What to cook for lunch using wheat. Why should you include wheat porridge in your diet and how can it be harmful? Wheat salad

Wheat is one of the most popular crops in the world. Our article is dedicated to telling you what cereals are made from wheat, why they are valued and what can be prepared from them.

Semolina

In the Old Testament there is a mention of manna from heaven, which is considered an analogue of semolina porridge. It is probably no coincidence that the Lord sent this particular food to the Jews during their forty years of wandering, because semolina porridge perfectly restores strength and increases vitality.

Durum wheat semolina has a yellowish color. The grains are glassy, ​​with sharp edges. The taste of porridge made from this type of semolina is more intense, it has a coarse structure and boils worse than semolina porridge from varieties.

Semolina grade M is white and boils quickly. The porridge turns out homogeneous and smooth.

Semolina porridge is ideal for dietary nutrition, as it contains only 2% fiber. It is very well absorbed and is recommended for postoperative recovery; in addition, it is indispensable for disorders of the gastrointestinal tract. This is the only porridge that is digested and absorbed in the lower intestine. Semolina removes mucus and fat from the body.

However, like any product, semolina has not only positive properties, but also negative ones. Phosphorus contained in semolina binds calcium salts and thus prevents their absorption. In addition, this cereal contains a lot of gluten, which means it is contraindicated for those who are allergic to gluten.

Wheat cereals are high in calories, so those who are afraid of gaining excess weight are recommended to eat them not in the evening, but in the morning, and not every day, but alternating with other dishes.

Spelled

In recent years, our table menu has expanded significantly. In addition to dishes brought from abroad, we had the opportunity to try products that were present in the diet of our distant ancestors. This concerns spelled, which is mentioned in A. S. Pushkin’s fairy tale “The Tale of the Priest and His Worker Balda.” Spelled is a variety of wheat characterized by unique properties. Adherents of a healthy diet must include it in their diet.

This wheat belongs to soft varieties with non-threshing films. In terms of microbiological composition, spelled is significantly superior to durum wheat. Most of the useful substances, including vegetable protein, of which spelled contains almost 40%, are found in the shell and germ. Before grinding, the grain is germinated and dried.

This porridge contains the maximum amount of useful substances for which wheat is so valued - these are vitamins B (1,2,3,6 and 9), PP, A and E, about 20 amino acids, iron, copper, potassium, calcium, phosphorus, boron, vanadium, iodine, cobalt and manganese.

Poltavskaya

In our country, back in the Soviet years, the following wheat was produced in large quantities industrially: semolina, Poltava and artek.

Poltavskaya is produced from hard, under-threshed milk, crushed into large fractions and in this form is used for food. Poltavskaya contains a large amount of fiber, so it is often added to animal feed. In cooking, it is used to prepare porridges and soups with milk or water.

Before cooking, the cereal should be washed in cold water, then brought to a boil and drained of any foam that has formed on its surface. Add water again and bring to a boil, add salt to taste and continue to cook over low heat, stirring occasionally. It is best to cook this porridge in the oven, where it will heat evenly on all sides. You can add milk to the cooking water in a 1:1 ratio.

Artek

A variety of wheat cereals are extremely popular and very numerous on the world food market. The species and their names sometimes seem very strange, but with a detailed study of the etymology of these words, everything becomes clear and logical. The word “artek” translated from Crimean Tatar means “best”, so it is not surprising that the best pioneer camp in the Soviet Union, as well as the cereal that was initially made for pioneer camps, received this name. It is noteworthy that the word “artos”, consonant with “artek”, is taken from the Greek language and means “bread”. Since the time of the first Christians, this word has entered the familiar lexicon of the Orthodox Church - during multi-day fasts, at the end of the Liturgy, pieces of artos are distributed to believers to maintain strength. This is a special wheat bread that not only gives endurance, but also cures all diseases.

In addition, I would like to say that only the best varieties of durum wheat produce Artek cereals. Before grinding, the grains are completely freed from the shell and germ. For this reason, the microbiological composition of Artek is inferior to Poltava, but in terms of taste, porridge from Artek is significantly superior to both Poltava and semolina.

Artek grains are similar to semolina, but slightly larger. Unlike semolina, when processing grain for artek, wheat is not subjected to high-temperature treatment. Artek porridge is viscous and thick. The cereal cooks well and increases in volume very much.

Before cooking, the artek is not washed, but only sifted through a fine sieve. Cook it over low heat with constant stirring. This grain is not suitable for soups, but for casseroles there is no better filler. Artek goes well with both meat products and vegetables.

