Why? They are among the oldest foods in the human diet. It is known that 17 thousand years ago, ancient civilizations ate barley, on which the diet of the Greeks and Romans was based. 12 thousand years ago, oats appeared in the diet of the inhabitants of Rus', which formed the basis of the diet of peasants. And even earlier, the population of the southern regions of Rus' ate millet - a rich source of nutrients.

Porridge gave strength and energy to the poorest segments of the population, providing a well-fed and affordable diet. Cereals were used in different ways: ground into flour for baking bread and flatbreads, boiled in the form of liquid jelly and crumbly side dishes. Prosperous people did not refuse them either; they cooked them more skillfully and consumed them with meat.

Today we have access to many more types of cereals than in medieval Russia. But you shouldn’t give up centuries of experience. After all, their most valuable varieties are also among the most ancient. Why is porridge called porridge and how does porridge differ from other porridge?

Rating of valuable cereals. What varieties are there?

So, what is the healthiest porridge? Is there a table of cereals according to their usefulness? Nutritionists name 7 valuable foods that are important to include in your diet. And not only for people with health problems and disorders of the gastrointestinal tract. To ensure a balanced, complete diet, you need to regularly eat cereals. Here is their name and photo:

Buckwheat

Buckwheat is considered the best porridge. It is considered a leader in nutritional value with a minimum calorie content. Dozens of diets are based on the consumption of buckwheat. It is used in vegetarian diets as a substitute for animal protein, because its composition contains vegetable protein up to 18%. She hypoallergenic. The product is rich in iron and magnesium. These microelements are important for the hematopoietic system and heart function.

Buckwheat should form the basis of nutrition for people suffering from diabetes. It has a minimal glycemic index, does not increase sugar levels when absorbed by the body, and therefore does not cause sudden spikes. There are cases when eating buckwheat and following a strict diet eliminated the need for insulin.

Buckwheat is not a cereal crop, like most known cereals, but a herbaceous plant. Its closest “relative” is sorrel, so the caloric content of the product is minimal, up to 90 Kcal per 100 grams of product. It comes from India, where it is called “black rice”.

Oatmeal

What kind of porridge is similar to oatmeal? Oatmeal is made from oats that are subjected to various types of processing. For this porridge, the beneficial properties are determined by the intensity of grinding. The rougher it is, the more useful the product. Therefore, it is recommended to include in a healthy diet not oatmeal, which is quick to prepare, but rolled oats. The degree of its mechanical processing is minimal.

Cereals are rich in microelements and vitamins. But its main value lies elsewhere - the abundance of fiber. Grains are composed of insoluble fibers that act like a brush in the intestines. They clean out toxins, simultaneously removing cholesterol and toxic substances. But only a product prepared with water has such healing qualities.

Oatmeal is also necessary for people with gastrointestinal disorders. For gastritis and peptic ulcers, it reduces the severity of attacks, as it envelops the walls of the stomach with a film of gluten.

Pearl barley

This cereal is a product of grinding barley grains, which formed the basis of the diet of ancient people. It is known that it was the only food consumed by ancient Roman gladiators, since the protein-rich cereal quickly replenishes strength. The famous reformer Tsar Peter I loved pearl barley, but in Rus' the culture of its use was lost quite a long time ago, replaced by wheat.

Today pearl barley is perceived as government, army, and budget porridge. At the same time, it has a lot of useful properties. It contains protein, rich in potassium and phosphorus. It also contains fiber, which is important for the proper functioning of the intestines. The problem with modern barley is that people have forgotten how to cook it. Because of this, the ancient cereal, which was consumed on all continents, found itself on the margins of cooking.

Barley must be soaked before boiling. It is necessary to fill it with water for 12 hours, then rinse and boil. Over an open fire, you just need to bring the cereal to a boil, then move the pan to a water bath and simmer under the lid for 6 hours.

Millet

Millet is another ancient grain that should be included in a healthy diet. Millet is a product of its minimal processing, so it retains a large amount of valuable fiber. The beneficial properties of this porridge include intensive cleansing of the intestines, the ability to remove toxins and metal salts. Cereals stimulate the cleansing of blood vessels and reduce the likelihood of developing atherosclerosis.

The product is rich in carbohydrates, which ensures a long-lasting feeling of fullness. Not suitable for nutrition with pancreatitis, since the polysaccharides present in the composition cannot be completely processed by the weakened pancreas. For the same reason, people with diabetes should not consume millet.

Corn

Despite the fact that this product is unusual and unusual for our table, it is necessary to use it. Corn has a unique property. It is very filling, so you won’t be able to eat a lot of it. The period of absorption by the body is long, its carbohydrates are broken down over more than 4 hours, providing a gradual supply of energy.

It contains vitamins A, E, PP, a large amount of potassium and magnesium. These microelements are valuable for heart function. It lowers cholesterol and effectively cleanses the intestines, similar to oatmeal.

Rice

The product is included in the diet of the planet's billion people. The value of rice cereal is well known in China, India and other countries of East Asia, where it is an essential component of the diet. We perceive rice differently, and not because we don’t know how to cook it. The fact is that we use completely different varieties of it - white, peeled, the value of which is minimal compared to “classic” rice - brown, unpolished.

The latter has the highest efficiency in cleansing the body of toxins. And it has extremely few calories. Our cereal varieties are less productive in this regard and contain more easily accessible carbohydrates. However, they are also necessary for the health of the body, since rice has sorbent qualities, envelops the intestinal walls, and normalizes digestion.

Linen

The benefits of this cereal are not widely known; it is not customary for us to cook flaxseed porridge. But it is necessary to get to know it as an amazing source of essential amino acids. It supplies the body with valuable substances that are part of the structure of the skin, bones, and joints. Flax is the fountain of youth.

The cereal also contains vitamins and microelements. The leader among the latter is potassium, which is 7 times more than in the well-known record holder for this component - banana. Flaxseed porridge has a similar effect on the gastrointestinal tract as oatmeal and rice: it coats the mucous membranes with a film and improves digestion.

The most harmful cereals. List

It is customary to endow porridge with exclusively beneficial properties. However, there are also potential “pests” among them. Nutritionists consider these to be cereals with a high glycemic index, as well as those that have virtually no fiber. They bring “empty calories” to the body. There are several record holders here.

• Semolina . What grain is semolina made from? It is a product of finely ground wheat, so it contains vegetable protein and vitamins in a small volume. However, the main share of its composition (70%) is formed by starch, which should not be consumed by people who are overweight or those who are trying to reduce it. The benefits of semolina porridge in the morning are also exaggerated for children. The cereal contains a complex mucopolysaccharide that a child’s body cannot break down. It also reduces the intensity of movement of intestinal villi, inhibiting digestive activity.
• White rice . Nutritionists call it an empty source of calories. White rice actually contains a lot of them, but there are practically no vitamins and minerals. Brown, wild and red varieties of this cereal are of high value.
• Instant oatmeal. Surprisingly, oatmeal can also be harmful. This is the name for finely ground flakes that boil in 5 minutes, or those that can simply be steamed with boiling water. This product contains neither fiber nor other valuable components. The calorie content of oatmeal from a bag of sugar is equivalent to a piece of cake.

Any cereal can be harmful - both rye and wheat, if there is an individual intolerance to it. More than 30% of the world's population suffers from gluten intolerance, and in 1% of people this genetic condition provokes severe consequences after eating gluten-containing cereals. With regular consumption of cereals with gluten (oatmeal, wheat, semolina, pearl barley), celiac disease develops. It manifests itself in persistent digestive disorders with a decrease in the intensity of absorption of nutrients from the intestines.

Gluten is present not only in cereals, but also in products made from them. It is found in bread, pasta, sausage and canned food as additives. There is no cereal protein in buckwheat, rice, corn grits, millet.

Rules for preparing healthy porridges

To get the maximum benefit from a product, it must be selected and prepared correctly. Then the porridge will turn out to be truly healthy. It is especially useful for children. Here are a few subtleties of proper food preparation.

• The less processing the better.. Any grain contains the main spectrum of useful substances in the upper shells. Therefore, the less of them is lost during production, the more valuable the dish will be. Eat whole-grain oatmeal, unpolished rice, and cereals that only have their kernels crushed: corn, barley (barley).
• Rinse the cereal. This will rid it of dust and will not wash away any useful substances. The need to wash grains is dictated by basic hygiene.
• Eat without fat. The advantage of oatmeal, for example, is its ability to bind and remove cholesterol. However, it is completely lost when consumed with milk, since the cereal binds milk fat, and not the fat that settles in your intestines. Other grains with fiber work similarly. For maximum benefits, boil them in water.
• Use healthy and tasty supplements. Porridge for breakfast will become much tastier if you add raisins, dried apricots, pieces of apples or nuts, sprinkle flax grains, sesame seeds, and garnish with fresh berries. Such components do not increase the calorie content of the dish, but make it more tasty and healthy.

