a delicate taste, can be an excellent substitute for pasta and rice, it can be used as a side dish. It can be served both hot and cold. It is often used to prepare various salads, or you can cook it. And the unusual texture of couscous is an excellent substitute for bread crumbs for a crispy crust.

Linen. Strictly speaking, you will not find the phrase “flaxseed groats” anywhere, flax seeds are used for cooking, which can be easily found in health stores or pharmacies, but at grocery outlets you will most often see packages with the name “flaxseed porridge”. ”, or “flax flour”. For a very long time in our country, this primordially Russian product was forgotten, but now in almost any supermarket there are several options for making flax porridge, often these will be mixes with wheat or pumpkin, or sesame, etc. seeds from oil, and also ground into flour. But no one bothers you to buy whole grains at the nearest pharmacy and cook “live” porridge from them yourself.

Flax seeds are an incredibly useful product! Considering that you will probably be using a ready-to-cook formula, a big plus for weight watchers is that there is very little fat left after pressing the oil. But a lot of well-digestible protein, which is almost twice as many carbohydrates! The high fiber content normalizes the digestive system, cleanses the intestines of toxins. Flax seeds are an excellent source of essential fatty acids ( Omega 3 and 6), which are vital to humans! There will be quite a few vitamins of groups B, A and E in flaxseed porridge. There are also important micro and macro elements here ( zinc, calcium, phosphorus, potassium, selenium). Flaxseeds contain such interesting compounds as "lingans", which are known for their antitumor properties, significantly strengthen the immune system, and are antioxidants.

There are a lot of recipes for making flaxseed porridge, so feel free to experiment with this ancient and very useful product.

Mash is a golden bean. Mung beans, mung beans, golden beans - a leguminous crop originating from India, green small oval-shaped beans. In Indian cuisine, mung bean is better known as dal or dhal. In some countries of the East, mash is also called urid or urad. Mung beans have a beneficial effect on the cardiovascular system of the body. Regular use of this cereal strengthens the heart, makes blood vessels more elastic, lowers blood pressure, cleanses blood vessels of cholesterol plaques. Phosphorus, which is abundant in mung beans, is very valuable for the human body. It improves memory, enhances mental abilities and helps to resist stress. Phosphorus also benefits our vision, helps the kidneys and strengthens bone tissue. Many different, and most importantly, delicious dishes are prepared from mung beans. Mash is great for making soups, side dishes, sauces, pastas and even desserts. Cooking from this cereal is very simple, which will especially please novice cooks. As a bonus, here's a fact: beans are one of the foods that help fight insomnia.

chickpeas(chickpeas, hummus) - a plant of the legume family. The bean shape is usually short and swollen with a rough surface. The color of the beans varies from light yellow to dark. Chickpeas are an excellent source of protein and carbohydrates, as well as a storehouse of micro and macro elements. In cooking, mainly light varieties of chickpeas are used. (and coffee substitute is obtained from fried). It is added to first courses (for example, a diet soup of chickpeas and cauliflower), and green bean leaves are eaten fresh, adding to vegetable salads. Chickpeas are also served as a side dish or as a second course. Chickpeas are used to prepare national Italian and Indian dishes such as falafel and hummus, as well as Philippine sweet desserts. In vegetarian cuisine, sprouted chickpeas are a valuable source of vegetable protein as well as minerals, as it retains all the nutritional and beneficial properties.

The peculiarity of chickpeas is that for complete cooking it requires a longer heat treatment of 60–120 minutes, but at the same time it is easily boiled if this time limit is exceeded. Before cooking, it should be soaked for 12-24 hours, in which case the cooking time can be reduced by about 20 - 30 minutes. Perhaps this fact is the reason for the lesser popularity in cooking than lentils or peas. But if you still decide to cook a dish with chickpeas, then it will definitely be tasty and unusual, for example, beef with chickpeas.

Oat groats. Contains a relatively large amount of vegetable protein. It is rich in vitamins B1, B2, necessary for the normal functioning of the nervous system. Oatmeal is a "champion" in the content of calcium and phosphorus, necessary for the growing body to form bone tissue and teeth. It contains a lot of magnesium and iron. Oatmeal contains the largest amount of vegetable (healthy) fats and is rich in fiber. Experts consider oatmeal to be a typical northern food - it is very high in calories and warms up the body well. Groats are produced from oats: steamed oatmeal, not crushed, oatmeal flattened polished, hercules flakes, extra, petal flakes and oatmeal. In Russia, not only porridges were made from oatmeal, but also kissels - fresh, sweet, with berries. After the invention of all kinds of muesli, oats are experiencing another peak in popularity. And oatmeal in the morning is the best start to the day ( and you can even drink delicious porridge with a coffee substitute made from oats).

