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What is the semolina cereal. Manna Groza - from what creek it do? Composition of mankey, benefit for the body, overview of the best brands on the market

The true value of the useful food is a person aware of when growing and learned about their origin, appearance. The manna porridge, known for everyone since childhood, should be used in connection with its easy assimilation in the body and the small content in it in it, as well as in the postoperative period, with problems with the stomach and intestinal tract, if necessary, compliance with the diet.

What makes the semolina cereal?

An affordable popular manna groove has become quite recently in Soviet times. Before that, in ancient Russia, it was produced very in small quantities and was served only on the table of aristocrats, secured people.

The process of production of cereals is closely related to a number of complex operations that perform special equipment. To obtain a mankey, wheat grain is used, and the manual person can practically cannot process this cereal. There are several stages of choice, preparation, processing and directly obtaining semolina, or rather lattice:

  1. Initially, an analysis of wheat grain is analyzed on a flourolous plant in the laboratory, which shows the content of gluten in it;
  2. After that, the selected grains enroll in the storage facilities - elevators, where the process is undergoing in order to impart density, sticking of shell layers, and wheat is cleaned here and washed;
  3. Then, with the help of coarse grain grinding, the grain is crushed, completely grinding. This process helps to identify the core of wheat and save it from the outer layers;
  4. The next step is to sifting, grinding with rolling machines and technological processing of grain raw materials;
  5. The final is the process of separating semolina from the outer shell, grinding and controlling its quality by the Mukomol Factory Laboratory staff.

Manka white uniform color is the highest quality product of the highest grade. However, the croup can be cream, white, yellow or beige color, from which its quality depends. Master all processing and production useful cereals Promotes the choice of cereals of soft wheat varieties. The most important process in the manufacture of semolina is considered to be grinding, at which the final product loses most of the fats, fiber.

Types of semolina

Upon completion of all technological processes of creating lattice, whose size ranges from 0.5 mm, it occurs a turn of determination of its type, separation into categories, depending on the initial selection of wheat varieties, further packaging.

On packages with semolina, it is possible to detect the designation in the form of the initials "M", "T", "MT". It is thus the variety of cereals, indicating wheat selection, category of its manufacture:

  • "M" indicates the choice of grains of soft wheat varieties, the cereals are predominantly white, opaque, quickly welded when prepared, increasing in volume;
  • "T" speaks of the choice of solid grade cereals, the manka is slightly yellowish, the grains are slightly transparent, and when cooking, porridge is obtained crumbly and more saturated;
  • MT or TM denotes the combination of two previous wheat varieties at the beginning of the production of cereals, is most often present on supermarket counters.

From this cereals, you can prepare a lot of dishes, including the traditional semolina porridge on milk or water. Especially delicious, satisfying fritters, dumplings, puddings, casserole, in the recipe of which are provided by the use of semolina, wonderful, gentle, soups with greens and a semal, and cutlets with it have greater saturation.

Benefit, harm and calorie

The greatest activity, a stunning energetic differs by every healthy child. To maintain this energy throughout the day, it is best to cook for breakfast or lunch the useful and delicious semolina porridge. It can be prepared on milk, with the addition of fruits, vegetables, but also by itself the manka has minerals and vitamins.

The semolina contains phosphorus, zinc, potassium, magnesium, sulfur, iron, and vitamins E, RR, group B. The main distinguishing feature of the cereals is the small fiber content - 2%, which contributes to its digestion in the lower intestinal department, better assimilation in organism. Another important value of the product is considered the high content of starch, which is able to quickly saturate the body, relieve the digestive system from fat and mucus.

Only large and frequent use of semolina can apply irreparable harm Human organism. This is due to the fact that the cereal contains fitting, which prevents the absorption of calcium.

The semolina is quite a large amount of carbohydrates that contribute to the extra weight. The total caloric content of a hundred grams of cereals is 328 kcal, but in the water prepared on water or milk contains from 80 to 100 kcal.