Regularly buy and consume valuable cereals, rye and millet. The benefits and harms of grains are individual and depend on the characteristics of your body. However, the number of healthy cereals is large. And among them you will definitely find those that will delight you with their taste on the everyday table and will not bring unpleasant consequences.

Carbohydrates are considered not the healthiest element in the diet, and this is due to the fact that many people eat the “bad” variety - refined carbohydrates in white bread, candy, cookies, sugary cereals and all sorts of other unhealthy foods and drinks. In fact, research has shown that a very large percentage of the foods we eat may be harmful. Eating large amounts of food with these ingredients will not only make you fat, they will also increase your risk of developing heart disease and diabetes. They also raise levels of fats in the blood (called triglycerides), which seems like a fast track to a heart attack or stroke. The good news is that consuming healthy, natural grains in your diet can help prevent or reverse many health problems.

Unprocessed foods made from grains that include whole grains are quite healthy. Numerous studies show that these grains can protect you from such problems as diabetes, colon cancer, asthma and Alzheimer's disease. The benefits of natural cereals have been known for a long time, but, unfortunately, they are becoming less and less common on our table.

The healthiest cereal in the world - rating

Despite the fact that they are considered an unhealthy fast carbohydrate, durum wheat and flour made from them have completely different properties. Finding such products on sale is quite easy if you don't let them fool you. can be easily found in bread and just make sure the label says "100 percent durum wheat." Terms such as “multi-grain” and “wheat flour” mean that the composition of the product is mixed. When you shop for any whole grain product, look at the ingredients and make sure whole grains are listed at the top of the ingredient list. Each serving should contain at least 2 or 3 grams of fiber.

Wheat is the most common crop and is used most often in the form of flour. What other grains are good for health?

Whole oats

Oats are especially rich in a special antioxidant that protects the heart. Unlike wheat, the whole grain label is not as significant when purchasing oat products. If oats are included in the list of ingredients, the product is made from whole grains. However, if you buy something like instant oatmeal, avoid products that are high in fructose and corn syrup. Research has shown that such additives were the source of mercury contamination in oatmeal. Nutritionists recommend sticking to regular unsweetened porridge, mixing it with a small amount of fruit or honey if desired. This is the healthiest cereal for every person, if you do not mix it with unhealthy fillers.

Bulgur

In all products where it is contained, bulgur is considered because during its industrial processing only up to 5 percent of the bran can be removed. This is also the healthiest cereal for everyone without exception. This grain, which is used for cooking, is an excellent source of iron and magnesium.

One cup of bulgur contains about 75 percent fiber (the daily value for an adult) and 25 percent protein. This grain can be used in salads or added to soups, and it cooks in just a couple of minutes.

Brown rice

When you choose white rice over brown rice, about 75 percent of its nutrients, including almost all the antioxidants, magnesium, phosphorus and vitamins found in the bran, are missing from your diet. You should always give preference to brown rice, which also includes aromatic varieties - basmati and jasmine. The healthiest cereal for women is red and has a high content of antioxidants. Even wild rice is also considered a healthy food, as it is rich in B vitamins (such as niacin and folic acid).

Barley

Regular consumption of whole barley (pearl barley) over a 5-week period will help reduce cholesterol levels. You can add raisins or dried apricots to the finished porridge and serve it as a side dish. When purchasing, make sure it is whole grain barley and not “pearls” from which the bran has been removed. In the form of porridges, this crop is known as pearl barley or barley (crushed barley).

Whole rye

According to research, rye has far more nutrients per 100 grams than any other grain. It contains four times more fiber than whole wheat and can give you almost 50 percent of your daily recommended amount of iron. The problem is that rye and rye flour in their pure form are extremely rare on sale. Such products can only be found in markets and farm stores. However, this is the healthiest cereal, and rye porridge is a unique product of its kind.

Buckwheat

This type of cereal is one of the few that is suitable for feeding patients with celiac disease (along with quinoa, amaranth and sorghum). And this is the healthiest cereal for children, as it contains magnesium and manganese, which help improve brain function. And this is very good, since this porridge is very common and preferred.

Whole grain couscous

Most varieties of couscous found commercially are made from refined wheat flour. Therefore, when looking for this cereal, you should pay attention only to whole grain varieties. By eating this couscous, you'll get an extra 5 grams of fiber per serving.

Corn

Corn grain is very good for health. This crop is a good source of B vitamins, magnesium and phosphorus. In addition, whole corn helps increase beneficial microflora in the intestines and may also prevent diabetes, heart disease and chronic inflammation. Yellow corn is also high in antioxidants. What's the easiest way to use it? Obviously popcorn. This is an unhealthy product, especially processed microwaveable types that contain various additives. Instead, it's better to buy natural grains and pop them yourself using a regular paper bag, or make popcorn the old-fashioned way - on the stove.

It is also important to remember that about 40% of corn is genetically modified (GM), bred to withstand higher doses of pesticides. When purchasing, pay attention to the manufacturer and composition of the product. Crushed corn is also known, which is used to make porridge. This is the healthiest cereal for those who cannot consume most other types due to gluten intolerance. Corn flour is also considered and recommended for preparing hearty dietary dishes.

Quinoa

Although technically a seed and not a grain, quinoa contains much more protein than any other grain. In addition, each glass of raw material (about three servings) contains 522 mg of omega-3 fatty acids. Your family can probably enjoy its slight nutty flavor for a change on the dinner table. It can be argued that this is the healthiest porridge for children under one year old, since it contains the largest amount of nutrients. In Russia for a long time it remained a little-known exotic, but today it can be easily purchased in any large store.

Freak

This Arabic grain is a low-carb variety of ancient wheat that contains four times the fiber of brown rice. Freecom beans are harvested while they are unripe and then roasted. They contain many more vitamins and minerals than other grains. For example, the selenium content in them is simply enormous. Once this grain enters your stomach, it acts as a prebiotic, stimulating the growth of healthy bacteria that aid digestion. You can find it for sale in markets with oriental products or in health food stores. Since its carbohydrate content is significantly reduced, it is the healthiest cereal for weight loss.

Of course, this review cannot be completed. Most grains are very useful and should never be neglected. Speaking about what is the healthiest cereal in the world, it is impossible to name one position. Each of them has its own strengths and can be recommended for different purposes. Of the commonly available and inexpensive cereals, oats are the leaders, and of the more exotic and less common grains, freecom and quinoa are the leaders.

Assortment of cereals

	Name of cereals	Numbers and varieties
	Polished rice Polished rice Crushed polished rice	Highest, first, second and third Not divided into grades
	Yadritsa Prodel Quick-release core	First, second and third Not divided into grades First, second and third
	Millet, polished	Highest, first, second, third
	Ground oat groats Flattened oat groats Oat flakes Oatmeal	Highest, first and second "Hercules", flakes Not divided into varieties
	Pearl groats Barley groats	№ 1,2,3,4,5 № 1,2,3
	Whole peas Split peas	First and second
Corn	Polished cereals Cereals for flakes Small cereals for sticks	It is not divided into grades and numbers No. 1,2,3,4,5
Durum wheat	Poltava Artek Cereals of increased nutritional value (mixture of cereal crops): Yubileynaya, Zdorovye, Sports, Pioneer, Strong, Southern, Fleet, Soyuznaya	№ 1,2,3,4 № 1,2,3,4 They are not divided into grades and numbers

All cereal grains are divided into two classes: with a strong connection between the shell and the kernel (rice, barley, corn, wheat) and with a weak connection (buckwheat, millet, oats). In buckwheat, all three petals of the fruit shell freely envelop the kernel and are connected to only at one point. In millet, the floral films also loosely envelop the core and are connected only along one line of the hilum. In oats, although the floral films tightly envelop the kernel, they are not fused with it. Each class has significant differences that require a variety of technological methods for processing cereal grains. For example, buckwheat, millet, oats and rice are cereal crops in which the membranes are not connected to the kernel. Different shapes and strength of connections between the shells and the core require certain features of the technological processes of processing grain into cereals for any of the listed types of raw materials. For example, buckwheat and millet are shelled on roller deck machines by chopping and opening the films, and oats are shelled on shellers and whipping machines by mutual friction and using a destructive blow.

For peeling cereal crops with a strong connection between the shells and the kernel (barley, wheat, peas, corn), machines with intensive abrasion (hulling-grinding) or reusable impact machines (walling) are used. Rice is also processed using hulling machines.

