Wheat groats: from which cereal it is made, calorie and cooking tips

About the benefits of cereals, knows, perhaps, most people. On a par with oatmeal and buckwheat, wheat flour takes precedence in its healing properties. What is this product, and what characteristics does it have?

Wheat groats are wheat grains that are given a large, medium or small fraction during the grinding process. They have a golden-wheat or brownish color, which depends on the grain ripening cycle.

For the production of cereals, durum wheat is necessarily used, and its grains are cleaned from the upper layers.

The shelf life of the product is relatively small - up to 8-10 months if stored in glass or ceramic containers. If you keep the raw materials in a plastic bag, then the shelf life is barely 6 months. The appearance of moldy smell and gray plaque indicates the deterioration of cereals. Periodically, it should be checked for the presence of insects.

This cereal is not something new on the shelves of domestic stores. She was one of the main products of our Slavic ancestors, and also symbolized well-being and prosperity. Newlyweds were showered with wheat grains; they were put on the table at the meal in honor of the birth and baptism of the baby.

The product was widely popular in the countries of the Mediterranean, on the territory of the Caucasus and Asia.

Wheat groats are nutritious, but at the same time dietary product. Due to the positive effects on the intestines and the richness of the vitamin and mineral composition, it is widely used for weight loss. The presence of dietary fiber allows you to improve intestinal motility and, as a result, cleanse the body of toxins and toxins, get the most out of food.

In doing so, dieting a person will not suffer from a lack of vitamins and minerals, since all the elements necessary for vital activity are contained in croup. It can be called not only the product of slimness, but also beauty.

The presence of vitamin B suggests the beneficial effects of cereals on the skin, nails and hair. Vitamin E slows down the aging process, has antioxidant properties.

Due to its low calorie content and high nutritional value, as well as high protein content, wheat-based cereal is recommended for athletes, people engaged in hard physical labor. It will help you quickly regain strength and not overload the intestines during the period of recovery from illness, injuries and surgeries.

Wheat cereal demonstrates an enveloping effect, due to which the stomach is protected from negative components. In addition, it prevents the development of fermentation processes in the intestines, allows you to get rid of the feeling of heaviness, heartburn.

Due to the presence of vitamins, wheat porridge strengthens the immune system, prevents the development of beriberi. It should be included in the diet during the off-season, during epidemics of cold and flu. It is good to eat it in the cold season - porridge provides the energy necessary for heating and maintaining the vital functions of all body systems.

A large amount of protein and calcium, as well as nucleic acids helps to strengthen the bone system. In this regard, it is recommended for children, as well as categories of people experiencing calcium deficiency - pregnant women, the elderly.

Groats have an antioxidant effect, removes slags and toxins from the body, normalizes water-alkaline balance. It reduces and stabilizes blood glucose levels, and is therefore recommended for diabetes.

The high content of vitamin B also makes cereal good for the nervous system. Conductivity between nerve impulses improves, anxiety is eliminated.

Antioxidants, as well as magnesium and calcium, have a positive effect on the heart and blood vessels - the elasticity of the vascular walls increases, blood clotting is improved, the likelihood of cholesterol plaque formation is reduced, and the heart rate is normalized.

However, these properties appear only under the condition that the person consuming it is not allergic to gluten. The latter is a protein that is present in the composition of most cereals. Not recommended product with low acidity of gastric juice and flatulence.

Despite the positive effect of cereals during pregnancy (it nourishes the body with vitamins and minerals, it can cope with constipation), it should be consumed with caution in the last trimester. Due to the active influence on the intestines, hypertonicity of the uterus can be provoked. When breastfeeding from the product is also better to give up - it can cause diathesis and intestinal colic in the baby.

Wheat groats contain a lot of proteins - the necessary material for building muscle tissue and maintaining the strength of the skeletal system. In addition to proteins, there are essential amino acids. Not surprisingly, this product is trying to include in your diet athletes and those who seek to build muscle.

Carbohydrates, fatty acids and purines are present in grains. The presence of fiber provides improved intestinal motility. This, in turn, allows the digestive system to better digest incoming food. Passing through the intestines, non-digestible dietary fiber collects slags and toxins through it and removes them. This helps speed up the metabolism and makes wheat cereal one of the most effective means for losing weight.

Like all cereals, cereals from wheat grains are rich in vitamins of group B (B 1, 2, 3, 4, 6, 9), and it also contains vitamins A, E, F, ascorbic acid. They are involved in strengthening the immune system, are responsible for cellular metabolism and respiration.

The mineral composition is represented by magnesium, calcium, iodine, iron, zirconium, phosphorus, calcium.

Calorie porridge is quite high - 335.5 kcal per 100 g of dry product. That is why it is a nutritious product that guarantees a long feeling of satiety.

As already mentioned, the nutritional value of the dry product is 335.5 kcal. The balance of BJU looks like 16/1/70. The bulk falls on complex carbohydrates, which give a feeling of fullness and do not raise blood sugar levels. The glycemic index is 45, and varies slightly depending on the processing method.

In addition, the cereal is rich in proteins, but the fats in it are contained in insignificant amounts and are represented by essential body fatty acids.

Nutritious wheat cereal is used in various diets. First, it nourishes the body with vitamins and minerals. Secondly, it satisfies hunger for a long time.