Bulgur

Bulgur is the name given not only to specially processed wheat grain, but also to dishes made from this product - porridge and pilaf. The cost of bulgur is significantly higher than domestic cereals made from crushed wheat. The fact is that when producing bulgur, the crushed grain is subjected to heat treatment, which helps to increase the shelf life of this product.

We also know about bulgur from biblical books. This grain has remained a constant component of a large number of southern cuisine dishes for several millennia. Ripe ears are threshed, the grain is cleaned and boiled until soft. Then the water is drained, and the wheat is laid out on baking sheets to dry. Shake them periodically and turn them over to prevent mold from forming. When the grains darken, wrinkle and harden, they are again moistened and beaten so that the shell cracks. Then they dry again. The dried grain is thrown in front of a stream of forced air, which easily carries away the separated husk. The kernels thus purified are sifted and ground. When grinding using different types of sieves, calibration occurs. The output is several types of bulgur with different grain sizes. The largest one is used for preparing pilaf and dolma, the medium one is for salads, stuffed vegetables and soups, and the smallest one is for kufta and desserts.

Tarhonya

Tarhonya is a wheat cereal that is very popular in the countries of the former Austro-Hungarian Empire. In former times, women made it themselves, but now factory production has been established and cereals can be bought in the store.

To make tarhoni you need wheat flour, eggs, water and a little salt. A fairly stiff dough is kneaded and left for half an hour to stabilize. After this, the dough is rubbed through a sieve and dried in the sun or in the oven. Store cereals in linen bags in dry, ventilated areas. Tarhonya is used in soups, side dishes and as an independent dish.

Here is one of the traditional Hungarian ways of preparing tarhoni. In a frying pan you need to melt the fat and put the cereal in it. As soon as it starts to turn golden, immediately pour in boiling water, add salt and your favorite seasonings - herbs, tomatoes, garlic, paprika and others, to your taste. You cannot overcook the cereal, otherwise it will become bitter. You should also not overdo it with water, otherwise the tarhoni will become viscous. As soon as the grains are softened enough, serve. The side dish can be vegetables, meat or fish.

Couscous

Couscous, like bulgur, is both the name of wheat cereal and dishes made from it. This type of wheat cereal was borrowed from the Berber and Maghreb national cuisines.

Currently, industrial production of couscous has been established. The cereal is based on large fractions remaining after grinding flour, that is, semolina. Semolina is moistened, sprinkled with flour and ground until large balls with a diameter of up to 2 mm are obtained. Then it is sifted, dried and packaged.

Traditionally, couscous is steamed, but it is also possible to simply pour boiling water over it, add oil and salt and leave for a few minutes to swell. You can eat couscous this way. It is delicious either on its own or as an alternative to rice and pasta in appropriate dishes.

If you want to cook a traditional East African dish, you can try this using a regular steamer pan. Water is poured into the bottom, and gauze is placed on top of the grate. It is needed so that the grains do not fall through and receive a sufficient amount of hot, moist steam. Traditional couscous takes a long time to prepare, about an hour, sometimes in two steps - after the first half-hour steam treatment, it is cooled a little and dried. As a result, the couscous acquires a uniform structure both inside and outside. Then the grains are steamed again. With this method, the couscous turns out to be crumbly, well-cooked and greatly increased in volume. To prevent couscous from sticking, the gauze must be shaken from time to time during cooking.

Ptitim

Ptitim is called Turkish bulgur. This is a cereal made from durum wheat. According to the production method, ptitim is not very different from couscous, but has a smoother structure.

Ptitim is very popular in Israel. The history of the appearance of this cereal here is quite remarkable. In the middle of the twentieth century, when Jews began to leave en masse and settle in the newly formed state of Israel, they brought with them dishes from the national cuisines of the peoples of Africa. Israeli Prime Minister Ben-Gurion set the population the task of creating a list of national products that will be included in the kosher menu. So couscous was renamed ptitim and took an honorable place in the list of dishes of Jewish cuisine. Due to its external resemblance to the Italian risoni and its original history, people began to call ptitim as Ben-Gurion rice. If you ask any Israeli what the name of the wheat cereal named after the legendary politician is, you will get a funny answer: “Ben-Gurion Rice.”

Somewhat later, ptitim began to be made in the form of various small figures, and also colored with natural food dyes.

Before using as food, poultry is boiled in salted water. It is suitable for side dishes with meat, fish and vegetable dishes. Ptitim is no less good as an independent dish. There are many different seasonings and sauces for ptitim.