Many cereals after purchase must be printed, moved to a place inaccessible to the product in the product of harmful insects and beetles. The semolina groove is no exception and to store any of its varieties should be pouring it into a plastic container or a glass dry jar, covering the lid.

The choice can be stopped on any semolina with marking "T", "M" or "MT", initially determining the method of preparation of useful cereals, as well as personal preference - porridge can be homogeneous, soft or crumbly, saturated.

When cooking satisfying and delicious breakfast, dinner consisting of manna porridge will need to strictly observe the proportions of cereals and liquids. When choosing a brewing lattice on milk, you need to dilute the selected liquid with water in the ratio of 3 to 1. per liter of water, the milk is only six tablespoons of the manca to obtain porridge of the desired consistency, medium density.

Pleasant soft taste of manna porridge can be diversified by adding delicious fruitFresh berries, nuts and citades. You can make porridge more delicate using when cooking foam milk, and puff delicious semolina give a piece butteradded at the end of preparation.

With semolina, almost everyone is familiar with childhood. To many, it was offered to use as a useful and nutritious product. Everyone knows many recipes for her preparation. But where it comes from and what they do, they know a few. But with her preparation, a rather complicated technical process is connected. This article will help to understand questions: where the manka is growing, how it comes to the state of the usual cereals in bags, which useful properties it has.

There are many myths about where the manka came from. Almost everyone heard the biblical history about Moses, about how he traveled through the desert for a long time. In her, the people were fed by the "manna heaven." In fact, find manual fields can hardly be possible. Plants with such titles do not exist. But, nevertheless, the manka has a natural origin, and not at all is a chemical product food Industry.

The semolina grip is made from the most ordinary wheat. It also makes flour and prepare bread. This product is larger than flour. There is such a wheat towards the end of summer. The grains in its spikelets are ripening after which they are cleaned from the skin and transported on grinding. Particles with a diameter of 0.25 mm become semolina. The largest particles do not exceed 0.75 mm in diameter.

When appeared

Unlike many other croup, the manka appeared relatively recently. On the territory of our country, its history has less than three centuries. In the XIX century it was considered very expensive product Due to the fact that the production process itself was very complex. In the Russian Empire had a very insignificant prevalence and fame. The appearance of conveyors at the beginning of the 20th century has made it competitive.

What makes the semolina cereal, its types

As mentioned above, the semoline makes the wheat grains. These grains are subjected to a certain processing, as a result of which they shake. This cereal has several varieties. Depending on which type of wheat has been used as a raw material. Differ several types of semolina:

  • Category M.. This kind of cereals is distributed most and almost everyone saw it on store shelves. It is produced as a result of the variety of wheat varieties. This type of semolina colors are white. By its structure opaque. As a result of cooking, grains are significantly increased in size. From this cereals most often make porridge on milk. It is also suitable for mousses.
  • Category T.. Fine raw materials For its preparation serves wheat of solid varieties. The color of this cereals is yellowish and in its structure it is a little transparent and glassy. This variety is used to prepare puddings or dumplings.
  • Category MT.. This species is a mixture of soft and solid varieties. The ratio of the first to the second is about 4 to 1. Often this variety is used when equipped with meat.

Each variety of semolina has its own area application and, depending on the diet and gastronomic preferences, it is used concrete. From wheat through coarse grinding, not only semolina groove is manufactured. In the countries of the Middle East with a coarser processing make bulgur and kuskus.. The size of their grains is a few millimeters.

How to produce semolina

Manka is produced on flour combines. It is at these huge enterprises through the use of a special technology. useful product White or beige shade. Manka color, like its type, depends on the sort of source wheat. Working with wheat solid varieties more laborious. There are a number of reasons that determine the technical complexity and high energy costs for the process of its processing. Soft wheat varieties are processed easier. The cost of processing the combined variant of the cereals of MT varieties directly depends on the ratio of grain types in it incoming. All technological process You can smash into several stages:

  • preparation;
  • grinding;
  • grinding.