For all cereal crops and their technologies, important characteristics are the shape, grain size and kernel quality.

Buckwheat grain has a triangular shape (tetrahedron) and consists of a darkish shell and a core, which, in turn, consists of a seed coat, aleurone layer, endosperm and embryo. Buckwheat film content - 18...26%. The main purpose of processing buckwheat grain is to obtain the largest amount of grain-kernels, that is, whole buckwheat kernels freed from fruit shells and uncracked kernels (which do not pass through the 1.6x2.0 mm lattice holes). For the production of buckwheat, whole, healthy buckwheat grain is used, containing no more than 3% of impurities and no more than 3% of grains with a moisture content of no more than 14.5%, kernel content - no less than 71%.

Typical admixtures of buckwheat are Tatarian buckwheat (dwarf), underdeveloped grain (rudyak), wild radish and steppe peas. Buckwheat is considered basic with a kernel content of 75% and husk - 22%. The standard yield of cereals from steamed grain is 67% (first grade kernels - 59%, second - 3% and prodel - 5%).

Millet grain has a spherical, oval or oval-oblong shape. The embryo is located at the bottom of the nucleus. The mass of the films is 16...22%, the fruit and seed shells - 7...8%, the germ - 3...4% and the endosperm - 68...75% of the total mass of the grain. Film density of millet is 16...25%. The main product of millet processing is polished millet - the millet kernel, completely separated from the flower films and partially from the fruit films,

seed ob. yuchek and embryo. The product is obtained by additional processing of the shingle core using grinding machines. Of the four types of millet, the most dogmatic in technology are considered to be white and cream, which differ in the shape of the film and the spherical shape of the grain. The best millet for production is considered to be large (passage through a 1.8 x 2.0 mm sieve over 80%) and uniform in size .

Characteristic and difficult to separate impurities, similar in size and aerodynamic properties to millet, are nigella, millet, bristle grass and bindweed. It is best to process millet with a moisture content of 13.5...14.5%, which has been dried. The standard yield of cereals is 65% (highest grade 5%, first grade - 58%, second grade - 2%). Millet with a pure kernel content of 76% by weight of the grain is considered basic in quality; impurities and husks - 18%.

Oat grain contains a significant amount of films. For processing into cereals, type 1 oats are used - white selected and type II - yellow selected. The moisture content of oats should not exceed 15.5%, for enterprises that do not have dryers - 13.5%, the content of small impurities (passing through a sieve with holes 1.8 x 2.0 mm) - 5%, impurities - 2, 5%, kernel content - not less than 62% of the total mass of grain along with weeds and grain impurities. The most important technological characteristics of oats are the presence of a well-shaped round kernel with a minimum content of films. After cleaning, the content of impurities in the grain should not exceed 0.3%, including cockle - 0.1%.

The basic oats are considered to contain: pure kernel when leaving sieves with holes 1.8 x 2.0 mm - 65% of the grain weight along with impurities; husks - 27%; fine grain (pass through a sieve with holes 1.8 x 2.0 mm) - 5%. The standard yield of oat groats is 45% (uncrushed groats of the highest and first grades, rolled groats of the highest and first grades, flakes and oatmeal). The moisture content of cereals should not exceed 12.5% ​​for long-term storage and 14% for current consumption.

To increase yield and improve the quality of cereals during the processing of buckwheat, millet and oats, hydrothermal treatment is used.

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• Assortment and types of cereals

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Wheat cereals. Wheat is the basis of the grain crop. Semolina, Poltava, Artek, and wheat flakes are produced from wheat. Semolina has a high energy value, boils quickly, but is poor in vitamins and minerals.

Depending on the type of wheat, semolina is divided into brands: “T”; "M" "MT".

Durum wheat grade “T” cereal has yellowish particles, with glassy edges, translucent, ribbed; When boiled, it retains its grainy structure. “M” brand cereal is produced from soft vitreous and semi-vitreous wheat, mealy, opaque, white, and boils quickly. “MT” cereals are obtained from soft wheat with an admixture of durum wheat (20%). It is opaque, mealy, with creamy yellow grains.

Polished wheat groats are produced from hard, less often from soft wheat of two types: Poltavskaya and Artek.

Poltava groats are divided into four numbers:

No. 1 - large, elongated, with rounded ends;

No. 2 - medium, oval grains;

No. 3, 4 - small, rounded grains.

Krupa Artek represents finely crushed wheat kernels.

All types of wheat cereals are not divided into varieties. Crumbly porridges are prepared from Poltava grains, and viscous porridges are made from Artek grains.

Wheat flakes are obtained from polished wheat grains, they are boiled in sugar syrup with the addition of salt, dried, flattened on rollers and fried. The flakes are crispy thin petals of light brown color with a pleasant taste. They are consumed with tea, milk, coffee, with broths instead of croutons, and also in dry form (this is a finished product).

Barley cereals. Depending on the processing and size of the grains, barley cereals are divided into pearl barley and barley.

When processing pearl barley, peeled barley grains are crushed into 2-3 parts. Depending on the size of the grains, pearl barley is produced in five sizes. In grains No. 1 and 2, the kernels are elongated, with rounded ends; in grains No. 3, 4, 5, the kernels are ground to a spherical shape; color from white to yellowish sometimes with a greenish tint. Pearl barley cooks for 60-90 minutes, increases in volume 5-6 times. Starch barley swells during cooking and easily releases water, so the porridge first becomes crumbly and hard when cooled.

Barley groats are obtained from crushed but not polished barley. The cereal is divided into three numbers. Cereal No. 1 is the largest. Barley groats are unpolished crushed barley kernels of multifaceted irregular shape. Unlike pearl barley, barley contains more fiber and minerals and is less easily absorbed by the body. Barley groats are cooked for 40-50 minutes, increasing in volume by about 5 times.

Buckwheat produced from buckwheat grain. Compared to other types of cereals, this cereal has the most favorable chemical composition, high nutritional value, good consumer properties and the highest content of vitamins and useful minerals. Buckwheat proteins contain all essential amino acids. The presence of minerals and vitamins that are important for the body in the cereal characterizes it as a product for dietary and therapeutic nutrition. From buckwheat they produce a kernel and a quick-cooking kernel, and a quick-cooking kernel.

Yadritsa is a cereal consisting of a whole, unchopped buckwheat kernel. The kernel of fast-cooking buckwheat grains is steamed, their fruit membranes have been removed, and the color is brown. Common and fast-cooking kernels are divided according to quality into grades 1, 2, and 3.

Prodel is a cereal consisting of a chopped kernel. The product is not divided into varieties.

The kernel has the best culinary qualities. Prodel is distinguished by faster cooking and high nutritional value, but in terms of taste and consistency, the porridge obtained from it is somewhat worse than from the kernel.

Rice cereals. Grinded, polished and crushed rice is produced.

Polished rice is a grain from which the shells and part of the aleurone layer have been removed; white, with a rough surface. Polished rice is produced in Extra, Higher, 1st, 2nd, 3rd grades. Broken rice is produced as a by-product of milled rice production. Broken rice is not divided into varieties. Broken rice kernels measuring 1.5 mm.

Rice cereal is distinguished by a high content of starch and other digestible carbohydrates (on average 86-89%), a small amount of protein, sugar, and fiber. It has good consumer and culinary properties, high digestibility and calorie content, and is used in medical nutrition.

Exploded rice is produced from hulled rice kernels, steamed under pressure of about 15 atm until softened. At the same time, the grain increases in volume by 6-8 times. The grains of blasted rice are light, porous, and white in color; used as breakfast cereals, adding milk, cream, kefir, tea. The cooking time for rice is 20-30 minutes, and it increases by 5-6 times. Rice cereals are widely used in children's and dietary nutrition.

Millet cereal. Millet is used to produce polished millet kernels, freed from the seed, fruit, embryo, and partly the otaleurone layer. The surface of the millet kernels is covered with flour, which contains fat. The cereal quickly goes rancid during storage and acquires a bitter taste.

Therefore, before eating, the cereal must be rinsed with warm water. The color of millet ranges from light to bright yellow. Yellow millet has a glassy kernel and has the best consumer and culinary properties. Belkipshena is poor in essential amino acids, so it is recommended to use it with eggs, milk, cottage cheese, and meat. The millet is cooked for 25-30 minutes and increases in volume by 4-7 times. Depending on the quality, polished millet is produced in the highest, 1st and 2nd grades.

The moisture content of millet must be at least 14%. The content of a benign kernel in the highest grade of millet must be at least 99.2%; in the 1st grade - 98.7%; in the 2nd grade - 98%. Millet is used to prepare crumbly porridges, puddings, casseroles, minced meat, soups, and cereals.