Pearl barley. Barley, from which barley is made, that is, “pearl” (from the Latin perla - “pearl”), groats, comes from Asia. It is one of the oldest domesticated cereals. Nutritionists recommend using pearl barley for making cereals, meatballs, side dishes - it perfectly replaces rice - as well as in soups and bakery products. Pearl barley is a large-ground barley that has undergone industrial processing. The first mention of the use of barley for food dates back to the times of Ancient Egypt ( 4500 years). Barley can be crushed and whole. It is pre-soaked and used for dressing soups and for crumbly cereals. Porridges are cooked from fine crushed barley, cutlets and casseroles are made.

Spelled(and many of its variations - kamut, two-grain, spelled, farro, achar, emmer, zanduri) - this is a semi-wild variety of wheat, more precisely a group of wheat species with a brittle ear and filmy grain. It has many useful and even medicinal properties. Many nutritionists agree that the current increase in the incidence is largely due to the refusal to eat plants such as spelt, with a set of chromosomes that has not been changed by humans. Spelled porridge until the 18th-19th centuries was a very common dish in the central and northern provinces of Russia, the Volga region and Siberia. Spelled ( spelt), grown in the USA, is sold today in Russia under the trade name "kamut", which introduces some confusion. Spelled, spelled and kamut are different names for the same plant, which has not been crossed with other varieties, and has retained its unique properties. And if we consider all wheat cereals ( and not only), spelled is probably the most useful of all! .

Millet. This cereal is obtained from millet grains, freed from spikelet flakes by peeling. to remove muchel, which gives bitterness to finished products.

Millet has a lipotropic effect ( prevents the deposition of fat) and has a positive effect on the functioning of the cardiovascular system, liver and hematopoiesis, and is safe for gluten allergy sufferers. Millet in folk medicine is valued as a product that gives strength, "strengthening the body." Millet dishes prepared with milk, cottage cheese, liver, pumpkin and other products are very tasty and nutritious.

Wheat groats "Poltava"- grain of wheat, freed from the germ and partially from the seed and fruit coats, polished, elongated, oval or rounded. In appearance, Poltava groats resemble pearl barley. Groats Poltava contains a sufficient amount of vegetable protein, starch, vitamins A, B1, B2, B3, B6, B9, boron, vanadium, iodine, cobalt, manganese, copper.

In cooking, Poltava groats No. 1 are used for filling soups, and groats No. 2, 3 and 4 are used for making cereals, casseroles, meatballs, etc.

Rice. Ranks first in terms of carbohydrate content ( mainly starch, which is very well absorbed by the child's body). However, the content of useful dietary fiber in rice groats is lower than, for example, in buckwheat, oat or millet. According to the processing method, rice can be: polished, completely freed from flower films; polished; crushed polished, a by-product from the production of polished and polished rice, less than one third of the size of a normal kernel; steamed, steam-processed rice, and the grains retain a large amount of useful substances, and they themselves turn out to be friable. Polished rice has a rough surface, polished ( produced from vitreous polished) - a smooth shiny surface. Oval and elongated grains of rice are floury, semi-glassy and glassy. The use of rice in cooking is limited only by the imagination of the cook.

From a culinary point of view, there are three types of rice: round-grain rice, 4-5 mm long, used in desserts, almost opaque, containing a lot of starch; medium grain rice, wider and shorter than long grain, 5–6 mm long; long-grain rice, 6-8 mm long, used more often in savory dishes. By color, rice happens: white rice - polished rice that has lost a significant part of its useful properties; with a yellowish tint - steamed rice, in which beneficial qualities are preserved; brown rice is the most useful rice, it is taught from childhood, it contains the most useful vitamins and amino acids; black rice ( wild rice) and a long grain, contains a large amount of vitamins, minerals and fiber. Perhaps the most valuable and sought-after cereal among those suffering from gluten allergies, especially varieties that have undergone minimal processing.

Wheat is one of the most popular crops in the world. Our article is devoted to a story about what cereals are made from wheat, what they are valued for and what can be cooked from them.

Semolina

In the Old Testament there is a mention of manna from heaven, which is considered an analogue of semolina. It is likely that the Lord sent this particular food to the Jews during their forty-year wandering not by chance, because semolina perfectly restores strength and increases vitality.

Durum wheat semolina has a yellowish color. Grains are vitreous, with sharp edges. The taste of porridge from such semolina is more saturated, it has a grainy structure and boils worse than semolina porridge from varieties.

Semolina brand M white, quickly boiled soft. The porridge is homogeneous and smooth.

Semolina porridge is ideal for dietary nutrition, as it contains only 2% fiber. It is very well absorbed and is recommended for postoperative recovery, in addition, it is indispensable for violations of the gastrointestinal tract. This is the only porridge that is digested and absorbed in the lower intestine. Semolina removes mucus and fat from the body.