Fricke

Currently, a very large number of different wheat cereals are produced all over the world. It is impossible to say for sure which cereal is considered the most useful - each has its own properties and microbiological composition. Nevertheless, freekeh is considered one of the healthiest wheat cereals. Some sources call it the universal food of the future, although this cereal is at least several centuries old. A 13th-century Baghdad cookbook mentions it in a recipe for a meat dish with cinnamon, cumin, coriander and tail fat.

Freekeh is produced from young wheat that has reached food maturity, but has not yet hardened. The wheat is cut, collected into sheaves and dried in the sun. Dried ears of corn are burned over a fire so that the straw and shell burn off, but the grains remain intact. Because they are immature and contain a lot of water, they do not burn. The grains are collected and threshed to remove any remaining husks, then laid out on baking sheets and dried again in the sun. Once they reach the required texture, color and taste, they are crushed. Externally, freekeh resembles bulgur, but differs from it both in color and taste.

Freekeh has a low glycemic index, so it is recommended for people suffering from diabetes. In addition, this cereal contains four times more dietary fiber, consisting of indigestible fiber, than other similar cereals. This property allows freekeh to be included in the list of products that help cleanse the gastrointestinal tract of waste and toxins, as well as for weight loss.

Farro

Farro is an Italian wheat grain. This name still means little to Russians, but it is well known to residents of the Apennine Peninsula.

Farro is a variety of wheat and the name of a cereal that is very popular in Italy. Farro has been cultivated in this country for almost 5,000 years. Farro is used to make cereal, which in terms of taste and consumer qualities is in no way inferior to more common varieties of wheat. Semi-finished farro cereals are boiled and blast-frozen in low-temperature refrigerators. Before using them for food, they are thawed at room temperature, scalded with boiling water and served, seasoned with spices or sauces.

Triticale

Wheat cereal, whose name sounds like triticale, is an amphidiploid (hybrid) of wheat and rye. Initially, this variety was bred as a fodder crop, however, breeding work brought triticale to perfection, creating a cereal that surpasses its parents in many respects. If you ask the question: “Which wheat cereal has the greatest chance of becoming a leader in the food market?”, the answer will come naturally: “Of course, triticale!”

Unfortunately, in our country, triticale is still very rare, and this despite the fact that in the 20s of the last century, domestic breeders Meiser, Derzhavin, Pisarev and others bred several very successful hybrids of wheat and rye for food and feed purposes. Despite its unpretentiousness and high yield, triticale did not take root in the USSR. Currently it is grown in Poland, Belarus, Australia, Germany and France. Triticale can be found in health food stores. It contains almost no gluten, and it contains much more protein, vegetable fats and lysine than wheat and rye.

As for what cereals are obtained from triticale wheat, the answer is quite simple - the same as those obtained from other varieties of this cereal. The consumer properties of triticale cereals are similar to those of regular wheat cereals. Before eating, they need to be boiled in salted water, and then used as a filler for soups, side dishes for main courses of meat or fish. Triticale makes delicious milk, meat and lean porridges.

Some time ago, when cereal flakes became fashionable, wheat cereals began to be subject to undeserved criticism. Still, you shouldn’t deplete your diet. We tried to tell you in as much detail as possible about a variety of healthy and very tasty wheat cereals. We hope that now they will take their rightful place in your kitchen.

Since ancient times, wheat cereal has been a mandatory dish on the table of any noble person. It symbolized the wealth and prosperity of the owner of the house. If you follow the classic recipe, dishes made from wheat cereals turn out appetizing and tender. For a long time it was served as an independent product, and only a few years later wheat porridge began to act as a side dish for meat or fish.

Cooked food from wheat cereals is not only tasty, but also very healthy for the human body. It is not for nothing that wheat dishes are introduced into the diet of patients with diseases of the digestive system. What types of wheat cereals exist will be discussed in the article.

Peculiarities

In turn, the germ contains polyunsaturated fatty acids - linoleic and linolenic, which are real allies in the fight against extra pounds.

Wheat cereals are obtained from two types of grains - soft and hard. The first is characterized by a protein content of ten to fifteen percent, the second - more than twenty percent. However, the second variety is more often susceptible to death due to unfavorable weather conditions than the first, while soft wheat consistently produces a bountiful harvest. But cereals are produced exclusively from durum wheat.

In production, wheat grains are used to obtain cereals. The grain itself consists of three main parts: the germ, the shell and the endosperm. The latter is a mealy core containing a set of useful and nutritional elements.