Production: Preparatory Stage

Initially, on a flour and grain enterprise, the grain is investigated in a special laboratory for the content of gluten in them. The grain selected on this principle go to the elevators, where the process of tempter passes. The grains become more dense, and the layers of the shell stick together. After that, a very important part of the grain processing is carried out. Initially, they are washed and cleaned from garbage. Then they are searched in special tanks.

After a long period of drying, grain enters special devices that prepare for more efficient grinding. These include: stone-mothers, trieres, sieves, etc. For example, seeds are cleaned from impurities in trira. They rotate several cylinders at different speeds. Circular grains at certain speed fall into the appropriate selection.

Production: Pomol

It is produced on special roller machines. Structurally, they consist of several shafts, each of which has its own speed of rotation. Grains fall between their cutting edges, which leads to grinding. Since the manka is a gross processing grinding product, the process of its grinding is not so long, as, for example, in the manufacture of flour. Already after the second cycle of passing through this system, almost all grains passing through the sieves, turn into a target product.

Sita is separated by the grooves on fractions of different diameters, due to which the product is obtained different diameter. Crupinki themselves, which are endosperm, pass the process of enrichment. It can be compared with cleaning passing in several stages. After this procedure, the cereal particles are highlighted in a special container.

Production: Grinding and Packing

This stage gives drawings of the Manki finished view. In the cereals decreases the percentage of ashty. She also decreases the proportion of fiber and fats. On the one hand, it will reduce its nutritionality, on the other hand, will make it dietary and suitable for use during the recovery process after surgery. After grinding, chopped grains go to the package shop. Depending on the wheat variety, the size of the grooves of the manus and the degree of its processing at the stage of packing it is distributed according to different places. These parameters affect the range of its properties, including on the storage time.

Properties of semolina

The manka is divided into three main types depending on the grinding of which wheat varieties is made. Solid and soft varieties have a number of key properties that are transmitted and their derived product. Thus, the solid wheat varieties contain more protein and fiber. But cropa takes place special processing, because of which loses some of these components. The latter leads to the fact that significant differences are leveled. There is also an economic side: Crupes, more funds spent on whose processing, it will be more expensive. Therefore, the price of a variety T is always higher.

Beneficial features

The semolina cereal contains a small amount of fiber, not more than 0.2%. Thanks to this property, the manka is very easy and quickly absorbed, As one of the few croup, which is digested in the lower intestinal department. In disease gastrointestinal diseases recommended to use at the stage of restoration of the body after surgery or exhaustion.

The high percentage of starch content makes dishes with a given grace very satisfying. Possessing low calorieness, they can be used by adherents diets. Just cook them special recipes and do not abuse volumes. It also contributes to the purification of the digestive system from fat.

Manna grade harm

Do not give a semolina to children under the age of 1 year. In recent years, pediatricians have found that this porridge prevents calcium absorption. In order to avoid the danger of osteoporosis, it should not be used often to elderly people. This property is due to the presence of fitin. In addition manka poor on the content of vitamins and minerals.

Gluten (gluten) can lead to allergic reactions. In the manna cereal its content is very high. Excess carbohydrates with unregulated cereal consumption may result in overweight.

Didn't get the answer to your question? Offer authors the topic.

Manna Crupes (Manka): description, preparation, composition, benefit and harm

The semolina cereals, in the peoples called the semi, is made of a special variety of wheat grinding. According to GOST, the diameter of the Croken Manka should be 0.25-0.75 mm. The manufacture of making can go both solid (brand "T") and soft (brand "M") wheat varieties, as well as a mixture of such varieties.

Crupes of wheat varieties brand "M" is best suited for viscous and liquid porridge on milk, as well as for pancakes, casserole, boiler. From the cereals of the grade varieties "T" the best uses sweet dishes, stuffing and backfills for soups.