However, like any product, semolina has not only positive properties, but also negative ones. Phosphorus contained in semolina binds calcium salts and thus prevents their absorption. In addition, this cereal contains a lot of gluten, which means that it is contraindicated for those who are allergic to gluten.

Wheat cereals are high in calories, so those who are afraid of gaining weight are recommended to eat them not in the evening, but in the morning and not every day, but alternating with other dishes.

Spelled

In recent years, our table menu has expanded significantly. In addition to dishes brought from abroad, we got the opportunity to try products that were present in the diet of our distant ancestors. This applies to spelled, which is mentioned in the fairy tale by A. S. Pushkin "The Tale of the Priest and his worker Balda." Spelled is a variety of wheat with unique properties. Adherents of a healthy diet must include it in their diet.

This wheat belongs to soft varieties with non-threshing films. In terms of microbiological composition, spelled is significantly superior to durum wheat. Most of the nutrients, including vegetable protein, which is almost 40% in spelled, are in the shell and germ. Before grinding, the grain is germinated and dried.

Such porridge contains the maximum amount of useful substances for which wheat is so valued - these are B vitamins (1,2,3,6 and 9), PP, A and E, about 20 amino acids, iron, copper, potassium, calcium, phosphorus, boron, vanadium, iodine, cobalt and manganese.

Poltava

In our country, industrially back in the Soviet years, the following were produced in large quantities from wheat: semolina, Poltava and artek.

Poltava is produced from solid, under-threshed, crushed into large fractions and used as food in this form. Poltava contains a large amount of fiber, so it is often added to animal feed. In cooking, it is used to prepare cereals and soups with milk or water.

Before cooking, the cereals should be washed in cold water, then brought to a boil and the water drained from the foam formed on its surface. Pour water again and bring to a boil, add salt to taste and continue to cook over low heat, stirring occasionally. It is best to cook such porridge in the oven, where it will warm up evenly from all sides. Milk can be added to the cooking water in a ratio of 1:1.

Artek

In the world food market, a variety of wheat cereals are extremely popular and very numerous. Species, their names sometimes seem very strange, but with a detailed study of the etymology of these words, everything becomes clear and logical. The word "artek" in translation from the Crimean Tatar means "the best", so it is not surprising that the best pioneer camp in the Soviet Union, as well as cereals, which at first began to be made for pioneer camps, received this name. It is noteworthy that the word "artos" consonant with "artek" is taken from the Greek language and means "bread". Since the time of the first Christians, this word has entered the usual lexicon of the Orthodox Church - during many days of fasting, at the end of the Liturgy, pieces of artos are distributed to believers to maintain strength. This is a special wheat bread that not only gives endurance, but also cures all diseases.

In addition, I would like to say that artek groats are obtained only from the best varieties of durum wheat. Before grinding, the grains are completely freed from the shell and germ. For this reason, the microbiological composition of artek is inferior to that of Poltava, but in terms of taste, porridge from artek is significantly superior to both Poltava and semolina.

Artek grains are similar to semolina, but a little larger. Unlike semolina, when processing grain for artek, wheat is not subjected to high-temperature processing. Artek porridge is viscous and thick. The groats are well boiled and very much increase in volume.

Before cooking, artek is not washed, but only sieved through a fine sieve. Cook it over low heat with constant stirring. This cereal is not suitable for soups, but for casseroles you cannot find the best filler. Artek goes well with both meat products and vegetables.

Bulgur

Bulgur is called not only specially processed wheat grain, but also dishes from this product - cereals and pilaf. The cost of bulgur is much higher than that of domestic groats made from crushed wheat. The fact is that during the production of bulgur, crushed grain is subjected to heat treatment, which helps to increase the shelf life of this product.

Bulgur is also known from biblical books. This cereal has remained an unchanged component of a large number of dishes of southern cuisine for several millennia. Mature ears are threshed, the grain is cleaned and cooked until soft. Then the water is drained, and the wheat is laid out on baking sheets to dry. Periodically shake them and turn them over so that mold does not form. When the grains darken, wrinkle and harden, they are moistened again and beaten off in order to crack the shell. Then dry again. Dried grain is tossed in front of a stream of forced air, which easily carries away the separated husk. The kernels thus cleaned are sifted and ground. When grinding with different types of sieves, calibration occurs. The output is several types of bulgur with different grain sizes. The largest one is used for cooking pilaf and dolma, the middle one - for salads, stuffed vegetables and soups, and the smallest one - for kyufta and desserts.

Tarhonya

Tarhonya is a wheat groat that is very popular in the countries of the former Austro-Hungarian Empire. In the old days, women made it on their own, but now factory production has been established and cereals can be bought at the store.

To make tarchoni, you need wheat flour, eggs, water and some salt. A rather steep dough is kneaded and left for half an hour to stabilize. After that, the dough is rubbed through a sieve and dried in the sun or in the oven. Store cereals in linen bags in dry ventilated rooms. Tarhonya is used in soups, side dishes and as an independent dish.