Wheat groats, in essence, are crushed endosperm, which has been well cleaned from the other two main parts. The size and shape of the grains determines the type of cereal. Wheat germ contains a small amount of protein, phytoestrogens, phytosterols and oil with vitamin E, which is very useful and valuable for the human body.

Their regular consumption helps reduce the amount of subcutaneous fat. But during the production of cereals, the germ and shell are removed from the grains. This is done so that food prepared from wheat cereal does not have a bitter aftertaste. However, industrial production gives the removed elements of wheat to pharmaceutical companies. Which, after some procedures, sell wheat germ as a dietary supplement.

You can make porridge from dried bulgur grains and processed with boiling water. It is not produced by grinding, it is not crushed, but whole.

Benefits and contraindications

There are quite a lot of wheat varieties today. But the agricultural industry distinguishes only two varieties of cereals, calling them soft and hard. The first, soft wheat variety is characterized by a low protein content. In this regard, this variety is sent for the production of flour, which is subsequently used in confectionery production for the preparation of bread and various pastries.

The durum variety has a fairly high protein content in the composition of this cereal crop. Therefore, it is used to produce pasta and various cereals. The grains are subjected to mandatory processing, which, depending on the method, either completely or partially removes the shell and germ. After which the grains are sent for grinding, after which they acquire the appearance of grain that is familiar to us.

Wheat crop is considered one of the lowest calorie crops, and therefore it is often used to produce dietary dishes.

One hundred grams of the product contains approximately three hundred thirty-five kilocalories. Before using any product, it is advisable to first familiarize yourself with its beneficial properties and possible contraindications. First of all, wheat cereals are very popular due to their strengthening effect and an impressive amount of beneficial vitamins and microelements that are important for the human body. So, the usefulness of this product is as follows:

• wheat cereals are an organic source of energy and strength;
• strengthens the human immune system;
• promotes the loss of extra pounds;

• promotes the healthy functioning of the digestive system;
• has a strengthening effect on the walls of capillary vessels;
• promotes rapid healing of wounds or cuts;
• has a beneficial effect on the functioning of the nervous system;
• wheat crops are natural regulators of lipid metabolism;
• lowers cholesterol levels in blood vessels;
• improves the activity of the heart, brain and blood vessels;
• improves the quality of hair follicles, skin and nail plates;
• helps remove toxic substances, waste, heavy metal ions, as well as residual elements from taking antibiotics from the body;
• With regular consumption of wheat porridge in the morning, the body receives the dose of energy and strength it needs, and prolonged digestion of fiber and slow carbohydrates gives a feeling of fullness for quite a long time.

Wheat porridge can cause any harm to the human body only if there is a low level of acid in the stomach, an allergic reaction to wheat and increased flatulence.

Patients who have recently had their appendix removed should also exclude wheat cereals from their diet for the first time. This type of cereal contains starch, and therefore dishes prepared from wheat cereals are not recommended for people suffering from or prone to diabetes.

Kinds

Today there are several varieties of wheat cereal. The main criteria are the processing method, the size and shape of the grain. Let's look at the main types of wheat cereal.

• The first type of wheat cereal is called "Artek". The cereal has crushed grains, which, using specialized production processing, were freed from the grain shell. As a rule, grains of this variety are polished. It is also worth noting that Artek has the lowest fiber content. Very often used by chefs to prepare various side dishes and desserts.
• For wheat cereal "Arnautka" Durum wheat, the variety of which bears the same name, is selected as a raw material. The appearance of the cereal is glassy grains. Most often, Arnautka is used to produce pureed porridges.

• Wheat flakes obtained by heat treatment using steam or a special press. Used for preparing porridges and various sweet dishes.
• For getting bulgura Wheat is first processed using steam, then cleared of bran. Bulgur tends to have a characteristic hazelnut flavor, which gives dishes an interesting taste. This variety is very popular in Asian and Mediterranean countries. This type of cereal is truly exotic in Russia, and most often it can be found in pilaf, in combination with rice and various types of meat.
• It is unlikely that there is a person on Russian territory who would not know about the existence wheat porridge. During the production process, the grains are freed from the shell, then sent for crushing and grinding. This species is characterized by the content of a large amount of protein in its composition, which is perfectly absorbed by the human body.

• Few people know, but everyone loves semolina It is made from soft wheat, the grains of which are separated from the shell in advance. The grinding of this grain is much finer than that of wheat grain. However, semolina cannot boast of a high fiber content. Semolina has fewer benefits, and its preparation takes no more than ten minutes.
• Couscous is a national dish in many northern parts of Africa. It is prepared from large and durum wheat. Often served with sliced ​​vegetables, all types of meat and herbs. There is couscous, which has a more delicate and mild taste. To prepare it, only finely ground wheat is used, which is first placed in water for several hours, after which it is carefully sifted using specialized equipment.

