The main types of cereals: list, calorie content and features. Types of cereals (from familiar to exotic)

About cereals

At the present time, this product is one of the main on any table. Crushed cereal is called chaff. Different types of cereals have their own special properties. There are not so many varieties of this product in the world:

1.: in the twentieth century, it was called the queen of cereals for its colossal receptacle of amino acids, vitamins, trace elements important for health. It stimulates blood formation, promotes the development of endurance and immunity. human body. Nutritionists advise eating it raw, since as a result of chemical processing, most of the substances with which it is so saturated disappear.

Buckwheat groats (ground kernel) are made from buckwheat - whole grain ( buckwheat, buckwheat, buckwheat, Greek wheat), prodel (crushed grain with a broken structure), Smolensk groats (heavily crushed grains), buckwheat flour, as well as medications.


2. : in the process of regularly eating this unique product brain function is normalized, of cardio-vascular system, digestive organs, improves cholesterol metabolism. And also the body is perfectly cleansed of toxins, due to which the aging of the body slows down. It is one of the best sources of natural energy.

Flour obtained from grains of wheat is used in baking bread, making pasta and confectionery. Wheat is also used as a fodder crop and is included in some beer and vodka recipes.

3. : a good product that, when used correctly, is intended for the treatment of intestinal diseases, cleanses the organs of mucus and expels fat. However, due to the presence of glutin and phytin in its composition, it has the properties to cause allergies and block the access of calcium to the body, so it is recommended not to abuse it.

Produced from durum wheat(grade "T"), soft wheat (grade "M") or mixtures thereof (grade "MT"). It is used for first courses as a filling, or in the form of semolina dumplings; for second courses - in the form of porridge, fritters, casseroles, meatballs, cutlets; for sweet dishes - in the form of sweet semolina porridge ( Guryevskaya), soufflé, pudding, mousse, etc.; for baking a pie (so-called. mannica); as well as for adding to minced meat.

4. : an excellent product, the use of which prevents obesity, anemia, constipation. Barley decoction is used as a general tonic medicine after illness and internal inflammation.
Pearl barley is made from barley (plants of the cereal family).

5. : in this product a large number of natural antioxidants, on which the state of human immunity depends. From constant use, any inflammation processes in the gastrointestinal tract stop, metabolism is activated. It also has a beneficial effect on the condition of the muscles.

Produced from oats or common oats (lat. Avéna satíva) - an annual herbaceous plant, a species of the genus Oats (Avena), widely used in agriculture, cereal.

6. : contributes to the correction of the gastrointestinal system, has a beneficial effect on ulcers and gastritis. Used for diarrhea and indigestion, the B vitamins from its composition have the best effect on the skin, nails and hair. This product is very helpful in cleansing the joints and can be used for weight loss, because it contains no salts and a lot of potassium.

Rice - food product produced from seeds of plants of the genus Fig. It is a staple food for most of the world's population, although in terms of volume produced food grain inferior to wheat.

7.: one hundred grams contains almost two hundred and eleven milligrams of potassium, due to which it is considered extremely useful for people suffering from pathologies of the cardiovascular system. This product has a positive effect on the liver, and also helps prevent diabetes.

Millet is a cereal made from fruits cultural species millet (Panicum) dehulled by peeling.

8. : is considered a product that does not cause allergic reaction, therefore it is used in baby food. Its nutritional value is lower than that of other cereals, however, due to the fact that its protein is poorly absorbed, it contributes to a more efficient removal of fat from the body.

Corn grits is a product of grinding dried corn kernels.

9. : they are not a separate type of product in themselves, it is a processed grain shell. They are the most nutritious part of any grain crop. The main part of bran is fiber, a component that contributes to the normalization of the intestinal tract. Bran is a source of vitamins that are indispensable for the good functioning of nerve cells, they also have the best effect on the composition of the blood.

10.: rich in calcium, phosphorus, magnesium and potassium, in terms of protein content, it can fully replace meat. Due to the large amount of carbohydrates, this cereal is a good energy drink.

11. : This is a leguminous plant that has cleansing properties. It is used for dietary nutrition of people suffering from gastrointestinal diseases, its calming feature has a beneficial effect on nerve cells.

12.: contains a lot of useful substances and minerals that have a wide range of effects. This product helps to strengthen the lining of the stomach and intestines, promotes the development of brain activity and improves immunity.