Here is one of the traditional Hungarian ways of making tarchoni. Melt the fat in a frying pan and put the cereal in it. As soon as it begins to turn golden, immediately pour in boiling water, add salt and your favorite seasonings - greens, tomatoes, garlic, paprika and others, to your taste. You can not overcook the cereal, otherwise it will become bitter. With water, too, you should not overdo it, otherwise the tarconi will become viscous. As soon as the grains soften enough - serve. Garnish can be both vegetables and meat or fish.

Couscous

Couscous, like bulgur, is both the name of wheat groats and dishes from it. This type of wheat groats was borrowed from the Berber and Maghreb national cuisines.

Currently, industrial production of couscous has been established. At the heart of cereals are large fractions remaining after grinding flour, that is, semolina. Semolina is wetted, sprinkled with flour and ground to obtain large balls with a diameter of up to 2 mm. Then it is sifted, dried and packaged.

Traditionally, couscous is steamed, but it is acceptable to simply pour boiling water over it, add oil and salt and leave for a few minutes to swell. You can eat couscous this way. It is delicious both on its own and as an alternative to rice and pasta in related dishes.

If there is a desire to cook a traditional East African dish, then you can try to do this with the help of an ordinary steamer pan. Water is poured at the bottom of it, and gauze is laid not on the grate. It is needed so that the grains do not fall through and receive a sufficient amount of hot wet steam. Traditional couscous is prepared for a long time, about an hour, sometimes in two steps - after the first half-hour steam treatment, it is slightly cooled and dried. As a result, couscous acquires a homogeneous structure both inside and out. Then the grains are again sent to steam. With this method, the couscous is crumbly, well-boiled and greatly increased in volume. To prevent couscous from sticking together, gauze should be shaken from time to time during cooking.

Ptitim

Ptitim is called Turkish bulgur. This is a cereal made from durum wheat. According to the method of production, ptitim does not differ much from couscous, but has a smoother texture.

Ptitim is very popular in Israel. The history of the appearance of this cereal here is very remarkable. In the middle of the 20th century, when Jews began to massively leave and settle in the newly formed state of Israel, they brought with them dishes of the national cuisines of the peoples of Africa. Israeli Prime Minister Ben-Gurion set the task for the population to form a list of national products that will be included in the kosher menu. So couscous was renamed ptitim and took pride of place in the list of dishes of Jewish cuisine. For the outward resemblance to the Italian risoni and the original story, people began to call ptitim rice Ben-Gurion. If you ask any Israeli what the name of the wheat grits named after the legendary politician is, you will get a funny answer: “Ben Gurion rice”.

Somewhat later, ptitim began to be made in the form of various small figures, as well as dyed with natural food dyes.

Before eating, the ptitim is boiled in salt water. It is suitable for side dishes for meat, fish and vegetable dishes. Ptitim is no less good as an independent dish. For ptitim, there are many different seasonings and sauces.

Fricke

Currently, a very large number of various cereals from wheat are produced all over the world. It is impossible to say for sure which cereal is considered the most useful - each has its own properties and microbiological composition. Nevertheless, freekeh is considered one of the most useful wheat cereals. Some sources call it the universal food of the future, although the age of this cereal is at least several centuries old. In a 13th-century Baghdad cookbook, it is mentioned in a recipe for a meat dish with cinnamon, cumin, coriander and fat tail fat.

Freekeh is produced from young wheat that has reached nutritional maturity, but has not yet hardened. The wheat is cut down, gathered into sheaves and dried in the sun. The dried ears are burned on fire so that the straw and the shell burn out, and the grains remain intact. Since they are immature and contain a lot of water, they do not burn. The grains are collected and threshed to remove the remaining husks, then laid out on baking sheets and dried again in the sun. When they reach the desired texture, color and taste, they are crushed. Outwardly, freekeh resembles bulgur, but differs from it both in color and in taste.

Fricke has a low glycemic index, so it is recommended for people with diabetes. In addition, this cereal contains four times more dietary fiber, consisting of indigestible fiber, than other similar cereals. This property allows you to include freeke in the list of products that help cleanse the gastrointestinal tract from toxins and toxins, as well as for weight loss.

Farro

Farro is an Italian wheat groat. This name still says little to Russians, but it is well known to the inhabitants of the Apennine Peninsula.

Farro is a type of wheat and the name of a cereal very popular in Italy. Farro has been cultivated in this country for almost 5,000 years. Groats are made from farro, which in terms of taste and consumer qualities are in no way inferior to the more common varieties of wheat. Farro semi-finished products are boiled and subjected to shock freezing in low-temperature refrigerators. Before being used for food, they are thawed at room temperature, scalded with boiling water and served to the table, seasoned with spices or sauces.