Oat cereals. The following cereals are produced from oats: steamed uncrushed oatmeal, rolled rolled oatmeal, rolled oatmeal, extra flakes, petal flakes and oatmeal. Oatmeal has a low starch content, a high content of mucous substances, they contain a lot of proteins and fat, which allows them to be used in medical nutrition. The cereal increases in volume 4-5 times, cooks for 60-80 minutes (except for flakes). Steamed oatmeal consists of whole kernels without floral films and pubescence; the germ and fruit membranes have been partially removed. Cook for 40-60 minutes, the volume increases 3-4 times. It is divided into premium and first grade. Flattened oatmeal, polished, is obtained from steamed uncrushed oatmeal by repeated steaming, after which it is dried and flattened in the form of corrugated petals 1-1.2 mm thick, divided into 1st and 2nd grades. The cereal boils in 30-40 minutes. The color of the porridge is grayish-yellow.

The good-quality kernel in the highest grade of cereal should be at least 99%, in the first grade - 98.5%. Oatmeal contains a fairly large amount of fat, so it quickly goes rancid during storage. Oatmeal is used in medical nutrition, as it is characterized by a low starch content and a high content of mucous substances. Used for preparing pureed soups, mucous porridges, casseroles, milk and mucous soups.

Rolled oat flakes are made from polished, steamed, uncrushed oatmeal of the highest grade. They boil for 20 minutes. It is not divided into varieties.

Extra-roll flakes are divided into 3 numbers: No. 1 - from whole kernels, No. 2 - from cut cereals, No. 3 - from small cereals.

Petal flakes are obtained from polished, steamed uncrushed oatmeal of the highest grade. The color of the flakes is white, with a shade from cream to yellow, and boils in 10 minutes.

Oatmeal resembles flour in appearance and does not require heat treatment before use. Oatmeal is produced from oats steamed under pressure, dried and ground. The color is light cream to cream, the consistency is soft.

Corn cereals. The trade includes polished corn grits, puffed corn, corn flakes and crispy corn sticks. Polished grains have 5 coarseness numbers: No. 1, 2, 3, 4, 5. The grains have an oval or rounded shape, the color is white, light yellow or amber. The consistency of the porridge is hard, it takes about an hour to boil, and the volume increases 3-4 times. Corn grits improve immunity, are well absorbed by the body, regular consumption improves digestion, and does not cause an allergic reaction. Used in baby food. The disadvantages of corn grits are the content of incomplete proteins, long cooking time. Crushed cereal has a grain size of at least 5 mm and is used to make corn flakes. Corn flakes are thin, crisp flakes that are golden yellow in color. In addition to regular corn flakes, they produce sweet, salty, sugar-glazed corn flakes, etc. Puffed corn is produced by “exploding” corn grains in special devices and subsequent frying. Consumed without heat treatment with soup, milk, tea, coffee.

Bean cereals. Based on the processing method, peas are divided into polished, whole, shelled and split, polished, shelled. Whole polished peas - the cotyledons are undivided, without a sprout and seed coat, with a rough surface, yellow or green. Cooking time 30-60 minutes. Split shelled polished peas are divided cotyledons with a rough or smooth surface with rounded ribs. Side dishes for main courses and soups are prepared from peas. Beans are sold as whole grains. By color, beans can be white, colored, plain, or variegated. White beans cook faster and are used for preparing first courses; colored beans are used for preparing second courses.

The range of cereals is being expanded new types of cereals. These include the cereals Zdorovye, Pionerskaya, Sportivnaya, as well as combined cereals - Yuzhnaya, Flotskaya, Strong. These cereals have increased biological value. They are made from rice grains, buckwheat, and crushed oatmeal, ground into flour. Then the cereals are enriched with skimmed milk powder, sugar, soy flour, mixed, steamed, formed into cereals (by rolling or pressing), dried, and packaged in cardboard boxes. Such cereals cook well and quickly, are highly digestible, and are used in baby and dietary nutrition.

Requirements for the quality of cereals. The quality of cereals is determined by appearance, color, taste and smell. Of great importance for the quality of cereals are such physical and chemical indicators as the number of benign kernels, the size of the cereal, the presence of foreign impurities, and infestation with barn pests. The color of the cereal must correspond to the given type. A change in the color of the cereal indicates a deterioration in its quality and the beginning of spoilage. The taste of fresh, benign cereals is slightly sweet, sour, and a rancid taste indicates that the cereal is not fresh. Mild bitterness is allowed only in oatmeal. The smell of the cereal should correspond to this type. Stale cereal has a moldy, musty odor. The humidity of cereals should be 10-15% (with the exception of legumes - 15-20%). Based on the content of a good-quality kernel and the presence of impurities, millet, rice, buckwheat, and oatmeal are divided into varieties. Weed and mineral impurities in cereals are standardized by standards for each type of cereal. Infestation of cereals with barn pests (mites, weevils, moths, and beetles) is not allowed. Cereals are packaged in dry, clean bags weighing no more than 50 kg. They are marked with a label indicating the name of the cereal, its type, grade, net weight, manufacturer, his address, date of production, standard number. Store cereals in well-ventilated, clean, dry rooms, at a constant temperature not higher than 18°C ​​and a relative humidity of 60-70%. During storage, the fat in the cereal becomes rancid and molds; it can acquire a bitter taste, a musty, putrid odor, and be damaged by barn pests.

If stored properly, cereals can be stored for more than a year, with the exception of oatmeal, which can be stored for 4 months.

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Source: http://www.znaytovar.ru/s/Assortiment-krup.html

Buckwheat quality assessments

Cereals are a valuable food product produced from cereal grains - wheat, barley, oats, millet, corn, rice, buckwheat; Legume grains - peas, beans, lentils, beans - are also used as cereals. Cereals have high nutritional value, are well digestible, nutritious and high in calories. They are especially necessary for feeding children and patients with many diseases. In human nutrition, cereals serve as one of the main sources of carbohydrates (starch) and vegetable proteins. The composition of cereals includes proteins (7–23%), fats (0.6–6.2%), carbohydrates (57.7–77.3%), fiber (0.2–2.8%), minerals (0.5–2.6%) and vitamins (thiamine, riboflavin, niacin, etc.)

Each batch of grain has certain technological properties.

The technological properties of grain mean the level of the final results of its processing under certain optimal conditions - yield and product quality. The technological properties of grain depend on many indicators, which can be divided into two groups: those inherent in the grain of a given crop (shape, strength of the bond between the shell and the core, strength of the core, etc.); depending on the condition of the grain mass (humidity, contamination, size, freshness, etc.).

The nutritional and biological properties of cereals depend on the type of grain crop from which they are produced, as well as on the nature of the technological processing to which the produced cereals are subjected.

Of all types of cereals, buckwheat traditionally occupies a leading place in the total volume of cereals in Russia – 23% in popularity and as a dietary food product. To produce buckwheat, 280–310 thousand tons of buckwheat grain are processed annually.

When processing buckwheat, two main types of finished products are obtained: kernel and prodel.

Buckwheat has high nutritional value and culinary properties.

Buckwheat is represented on our market by 8 different manufacturers.

The purpose of our research: a comparative assessment of the quality of buckwheat from various manufacturers.

Experience Options:

Sample No. 1 “Goodwill”, Biysk;

Sample No. 2 “Taste of Life”, Engels;

Sample No. 3 “Angstrem”, St. Petersburg;

The research was carried out in the laboratory of techno-chemical control of the department of technical and chemical production.

The quality of buckwheat was carried out according to GOST 19092 (see table).

Determination of humidity by a standard method - the method of dehydrating a sample in a drying oven SESH-3M, the temperature was brought to 130 ºC, dried for 45 minutes and the humidity was determined from the difference in the weight of the sample before and after drying and expressed as a percentage; the boilability of buckwheat was determined according to GOST 26312.2-84; pest infestation of cereals according to GOST 26312.3-84; content of impurities and benign kernel according to GOST 26312.4-84; organoleptic quality indicators.

In terms of organoleptic quality indicators, all three samples meet the standard, i.e. they are creamy with a yellowish or greenish tint and brown in color. The smell is characteristic of buckwheat, without foreign odors, not musty, not moldy. The taste is characteristic of buckwheat, without any extraneous flavors, not sour or bitter.

Humidity of sample No. 1 – 12.6%; sample No. 2 – 12.4%; sample No. 3 – 11.4%. Humidity according to GOST should not exceed 14%, therefore, the samples comply with the standard.