The main advantage of semal cereals is that it is very quickly welded. This is explained by the almost complete absence of fiber in it, the content of which should not exceed 0.4%.

Manna porridge has long gained popularity in childhood and diet nutrition, especially with disorders of the tract and in the postoperative period, when the use of coarse food is problematic.

Spreading semolina

Nowadays, you can hardly meet an adult person who does not know the taste of the manna porridge. We were fed to grandmothers and mothers with a groove, we were given it in the nursery, kindergartens, schools, hospitals, sanatoriums, etc.

The attitude towards the cursor in humans is different. They meet both the fans of this cereals and those who, when mentioning it, there are unpleasant sensations. In the latter case, they occur more often if the man of manna pukati man is very often very often cooked (with lumps). And someone has to do not taste.

Well, we, modern people, because a manka is considered a completely ordinary food product and make it a man even very small wealth. Although a few more than a hundred years ago, the semolina cereal was considered so a delicacious product that only people from the privileged layers of society could afford it. Only in soviet years In our country, the manka has turned into food for the wide masses. This was due to the fact that the technologies manufacturing techniques were improved, which sharply reduced its cost.

As for the origin of the manna cereals, according to historians, it happened in the Middle East in about the XIII century. The first to learn to produce it were Arabs.

There is a lot of controversial information about the benefit and harm of manna cereals. Some nutritionists are deified, others impose almost a categorical prohibition of its use. It is useful or harmful to the manna groove, learn further.

How to choose a semolina

The quality of raw semolina cereals is a determining point that affects the taste and consistency of the finished dish.

Buy manna Crup You can, perhaps, in any store. The problem is even to where to find it, and in what prefer. A huge number of manufacturers offers and advertises its product, calling it "the best" and "most delicious", although you shouldn't believe it for the word. Therefore, you need to know several clear benchmarks so that the dish cooked from the mankey does not cause disappointment.

  • It is undesirable to buy a semal barrel for a swim. The reason is simple: in this case, the cereals are not in hermetic packaging or capacity and therefore reuses. Manka, in general, rather hygroscopic. As a result of improper storage, it quickly acquires a bitter or sour span, which is noticeable, even if the crude croup is only tasteful. If you cook porridge from spoiled cereals, then an unpleasant taste will not only disappear, but will only increase.
  • Another way to check the semolina in suitability is to assess its smell. If the cereals gives the damp or stale, it is impossible to buy it.
  • Not only people are lovers of mankey. Often in the manna cereal, every living nature of the type of flies, bugs, moths and other insects will start. The worst thing in all this is that some of them are carriers of dangerous diseases. Also, the likelihood that hitting home these non-crumbling guests will arrange for all soweches of the kitchen and spoil other food.
  • To avoid all mentioned troubles, it is preferable to buy a semolina grip in hermetic packaging. If the making is packaged in celluloid packages, a pack with a crop need to be turned in hands: nothing should be saturated from it.

Manna groove is very popular in cooking. In addition to the well-known porridge, it is possible to prepare a huge number of various dishes. Here are just some examples of using semolina:

  • failure for soups;
  • manhatic galyushki;
  • foundation for fools;
  • casseroles;
  • bokings;
  • cutlets;
  • souffle; pudding;
  • mousse;
  • cake-gunnik;
  • additive in minced meat.


How to cook semal porridge

The most important thing in the preparation of manna porridge is to cook it without lumps. It is quite simple, the main thing is to know several subtleties that we will talk about.

First, you need to observe everything necessary proportions. For the preparation of porridge on 2 servings, half a liter of milk and 2/3 cups or 4 tablespoons of semolina (with a slide) are required. If you want to cook a porridge sweet, then another tablespoon of sugar sand is added. Solify the semolina or not - the case of taste. Sweet option Manna porridge in the addition of salt does not need, but at all without sugar and without salt, porridge is tasteless.