It also contains lysine - an amino acid known for its antiviral effect, phosphorus (normalizing metabolism), calcium - indispensable for bones, and potassium, which improves the functioning of the cardiovascular system.

Barley (lat. Hórdeum) is a genus of plants of the Cereals (Poaceae) family, one of the oldest cereals cultivated by man.

Post Views: 11,497

What comes to mind when you hear the word "porridge"?

Oatmeal, buckwheat, semolina or millet ... We have compiled a list of "unpopular" cereals from A to Z, with which you can diversify your home assortment of cereals for the benefit of the body.

Porridge- known from childhood. Our mothers and grandmothers fed us with it. Now we are trying to convince our children of its benefits. But constantly eating rice, semolina or oatmeal bothers even ourselves. Fortunately, modern store shelves contain a much larger assortment of cereals than during our childhood. And we just managed to forget about some cereals. Let's bridge this gap together.

AMARANTH

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

• Beneficial features: The seeds are high in 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 tough, so they cook for about 20-25 minutes. For one glass of porridge, 2.5 - 3 glasses of water are required. During the cooking process, it is required to periodically stir the porridge so that it absorbs water better. It will be good both as a salty side dish and as a sweet porridge. Also, the grains of this plant can open up from a completely unexpected side and turn into, namely, popcorn. However, the flour from the shrimp turns out to be dense, so it is better to cook pastries from it with the addition of other types of flour so that the products turn out to be airy.

ARNOVKA

Arnovka (Arnautka, Gornovka)- cereals consisting of ground spring wheat of a yellow-transparent color. There are small and large grinding. It is not known exactly where such a name for cereals came from. However, it is assumed that it came from the Albanian Arnaut people. Also exists special kind Turkish troops with that name. And in the Kursk province, this word was used as abusive, which meant a monster, an infidel, a brutal man.

• Beneficial features: Like all cereals, it contains all the many useful vitamins, minerals, amino acids and unsaturated fats. Thanks to them, you can strengthen the immune system, improve activity and the cardiovascular system. In addition, like all whole wheat cereals, it can slow down the aging process and improve the condition of the skin, hair and nails.
• Cooking method: Groats coarse grinding cook for about 30 minutes. Because of its rather "severe disposition", you should first rinse the cereal, and only then boil it. The ratio of porridge and water should be 1:4. Finely ground grains must be boiled in the ratio of 1 glass of cereal and 2 water (milk). You can also make cutlets, casseroles and other pastries from small cereals. It is possible to cook both salty and sweet dishes from it.

BULGUR

Bulgur- groats from treated with boiling water, dried and steamed durum wheat. After steaming, the wheat grains are dried in the sun, after which they are hulled and crushed. It is steaming with drying that gives a unique taste and aroma to the future dish 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, the Middle East and all over the Mediterranean. However, in Russia it is also not completely forgotten. And recently it has even become quite popular among connoisseurs of cereals.

Beneficial features: Whole-grain brown bulgur has the highest nutritional value, from which the upper shell rich in microelements is practically not removed. Bulgur is rich in vitamins, especially B, K, E vitamins, beta-carotene, microelements (phosphorus, iron, selenium, copper, zinc, manganese, potassium, sodium, calcium). Also, cereals contain unsaturated fatty acids, saccharides, ash substances and fiber. Regular use of bulgur has a positive effect on the condition nervous system, for which B vitamins are the most important and, perhaps, the main "food". A large amount of mineral salts contributes to the restoration of metabolism, makes the skin and hair more "alive". The complexion acquires a healthy shade, the hair becomes more shiny and grows well.

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

• Cooking method: Can serve as an exquisite side dish, one of the ingredients for pilaf, salads and soups. There is also finely ground bulgur. Here you can make a wide variety of it healthy cutlets and cakes. Boiled for about 20 minutes. If you want to cook crumbly porridge, then you must first soak it for a short time to reduce the cooking time and so that the gluten opens properly, otherwise the bulgur will turn into a mess.

According to legend, in 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, is commonly called "Suvorov". Thus, Suvorov was able to contribute to the development of Russian cuisine.

And it is not surprising that such a mixture of cereals came to many tastes. Not only is it unusual in taste, but also in terms of chemical composition it is of greater benefit than a single-component one.

KAMUTH

Kamut- a distant ancestor of wheat, which in Egypt was called Khorasan, which translates as "the 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 superior to modern version two or three times. It also has a distinct nutty flavor.