Cereal quality assessment

Indicator name		Sample No. 2	Sample No. 3
	Light brown	Brown	Cream, with a yellowish tint
	no foreign odors, not musty, not moldy
	Characteristic of buckwheat, no foreign tastes, not sour, not bitter
4. Humidity, %
5. Benign core, % a) chopped kernels, % b) wheat grains,%
6. Unhulled grains, %
7. Weed impurity a) mineral b) organic c) dead pests grain reserves
8. Mucha, %
9. Damaged kernels, %
10. Pest infestation of grain stocks	Not detected	Not allowed
11. Cooking, minutes

Types and varieties of bagel products

In all three samples, the content of unhulled grains does not exceed 0.3%. The samples do not violate GOST in terms of impurity content. No flour was found in any of the samples. The spoiled kernels exceed the content in sample No. 1, amounting to 1.12%. No cereal pests were found in the experimental samples. The boilability of each of the samples corresponds to the inscription indicated on the packaging, i.e. sample No. 1 boils in 15 minutes, sample No. 2 and sample No. 3 in 17 minutes.

As a result of the research, the following conclusions were made:

Sample No. 2 – “Taste of Life” – manufacturer Engels and sample No. 3 – “Angstrem” – manufacturer St. Petersburg, correspond to grade I, as indicated on the packaging;

Sample No. 1 does not correspond to the specified grade on the packaging and belongs to grade II, which indicates a violation of the technological production of cereals;

In sample No. 1, the content of the damaged kernel exceeds the norm.

In order to attract the attention of sophisticated and not so sophisticated consumers, manufacturers of confectionery and bakery products periodically replenish their range with various new products. Their fate is different: some products “take root” in the kitchens of customers, others do not. However, for bagels, sushkas and bagels this is a passed stage - the production of “round bars”, rooted in hoary antiquity, continues today (albeit on a much larger scale), and taste innovations only contribute to the growth of their popularity.

In the language of experts, any bread product made from choux pastry in the form of rings of different sizes with a thickness of no more than one and a half centimeters is called lamb products.

The name “bagels” itself comes from the word “scald.” The fact is that they were originally made in the following way: narrow flagella were rolled out of choux (or, in Old Russian, “scalded”) dough, rolled into circles, and then baked. The names changed over time, and as a result, “ovaranki”, “ovaranochki”, “abaranki” became bagels. The very first written mention of this pastry is found in the decree of Peter I of 1725. In Peter's times, bagels were scalded with boiling water and only then baked. And from the second half of the 18th century, dough pieces began to be processed with steam - as they do to this day. Currently, bagel products include various types of bagels, dryers and bagels that have the shape of a ring or oval formed by a round strand. They differ from each other in humidity, size and weight. Bagels have the highest moisture content (22-25%), which has properties similar to bakery products. The humidity of bagels is 14-19%, and drying is no more than 13%. They are also smaller and harder than other lamb products. Thanks to such differences in a kilogram bag, you will bring from the store either about 20 bagels, or from 25 to 50 bagels, or up to about two hundred dry goods.

Dryers and bagels are the most accessible product for everyday tea drinking. Other confectionery products - for example, waffle cakes, rolls, sweets and even cookies - are perceived by a significant part of the population as goods “for occasion,” that is, not for every day. On the contrary, bagel products are perceived as “simple” goods, and therefore inexpensive, and therefore intended for everyday use. The key thing is not that the product is cheap, but that it is perceived as such and, therefore, more affordable, so it can be safely purchased without harming the family wallet.

Before we get into our extensive listing with descriptions and photos, let's clear up some general points. Groats- a food product consisting of whole or crushed grains of various crops. Cereals are produced primarily from cereals ( millet, buckwheat, rice, corn), other grains ( barley, oats, wheat, dagussa, less often rye) and legumes ( peas, lentils) crops. Cereals also include flakes ( oatmeal, corn), expanded grains ( rice, wheat), artificial sago and others.

Cereals are rich in fiber, proteins, vitamins B1, B2, PP, while at the same time they contain very little fat. The fewer stages of processing the grain has undergone, the healthier it is, since its shells contain most of the minerals and vitamins. Ground and polished grains are less healthy, but they cook faster.

Types of cereals

There are cereals whole, crushed and compressed (in the form of flakes). Cereals made from whole grains are called kernels. Such grain undergoes careful selection; only large and whole grains can be the kernel. If a packet of cereal, called a kernel, contains cereal “flour”, crushed grains, shells and impurities, then this cereal is of low quality. Crumbly porridges and side dishes are prepared from the core.

Crushed cereals are called chaff. It is obtained simply - the cereal is completely or partially freed from the shells and crushed. Crushed cereals can be smaller or coarser; they cook quickly and are better absorbed than whole grains. 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 cereals are oatmeal, but recently millet, rice, buckwheat and many other flakes have appeared. They are quick to prepare and easy to digest. Suitable for preparing 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 simple grain ( let it be 100 grams) accounts for part in the form of “husk” ( more correctly, the fruit and seed shells, as well as the flower film), and the finished product in the form of cereal is cleared of these inedible components, so the same conventional 100 grams will contain more nutrients.

(As an “inappropriate” use of various cereals, we can mention the use of many of them to make coffee substitutes, although, of course, they cannot replace a real drink, with all its beneficial properties!)

Perhaps, from personal observations, I can say that the most common in Russia are various wheat cereals ( couscous, semolina, arnivka and many others), but, despite their dominant position, the range of stores is not limited to this. 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 the balance of amino acids is better, since amaranth contains lysine and methionine, which other cereals lack, especially corn grits. In addition, amaranth contains the anti-inflammatory substance squalene. Amaranth does not contain gluten, so it can be recommended for consumption by people on a gluten-free diet. Amaranth grains are very aromatic, their taste is similar to the taste of sesame seeds with a little pepper. Cooked amaranth grains are very shiny and resemble granular brown caviar. Amaranth grains 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, in a steam bath or in a microwave oven. Or mix amaranth with other cereals: cook 55 g of amaranth and 110 g of toasted quinoa in 500 ml of water for 15-20 minutes, the porridge will turn out very tempting.

Buckwheat does not apply to cereals. The plant from which it is collected, with reddish stems and wide, heart-shaped leaves, is a close 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 grains. There are 3 types of buckwheat: kernel, prodelnaya and Smolensk. Yadritsa - whole grains from which the fruit membrane has been removed - is good for crumbly porridges, as well as cereals and minced meat, perfect for soups. Prodel is the same kernel, which has additionally split the grains; it can be large ( about half a buckwheat kernel) and small ( less than half the core). Viscous porridges, meatballs and casseroles are prepared from prodel.

Smolensk groats
obtained by completely peeling the buckwheat shells and completely removing flour dust. Smolensk groats are perfectly digestible and good for liquid and viscous porridges, meatballs and casseroles. Green buckwheat is distinguished from brown buckwheat by its production technology. Green buckwheat does not undergo heat treatment ( steaming), thanks to which the natural light green color of the grains, mild buckwheat taste and aroma and ability to germinate are preserved. During storage, especially in the light, green buckwheat can acquire a beige color, which is a natural process, just like green lentils, which turn brown over time. Buckwheat is a record holder for the content of vitamins, microelements, and complete proteins necessary for human health. By the way, buckwheat contains a lot of magnesium and also contains tryptophan ( both components are approximately 65-70% of a person’s daily requirement), so this product is perfect for normalizing sleep. In addition, the absence of gluten makes buckwheat an ideal option for people with allergies 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 different colors - from dark red to light.

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

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

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

Dolichos– unusual cream-colored beans with a white ridge, a separate genus of legumes. This ancient legume is quite common around 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 or a main dish, and is equally good in salads and soups, especially in combination with ginger and coconut. Dolichos beans have a rich herbal aroma and taste a little like green beans. It is recommended to pre-soak the beans before cooking. They are cooked 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 "pigweed". Quinoa has a fairly ancient origin; in addition, quinoa has long been considered one of the most important food products among the Indians. In the Inca civilization, quinoa was one of the three most important foods, 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 flavor of the food with which it is cooked. This is precisely what determines the entire range of its wide application - it is used for preparing salads and all kinds of main courses, for preparing desserts and cereals, etc. For those who are still afraid to try this amazing grain, I want to mention that quinoa has a very light , delicate texture and faint herbaceous flavor. And if you suddenly decide 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 throughout the southern regions. Corn comes in yellow, white, purple and black. On sale you can find large ones - large grains for soup, small ones - for porridge, casseroles and fillings. Hominy and polenta are cooked from corn, tortillas and muffins are baked, and corn flour 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 a coffee substitute from corn.