Triticale

Wheat groats, whose name sounds like triticale, is an amphidiploid (hybrid) of wheat and rye. Initially, this variety was bred as a fodder crop, however, breeding work brought triticale to perfection, creating a cereal that surpasses its parents in many respects. If you ask the question: “From wheat, which cereal has the greatest chance of taking the lead in the food market?”, The answer will develop by itself: “Of course, triticale!”.

Unfortunately, triticale is still very rare in our country, and this despite the fact that in the 20s of the last century, domestic breeders Meyser, Derzhavin, Pisarev and others bred several very successful hybrids of wheat and rye for food and fodder purposes. Despite the unpretentiousness and high yield, triticale did not take root in the USSR. Currently, it is grown in Poland, Belarus, Australia, Germany and France. Triticale can be found in health food stores. It contains almost no gluten, and it contains much more protein, vegetable fats and lysine than wheat and rye.

As for which cereals are obtained from triticale wheat, the answer is quite simple - the same as those obtained from other varieties of this cereal. Consumer properties of triticale groats are similar to those of ordinary wheat groats. Before eating, they need to be boiled in salt water, and then used as a filler for soups, side dishes for meat or fish dishes. Triticale makes delicious dairy, meat and lean cereals.

Some time ago, when cereal flakes came into fashion, wheat cereals began to be subjected to undeserved criticism. And yet you should not impoverish your diet. We tried to tell in as much detail as possible about a variety of healthy and delicious wheat cereals. We hope that now they will take their well-deserved place in your kitchen.

Wheat groats are a food product known since biblical times. Just a few centuries ago, in our country, this porridge was considered one of the main dishes.

A well-cooked dish acquires a delicate taste and airiness. It is not surprising that wheat grain in Russia has long personified abundance and prosperity. Is wheat groats healthy? How to cook it right?

What is wheat groats made from?

Wheat groats are a grain of wheat that has been crushed and carefully polished. Embryos and partially fruit and seed coats were completely removed from it.

It is worth noting that millet and wheat groats are completely different products. Millet is not made from wheat, but from millet.

There are many varieties of wheat in nature. Of these, the most famous and sought after:

• hard;
• soft;
• dwarf.

The first of the above types of culture is the most popular. It contains a lot of gluten.

Durum wheat flour is used for the production of high quality pasta and cereals (semolina, couscous, bulgur). Bakery products are baked from soft flour, and crumbly cookies from dwarf flour.

Varieties of wheat groats

The finished product must have a label that indicates the grade of raw materials used. The appearance of grains depends on the characteristics of grain processing. They are large, medium or small in size. The shape is round, oval or elongated.

Based on the specifics of the process of crushing cereals, wheat groats are divided into types:

• Poltava
  • No. 1 - The grains are quite large, elongated with pointed ends.
  • No. 2 - Medium particle size, oval, pointed to the ends.
  • No. 3 - Round grains of medium size.
  • No. 4 - Small particles, round shape.
• Artek. Belongs to the fifth degree of crushing. In the production of this species, the seed and fruit coats are completely removed. The grains are small, with a minimum amount of fiber so important for the digestive process.

What is the composition of wheat groats?

In recent days, the popularity of wheat groats has declined significantly. Pasta and potatoes pushed porridge into the background. And completely in vain. Wheat is a storehouse of useful elements. It contains:

• protein;
• starch;
• phosphorus;
• potassium;
• a nicotinic acid;
• carbohydrates (up to 70%);
• biotin;
• magnesium;
• niacin;
• carotene;
• vitamins of group B, A, E;
• vitamin C;
• amino acids;
• silicon;
• choline.

Wheat porridge is a natural source of energy for the body. This is an indispensable dish not only in the diet, but also in the daily diet.

Why is wheat groats so useful?

Wheat porridge is high in calories, but it is well absorbed. Eating regularly with such a dish will only benefit. Properties of wheat groats:

1. Stimulation of the protective functions of the body.
2. regulation of fat metabolism.
3. Improving the functioning of the digestive system.
4. Reducing the concentration of cholesterol in the blood.
5. Normalization of the activity of the cardiovascular system and central nervous system.
6. Positive effect on the skin, hair and nail plates.
7. Slowing down the aging process.
8. Potency increase.
9. Activation of the process of removing toxins and toxins from the body.

To get the most out of porridge, most nutritionists advise eating it in the morning. This breakfast is an energy boost for the whole day.

There are practically no contraindications to the use of wheat groats. It can not be eaten in case of individual intolerance, with a diagnosed stomach ulcer and during the rehabilitation period after surgery.

Lose weight on wheat groats

Do you get fat from wheat groats? Definitely not. Fiber and complex carbohydrates in the composition of the grains are digested rather slowly and dull the feeling of hunger for a long time.

Extra pounds will go even faster if you support a healthy breakfast with proper nutrition throughout the day, change a sedentary lifestyle to a more active one.