• 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 wheat varieties.
• Cooking methods: Porridges and side dishes with vegetables and mushrooms are prepared from kamut grains. If you leave them soaked in water overnight, then cooking will take only 10 minutes. From flour wild wheat bake bread and pasta. It is also good to bake airy flakes or crackers from grains.

QUINOA

Quinoa (quinoa)- this is 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 a "golden grain."

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

According to the composition of amino acids, which 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 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. Before cooking, it is advisable to rinse the cereal. Then you just need to pour it into a saucepan and pour water with a ratio of 1 cup of grain to 2 cups of water. Cook for 15-20 minutes. After that, you can safely serve on the table.

CORN GRITS

corn grits- consists of ground corn kernels. Porridge from this cereal is valuable in that even with heat treatment it retains all its useful properties. It is 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: it helps to remove various harmful substances, radionuclides and toxins from the body. It also contains many vitamins of group B, E, A, PP, microelements - silicon, iron and many others. And 80% of unsaturated fatty acids make it possible to attribute it to those products that regulate cholesterol levels. Nutritionists recommend eating corn porridge several times a week to get all the valuable substances that it has.

• Cooking method: Cooking corn porridge is very simple, like most cereals in water or milk: 1 glass of cereal and 2 glasses of water (milk). If we talk about cornmeal, then casseroles are most often made from it, as well as hominy or Italian polenta. Flour is also used to make lungs and delicious pancakes yellow color.

KUS-KUS

couscous- belong to the category of wheat groats. Initially, porridge was prepared from millet. Now it is customary to cook it from semolina obtained from durum wheat. It was first mentioned in cookbook 13th century. It is believed that for the first time it began to be eaten by nomadic people - the Berbers. For a while, she enjoyed success only in the Middle East and the Mediterranean, then the whole world fell in love with her.

• Beneficial features: In the croup there is a large concentration of copper, which prevents premature graying, and also helps to strengthen the 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, saves from insomnia and overwork. Also, this cereal is desirable for consumption by people suffering from diseases. gastrointestinal tract. Perfect for those who want to shed those extra pounds.
• Cooking method: The best option for cooking couscous is to steam it, since the porridge will not boil soft and retain B vitamins. If there is no double boiler, then it does not matter. You can simply brew porridge, fill it with hot water and leave it for a while under the lid. Cooking is strictly contraindicated for her. But it is easy to use for making healthy casseroles and pastries.

spelled

Spelled- a special type of wheat, the grains of which have a high nutritional value. Spelled grains are larger than wheat grains. They are also well protected from pests, 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 pollution.

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

• Beneficial features: Spelled significantly surpasses wheat in the content of vegetable protein, unsaturated fatty acids, fiber, iron and B vitamins. And the mucopolysaccharides contained in it help our immunity to 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, spelt is widely used for making 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 cook porridge according to the old tradition, then you must first soak 1 cup spelled grains for 5-6 hours in a mixture of 0.5 cups of curdled milk and 1 cup cold water. Then rinse the cereal and put in a saucepan, into which first pour 0.5 cups of water and 0.5 cups of milk. Mix everything and put to cook over low heat until all the liquid boils away.

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

The most common dish of Russian cuisine is porridge. She has always been a symbol of health and an object of religious worship 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 - Akulina Buckwheat Day (June 26). A week before the holiday or a week after it, it was customary to sow buckwheat. And on Akulina herself they cooked "worldly porridge", the tables were taken out into the street and treated with that porridge to wanderers and beggars.

WHEAT

Wheat or wheat groats are made from whole wheat grains. It happens from whole grains and coarse crushing. The first option stores 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 eyesight, make your hair radiant, 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 speak about whole grain version wheat porridge, it is better to use it as a side dish or milk porridge for breakfast. Well-washed cereals are boiled for 20 minutes, after which it is advisable to let it “rest” in the oven for another 30 minutes. But from chopped grains it is best to make meatballs, casseroles and pies.

TEFF

Teff (dwarf millet, Abyssinian teff)- a cereal crop "living" in Northeast Africa for more than 5000 years. In Ethiopia, this millet is still a staple food today. And this is no accident, since this plant is distinguished by its endurance and the value of its composition.

