Home Be healthy! Experts say Technologist's advice What you need to know about grains and cereals?


Cereals - these are the main suppliers of carbohydrates in our diet, so use a large energy providers. Most carbohydrates (mainly starch) in white cereals - rice, semolina, barley. In addition to carbohydrates in the grains include: proteins, fats, enzymes, vitamins (B1, B2, PP), minerals (potassium, calcium, magnesium, phosphorus, iron).

Cereals - is a high-calorie food product cooked in milk and seasoned with butter. These cereals are an important source of energy for people engaged in physical labor and sports. Benefits of cereals, cooked in milk in the fact that carbohydrates turn into energy slowly and do not load work spleen. However, persons of middle and old age, and those who lead a sedentary life, do not give up at all cereals because starch is not so intensely absorbed by the body as sugar.

Dishes from cereals, such as porridge, pudding, pudding, cakes - well digested and easily saturate the body. Prominent place in the diet food, strange take porridge. They are included in the menu suffer from gastritis, gastric ulcer and duodenal ulcer sufferers overweight, as they almost did not excite the digestive glands. For such people recommend pureed oatmeal and cream and rice.

In terms of nutritional cereals can be called universal product and use any disease. The same pellets suitable for various dishes with a variety of ailments. Using a variety of cooking, you can maximize sparing regimen digestive system (liquid and pureed porridge) or call the activation of the motor function of the intestine (crisp cereal).

Some grains (rice, oats, barley) when cooking isolated protein-starch mucilage, which is used for the preparation of the mucous soups. These soups than other entrees slightly less excite gastric secretion, and do not cause significant intestinal motility. Mucous soups included in the diet with acute gastric ulcer and duodenal ulcer, chronic colitis, accompanied by a disorder of the intestine, and chronic pancreatitis.

маннаяSemolina is made from wheat. She quickly fall apart, well digested, contains a minimal amount of fiber (0.2%). Liquid semolina porridge include diet, appointed in diseases of the gastrointestinal tract and after operations on the stomach and intestines.

Rice, like semolina contains the minimum amount of fiber (0.4%). Most dishes are gentle slimy soup, rice and mashed boiled rice. Rice goes well with milk, meat, vegetables and fruit. Loose rice porridge, rice pilaf with raisins, pudding, pudding, cakes, dozens of other dishes that cereals can decorate breakfast, lunch and dinner.

Some people give up rice, fearing stout. However, the croup, which carbohydrates are mostly starch, much less contribute to the completeness than cakes, jams and other foods rich in sugar. Caloric rice cereals approximately equal calorie buckwheat.

Many housewives known ability of rice to absorb the salt. Therefore, it can be used to save the day when the broth was salty. It's enough to turn in a handful of cereal bag of gauze dipped in broth and boil it. Some people believe that eating a lot of rice is useful in diseases of the joints associated with the deposition of salts. This is incorrect. Figure significant effect on the excretion of salt from the human body does not have.

Millet grits manufactured from millet, rich in minerals, especially potassium and magnesium. Appropriate to include millet porridge and soups with millet in diets of clinical nutrition in diseases of the cardiovascular system.

Often wonder whether it is possible to use the dish of millet grains (soups, cereals, casseroles) in diseases of the digestive system, referring to some of popular science articles in which these diseases are resolved at all cereals except wheat. Limitation of millet grains is not sufficiently justified.

Buckwheat is rich in vitamins, and the number of carbohydrates, protein and fat, it is not superior to other cereals. But its proteins in their amino acid composition are considered the most valuable. Buckwheat is rich in lecithin, which makes its use in diseases of the liver. Diabetes often wonder whether they should opt for buckwheat. In terms of carbohydrate content buckwheat is not significantly different, for example, millet. Dishes and side dishes of any large settled in diabetes in a limited number agreed upon by the attending physician.

Barley and pearl barley produced from barley. Pearl barley used in making crumbly cereal, various soups, including the mucous membranes. Eat barley porridge hot. Cooled down, it loses flavor, less digestible. Of barley cereal is prepared as crisp and liquid porridge. These grains are useful in diseases of the bowel, accompanied by constipation.

Corn grits, in addition to vitamins B1, B2, PP, contains carotene (provitamin A). Corn grits cooked cereal, casseroles, which when included in the diet may reduce to some extent the process of fermentation in the gut.



Oat groats, rolled oats (steamed and flattened grain oats), oatmeal (flour oat grains) in the number of vegetable oil (6.2%) are superior to all other cereals and therefore the most calories. They have a lot of magnesium, phosphorus.