Secondly, to obtain a homogeneous consistency, milk must first be heated to a boil, and only then the croup is constantly stirring in it very slowly. Further give a porridge again boil, without ceasing to stir, after which the fire makes minimal, sugar and (or) salt are added. Boiled 3-5 minutes.

I hope you realize that the main secret of cooking semolina without lumps is constant stirring.

Before serving on the table on top, it is customary to put a piece of butter, but this is if there is no overweight problems.

Here are some more additional advice:

  • to obtain gentle, creamy porridge, milk can be replaced with cream. But keep in mind that it will increase the calorie content of the dish;
  • to prepare the dietary semolina, it should be prepared on water or at least use innocent milk. Alternatively, dilute milk with water half. In order, in this case, the porridge did not turn out to be tasteless, it is possible to add pieces of fruits or dried fruits (kuragi, prunes, raisins);
  • little children (up to the year) need to prepare a liquid semolina porridge, for this, the proportion of fluid increases twice;
  • if your child is not a fan of semolina, you can add a pinch of vanillin or a couple of chocolate cubes. Fruits, berries, jam or jam will also help to deceive a little "non-good".

Guryevskaya porridge is the corporate identity of manna porridge, which distinguishes it from the usual mankey from the hospital calling.

The recipe for the preparation of the Guryevsky Porridge appeared at the beginning of the XIX century when semolina considered a delicacy. In those days, the Minister of Finance of the State Council, Count Guriev somehow gathered at a visit to his friend, Major Jerissky. He, being heard about the gourmet guest, ordered his fortress cook, Zakharu Kuzmin, prepare something like that could charm the graph. Without a cunning debris, the cook prepared a manna porridge with dried fruits, nuts and cream foam. After the visit of the guest in St. Petersburg, rumors crawled around that as a result of long persuasion, the count bought a serf cook for a very solid amount by appointing the latter with his main chef. Already then, other people come to visit the count, spreading to the unearthly mastery of the main chef of this minister. Gradually, the recipe was popular, and porridge began to be called Guryevskaya.

How to cook guriev porridge

We will need:

  • milk - 1.25 l;
  • full cabinet of semolina;
  • 500 g of a mixture of various nuts (hazelnuts, walnuts, cashews, peanuts, fried sunflower seeds);
  • 10 Nuts of Gorky Almond;
  • strawberry or cherry jam;
  • 20 g of butter;
  • chopping cardamon;
  • cedar of one lemon.

Cooking Technology Guryev Kashi

First, the nuts should be boiled water, clean the skin and husk, then slightly fry on the hot frying pan, finally, stretch them into a mortar with the addition of a small amount of warm water.

The milk is poured into the cast-iron pan, which is put in the oven. As milk baked on its surface, a ruddy foam will be formed, which should be removed and placed in a separate ass.

The remaining milk put on the stove and boils in it. As a result, it turns out a rather thick mann porridge, in which crushed nuts, spices, oil and sugar are added.

Take an enamelized ass (for example, a large bowl), into which the porridge is laying out so that the layer thickness is about 1 cm. On top of the porridge lay down the seized foam. Then again the porridge layer, again foam, etc. But the latest layer of porridge should be mixed with jam. It remains only to send a written in the oven for 10 minutes.

The dish itself is necessarily submitted in the same appearance (enamelled), in which it baked, without forgetting on top to sprinkle with a small amount of nuts and smearing jam.

Of course, the preparation of Guryevsky Porridge is a rather troublesome business, but it is worth it. Just think about the fact that you fed our guests to the semolina, and they not only did not raise the nose, but also turned out to be extremely surprised by such an eye. By the way, not every guest even guess that it was a manka, and not some exotic supererodukt.

If anything, here's another video from the cooking of Guryevskaya Kashi:

The composition of semolina (100 g)

The nutritional value

Macroelements

Microelements

Vitamins

Usera semolina

Manna cereals have many advantages.

