Cereals and their properties

Groats and their properties

Dough grains are made from wheat. This groats has the property of quickly boiling, very well absorbed by the body and contains a minimum amount of fiber, about 0.2%.In diets prescribed for diseases of the gastrointestinal tract and after operations on the stomach and intestines, include liquid manna porridge.

millet made from millet is rich in various mineral substances, in particular, it contains potassium and magnesium. It is recommended to include millet porridge and soups with millet in diets of therapeutic nutrition for diseases of the cardiovascular system.

The buckwheat groats in terms of the amount of carbohydrates, proteins and fats have no special advantage over other cereals, but its proteins are considered to be the most valuable in their amino acid composition. In addition, buckwheat is rich in vitamins, as well as lecithin, which causes its use in various liver diseases. The amount of carbohydrates contained in buckwheat, practically does not differ, for example, from millet cereals.

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Pearl barley , which, like barley, is produced from barley, is used in the preparation of crumbly porridges, various soups, including mucous. Recommended use of pearl barley in a hot form, as in the case of cooling, it loses its taste and is worse digested. From barley cereals can be cooked as crumbly, and liquid porridge. These cereals are useful for such intestinal diseases, which are accompanied by constipation.

Corn cereals contains vitamins B1, B2, PP, as well as carotene( provitamin A).Prepared from her various cereals and casseroles when included in the diet have the property to some extent to reduce the level of fermentation in the intestine.

Foods such as oat cereals , oatmeal( representing steamed and flattened oat grains) and oatmeal( which is oatmeal flour) by the amount of vegetable fat that they contain 6.2% exceed all other cereals and,consequently, are the most high-calorie. They also have a high content of magnesium and phosphorus.

When agreed with the attending physician in diabetes mellitus, it is allowed to include in dishes and dishes garnishes from any cereals, but in a limited number.

Materials used:
Shilov VN, Mits'yo VP"Healthy food"

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