Wheat groats in the diet: dietary features

When losing weight on wheat, you should refrain from high-calorie foods, additives and seasonings. These include:

• sauces;
• butter;
• milk;
• sugar;
• salt;
• fatty pork;
• potato;
• Fried fish.

Having decided to adhere to a daily mono-diet (eating one porridge), one should not forget about drinking. With such a diet, water is consumed in large volumes (2-2.5 liters per day). Neglect of this recommendation is fraught with problems with the intestines. Skimmed dairy products, green and herbal tea are also recommended.

The smallest amount of calories to cereals, for the production of which durum wheat was used. Such a product is offered by the Zhmenka trademark. Cooked porridge contains a minimum of starch and a maximum of protein.

A diet designed for 7 days will allow you to get rid of 4 kg of excess weight. Fat deposits in the abdomen will also decrease.

A diet based on wheat groats does not have to be boring and strict. Greens, vegetables and fruits (with the exception of bananas and grapes) allow you to diversify the menu. Every day you can add something new to the dish:

• parsley;
• cinnamon;
• radish;
• carrot;
• spices;
• cucumbers.

Porridge is eaten in small portions 4 to 5 times a day. You don't have to suffer from hunger. A little hungry, you can eat a few tablespoons of food.

Sample menu for 1 day:

1. Breakfast
   • 0.25 kg of porridge
   • apple or citrus
2. Dinner
   • 0.25 kg of porridge
   • vegetable soup or vegetable salad
3. Snack
   • apple or orange
   • yogurt (kefir)
4. Evening
   • 0.25 kg of porridge
5. Before bedtime
   • 1 glass of kefir

How to cook delicious dishes from wheat groats?

Diet recipe for wheat groats

Components:

• 200 g wheat groats
• 400 ml water

Cooking process:

1. Rinse small grains with warm water. If large grains are used, then this is not necessary.
2. Place the cereal in a bowl. To fill with water.
3. Put on medium heat and wait until everything boils.
4. Remove the resulting foam, which contains the remains of the husk and particles of debris.
5. Cook for about 15 minutes over low heat.

Salad with wheat groats

Components:

• wheat groats - 1 cup
• ground black pepper - 3 pinches
• vinegar - 4 tablespoons
• mozzarella cheese - 0.2 kg
• olive oil - 8 tablespoons
• pesto sauce - 3 tablespoons
• lettuce - 1 bunch
• cherry tomatoes - 8 pieces
• salt to taste

Cooking:

1. Cook porridge from cereals.
2. Cut tomatoes (into 4 parts), lettuce, cheese.
3. Combine all ingredients and mix thoroughly.

Sweet porridge with milk

Components:

• cereals - 0.5 cups
• 1 liter of milk
• sugar - 1 tablespoon
• salt - 0.5 teaspoon
• butter

Cooking:

1. Boil milk.
2. Add all ingredients except oil.
3. Cook for 40 minutes over low heat, covered with a lid.
4. Add oil.
5. To stir thoroughly.

After 10 minutes, the dish is ready.

Having learned everything about wheat groats, those who care about their health will certainly include it in their diet. Bon appetit!

Wheat groats: all about tasty and healthy porridge

The benefits and harms of wheat porridge are an urgent issue for everyone who tries to eat healthy and tasty food. It is necessary to study the properties of porridge and the features of its effect on the body.

What is wheat porridge made of?

Groats are created from ordinary durum wheat - but before that, the grains undergo incomplete grinding and crushing. The result is smooth and hard polished nucleoli, which in turn are divided into two varieties:

• "Poltava" number plate - from No. 1 to No. 4. Any cereal is of high quality and rather large, but cereal No. 1 consists of the largest grains.
• "Artek" - grains of fine crushing, but good grinding, are also of high quality and valuable properties.

In addition to cereals, you can find wheat flakes in stores - they are obtained from flattened grains. The benefits and harms of wheat groats largely depend on the quality of the purchased product.

The chemical composition of wheat porridge

Crushing and grinding do not affect the useful properties of cereals - it retains a rich elemental composition. It includes:

• valuable minerals - potassium and iron, calcium and phosphorus, magnesium and zinc;
• vitamins - B, C, E, PP, A, F;
• starch and fiber;
• amino acids and sugars.

The health benefits of wheat can hardly be overestimated - it has a beneficial effect on all body systems.

Nutritional value and calorie content of wheat porridge

The product contains a complete set of essential nutrients. In particular, carbohydrates are present here in the amount of 70 g per 100 g, fats in the amount of 1 g and proteins - about 16 g. Ash (approximately 2 g) and fiber (about 0.3 g) also occupy a certain proportion in the composition.

The calorie content of wheat porridge per 100 g depends on how it is prepared. Groats boiled in water will contain approximately 90 calories per 100 g. But if you cook on, then the nutritional value will also depend on the fat content of milk - but on average it will be up to 130 calories.