You can make sweet pudding or just porridge from polenta, bake buns or delicious unusual pancakes ( step by step recipe with photos) . Porridge from
Corn grits are hard and have a specific taste. The cereal is cooked for about an hour, increasing in volume by 3-4 times. Corn porridge with pumpkin is very tasty. This cereal is rich in starch and iron, vitamins B, E, A, PP, but the calcium and phosphorus content in it is not too high. Its nutritional value and culinary properties are lower than other types of cereals. The proteins in corn grits are incomplete and poorly digestible. This cereal does not cause excess weight and is recommended for older people and people leading a sedentary lifestyle. A distinctive feature of corn porridge is its ability to inhibit fermentation processes in the intestines, reducing flatulence ( bloating) and colic, as well as the absence of gluten, which allows you to eat porridge without the risk of getting celiac enteropathy.

Couscous(couscous) - coarsely ground cereal processed with flour from durum wheat, sometimes from barley or waxy wheat, completely cleared of shells and germs. It is used to prepare the base of a classic dish of Maghreb cuisine - couscous, the Arabic analogue of Central Asian pilaf. Sometimes couscous is also called cereals made from other grains, as well as dishes made from them. The diameter of the grains is about 1 mm. Traditionally, couscous was prepared by women, but since preparing couscous is a very labor-intensive process, couscous production has now been mechanized. Couscous has a delicate taste, can perfectly replace pasta and rice, and can be used as a side dish. It can be served both hot and cold. It is often used to prepare various salads, or it can be boiled. And the unusual texture of couscous perfectly replaces bread crumbs to create a crispy crust.

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

Flax seeds are an incredibly healthy product! Considering that you will probably use a ready-to-cook mixture, a big plus for those watching their weight is that after pressing the oil there is very little fat left behind. But there is a lot of easily digestible protein, which is almost twice as much as carbohydrates! The high fiber content normalizes the functioning of the digestive system and cleanses the intestines of toxins. Flax seeds are an excellent source of essential fatty acids ( Omega 3 and 6), which are vital for humans! Flaxseed porridge will contain quite a lot of vitamins B, A and E. There are also important micro- and macroelements ( 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 healthy product.

Mung beans - golden beans. Mung beans, mung beans, golden beans - legumes originating from India, green small oval-shaped beans. In Indian cuisine, mung bean peas are better known as dal or dhal. In some Eastern countries, mung bean is also called urid or urad. Mung bean has a beneficial effect on the cardiovascular system of the body. Regular consumption of this cereal strengthens the heart, makes blood vessels more elastic, lowers blood pressure, and cleanses blood vessels of cholesterol plaques. Phosphorus, which is found in abundance in mung bean cereals, is very valuable for the human body. It improves memory, enhances mental abilities and helps resist stress. Phosphorus also benefits our vision, helps the kidneys and strengthens bone tissue. Many varied, and most importantly delicious, dishes are prepared from mung bean grains. Mung bean is perfect for making soups, side dishes, sauces, pasta and even desserts. Cooking from this grain 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(chick peas, 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 macroelements. Mostly light varieties of chickpeas are used in cooking. (and roasted coffee is used as a coffee substitute). It is added to first courses (for example, dietary chickpea and cauliflower soup), and green bean leaves are eaten fresh, added to vegetable salads. Chickpeas are also served as a side dish or as a second course. National Italian and Indian dishes such as falafel and hummus, as well as Filipino sweet desserts, are prepared from chickpeas. In vegetarian cuisine, sprouted chickpeas are a valuable source of vegetable protein, as well as minerals, as it retains all its nutritional and beneficial properties.

The peculiarity of chickpeas is that for complete cooking they require a longer heat treatment of 60–120 minutes, but at the same time they are 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 its less popularity in cooking than lentils or peas. But if you still decide to cook a dish with chickpeas, it will definitely be tasty and unusual, for example beef with chickpeas.

Oat groats. Contains a relatively large amount of vegetable protein. Rich in vitamins B1, B2, necessary for the normal functioning of the nervous system. Oatmeal is a “champion” in terms of calcium and phosphorus content, which are necessary for a 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. The following cereals are produced from oats: steamed uncrushed oatmeal, rolled rolled oatmeal, rolled oats, extra flakes, petal flakes and oatmeal. In Russia, not only porridge, but also jelly was previously made from oatmeal - unleavened, 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 wash down delicious porridge with a coffee substitute made from oats).

Pearl barley. Barley, from which pearl barley is made, that is, “pearl” (from the Latin perla - “pearl”), comes from Asia. This is one of the oldest domesticated cereals. Nutritionists recommend using pearl barley for making porridges, meatballs, side dishes - it perfectly replaces rice - as well as in soups and baked goods. Pearl barley is industrially processed coarsely ground barley. The first mention of the use of barley for food dates back to the times of Ancient Egypt ( 4500 years). Pearl barley can be crushed or whole. It is pre-soaked and used for seasoning soups and crumbly porridges. Porridges are cooked from fine crushed pearl barley, cutlets and casseroles are made.

Spelled(and many of its variations - kamut, eminkorn, spelled, farro, achar, emmer, zanduri) is a semi-wild variety of wheat, more precisely a group of types of wheat with a brittle ear and filmy grain. It has many beneficial and even medicinal properties. Many nutritionists agree that the current increase in morbidity is largely due to the refusal to eat plants such as spelled, with a set of chromosomes that has not been changed by humans. Until the 18th–19th centuries, spelled porridge was a very common dish in the central and northern provinces of Russia, the Volga region and Siberia. Spelled ( spelled), grown in the USA, is sold today in Russia under the trade name “kamut”, which creates 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), then spelled is probably the healthiest of all! .

Millet. This cereal is obtained from millet grains, freed from spikelet scales by peeling. Millet is rich in protein and fiber, as well as B vitamins. To prepare for cooking, they are sorted and washed especially thoroughly at a water temperature of 40 C to 60 C, gradually increasing the water temperature to remove flour, which imparts bitterness to finished products.

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

Wheat cereal "Poltavskaya"– wheat grain, freed from the germ and partially from the seed and fruit coats, polished, elongated, oval or round. In appearance, Poltava grain resembles pearl barley. Poltava cereal contains sufficient amounts of vegetable protein, starch, vitamins A, B1, B2, B3, B6, B9, boron, vanadium, iodine, cobalt, manganese, and copper.

In cooking, Poltava grain No. 1 is used for filling soups, and grains No. 2, 3 and 4 are used for preparing porridges, casseroles, meatballs, etc.

Rice. Ranks first in carbohydrate content ( mainly starch, which is very well absorbed by the child’s body). However, the content of healthy dietary fiber in rice cereal is lower than, for example, in buckwheat, oatmeal 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 milled rice, less than one-third the size of a regular kernel; steamed, steamed rice, and the grains retain a large amount of useful substances, and they themselves turn out crumbly. Milled rice has a rough surface, polished ( produced from glassy polished) - smooth shiny surface. Oval and elongated rice grains are mealy, semi-vitreous 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: short-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 rice, 5–6 mm long; long grain rice, 6–8 mm long, used more often in savory dishes. According to the color of rice, there are: white rice - polished rice, which has lost a significant part of its beneficial properties; with a yellowish tint - steamed rice, which retains its beneficial qualities; brown rice is the healthiest rice, people are accustomed to it from childhood, it contains the most useful vitamins and amino acids; black rice ( wild rice) and long grain, contains large amounts 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.

We have all heard about the benefits of cereal dishes. They contain fiber necessary for digestion and are rich in microelements. Boiled cereals are included in salads, used as side dishes, bases for porridges, casseroles and puddings. It is not without reason that cereal dishes have long been included in the daily diet of Russians: they helped them easily endure the difficulties of a cold climate and successfully perform hard work. Children, accustomed to porridge from infancy, grew strong and energetic.

Ancient sources mention “Suvorov porridge”. According to legend, this dish was first prepared during one of the military campaigns, when the great commander, in order to support the strength of his soldiers, ordered porridge to be cooked from a mixture of different cereals. Connoisseurs highly appreciated not only the nutritional value, but also the unique taste of the dish, which gained wide popularity.

Unfortunately, now most people use a limited range of cereals. Rice, buckwheat and rolled oats are traditional on Russian tables; millet and semolina appear less frequently. The rest of the list of healthy cereals does not attract the attention of housewives.

Cereals deserve more attention than modern people, with their constant rush and spoiled taste, give them. Today we will try to correct this annoying omission by introducing readers to the properties of a number of cereals that are rare for us.