Poltava groats are also one of the varieties of wheat crop, which, in turn, is itself divided into four categories. They vary in grind size.

• Coarse grind (often called coarse grind)– has grains that are not crushed, only polished. Thanks to it, the grain takes on a long shape with a rather sharp tip. The appearance of the cereal may resemble pearl barley and is often used for making soups.
• Medium grind (second)– has grains that undergo a crushing process. They have an oval shape, with a sharp tip. Used for making porridge.
• Medium grind (third)– differs from the previous category only in shape, it is more round. The grains also undergo a crushing process. Used for preparing porridges or casseroles.
• Fine grind (fourth)– visually may resemble medium-ground grains, but smaller in size. And it’s also great for making porridges, cutlets or meatballs.

Composition and calorie content

One hundred grams of wheat cereal contains three hundred thirty-five kilocalories. Of these, sixty-four kilocalories belong to proteins (sixteen grams), nine kilocalories belong to fats (one gram), two hundred and eighty kilocalories belong to carbohydrates (seventy grams). The popularity of wheat cereals is due to the high content of various vitamins and microelements that are essential for the body to function normally.

In addition to protein, wheat cereals contain quite a significant content of valine, threonine, proline, phenylalanine, glutamic acid, isoleucine and tryptophan.

These vital amino acids are the building blocks for internal cells. Useful plant fibers help cleanse the intestines.

A set of B vitamins, as well as the presence of niacin and biotin, help the body properly and better absorb proteins, fats and carbohydrates. These vitamins also have a calming effect on the nervous system. Thanks to a fairly large amount of indigestible dietary fiber, wheat cereals have a delicate cleansing effect on the intestines, removing heavy metal ions, toxins and toxic substances from the body. Regular consumption of dishes made from wheat grains helps reduce cholesterol levels, strengthen the immune system, and improve the quality of hair follicles, nail plates and gums.

See below for details on how to eat different cereals.

And this meeting will be interesting! After all, wheat porridge is a product of centuries-old selection, not scientific, but associated with “happy accidents”, artificial selection carried out by humans for almost 10 thousand years! Surprisingly, the plant, which initially successfully grew on its own and covered the fields of southeastern Turkey and modern Armenia, has now forgotten how to do without the help of people.

Wild wheat had more than just small grains. Its “fruits” fell off immediately after ripening and it was impossible to collect them from the ground. When people first became acquainted with it, they began to use the still green ears for food, appreciating the nutritional value of the grain. Subsequently, the man selected those ears in which the grain did not fall off for a long time. Over the centuries, wheat began to grow on cultivated fields, grain from which could only be obtained by threshing. This one, from the middle regions of Eurasia, first went to India, then “captured” Africa, after which it conquered Rus' and Europe. The porridge made from wheat cereal came to America later. It appeared in the New World only in the 19th century.

Benefits and harms of the product

Since ancient times, people have valued wheat grain so highly that mentions of it are even found in the Bible. It was wheat grain that was the basis of communion bread. And among the Slavs it was considered the only symbol of power and wealth. Modern Russia is a leader in the level of product exports to other countries, but it itself is not its largest consumer.

Paradoxically, the original Russian product, on which Slavic cooking was built for centuries, suddenly became unacceptable for modern cuisine. Few people know how to cook wheat porridge correctly. Moreover, the dish is considered official, budget-friendly, convenient for use only in canteens and kindergartens. The fact that it is convenient is true. But one can argue about its budget. After all, it contains a lot of useful substances, which is why nutritionists recommend consuming wheat porridge regularly, and have even come up with several diets based on it.

What is the benefit of the product?

• Porridge is nutritious. Eating it for breakfast creates a feeling of fullness for half a day.
• Easy to digest. This is due to the widespread belief that wheat porridge makes you fat. Indeed, it is absorbed simply, but by no means quickly. The glycemic index of the product is not high; it is a source of long-lasting, healthy carbohydrates. Any organism copes well with the product, be it a child’s or one weakened by illness. People engaged in active physical labor should include it in their diet. Wheat porridge quickly restores strength.
• Rich in vitamins B and E. The product contains a lot of folic acid, which is why it is called the ideal porridge for expectant mothers. The presence of vitamin E, the source of youth, renews the skin, stimulates tissue regeneration, and fights free radicals. Nutritionists say that the vitamin composition of wheat porridge has a general strengthening effect on the immune system, so consuming it is especially important during the cold season.
• Cleanses the intestines. Wheat porridge in water is considered a regulator of fat metabolism and removes waste from the esophagus. It improves digestion, and by maintaining a long-lasting feeling of fullness, it allows you to eat less and lose excess weight.

