Carbohydrates are an important element of a healthy and balanced diet. From the products rich with them it is possible to prepare set of variants of breakfasts, dinners, desserts and suppers. Kashi has always been an important component of the diet of our ancestors. When exactly porridge appeared in a person's diet - it's difficult to say, but using this variety of dishes is very versatile and helps to supply the body with valuable nutrients.
Unfortunately, in the heyday of the use of processed foods, there is a decrease in consumption of porridge. Let's find out why we should include it in our daily menu.
Porridge and health
Cereals from which porridges are prepared are seedless cereal seeds. Depending on the type of grain used for their production, wheat, barley, buckwheat, oat and corn grains are allocated. Depending on the degree of refinement of grains, there are porridges small, crushed and cereals - the whole grains themselves, devoid of shell.
Cereals are the basis of a healthy, balanced diet and an important source of good quality carbohydrates. They are characterized by high nutritional value - they are a treasure trove of many vitamins and minerals such as zinc, magnesium and potassium. And they have dietary fiber, which improves intestinal motility, affects the concentration of "bad" cholesterol in the blood, prevents constipation and colon cancer.
More and less famous porridges
There are many types of cereals on our tables. Each of them is different from others - some are bigger and sweeter, others are smaller and with bitterness. All of them should be entered in the daily menu, these cereals are a great alternative to rice, pasta, potatoes and bread.
Buckwheat
One of the commonly used cereals is buckwheat. This is a reliable source of protein, and against the background of other types of cereals is also a rich container of vitamin E and folate. It must necessarily be used by people suffering from bleeding, varicose and hemorrhoids, as buckwheat effectively regulates blood pressure, strengthens and compacts blood vessels.
Millet
Millet differs by alkaline reaction and effectively helps to regulate the acid balance of the body. It is useful for people with inflammatory skin diseases and is an ideal source of silicon, lecithin, as well as tryptophan, necessary for the production of vitamin PP.In addition, millet and buckwheat do not contain gluten - they can be consumed by people with allergies to gluten and celiac disease.
Barley barley
The spectrum of varieties of barley cereals is the largest. Pearl barley and barley are the most common and popular ones. They differ in the processing process and in the thickness of the grains.
Couscous
Couscous is one of the smallest types of porridge. Now it is made from durum wheat, although our ancestors made it from millet. Compared with porridge of barley, pearl or rice, it contains more protein and some nutrients. Although couscous is a proprietary product of African cuisine, it should also be used in our menus. This is an excellent component of lunch dishes, soups, salads and desserts.
Features of porridges
Kashi significantly expand your culinary possibilities, which makes the dishes with their participation valuable even for the most demanding gourmets. Contrary to popular belief, porridge does not contribute to the collection of excess weight, unless you supply them with high-calorie additives - fatty meat or rich sauces. But not every porridge will benefit any person.
Large porridge - buckwheat and barley, will serve to maintain your slender figure. They contain digestible digestible carbohydrates and fiber for a long time, and also have a low glycemic index. Thus such remarkable porridges are capable to cause unpleasant indispositions at people with diseases of a gastrointestinal tract. In order not to irritate the gastric mucosa, such people should use small grains, for example, millet or couscous.