Beneficial features: Teff contains a lot of complete vegetable protein, rich in a variety of amino acids. Due to the high content of iron and low content phytic acid from anemia in Ethiopia almost do not suffer. What can not be said about the European population. In addition, dwarf millet contains a lot of calcium, potassium, magnesium, zinc, vitamin B1, phosphorus. Despite the fact that many types of millet are similar in their composition, no other cereal crop has such a high-quality mineral and protein composition as teff. Also, this millet is 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, porridge or a side dish can be prepared from its grain. And flour is ideal for sweet pastries and pancakes.

OATMEAL

Oatmeal (oatmeal 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. Before this process did not take one day. Modern technologies make it possible to make the production process faster and more efficient, thereby preserving more useful properties of grain. Oatmeal flour does not form gluten, swells well in water and thickens quickly.

At the end of XIX - beginning of XX centuries. in Russia, entire factories for the production of cereals from oatmeal, including oatmeal, were even built. At that time, this cereal was very much appreciated 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 full functioning of the body: proteins, fats, carbohydrates,. It contains the substance lecithin, which is a nourishment for the human nervous system. Its lack 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 of note 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 are also actively involved in cell regeneration.

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

FRIKE

Freekeh (freekeh, freak, freaks, freak, farik) are smoked wheat grains that are harvested when the ears are still green. There are two types of freekeh: whole grains, similar to wheat grains but green in color, and coarsely ground grains. Freka was first mentioned in the early 13th century in a Baghdad cookbook.

• Beneficial features: Possesses low glycemic index, That is excellent condition insulin production. As a result, it helps with diabetes and prevents its occurrence. Low carb product good effect prebiotic, which is good for digestion.
• Cooking method: When cooked, the freekeh exudes a great smoky aroma and gives almost meat taste. That is why it is actively used in vegetarian cuisine. Whole-grain frika is rough, so it needs to be boiled for at least forty minutes, best in broth. Crushed grain frika is softer and more tender, so it doesn't take as long to cook. This cereal will serve as an ideal ingredient for meat and vegetable dishes.

CHUMIZA

Chumiza (capitate millet) is an annual cereal plant of the cereal family. Belongs to the oldest cereal plants East Asia. In Russia, chumiza spread 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 with them, they replied that they were surprised by the reverent attitude of local peasants to this cereal. They decided that if the Japanese value it so much, then 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 proteins, fats and carbohydrates. B vitamins give our body beauty and health. So, 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 a healthy look to hair and skin, and also plays an important role in the functioning of the organs of vision. It is known that chumiza is able to remove toxins and heavy metals from the body, therefore it is recommended to use it for residents of large cities in which there is an unfavorable environmental situation.

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

In Rus', it was customary to solve 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 Baptismal porridge "with fun" was fed to the father of a newborn child - salted, peppered, with mustard and horseradish, so that he could appreciate all the hardships of his wife's birth.

CELL

Yachka- This is a cereal 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, tonic effect.

• Beneficial features: The cell is especially successfully used in diabetes mellitus. Barley grain contains vitamin A, almost all vitamins of group B, E, PP. Barley contains a wide range of trace elements. First of all, phosphorus, which is necessary for a full-fledged metabolism in the body, as well as for brain function. It also contains such significant substances as silicon, chromium, fluorine, boron, zinc. Modern nutritionists advise to use more often barley porridge and soups for overweight people, as well as for intestinal diseases accompanied by constipation.
• Cooking methods: To cook porridge from barley groats it is necessary 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 under the lid for a while to infuse. If you want to cook crumbly groats, then 1 glass of porridge should be poured with only 2-2.5 glasses of water.

Groats- processed by peeling, crushing, grinding grains of cereal plants. To obtain cereals, the grains are first cleaned in sorting and trieres from sand, dust and weed impurities, then the shells are peeled off with the help of special millstones or rollers and the germ is removed. After sifting out the husks and floury fines, clean peeled grains remain on the sieve, which are called cereals and go either directly to consumption or undergo further processing. It is an indispensable source of carbohydrates, proteins, fiber, vitamins and minerals. But here's the paradox: the more comfortable the people of a particular country live, the better they eat, the more they refuse cereals. The grains that have saved generations of people from starvation are becoming a symbol of food for the poor. However, today cereals are returning to our lives again - perhaps this is due to the fashion for healthy eating. Does such a hobby have serious grounds or is it just another fad, a return to natural products worth respect.

Whole grains are not ground grains, they have a shorter shelf life. Processed cereals, crushed into large particles, are called chopped. If the cut is subjected to further crushing, then coarse flour will be obtained, for example, corn flour, or fine flour - semolina. Finally, grains can be ground into a powder called flour.