The harm of the product is purely individual. Only people with gluten intolerance should exclude wheat grains from their diet. Eating gluten-containing grains is dangerous for them by developing celiac disease (inflammation of the intestinal mucous membranes).

Features of selection and preparation

Wheat porridge is extremely easy to use and unpretentious in preparation. It goes well with meat and liver, with which it can be served. Good with vegetables, which improve its positive effect on intestinal function.

Knowing the rules for choosing and preparing cereals will allow you to appreciate all its benefits.

Cooking wheat porridge in the microwave is inconvenient. It is a poorly cooked cereal, so you can’t make a quick dish with it. But if you only have a microwave oven at your disposal, use the following technique. Pour boiling water over the cereal and leave for 2 hours. Drain and add water in a ratio of 1:3. Cook on high power for 20 minutes.

Recipes

We invite you to get acquainted with the methods of preparing wheat porridge with water and milk. The first recipe will become the basis of a delicious, satisfying dinner. And it can be used in dietary nutrition if salt is excluded from it. The second one is good for baby food and as a healthy breakfast.

On the water

The simple dish is ideally combined with oil, which is recommended for seasoning wheat porridge immediately after cooking. The side dish should be served hot, as it will become thicker as it cools (as in the photo). Completely frozen wheat porridge can even be cut with a knife. This is an analogue of Italian polenta.

You will need:

• wheat cereal - 1 cup;
• water - 2.5 cups;
• butter - 30 g;
• salt.

Preparation

1. Fill the prepared cereal with water.
2. Place on high heat and let it boil.
3. Skim off the foam, reduce heat, add salt.
4. Leave to simmer on low heat for 15 minutes.
5. Check the readiness of the cereal: if the water boils and becomes hard, add a little boiling water.
6. Remove from heat, cover with a blanket and let sit for 30 minutes.

You can season wheat porridge with oil simply in a plate. If the product is intended for dietary nutrition, instead of salt and butter, add nuts, fresh berries, apples, other fruits, and fresh vegetables for dinner.

With milk

An excellent breakfast, hearty and healthy, suitable for starting the day for children and adults. Sweet, tender porridge can be supplemented with tasty additives - dried fruits, fresh fruits, berries.

You will need:

• wheat cereal - 1 cup;
• milk - 1 l;
• sugar - 2 tbsp. spoons;
• salt - a pinch.

Preparation

1. Bring the milk to a boil.
2. Add the prepared cereal. Add sugar, salt.
3. Stir and wait for the mixture to boil.
4. Reduce heat to low, cover with a lid and leave the mixture to simmer for 30 minutes.
5. Turn off the heat, add butter. Leave covered for another 10 minutes.

There is no need to stir the cereal during cooking. It is important to keep as much steam in the pan as possible, which will allow the mass to boil well. You can also cook porridge in bags, it is very convenient and quick to prepare. You just need to throw a few bags into boiling salted water and cook for about 15-20 minutes. It turns out to be a crumbly dish.

Now you know the technology, how long to cook wheat porridge, how to cook it with milk, in water. Include it in your family diet as an additional source of valuable substances and simply a delicious dish!

A balanced balanced diet includes a variety of cereals. They are not only tasty and filling. Such food can provide the body with many valuable elements. Wheat porridge is familiar to most people since childhood. It was often prepared in kindergartens, schools, and health camps. At home, parents also often spoiled their children with this dish. What are the benefits of wheat porridge and can eating it cause harm? Let's find out.

Cereal production

Wheat groats are obtained by processing selected durum wheat grains. They are thoroughly peeled, polished, removing the germ, and crushed into small pieces. On sale you can find cereals of different colors. The shade depends on the type of wheat. Porridge lovers know well: bright yellow grains are a sign that this is spring cereal. Gray color indicates that the cereal is made from winter wheat.

In addition, the product comes in different grinding sizes. It varies from the smallest to the largest. Each pack is marked with a special number. The smaller it is, the larger the diameter of the crushed grains. Experts studying the beneficial properties of this porridge claim that the coarsely ground product is of greatest value. It is believed that such cereals have the highest concentration of valuable substances.