AMARANTH

Amaranth (lizard)- an annual plant whose seeds are used as cereal. It was banned in the 16th century because it was used for magical purposes. In the 70s of the last century, there was a revival of it due to the valuable nutritional properties with which it is endowed. Amaranth is now used in agriculture, food and pharmaceutical industries.

Beneficial features: The seeds contain high amounts of protein, lysine and other amino acids. In addition, they contain iron, calcium, magnesium, phosphorus and potassium, which are important elements in the diet of pregnant women and diets in the treatment of diseases of the nervous and musculoskeletal systems. The seeds also contain the substance squalene, which stops the aging process.

Cooking method: Amaranth grains are quite hard, so they cook for about 20-25 minutes. One glass of porridge requires 2.5 - 3 glasses of water. During cooking, you need to stir the porridge periodically so that it better absorbs water. It will be good both as a salty side dish and as a sweet porridge. Also, the grains of this plant can open up in a completely unexpected way and turn into fast food, namely popcorn. However, lizard flour turns out to be dense, so it is better to prepare baked goods from it with the addition of other types of flour so that the products are airy.

ARNOVKA

Arnovka (arnautka, forge)– a cereal consisting of ground spring wheat of a yellow-transparent color. There are fine and coarse grinds. It is not known exactly where this name for the cereal came from. However, it is assumed that it came from the Albanian Arnaut people. There is also a special type of Turkish troops with this name. And in the Kursk province this word was used as an insult, which meant - monster, infidel, brutal person.

Beneficial features: Like all porridges, it contains all the many beneficial vitamins, minerals, amino acids and unsaturated fats. Thanks to them, you can strengthen your immune system, improve the functioning of your brain and cardiovascular system. In addition, like all porridges made from whole grain wheat, it helps slow down the aging process and improve the condition of the skin, hair and nails.

Cooking method: Coarse grains are cooked for about 30 minutes. Due to its rather “severe disposition”, you should first rinse the cereal and only then cook it. The ratio of porridge and water should be 1:4. Finely ground grains must be boiled in a ratio of 1 cup of cereal and 2 cups of water (milk). You can also make cutlets, casseroles and other baked goods from small grains. It is possible to prepare both savory and sweet dishes from it.

BULGUR

Bulgur- cereal made from boiled, dried and steamed durum wheat. After steaming, the wheat grains are dried in the sun, after which they are husked and crushed. It is steaming with drying that gives a unique taste and aroma to the future dish made from this cereal.

According to approximate and unspecified data, it has been prepared for 4000 years. Now it is especially popular in countries with a rich culinary past: Armenia, India, Middle Eastern countries and all Mediterranean countries. However, in Russia it is also not completely forgotten. And recently it has even become quite popular among porridge connoisseurs.

Beneficial features: Whole grain brown bulgur has the highest nutritional value, from which the outer shell, rich in microelements, is practically not removed. Bulgur is rich in vitamins, especially vitamins B, K, E, beta-carotene, microelements (phosphorus, iron, selenium, copper, zinc, manganese, potassium, sodium, calcium). Cereals also contain unsaturated fatty acids, saccharides, ash substances and fiber. Regular consumption of bulgur has a beneficial effect on the state of the nervous system, for which B vitamins are the most important and, perhaps, the main “food”. A large amount of mineral salts helps restore metabolism, making skin and hair more “alive”. The complexion acquires a healthy shade, hair becomes shinier and grows well.

Refers to cereals that are easily absorbed by the body and are perfectly digested without aggravating the condition.

Cooking method: Can serve as a delicious side dish, one of the ingredients for pilaf, salads and soups. There is also finely ground bulgur. You can use it to make a wide variety of healthy cutlets and flatbreads. Cook for about 20 minutes. If you want to cook crumbly porridge, then you must first soak it briefly to shorten the cooking time and so that the gluten opens properly, otherwise the bulgur will turn into mush.

According to legend, during one of the campaigns, Suvorov was informed that there was nothing to feed the troops. There were only a few different types of cereals left. Then, the great commander, without hesitation, ordered all the porridges to be mixed together. Since then, porridge consisting of several cereals has been called “Suvorovskaya”. Thus, Suvorov was able to contribute to the development of Russian cuisine.

And it is not surprising that many people liked this mixture of porridges. Not only is it unusual in taste, but in terms of its chemical composition it is more beneficial than a single-ingredient one.

KAMUT

Kamut- a distant ancestor of wheat, which in Egypt was called khorasan, which translates as “soul of the earth.” Several of its grains were found in the late 40s of the last century during excavations in Egypt, after which it began to be cultivated again. In terms of size, the grains of ancient wheat are two to three times larger than the modern version. It also has a distinct nutty taste.

Beneficial features: It is possible that due to its size, kamut grains contain much more useful substances such as zinc, magnesium, proteins, amino acids, mineral salts, lipids and vitamin E than modern varieties of wheat.

Cooking methods: Kamut grains are used to prepare porridges and side dishes with vegetables and mushrooms. If you leave them soaked in water overnight, they will only take 10 minutes to cook. Bread and pasta are made from wild wheat flour. The grains are also good for making puffed cereal or crackers.

QUINOA

Quinoa (quinoa, quinoa) is an annual plant growing on the slopes of the Andes. It is considered a pseudo grain crop. However, for the Inca civilization it served as one of the three sources of food. They idolized him so much that they considered him “golden grain.”

Beneficial features: Quinoa is considered one of the richest sources of proteins for our body, which are very similar in composition to animal proteins. This quality is especially valuable for people who have given up animal food.

In terms of the composition of amino acids, of which there are about 20 types, grains are very similar to milk. In addition to protein, cereals contain carbohydrates, fats, fiber, minerals and B vitamins. Quinoa is also rich in calcium, iron and phosphorus, the amount of which is not inferior to fish.

Cooking method: Quinoa very often replaces rice or buckwheat. It is also good not only as a side dish, but also as the main ingredient for warm salads and soups. By the way, quinoa is cooked in the same way as many other cereals. It is advisable to rinse the cereal before cooking. Then you just need to pour it into a saucepan and add water with a ratio of 1 cup of grain to 2 cups of water. Cook for 15-20 minutes. After which you can safely serve it on the table.

CORN GRITS

Corn grits– consists of ground corn kernels. Porridge made from this cereal is valuable because even with heat treatment it retains all its beneficial properties. Recommended for people prone to allergies, as it is classified as a low-allergenic product.

Beneficial features: Corn grits are known for their detoxifying properties: they help remove various harmful substances, radionuclides and toxins from the body. It also contains many vitamins B, E, A, PP, microelements - silicon, iron and many others. And 80% of unsaturated fatty acids make it one of those foods that regulate cholesterol levels. Nutritionists recommend eating corn porridge several times a week to get all the valuable substances it contains.

Cooking method: Cooking corn porridge is very simple, like most cereals, using water or milk: 1 cup of cereal and 2 cups of water (milk). If we talk about corn flour, then casseroles are most often made from it, as well as hominy or Italian polenta. The flour also makes light and tasty yellow pancakes.

COUSCUS

Couscous– belong to the category of wheat cereals. Initially, the porridge was prepared from millet. Nowadays it is customary to prepare it from semolina, obtained from durum wheat. It was first mentioned in a 13th century cookbook. It is believed that it was first used as food by nomadic people - the Berbers. For some time she enjoyed success only in the Middle East and the Mediterranean, then the whole world fell in love with her.

Beneficial features: Cereals contain a high concentration of copper, which prevents premature graying and also helps strengthen hair in general. In addition, copper is very important for increasing our hemoglobin levels and is indispensable for joint problems. Vitamin B5, which is also present in porridge, helps prevent insomnia and overwork. This cereal is also desirable for consumption by people suffering from diseases of the gastrointestinal tract. Perfect for those who want to lose extra pounds.

Cooking method: The best option for preparing couscous is steaming, since the porridge will not boil over and will retain B vitamins. If you don’t have a steamer, then it’s no problem. You can simply brew the porridge by pouring hot water over it and leaving it covered for a while. Cooking is strictly contraindicated for her. But it is easy to use for making healthy casseroles and baked goods.

SPELLED

Spelled– a special type of wheat, the grains of which have high nutritional value. Spelled grain is larger than wheat grain. They are also well protected from pests and adverse external influences by a layer of hard, inedible film (chaff). It is because of this layer that the grains are very resistant to radioactive radiation and all kinds of contamination.

According to archaeological research data, spelled began to be cultivated already in the fifth millennium BC. And the ancient Romans, who considered spelled a valuable cereal crop, used its grains and bread made from its flour in their ritual rituals.

Beneficial features: Spelled is significantly superior to wheat in the content of vegetable protein, unsaturated fatty acids, fiber, iron and B vitamins. And the mucopolysaccharides it contains help our immunity grow and develop.