Pearl barley- groats, made from barley (a plant of the cereal family). This is a peeled, polished grain of barley without an outer shell so that it cooks faster. Grows in more diverse climatic conditions than other cereals. There are several varieties:

Pearl barley- a whole grain that has undergone primary haulage, from which the awn (bran) has been removed. It is used for cereals, soups, fillings, adding to goulash. It not only adds flavor and texture to dishes, but also thickens them. Can be cooked on its own (one part grain to three parts water - boil 45-60 minutes) as an alternative to rice, pasta or potatoes. Malted barley extract is made from sprouted barley grains.

Dutch- a whole grain, rolled up to a ball, completely freed from the awn. It is quickly cooked, porridge from it turns out to be more delicate than barley.

Barley grits- finely chopped (like semolina) pearl barley. It is used for porridges and gruels, including for the Russian national porridge - Koliva.

Corn(maize) - a tall annual herbaceous plant, reaching a height of 3 m (in exceptional cases - up to 6 m or more). The culinary possibilities of corn are very great. Freshly harvested cobs are eaten boiled. For long-term storage, they can be frozen. Canned corn grains are used for salads, first and second courses. Coarse cornmeal is used to make cereals, and fine - puddings, dumplings, fritters and other baked goods. By adding cornmeal to cakes and cookies, these products become more delicious and crumbly. Ground cornmeal, polenta, is widely used in America for baking; it is also used in soups, pancakes and muffins. In Italy, it is first soaked and made into something similar to porridge or cooled, cut into pieces and baked. Pre-flavored and crushed corn kernels are made cornflakes- a ready-made food product that does not require additional culinary processing. They are used as a side dish, as well as an independent dish along with juices, compotes, tea, coffee, milk and yogurt. Dried grains are most often eaten like popcorn. Tortillas are made from cornmeal, as are many other snack foods. But don't be confused cornmeal with cornstarch, which is used for thickening. There is no gluten in corn.

Actually buckwheat- not a cereal, but an edible seed. It can be bought in the form of triangular grains or ground into buckwheat flour. Buckwheat is boiled in the ratio of one part of grain to two parts of water for six minutes, then left for six minutes. Serve as a side dish or add to goulash. Before you cook buckwheat, you should fry it, then it will become more fragrant. Place in a dry skillet and cook over medium heat for 3-4 minutes, stirring occasionally, until golden brown. Do not stop stirring, as buckwheat can burn quickly. Buckwheat flour It turns out with a gray tint and has a strong smell. It is great for pancakes and pancakes or for baking bread when mixed with plain flour. Buckwheat flour is used to make buckwheat spaghetti or soba. It's an important ingredient Japanese cuisine. There is no gluten in buckwheat.

Millet or millet- "golden grain". Although millet seeds are not only yellow, but also gray, white and red. But grain with a bright yellow color is the most nutritious and tasty - it is from it that, as a result of cooking, a fluffy crumbly porridge is obtained. Long term storage millet groats are not subject, unlike other groats. Millet grains contain a lot of fat, so it tends to quickly oxidize. As a result, the cereal becomes rancid and acquires an unpleasant odor. A delicious alternative to rice, but the grains need to be crushed to absorb water more easily. Roast the beans before boiling. vegetable oil two to three minutes until they begin to crack, then carefully add water (one part grain to three parts water). Bring to a boil and cook for 15-20 minutes until fluffy. There is millet flour, sometimes pasta is made from it. There is no gluten in millet.

oats can be bought as pure form, and in the form of oatmeal flakes. Cereals of any caliber are made into porridge, mixed with ground nuts and baked to make a vegetarian roast, added to goulash. Oat flour It is low in gluten so cannot be used to make bread, but can be mixed with wheat flour to add texture and flavor to breads, muffins and pancakes. Oatmeal contains oils and can become rancid, so it cannot be stored for a long time.

Rice one of the most important cereals. In some Asian countries, rice on the table is as obligatory as bread in Russia. There is a separate bazaar in Tashkent, which is called Rice Bazaar. There are three types in terms of cooking: long grain, medium grain and short grain. Long grain is used in savory dishes and short grain in desserts, but this depends on the location.

Brown rice has a nuttier flavor and contains more fiber and nutrients, but takes longer to cook - use one part grain to two parts water and cook for 35-40 minutes.