Benefits of wheat porridge

The benefits of wheat porridge for the human body is that the product:

• supports liver function and regulates the balance of bad and good cholesterol;
• has a positive effect on vision and prevents the development of myopia, hyperopia and astigmatism;
• has a beneficial effect on the functioning of the brain and nervous system;
• strengthens the body's resistance to colds;
• helps to establish metabolism and fat metabolism;
• maintains normal blood sugar levels;
• regulates blood pressure and prevents the formation of blood clots in the vessels;
• improves skin tone, strengthens nails and hair;
• normalizes bowel activity - this is the special benefit of wheat porridge for the elderly.

Wheat groats are included in many therapeutic diets, due to their properties it is recommended for use even with some serious ailments.

Wheat porridge for pregnant and lactating mothers

In the absence of acute gastric diseases and allergies to gluten, the product must be present in the diet of expectant mothers. The benefits of wheat porridge for pregnant women are that it saturates the body with vitamins, eliminates constipation, speeds up metabolic processes and helps to cope with fatigue and stress.

During lactation, it is necessary to approach the properties of cereals carefully - it is recommended to reintroduce it into the diet only 3 months after childbirth. You need to cook porridge in water and carefully monitor the reaction of the baby. If symptoms of allergy and harm do not appear, then wheat porridge during breastfeeding can be consumed regularly in an amount of up to 200 g.

The benefits of wheat porridge for children

The benefit of wheat porridge for children is that it supplies the developing body with minerals and vitamins, regulates bowel function and stimulates brain activity. However, gluten is present in the composition - therefore, children begin to give wheat to children quite late in order to avoid harm from allergies.

At what age can wheat porridge be given to babies

For the first time, it is recommended to offer the product to a child not earlier than 9 months, after the introduction of buckwheat and rice into the diet. For kids, wheat porridge is boiled in water - the benefits will be maximum, and harm is almost impossible. Salt and spices are not added, and the initial portions should not exceed 1 teaspoon in volume.

If allergic reactions do not follow, portions can be gradually increased. So that the properties of the product do not cause harm, it should be offered no more than twice a week.

Attention! Before including cereals in the diet, you need to consult a pediatrician - sometimes wheat causes severe harm to children's health.

What diseases is wheat porridge useful for?

For some ailments, the product is of particular benefit and is recommended for use. But you need to know exactly how and in what periods you can eat wheat porridge.

For gastritis and stomach ulcers

The health benefits and harms of wheat porridge are ambiguous in the phase of exacerbation of diseases - it has an irritating effect on the walls of the stomach and can be harmful. But during remission, the benefits of it will be great, since the beneficial properties will help to quickly restore digestive functions and prevent constipation.

For diabetes

The product is considered one of the most useful for diabetes, as it slows down the formation of fat cells and prevents the occurrence of obesity. The glycemic index of porridge is low - 45 units. Eating healthy wheat porridge for breakfast is best with vegetables and lean meat.

With pancreatitis

You can eat wheat porridge during remission, in the non-acute stage of the disease - it will help to cope with hunger, saturate the body with vitamin B. But during acute inflammation of the pancreas, the product will have to be temporarily excluded - the properties of porridge will cause a feeling of fullness in the stomach, it will be slowly and difficult to digest and will only do harm.

The benefits and harms of wheat porridge for weight loss

The calorie content of the product is average, and there are a lot of useful properties, therefore, during the diet, wheat porridge is highly recommended to be included in the diet. It will support healthy bowel function, protect against constipation, and help to cope with the natural feeling of hunger.

For weight loss, it is better to eat wheat porridge in the morning, and it should be boiled in water. You can combine it with low-fat cottage cheese and vegetables, sometimes a wheat porridge diet includes whole fasting days exclusively on wheat.

Important! Freshly prepared porridge brings the greatest benefit - it is not recommended to cook it for future use and store it in the refrigerator.

How to cook delicious wheat porridge

Taste properties are determined not only by the quality of the cereal, but also by how well the porridge is cooked. A few tips will help prepare the dish as tasty as possible.

• As a rule, wheat porridge is cooked in a ratio of 1:3. At the same time, even milk porridge is boiled mainly on water - milk serves only as an auxiliary component, it is added a little.
• Before cooking, wheat groats must be washed. Unwashed cereals are covered with inconspicuous flour dust - when cooked, this dust softens, and the porridge becomes slimy and tasteless.
• It is not customary to stir wheat porridge - this worsens its consistency.
• Readiness is determined by the presence of "funnel" on the surface of the porridge - as soon as they appear, the pan can be removed from the stove.

Well-cooked porridge is tasty on its own, but it is usually eaten with vegetables, boiled meat or fish, mushrooms. As a dressing, you can use not only oil and spices, but also pieces of fruit, sugar, jam, condensed milk and cream.