Firstly, it is very quickly welded and digested very well by a human body, since the content in it is small in it. In this regard, the Manka is part of many diets intended for people with diseases of the gastrointestinal tract, in particular in the postoperative period.

Secondly. Manka has a rich vitamin and mineral complex (see table above). It has quite a lot of iron, manganese, zinc. All these elements are vital for a person, especially in childhood, with high neuropsychic and physical exertion.

Manna grade harm

The manka easily slippages the stomach and the top of the intestines - this is a fact. The main digestion occurs in the thick intestine. And here there may be problems. The fact is that the low content of the fiber does not contribute to the formation of the correct intestinal microflora, which is fraught with constipation, dysbacteriosis and other unpleasual moments.

The manna groove is rich in gluten, which is quite natural for wheat processing products. For the bulk of people, it is not dangerous gluten, but about each of the 800 Europeans there is a celiac disease - a severe hereditary disease, which is inability to absorb gluten (gluten). Symptomatomy may be different, but most often expressed in weakness, breakdown, bloating, pain in the abdomen, constipation, vomiting, diarrhea, iron deficiency anemia, pains, ulcers in the mouth, destruction of teeth, depression and anxiety.

Even if a person has no such ailment, the gluten does not affect the intestines, enveloping it with mucus and thereby reducing its suction ability. It aggravates this problem with high content in the semolina cruel.

Another unpleasant feature inherent in the semolina, this is the presence of nutitin - substance containing phosphorus and binding salts of calcium, translating into insoluble compounds. Because of this, a lack of calcium may occur in the body. Since the concentration of calcium ions in the blood is stable, in the threat of its decline, the body begins to extract it from the bones. It is not difficult to guess that it contributes to the reduction of their fortress, the destruction of the joints and teeth. Children who are very often (2-3 times a day) are fed by the semolina, are fragile with rickets and spasofilia. In this regard, doctors are no longer recommended to feed the chest manna panes, offering to replace her vegetable puree.

We also need to know that the semolina cereal is a product of wheat grain processing, which is deprived of the germinal part and the shell. As a result, the main part of the most beneficial substances is removed.

Of course, the semolina bar should not be recorded in the number of only harmful food. With moderate consumption, it is rather useful than dangerous. The main thing is to abide by the measure.

Hello everyone!
Every young mommy or hostess more than once asked: what kind of groats is this manka? What properties of Mankie useful? What and how to eat it? Before use of the manouses, it is necessary to learn better about its benefits and possible harm.

What is Manka

The manka is a wheat barrier and medium grinding, a diameter of 1 grains in 0.30 - 0.80 mm. It is made of solid wheat varieties. Manki is preparing, mainly porridge and dumplings. He is the favorite porridge of young children. The semolina croup is obtained from several wheat varieties, each of which is marked with its markings:

  • "T" - a manka of solid wheat varieties.
  • "M" - a manka of soft varieties.
  • "MT" - mixing semal cereals of 2 varieties, the advantage is given to the "soft" grade with a content of up to 85%.

The semolina groove marked with a marker "T" has a translucent look, small grains that are weakly welded and retain the form.

Usera semolina

The manka benefits - very appliance and quickly absorbed in the lower intestinal department. In itself, the cereals in the finished form of a nutrient, rich in vitamins and microelements, is very useful

  • vitamin B1;
  • starch;
  • a lot of iron;
  • magnesium;
  • phosphorus;
  • zinc;
  • sulfur;
  • a small percentage of fiber (0.3%).