Rice flour can be bought, but because it is gluten-free, it cannot be used to make yeast bread.

rice varieties Arborio- medium or long grain rice - used in risotto as it can absorb a lot of liquid without becoming too soft.

basmati rice- very long grains, fine, refined texture, fragrant, with a nutty taste, it comes in brown and white, used for cooking pilaf, salads, side dishes.

rice for sushi- round, short grains containing a large amount of starch. Used to make sushi. The most famous variety in Russia is Okomisan and California.

Wild rice- this is not rice at all, but sea grass. Due to the difficulty in harvesting, it is expensive, but its color, purple-black, delicate nutty taste makes it a good base for special dish or rice salad economically mixed with other varieties of rice (but this may need to be pre-boiled, as it takes 45-50 minutes to cook using one part grain to three parts water.

steamed rice- uncleaned grains, soaked and steamed before removing the husk, bran and germ, with cooking grains separate from each other. Widely used for side dishes, pilaf, salads.

Zira- has a rather thick, elongated grain. As a rule, a brown or red scar passes through the grain; after washing, it itself has a pinkish tint. It differs from other varieties of rice in its unusual density. A characteristic creak when the grain is compressed will indicate its authenticity to you. Zira - rice specially designed for cooking pilaf, making pilaf with zira is easier than with any other variety.

polished rice- grains with a removed husk, bran and germs of white color. They are short, medium and long. Have soft taste. Used to make porridges, puddings.

Rye - the only cereal (other than wheat and barley) that has enough gluten to make yeast bread. However, it contains less gluten, so rye pastries becomes denser. Most often mixed rye flour with wheat. Rye grains should be boiled in the proportion of one part of the grain to three parts of water for 45-60 minutes. Rye grains can be added to goulash.

Wheat - The most popular cereal used for bread, pastries, breakfast cereals and pasta. It is generally accepted that wheat is the most nutritious of all cereals and contains the largest number squirrel. Wheat in grains can be cooked whole (one part of the grain to three parts of water for 40-60 minutes) and they will turn out delicious elastic. Bulgur wheat is pre-boiled wheat grains that are then dried and passed between two cylinders to crack the grains. Since bulgur is sold semi-prepared, it is very easy to prepare - just soak it in boiling water. The grains have a light, soft texture and a nutty flavor. Serve it in place of rice or potatoes, or use it in salads. Semolina- yellowish groats, more precisely, very coarse flour, ground from durum wheat varieties and is the main ingredient in real Italian pasta. Couscous is made from semolina grains soaked and rolled in the finest wheat flour. Soak a piece of couscous in two parts of water. Flour premium("strong" - high in gluten) is needed for cooking yeast bread. plain flour needed for regular baking - cakes and shortcrust pastry. Wheat flakes are used for porridge, muesli.

Kinva. Finally, a little about cereals, with which you are probably not familiar. But if you meet her in the store, be sure to try it! It is an ancient grain grown by the South American Aztecs for over 3,000 years; it was once a sacred plant of the Incas. It is related to spinach. The small disc-shaped grains are extremely healthy and easy to digest. They are high in protein, which is especially beneficial for vegetarians. Groats are perfect for almost all vegetables, meat; it is either boiled like rice and served as a side dish, or added to soups and goulash. It takes 15 minutes to cook (one part of the grain to three parts of water - it's ready when the grains turn from white to transparent).

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) a cereal originally from South America, which has recently become extremely popular due to its useful 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 shine strongly and resemble granular caviar Brown color. 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 saucepan with non-stick coating, on the steam bath or in the microwave. 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 that have had the fruit shell removed - is good for crumbly cereals, as well as krupenikov 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 take on a beige color, which is a natural process, as with green lentils, turning 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 lack of gluten makes buckwheat ideal option for people 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 for cooking low alcohol drink, a kind of local "beer".

Dagussa is rich 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 products food of 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 throughout 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 garnish or as a self-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 comes with pumpkin. This cereal is rich in starch and iron, vitamins of groups B, E, A, PP, but the content of calcium and phosphorus in it is not too high. 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. Used to make the base classic dish 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 porridge from flax, often these will be mixes with wheat or pumpkin, or sesame, etc. seeds from oil, and also ground into flour. But nobody's stopping you from buying whole grains in the nearest pharmacy and independently prepare “live” porridge from them.