In addition, the product cleanses the intestines, starts the metabolism and promotes the acceleration of lipid metabolism. Grain carbohydrates break down slowly, which allows you to get energy from them. Most diets involve a combination of cereals with vegetables and dairy products. Due to the high content of proteins and amino acids, it is recommended for vegetarians and people who do not eat meat because of intolerance by the body.

Depending on the type of wheat used and the characteristics of its processing, there are several types of wheat cereals.So, from wheat varieties "Arnaut" get the same kind of cereals, which has a vitreous appearance and is suitable for cooking porridge. It is wholegrain and the most healthy cereals. “Artek” is, on the contrary, finely ground grits, which is also ground and therefore contains the smallest amount of dietary fiber.

Bulgur is well known, representing wheat grains, freed from bran and subjected to steaming. They are usually prepared as a side dish, have a pleasant nutty aftertaste. Bulgur enjoys great popularity in the East, in the Mediterranean and in the territory of Asia.

A separate niche is occupied by “Poltava” groats - wheat grains of solid varieties, from which the germ has been removed, and partly seed kernels of the kernel. Depending on the degree of grinding distinguish "Poltava" by numbers.

• Thus, No. 1 is a coarse grain, unpolished, resembling pearl barley. Usually used to add to soups.
• Under number 2 hides the grain of medium grinding, which are also subjected to grinding. They acquire an oval shape and are especially good for making porridges.
• "Poltava number 3" passes the same processing as the second number, but has round grains. Also used for cooking porridge, cooking casseroles.
• Fine grinding and grinding are marked as No. 4 - an option for breading, adding to baked goods, cutlets.

Traditionally, wheat cereal is used to make porridge. They can be viscous or crumbly, as well as liquid. You can cook them in water, milk or meat broth. Salt, spices, butter help to make porridge more delicious. If it is prepared as a side dish, you can add vegetables, bacon.

Sweet cereals allow you to make fruits and dried fruits, nuts, honey, various pastes (peanut, chocolate). You can mix the wheat cereal with rice or buckwheat to make the Friendship porridge.

As a cereal dressing, it is used in soups. Especially successful is its combination with pickles (it turns out the soup in the manner of pickle) and fish (ear). However, you can put cereal and milk soup.

In the rump finely ground, you can roll patties, meatballs, pieces of chicken and fish. It is also put as a dry ingredient in casseroles, pancakes, pancakes and pies.

The recipes of many Mediterranean and Caucasian dishes suggest the use of this product. For example, in Armenia, they are preparing a soup of wheat cereal and chicken meat, which is called “Aris” or “Haris”. In Turkey, the cereal is put in pilaf, as well as salad "Tabule".

Under the name "Cowbes", cutlets made from wheat porridge, inside which are meat filling, are hidden. This is one of the traditional dishes of Greek cuisine. In Armenia, there is a similar dish, although beef and pine nuts are placed inside the cutlets.

In Italy, cereals are used for baking bread. In addition to wheat grain, lentils and rice are put in there, and the finished dish is called “Three Sisters' Bread”. And in Morocco, wheat cereal is used to make porridge on water, to which orange tree flowers are added.

For cooking, you should choose cereal of the same type and a single fraction, then it will cook at the same time, and the dish will turn out delicious. The product of fine grinding is prepared for about 20 minutes, large - up to 50 minutes.

The easiest way to cook cereal is to boil porridge from it in water. For a medium-viscosity meal, take 1 cup of cereal and 2 glasses of water. Adding 100 g of butter will help make the taste more delicate. This porridge can be served for breakfast or as a side dish. Groats should be laid in boiling water.

The proportions of liquid and cereals depend on the consistency of the finished dish you plan to get. For receiving liquid porridge on 4 parts of water 1 part of grain is required.For a viscous ratio of cereals and water looks like 1: 3. For crumbly - 1: 2 or 1: 2.5.

In most cases, the grits should be washed before cooking. The exception is a finely ground product or flakes. Do not neglect the washing, if you want to get a crumbly porridge. In this case, the grits should be washed at least 3-4 times to remove the gluten.

Cook porridge better in thick-walled dishes. The cast iron cauldron is optimally suited - the dish will turn out to be saturated and fragrant. Instead of butter, you can use flaxseed or olive oil for dressing. If there is no medium or finely ground cereal at hand, and you want to get a more tender and uniform porridge, you can grind the cereal in a coffee grinder.

After the porridge is ready, it is recommended to wrap it in a towel and leave it under the lid for 7-10 minutes. This will allow the dish to infuse and "open up."

Salad for salads should not be cooked, just pour hot water and leave for an hour and a half. After this, the raw material should be thoroughly washed. It is better to put it in a bag of gauze and rinse it in cool boiled water, pouring it out of a jug or kettle.

One of the options for salad with the addition of cereals - mix sliced ​​tomatoes, peppers, coarsely grated sour apple. Add greens and lettuce leaves, pickled red onions. As a dressing, use a mixture of olive or flaxseed oil with lemon juice. Natural yogurt or kefir is also suitable.

Garlic, spices, chopped or whole nuts, pumpkin seeds, sesame or flax will help make the taste of the salad more savory.

See the following video for a recipe for wheat cereals.