The effect of manna porridge on separate systems and organs

The benefits of the microelements contained in the manna cruel on the human body are Great:

  1. The vitamins of the group "B" contribute to maintaining the healthy state of the nervous system, cheerfulness and human activity.
  2. Starch, as a slowly splitted carbohydrate, is useful for people suffering from diabetes and athletes.
  3. The iron is involved in the transportation of oxygen, metabolic processes, in the synthesis of hormones, is embedded in the connecting tissue and transmits pulses from the brain, supports immunity.
  4. Magnesium is involved in metabolism, in interaction with calcium relaxes the muscles of the vessels, maintains the electropotential of cell membranes, increases the production and absulted absorption.
  5. Phosphorus is needed to form healthy bones and teeth, as well as to maintain their integrity during life.
  6. Zinc takes part in enzymatic reactions, generates immunity, sets protein synthesis, determines nucleic acid metabolism, ensures the growth of the child and further puberty, is important for the health of men.
  7. The sera mineral is part of the skin, ensures the breath and cleansing of the cell, contributes to the synthesis of proteins and vitamins, removes slags from the body, lowers the insulin level.

The semolina porridge contains a large amount of gluten protein, or gluten. Not all people are suitable for this protein, since it harms and provokes an allergic reaction and celiac disease, which is a rare hereditary congenital disease. Patients with celiacs, feeding on semolina, receive only harm - thinning the mucous membrane of the intestinal walls. The intestines are not absorbed into the nutrients into the blood, which prevents their synthesis into the construction molecules and causes harm to the body.


Possessing big energy value and a high digestibility of the lower intestinal department, the semolina porridge is prescribed to people suffering from chronic and sharp ailments of the entire digestive system, prescribed in the postoperative period, which benefits. Porridge is shown for the first dust of infants, if they were born with a genetic disease of the body, in which breast milk mother is not absorbed by the body of the infant, and turns into them.

High content in the starch cherk makes this kind of porridge most suitable for athletes that expose their body with strong regular loads: the starch is sinking slower than glucose and fructose, leaving the feeling of satiety.


The benefits of dishes from Manka consists in beautiful alternative A dense breakfast for people with elevated blood sugar levels: the use of fructose is harmful to all the organism. Thanks to slowly splitted carbohydrates, a person does not want to eat extra before the dinner meal.

The manka is useful when losing weight, but cook porridge is needed correctly. In 200 grams of molk semolina, 660 kcal is contained, and this set of calories covers half the daily rate of the adult in a period of weight loss. In order to avoid harm during a diet, porridge must be prepared on water with a small addition of dried fruits. You will not need to take a snack to lunch.

Can a manka be harmful to health?

People relating to their health take into account the harm to the body applied by the Channel. In general, healthy people who do not suffer from violations of metabolic processes in the body, the use of semal cereal welded on water or added to the main dishes is shown.

Restrictions on the use of mankey

There are a number of contraindications to the use of semal cereals for such categories of users:

  • people suffering from overweight;
  • kids in the first months of life in order to avoid calcium loss from bones;
  • people suffering from celiac disease.

How can you cook semolina


Ways of cooking semolina cereals are quite varied. The easiest view of cooking is the preparation of semolina. The semolina is well combined with milk and water. The principle of cooking "the longer - the better" in this case does not work: cooking the semolina is needed no more than 15 minutes, stirring constantly. Pick up the croup should be in boiling water or milk not all the volume at once, but a thin flowing, stirring liquid in a saucepan. If the hostess falling down the whole mass of cereals in boiling water, she immediately stops - the benefit will be minimal.

The manka acquires incredible taste when adding such ingredients into it as:

  • cinnamon;
  • butter;
  • dried fruits.

The choice depends on the individual preferences. In the East prepare a famous dish Couscous, consisting of vegetables and fruits with the addition of manus. It is difficult to prepare technology, but has a very pleasant taste. The manka, as a rule, is part of many table mixes. Manan pies, or mannicon, are very tasty, satisfy, have a sweet, but not a doctrine taste. Dough for pancakes, casserole does not spread in a pan due to gluten in the manna cruel, which makes the benefit and giving a smooth appearance.

  1. First meal:
  • failure;
  • galushi.
  1. Second dishes:
  • porridge;
  • pancakes;
  • casserole;
  • bokings;
  • cutlets.
  1. Sweet dishes:

  • sweet porridge;
  • souffle;
  • pudding;
  • mousse;
  • pie.