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! Great content fiber normalizes the digestive system, cleanses the intestines from 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 full cooking it requires a longer heat treatment of 60–120 minutes, but at the same time it is easily boiled soft 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 spike 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.

Used in cooking Poltava groats No. 1 for filling soups, and cereals No. 2, 3 and 4 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, by-product from the production of polished and polished rice, less than one third of the size of the 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 - the healthiest rice, they are accustomed to it from childhood, it retains 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.

As a child, when my mother put a plate of fragrant semolina in front of me, she invariably talked about its benefits. The same story was repeated with buckwheat, pearl barley and Hercules. Today we have no doubt that cereals are useful. But what exactly is this benefit, and which porridge is the most useful? Introducing the top 10 most healthy cereals.

Buckwheat

For dinner, such a porridge is just a fairy tale: low-calorie and quickly absorbed. Buckwheat - the second name "black rice" - is considered one of the most useful cereals. It is "prescribed" for obesity, diabetes, diseases of the gastrointestinal tract, liver, heart and blood vessels. Good as a side dish and as a filling stuffed with buckwheat and baked geese, ducks are favorite dishes for holiday table in many countries of the world.

Oatmeal

It is called women's porridge - it gives beauty and health (one of the properties of oats is to reduce the risk of cancer). It normalizes metabolism, the work of the gastrointestinal tract, the cardiovascular system, strengthens the immune system, lowers blood cholesterol, strengthens bones and teeth. Easily digestible and suitable for dietary nutrition. Laurels of the most useful of all oatmeal belong to groats "Hercules".

Millet

Those who are treated with antibiotics should eat millet porridge once a day. Millet has a general strengthening effect on the body and helps to eliminate antibiotics and toxins from the body. Millet, which is produced from millet grains, is only slightly inferior to oatmeal and buckwheat in terms of useful properties. However, millet porridge should not be abused with low acidity, diseases of the circulatory system and pregnancy. And millet weakens potency.

Manka

This is a coarse wheat groats. Although it is poor in fiber and vitamins, it has a high nutritional value, quick to prepare and easy to digest. For children, postoperative patients and people suffering from diseases of the gastrointestinal tract, cereals, casseroles, dumplings, meatballs, as well as mousses and puddings from semolina - magic sticks! However, this cereal contains a lot of gluten (gluten) and can cause intolerances or allergies.

Couscous

Another "derivative" of wheat groats invented in Africa. And today in Morocco, Algeria, Libya and Tunisia, couscous is a traditional dish. It is served both with meat and with vegetables, dried fruits and even nuts. It is prepared from small semolina, which is sprinkled with water, grains are formed, sprinkled with dry semolina, sieved and dried. Sometimes couscous is made from barley or rice.

Rice

The maximum benefit is concentrated in the grains of brown, wild and long Central Asian rice. Rice of different lengths is used for cooking different dishes: long - for salads and side dishes, medium - for risotto, paella, soups, round - for puddings, pies, sushi, desserts. The most popular polished rice. Rice does not contain gluten, so it can be consumed by those who cannot tolerate wheat.

Pearl barley

The main porridge for athletes and people engaged in physical labor. Phosphorus, necessary to increase the speed and power of muscle contractions, is twice as much here as in other cereals. Suitable for allergy sufferers and those who lose weight. True, it is cooked for almost an hour, but it swells 5-6 times. By the way, it is better to eat barley porridge hot, as it is less digestible when it is cold.

Yachka

Favorite porridge of Peter I. This is the same barley, but crushed and with a shell, where there is a maximum of useful substances. In Rus', they cooked superporridge - kolivo, with the addition of poppy seeds, honey or jam. The merit of the cell is that it helps to normalize digestion and metabolism, removes toxins and toxins. Groats are also added to soups, side dishes are prepared, a pig or poultry is stuffed and baked in the oven.

corn

This cereal will perfectly cleanse the body of toxic compounds of fluorine and chlorine. It has been observed that those who regularly eat corn feel good and have a high vitality. Grain boils for a long time. Porridge is considered very high-calorie, but easily digested. What is very important - does not cause allergies, therefore it is recommended for baby food as well as overweight people.

rye

Our ancestors believed that rye porridge "gives a person the strength to straighten up." Modern research has proven that rye porridge, made from whole grain rye, really has the highest content of B vitamins, which are necessary for spinal health. Substances that can inhibit the development of tumors are also found in rye. In such a porridge there is little starch, but a lot of dietary fiber that cleanses the body.