Recipes for making wheat porridge

There are several especially popular cooking recipes. Of these, you can choose one, your favorite - or you can alternate recipes, each time enjoying a slightly new taste.

Wheat porridge on the water

The recipe belongs to the category of the simplest, and the benefits of wheat porridge on water are manifested for the whole organism. To prepare the dish, you only need cereals, water and a little time.

• The required amount of cereal is washed, poured with water in a ratio of 1: 3 and brought to a boil.
• Boiled cereals are salted, the temperature is reduced and boiled for another 15 minutes.
• After the dish is ready, cover it with a lid or wrap it up and wait another 20 minutes.

Advice! If you want to cook not thick, but liquid healthy porridge, then you need to pour more water - in a ratio of 1: 4.

Milk wheat porridge

Contrary to popular belief, a dairy dish is not brewed exclusively with milk. To prepare it, the cereal is still poured with water and boiled for about 15 minutes. But at the last stage, a little more milk is added to the porridge - to taste - and continue to cook for another 5-7 minutes, until it acquires the desired consistency.

The benefits of wheat porridge with milk are even greater than those of a dish prepared in the usual way. To all the valuable elements in the composition of wheat, the beneficial properties of milk are also added.

Wheat porridge with pumpkin

An unusual, but very nutritious and healthy dish is porridge with the addition of. It is very easy to cook it. To do this, you need to take:

• quality wheat groats;
• 200 g pumpkin pulp;
• 2 large spoons of sugar;
• 40 g butter;
• a little milk - 250 ml;
• a pinch of salt;
• 200 ml of water.

The preparation itself looks like this:

• the pumpkin is peeled, the seeds are removed from the middle, the pulp is cut into small cubes;
• the pulp is poured with water, put the pan on the stove and boil for about 10 minutes, periodically checking the pumpkin with a fork or knife for softness;
• pour the washed wheat groats into the pan, mix once and cook for about a quarter of an hour;
• after that, milk is poured into the pan, mixed, salt and sugar are added and kept on fire for another 5 minutes.

After that, you need to try the wheat, and if it is really ready, remove it from the stove. A little oil is added to a hot dish.

Wheat porridge with meat

With the addition of meat, wheat will turn out to be especially nutritious and will bring great benefits. In a normal diet, you can use fatty meat, in a diet - low-calorie poultry meat.

The ingredients for a regular recipe will need the following:

• 250 g of good cereals;
• 350 g of pork meat;
• 30 ml of vegetable oil;
• 500 ml of water;
• 1 onion;
• salt and black ground pepper - a little, to taste.

Cooking a dish should take a little longer than usual, but the result is worth the effort.

When both pork and wheat are fully cooked, porridge is added to the pan, mixed with meat and sprinkled with pepper and salt. In this form, the dish is fried for another 5 minutes - and served on the table, garnished with herbs or vegetables.

Wheat porridge in a slow cooker

It is easiest to cook a healthy dish in an automatic multicooker - the process almost does not require direct participation.

The washed and then dried cereals are poured into a kitchen appliance in the amount of 1 cup, then poured with 2 measuring cups of water, salted and the multicooker is turned on in the special “Croats” mode. After the device reports that the porridge is ready, add a little oil - butter or vegetable - to the dish and keep it for another 10 minutes in the heating mode.

Harm of wheat porridge and contraindications

With all its beneficial properties, sometimes cereals can harm the body. It is not recommended to use it:

• with allergies to gluten - or, more simply, gluten;
• with flatulence and exacerbations of pancreatitis, gastritis, peptic ulcer;
• after abdominal surgery.

For the first time, the dish should always be tried in small quantities to make sure that there is no individual intolerance.

How to choose wheat groats

The benefits and harms of wheat groats for the body are determined by the quality of the product. Grains are chosen not only by price. Even without opening the package, you can pay attention to some of the characteristic features of the product.

• The cereal must be fresh - you need to check the expiration date and make sure that it does not come to an end.
• Useful cereals should be uniform both in color and in composition. Lumps stuck together inside the bag or rubbish indicate poor quality.
• It should be written on the package that the wheat is made from durum varieties.

What is the difference between wheat porridge and millet

In everyday life, people often confuse wheat and millet groats - both are abbreviated as "wheat", sometimes "millet". However, the difference between them is fundamental - cereals are produced from different raw materials. Wheat groats are made from wheat grains, but millet is taken to make millet.

It is easy to distinguish between two cereals and in appearance - wheat grains are gray-brown and uneven, millet - round and yellow. At the manufacturing stage, wheat groats are crushed and partially polished, but millet is only subjected to grinding.

In normal and dietary nutrition, both types of cereals are useful. But you should not confuse them, because the properties are completely different.

Conclusion

The benefits and harms of wheat porridge depend mainly on whether there is an individual allergy to gluten or acute stomach ailments. With good health, the product will bring great benefits and help strengthen the body.