In some cases, semolina is added with the benefit to meat or fish minced To give it an elastic consistency.

The manna porridge is made at all from Manna, but a pearl - not from Perlov. What crops are preparing cereals for different porridge, where they are grown, from where they got to us and what are useful - find out.

Manna

Manka is a cereal from solid grades Wheat large grinding. In ancient times, due to the rarity grain, such a porridge was considered expensive, and only under the Soviet authorities, the semolina steel became a widely available product.

This is the only cereal that is digested in the lower intestinal department and only there is absorbed into its walls. The manka is a good means of treating the intestinal diseases, it cleans the body from mucus and displays fat. At the same time, excessive consumption of making threatens with a lack of calcium, since the fitting contained in this porridge binds the calcium salts.


Pearl

Pearl cereals are a whole barley core with the residues of grain shells. Due to the grains of oval or rounded shape of a white or yellowish color, culture and got its name ("pearl" from Fr. "Rele" - "Pearl").

Perlovka is rich in vitamins group B. Phosphorus in it is generally two times more than in other cereals (this element is required not only for brain operation, but also for the proper metabolism). Pearl croup also contains lysine: this amino acid strengthens the heart muscle, speeds up the splitting of fats and ... prevents the appearance of wrinkles.

Bumblebee

Like a barley, the jacket is made from barley - these are crushed cores freed from flower films. The advantage of barley cereals is that, unlike the barley, it is not exposed to grinding, so there is more fiber in it.

In the bark, silicon, phosphorus, fluorine, chromium, zinc, boron are contained. The barley grain is 5-6% composed of fiber, which contributes to the normalization of digestion and eliminating all the harmful decay products from the body. The squirrel in barley is superior to wheat software and, unlike the animal protein, is absorbed in the human body by almost 100%.


Pshlen

The millet is obtained from the Zrena millet - annual herbaceous plant of the family of cereals. Millet is considered one of the most ancient agricultural plants: in Mongolia and China, it was cultivated in the III Millennium BC.

Among all grain crops, millet is the least allergenic: it is recommended to introduce into diet and children, and older people. This cereal is rich in vitamins group in and amino acids, which are necessary for the growth of brain cells. It also contains such macro and microelements like a fluorine, which is useful for teeth, and manganese, which is beneficial affecting the metabolism.

Cousin

it wheat groats Maghreb or Berber origin. Historically Couscous was prepared from millet. Nowadays, the most common Couscous from the semolina, obtained from solid wheat.

Wheat Couscous contains vitamin B 5. Cropa It is recommended to eat people with a weak immunity, suffering from frequent infectious diseases. Vitamin B 5 improves the regeneration of skin and hair cells, so Couscous is a good prevention of early seeds and skin problems. Couscous is recommended to eat in food by those who have a hemoglobin level.

Buckwheat

Buckwheat cereals are made from a steady or intricate grain of buckwheat, the core of which is separated from the fruit shells. Buckwheat came to the Slavs from Greece, for which he received its name - "Greek Groza".

Buckwheat is rich in minerals, the most important of which are iodine, iron, phosphorus, copper. And the content of vitamins of the group B, E and RR in it is 1.5-3 times more than in other croups. Most of the fats (2.5 g of 3.3 g) are polyunsaturated, vegetable origin, and therefore favorably affect the exchange of fats and reduce cholesterol levels in the body.

Hominy

It's cool boiled porridge from corn flour, Moldovan, Romanian and West Ukrainian national dish. It is prepared from corn flour thin grinding, as well as from medium and large sep.

The special benefit of Mamalykh is that it removes excess fat from the body, slows down the process of aging and is simply indispensable for people, patients with tuberculosis or hypertension. The corn flour is recognized as a kind of antiseptic, and also reduces cholesterol levels. Dishes corn Circular Also recommended for the problems of the cardiovascular system and anemia.