Compound

100 g of dry product contains 325 kcal. During cooking, the porridge swells and increases in volume, so the finished dish has less calories. If you cook the food in water, there are about 90 kcal in 100 g.

Wheat porridge contains a large percentage of carbohydrates, amino acids, vegetable fats, fiber and vitamins.

1. Choline, or vitamin B4, has a beneficial effect on the liver, cleanses it of toxic substances and regulates cholesterol levels.
2. Pantothenic acid, or vitamin B5, is essential for improving brain function. Its presence in the body has a positive effect on memory. Lack of food provokes depression and apathy.
3. Riboflavin, or vitamin B2, is needed for the eyes. It protects the retina from exposure to sunlight and prevents vision deterioration. In addition, it takes part in the production of red blood cells and some hormones.
4. Thiamine, or B1, protects human body cells from exposure to radioactive substances and promotes metabolic processes.
5. Tocopherol, or, prevents the formation of blood clots in blood vessels, protects the body from premature aging, and strengthens the immune system.
6. Retinol, or vitamin A, improves vision, rejuvenates the skin, and protects the body from free radicals.
7. Nicotinic acid, or vitamin PP, provides a person with energy.

The chemical composition of cereals is rich not only in vitamins, but also in valuable minerals. It contains a lot of copper, which promotes the production of hemoglobin, potassium, calcium and phosphorus. All these substances have a positive effect on human health and make wheat porridge incredibly healthy.

Beneficial features

This cereal is an excellent source of fiber. Its presence in the diet helps cleanse the intestines, normalize stools and improve digestion. The nutritional value of wheat porridge makes it indispensable for people after colds. It provides them with a large range of minerals and vitamins and helps normalize weight.

Regular consumption of wheat porridge improves the functioning of the heart muscle, making blood vessels elastic and elastic. The low glycemic index of the food suggests that it is advisable to include it in the diet of obese people.

For pregnant

Doctors strongly advise pregnant women not to ignore wheat porridge. In small quantities, it has a beneficial effect on the condition of the expectant mother and fetus.

1. This is facilitated by tocopherol. Its high concentration has a positive effect on the course of pregnancy.
2. B vitamins help improve the functioning of all organs. They protect hair and nails from brittleness, protect the skin from drying out, and help improve mood.
3. relieves constipation, which often plagues pregnant women.

Another benefit of wheat cereal for expectant mothers is that it helps relieve muscle fatigue and enriches the body with everything necessary for the full development of the baby.

During breastfeeding, wheat should definitely be included in the diet. It provides invaluable assistance during lactation and promotes the rapid arrival of milk.

For children

Wheat porridge brings tangible benefits to a growing body. Valuable carbohydrates provide the child with energy, dietary fiber stabilizes the functioning of the gastrointestinal tract, vitamins and minerals improve immunity, brain activity, and have a positive effect on the nervous system.

In terms of its value for the child’s body, this porridge takes an honorable third place, inferior to oatmeal and buckwheat. Experts recommend it for feeding children prone to obesity. Substances in wheat porridge normalize metabolism and stop excessive weight gain.

Pediatricians carefully studied the chemical composition of cereals and came to the conclusion that it can be gradually added to the diet from 1.5–2 years. By this age, the child’s stomach will be strong enough to fully digest this product. It is advisable to cook the dish twice a week for breakfast.

Since cereal is difficult to boil in milk, you must first boil it in water and, when it is almost ready, pour in a little heated milk. Then the porridge will turn out fluffy, crumbly and the baby will definitely like it.

Contraindications

A serving of wheat porridge enriches the body with valuable substances for the normal functioning of organs. But even such a useful product can cause harm in some cases.

1. The main contraindication to its use is celiac disease. A rare disease of an allergic or autoimmune nature. Characterized by the body's inability to digest foods containing. People with this diagnosis are prohibited from eating any dishes made from grains.
2. If you have gastritis with low acidity, you should also give up wheat porridge. It can provoke a deterioration in the condition of patients.
3. It cannot be used to diversify the diet after surgery and with increased flatulence.

To ensure that eating wheat porridge does not disrupt the functioning of the stomach, but only brings benefits, it must be eaten in moderation, so cook it no more than 3-4 times a week.

Any cereal must be thoroughly washed before cooking. To make the porridge crumbly, one glass of cereal needs to be filled with 3 glasses of liquid. For viscous food, the amount of water should be increased by one glass.

1. Place the crushed wheat grains in boiling water, add salt and cook over low heat, covering the pan with a lid, for 40 minutes.
2. Turn off, add, stir and serve.
3. For those with a sweet tooth, you can add honey, sugar or to taste.
4. Kids love to eat porridge with fresh fruit or.