The constant presence of this porridge in the diet will help strengthen the immune system, normalize blood sugar levels, improve the functioning of the cardiovascular, endocrine, nervous, digestive and reproductive systems.

Cooking methods: In Italy, spelled is widely used to make risotto, and in the USA and Germany, all kinds of sauces and desserts are prepared from its flour. In Russia, spelled is most often used as porridge.

If you prepare porridge according to the old tradition, you must first soak 1 cup of spelled grains for 5-6 hours in a mixture of 0.5 cups of yogurt and 1 cup of cold water. Then rinse the cereal and put it in a saucepan, into which you first pour 0.5 cups of water and 0.5 cups of milk. Mix everything and cook over low heat until all the liquid has boiled away.

But if you cook spelled not as porridge, but as a crumbly side dish, then you need to rinse it several times and add water (3-3.5 cups). It must be simmered over low heat for 30-40 minutes, as the grains are hard and require careful cooking.

The most common dish in Russian cuisine is porridge. She has always been a symbol of health and the subject of religious veneration in Rus'. Previously, porridge was cooked both on weekdays and on holidays. She always had her place of honor not only on a simple peasant table, but also on the royal one.
Previously, porridge even had its own holiday - Buckwheat Shark Day (June 26). A week before the holiday or a week after it, it was customary to sow buckwheat. And for Akulina herself they cooked “worldly porridge”, the tables were taken out into the street and they treated wanderers and beggars to that porridge.

WHEAT

Wheat or wheat grits is made from whole wheat grains. It comes from whole and coarsely crushed grains. The first option contains a large storehouse of useful substances. Our ancestors knew about this, who made up stories about it and said that it was impossible to spoil porridge with butter. However, in our time she is not popular: some have forgotten about her, others simply do not know about her “abilities”.

Beneficial features: It contains vitamins such as A, C, B6, B 12, E and PP. Thanks to this complex, you can improve your vision, make your hair shiny, your skin smooth, and your nails strong. In addition, it contains B vitamins, which reduce muscle fatigue and help stimulate the immune system.

Cooking method: If we talk about the whole grain version of wheat porridge, it is better to use it as a side dish or milk porridge for breakfast. Well-washed cereal is cooked for 20 minutes, after which it is advisable to let it rest in the oven for another 30 minutes. But it is best to make meatballs, casseroles and pies from chopped grains.

TEFF

Teff (dwarf millet, Abyssinian teff)- a cereal crop that has been “living” in Northeast Africa for more than 5,000 years. In Ethiopia, millet is still a staple food today. And this is not without reason, since this plant is distinguished by its endurance and the value of its composition.

Beneficial features: Teff contains a lot of complete plant protein, rich in a variety of amino acids. Due to its high iron content and low phytic acid content, anemia is almost non-existent in Ethiopia. The same cannot be said about the European population. In addition, dwarf millet contains a lot of calcium, potassium, magnesium, zinc, vitamin B1, and phosphorus. Despite the fact that many types of millet are similar in composition, no other cereal crop has such high-quality mineral and protein composition as teff. This millet is also great for people who are forced to adhere to a gluten-free diet, since it does not contain it.

Cooking methods: In Africa, teff is used to make traditional flatbread. However, its grain can be used to make porridge or a side dish. And the flour is ideal for sweet pastries and pancakes.

OATMEAL

Oatmeal (oat flour)– is crushed oat or barley grains that have been previously steamed, dried and peeled. In appearance, it appears in the form of coarse flour. Previously, this process took more than one day. Modern technologies make the production process faster and more efficient, thereby preserving more beneficial properties of the grain. Bearberry flour does not form gluten, swells well in water and thickens quickly.

At the end of the 19th – beginning of the 20th centuries. In Russia, entire factories were even built to produce cereals from oatmeal, including oatmeal. At that time, this cereal was highly valued for its properties and quality, for which it received awards at agricultural exhibitions more than once, and was also exported.

Beneficial features: The composition of oatmeal flour includes all the substances necessary for the proper functioning of the body: proteins, fats, carbohydrates, vitamins and minerals. It contains the substance lecithin, which nourishes the human nervous system. Its deficiency can cause fatigue, irritability, insomnia, depression and nervous exhaustion. Stimulates an increase in hemoglobin and the absorption of vitamins A, D, E and K.

Also worth noting are the bioflavonoids contained in oatmeal, which are considered strong antioxidants for our body. They prevent the formation of various tumors in the body and remove toxins, and also actively participate in cell regeneration.

Cooking method: You don’t have to spend a lot of time preparing oatmeal porridge. Just pour hot water or milk into the oatmeal, stir and leave for a couple of minutes. It is also easy to make bread (flatbread) from oatmeal. It is enough to knead it into a stiff dough with the addition of kefir or yogurt, plus add spices, and put it in the oven for a while. This version of flatbread will serve as a healthy and satisfying snack between main meals.

FRIKE

Freekeh (freekeh, frik, friki, frika, farik)- These are smoked wheat grains that are harvested when the ears are still green. There are two types of freekeh: whole grains, which are similar to wheat grains but green in color, and coarsely ground grains. Freeqa was first mentioned at the beginning of the 13th century in a Baghdad cookbook.

Beneficial features: Has a low glycemic index, which is excellent for insulin production. As a result, it helps with diabetes and prevents its occurrence. Low carbohydrate product with a good prebiotic effect, which is beneficial for digestion.

Cooking method: When cooked, freekeh gives off a great smoky aroma and gives off an almost meaty taste. That is why it is actively used in vegetarian cuisine. Frika made from whole grains turns out to be coarse, so it must be cooked for at least forty minutes, preferably in broth. Frika made from crushed grains is softer and more tender, so it does not require as much time to prepare. This cereal will serve as an ideal ingredient for meat and vegetable dishes.

CHUMIZA

Chumiza (capitate millet)- an annual grain crop plant of the cereal family. It is one of the oldest grain plants in East Asia. Chumiza spread to Russia after the Russo-Japanese War (1904-1905), when Russian soldiers brought seeds from Manchuria. When the soldiers were asked about the reason why they decided to take the seeds with them, they replied that they were surprised by the reverent attitude of the local peasants towards this cereal. They decided that if the Japanese value it so much, it means there is something special about it, and they were not mistaken.

Beneficial features: Chumiza is rich in carotene and fiber, B vitamins (especially B1, B2), as well as calcium, potassium, sulfur, magnesium, silicon and phosphorus. Chumiza cereals and flour are high in protein, fat and carbohydrates. B vitamins give our body beauty and health. Thus, vitamin B1 is involved in metabolism, improves memory, fights depression and fatigue; Vitamin B2 is involved in the processes of body growth and tissue regeneration, gives healthy appearance to hair and skin, and also plays an important role in the functioning of the visual organs. It is known that chumiza is capable of removing toxins and heavy metals from the body, so it is recommended to be used by residents of large cities where the environmental situation is unfavorable.

Cooking methods: As porridge or bread, it is widely used in Georgian cuisine. The mass that is obtained from boiled chumiz flour is called “gomi” by Georgians, and is prepared in a metal pan on the stove. The only thing is that this dish is prepared with a small addition of corn grits. Chumiza porridge is also very easy to prepare, just pour water over the grains. Chumizny porridge, which has dietary properties, looks like millet and tastes like semolina.

In Rus', it was customary to resolve many issues and celebrate holidays with porridge. So, as a sign of reconciliation, the enemies had to cook and eat porridge at a common table. And the father of a newborn child was fed “with fun” Baptismal porridge - salted, peppered, with mustard and horseradish, so that he could appreciate all the hardships of his wife’s birth.

CELL

Jachka- This is a grain consisting of unpolished particles of ground barley kernel. Since ancient times, it has been actively used in folk medicine. Decoctions from it have antispasmodic, anti-inflammatory, and tonic effects.

Beneficial features: Cellulose is especially successfully used for diabetes mellitus. Barley grain contains vitamin A, almost all B vitamins, vitamins D, E, PP. Barley contains a wide range of microelements. First of all, phosphorus, which is necessary for proper metabolism in the body, as well as for brain function. It also contains such significant substances as silicon, chromium, fluorine, boron, and zinc. Modern nutritionists advise overweight people to consume barley porridges and soups more often, as well as for intestinal diseases accompanied by constipation.

Cooking methods: To cook barley porridge, you need to pour one glass of grains with 3-4 glasses of water (milk) and cook over medium heat for about 25 minutes. Then leave it covered for a while to let it brew. If you want to prepare crumbly cereal, then 1 glass of porridge should be filled with only 2-2.5 glasses of water.