Wheat porridge can be cooked in water, vegetable or meat broth. It is better not to use pure milk for cooking. During the cooking process, it can burn and ruin the dish. To avoid this, dilute it with water by half or cook the porridge in water, pouring in a mug of milk 10 minutes before turning it off.

In order for cereals to retain their beneficial properties for a long time, they must be stored correctly. Pour from the bag into an airtight glass or ceramic container and try to consume within 10 months of opening the package. When it is stored longer, it may develop mold or moths. If you notice foreign impurities in the cereal, you must throw it away immediately.

The benefits of wheat porridge are beyond doubt. It is not for nothing that in ancient times representatives of all classes ate it with pleasure. She strengthened the health of our ancestors, made them strong and resilient. A bowl of wheat porridge is the best start to the day. Be sure to include it in your diet, you won’t regret it.

Wheat groats, Poltavka or Poltava groats are groats made from durum wheat.

In Russia, two types of wheat cereals are produced from wheat - “Poltavskaya” and “Artek”. The first is whole purified grains or coarsely crushed grains (the grains are quite large). "Artek" is a finely crushed cereal. For meatballs, casseroles, viscous milk and liquid porridges, Artek is used. Porridge is also cooked from Poltava coarsely crushed cereals. And whole grains are used to season soups.

Before cooking, only Poltava grains are usually washed with water. The finely crushed one does not need to be washed, although some housewives wash both. It is believed that this improves the quality of the porridge. Usually, when water with cereal boils, foam forms on the surface, which it is advisable to remove. Before putting the cereal into water, it must be inspected for the presence of debris in order to remove pebbles, residues of cake, bran or other small objects.

In accordance with GOST 276-60 "Wheat groats (Poltava, Artek"). Technical conditions" 5 types of wheat groats are produced by size:

Wheat groats Poltava No. 1 large - wheat grain, freed from the germ and partially from the seed and fruit shells, polished, elongated with pointed ends.
Wheat groats Poltava No. 2 medium - particles of crushed wheat grain, completely freed from the germ and partially from the seed and fruit shells, polished, oval in shape with pointed ends.
Wheat groats Poltava No. 3 medium - particles of crushed wheat grain, completely freed from the germ and partially from the seed and fruit shells, polished, rounded.
Wheat groats Poltavskaya No. 4 small - particles of crushed wheat grain, completely freed from the germ and partially from the seed and fruit shells, polished, rounded.
Wheat groats "Artek" - particles of finely crushed, polished wheat grain, freed completely from the embryo and partially from the fruit and seed coats.
Wheat contains starch and other carbohydrates from 50 to 70%, it is rich in essential amino acids and protein. Wheat contains vegetable fats, fiber and a small amount of sugars.

Wheat contains important microelements such as potassium, calcium, phosphorus and magnesium, as well as vitamins B1, B2, B6, C, E and PP. A high-quality product contains no less than 99.2% benign kernel. A distinctive feature of wheat cereal from other cereals is that it has a uniform consistency of almost all the elements of the cereal, which makes it very convenient to prepare, since all the grains are boiled at the same time.

Wheat porridge is considered a traditional dish of the Eastern Slavs. Wheat cereal has good consumer qualities, high calorie content - 325 kcal per 100 g of product, and easy digestibility. Benefits and properties of wheat cereal Wheat cereal is especially valued for its general strengthening properties; it perfectly stimulates the immune system and is especially recommended for people who are professionally involved in heavy physical labor.

Wheat cereal is a natural source of energy for the human body, which makes it an indispensable product both in the daily diet and in dietary nutrition. Despite the fact that the popularity of this porridge has recently decreased significantly, and it has been replaced by pasta and potato dishes, wheat groats are still used to prepare various dishes. For example, not only tasty and healthy porridges are prepared from it, but also soups, casseroles, puddings and even meatballs. Dishes prepared from wheat cereals are regulators of fat metabolism, they improve the functioning of the digestive system and help reduce cholesterol levels in the blood.

Wheat porridge will bring maximum benefit if consumed at breakfast; in this case, you can get a boost of energy for the whole day and feel full until lunch. Eating whole grain wheat products helps improve brain function and the cardiovascular system. Wheat normalizes digestion and cholesterol metabolism. Wheat products slow down the aging process, improve the condition of the skin, nails and hair. Wheat porridge is also capable of removing toxins, toxic substances and excess fat, taken antibiotics, and precipitated salts of heavy metals from the body.