Popular about cereals...

In the human diet, of the total consumption of cereals, cereals occupy 8-13%. Interesting is the fact that in Ukraine, cereals are used from more than 10 types of grain crops. These are rice, buckwheat, millet, which are mainly used for the production of cereals and therefore are called cereal crops. Also, cereals are made from wheat, oats, oats, corn, peas, lentils, sorghum and chemise. Cereal products are cereals made from whole or crushed kernels, flakes. Such a range of cereal products is due to the fact that all types of cereals are grown and cultivated in Ukraine.

 

More about popular cereals:

 

Corn grits are made by crushing corn kernels. Production facilities typically produce polished five-dimensional corn grits, corn grits for flakes and small corn grits for the production of crispy sticks, corn flour and corn starch. Corn oil is produced from corn germ isolated during the production of cereals, flour and starch.

 

Corn grits are a valuable nutritious product. It is distinguished by a high content of vitamins of groups B, A, E, PP, as well as such trace elements as iron and silicon. Corn grits contain up to 75% carbohydrates, carotene, and therefore it is recommended for use by the elderly, as well as those who lead a sedentary lifestyle. Corn porridge has a low-calorie content, as well as the ability to remove fats and pesticides from the body. Corn porridge, in a well-boiled form, is easily digested and contributes to the improvement of the intestines, as it has the ability to inhibit the processes of fermentation and putrefaction in the intestines. Corn grits are often used to make corn porridge, hominy, soups, casseroles, and pie fillings.

 

 

Millet groats, is one of the most common food products, characterized by high nutritional value and good taste.

Millet groats are distinguished by a high content of proteins, fats, starch, vitamins (A, B1, B2, PP), as well as minerals (magnesium, calcium, potassium, sodium, phosphorus and iron). Traditional medicine characterizes millet as a product that gives strength and strengthens the body. Dishes from millet groats have high palatability and are often prescribed as a therapeutic diet for liver diseases, atherosclerosis and obesity. Millet porridge improves the functioning of the circulatory organs, the nervous system and the liver, and also helps to eliminate antibiotics from the body.

 

 

Wheat groats are made from high quality wheat. It is considered a unique source of energy and therefore its use is often recommended to people who lead an active lifestyle. High consumer properties of groats provide its natural color - wheat groats have a pleasant yellow (from spring wheat) to grayish (from winter wheat) color and uniformity, as it has the same consistency of almost all particles. Groats contain a large amount of fiber, vegetable proteins, carbohydrates, as well as minerals and vitamins, which are necessary for children's and dietary nutrition.In addition, wheat porridge is rich in choline, a substance that regulates fat metabolism.

 

Thus, wheat groats and dishes (wheat porridge, casseroles, puddings, meatballs, soups, etc.), which are prepared with its use, are an extremely healthy dietary food that is very nutritious and quickly digested.

 

 

Semolina is made from the central part of wheat grain. Semolina has a low fiber content, while it is rich in vegetable protein and starch, has a high calorie content and nutritional value. Semolina is highly digestible. But unlike other cereals, semolina contains much less vitamins and minerals. It is recommended for patients with acute chronic diseases of the stomach, small intestine, liver and biliary tract. Dishes from semolina are shown to patients who have undergone surgical operations on the abdominal organs. Semolina is widely used for both baby food and daily adult food. Semolina cooks quickly, so it retains all the nutrients in the process of its preparation. It is worth noting that semolina is also used in cooking. Semolina is added in the preparation of soups, salads. With its use, pies, casseroles, puddings, dumplings, cakes and many other dishes are prepared. Many recipes can be found on the Internet.

 

 

Buckwheat is one of the most popular and consumed cereals. The largest number of forms of wild and cultivated buckwheat is common in the Himalayas, and buckwheat came to Ukraine from there. Buckwheat fell in love not casually. In its composition, it contains 12-15.4% proteins, 58-60% starch, 12.5-15.0% fiber, 2.5-0.7% sugar, 2.3-2.5% minerals ( compounds of iron, calcium, phosphorus), vitamins B1, B2, rutin.

According to the content of lysine, one of the most important essential amino acids, buckwheat surpasses wheat, rye, millet, rice and approaches soybeans. In terms of threonine content, buckwheat is superior to wheat and rye. In terms of the content of valine, leucine and phenylalanine, it can be equated to milk and beef; in terms of tryptophan content, it is not inferior to products of animal origin. In addition, buckwheat is rich in fiber, which binds carcinogens and removes them from the body.

 

Buckwheat porridge is extremely useful for various vascular diseases, rheumatic diseases and arthritis. It improves blood circulation, strengthens the immune system. And therefore, the use of buckwheat is recommended for atherosclerosis, hypertension, and edema of various origins. Buckwheat porridge helps to remove excess cholesterol from the body (which means that buckwheat lovers are not threatened with senile sclerosis and heart problems) and removes toxins and heavy metal ions from the body.

 

Barley barley groats

Asia is considered the birthplace of barley-pearl groats. In the time of the pharaohs, cereals were known in Egypt, and a little later they began to eat them already in Greece and the Roman Empire. Barley is also common in the Himalayas, where it grows at an altitude of five thousand meters above sea level.

Barley-pearl groats are rich in vitamins A, E, group B, minerals, various micro and macro elements, and especially potassium, phosphorus, and iron.

Pearl barley is used in the form of cereals, side dishes, meatballs. It is often used in preventive nutrition for the preparation of mucous decoctions for diseases of the digestive system.

Well-cooked barley porridge is one of the means of preventing anemia, obesity, allergic reactions, it is rich in amino acids that have an antiviral effect. Barley contains lysine, which is involved in the production of collagen, which strengthens the musculoskeletal system, and also slows down the appearance of wrinkles, keeps the skin supple and smooth.

 

 

Pea groats are the main leguminous and oldest crop in Ukraine. The latter is confirmed by the fact that archaeologists found pea seeds from the period of the third millennium BC in the Chernivtsi and Ivano-Frankivsk regions, and in the Severo-Donetsk basin - the fifth century BC. On the territory of Kievan Rus, peas have been known since time immemorial, and when they say: “It was under Tsar Peas,” they mean events of ancient times. Our peas - the very ones from which we cook pea soup - it turns out, was known even when they did not know cabbage, carrots, let alone potatoes. During excavations on the territory of modern Switzerland, peas were found in settlements dating back to the Stone Age. In Latin, peas are called piceros. Hence, by the way, the name of the famous Roman orator Cicero, which in Russian would sound like Gorokhov. According to legend, one of his ancestors had a pea-shaped wart on his nose, for which he was nicknamed Cicero. Well, the nickname has already stuck with the whole family.

Today, peas are grown in all countries of the world, and in terms of sown area (about 11 million hectares), it ranks fourth after soybeans, beans and chickpeas. Peas are grown for the production of various food products, they are processed into flour, cereals, cereals, and canned food. Two types of cereals are produced from peas: whole shelled peas and split shelled peas of two varieties: the first and second.

 

The main useful property of peas, as well as other members of the legume family, is a high content of protein containing valuable and non-essential amino acids (lysine, tryptophan, cysteine, methionine). This product is always included in the diet of vegans and vegetarians, those who fast, and also needs enhanced protein nutrition (athletes, people of difficult professions). In addition to the protein component, peas also contain starch, natural sugars, fats (saturated fatty acids), and fiber. The vitamin range presented in peas contains beta-carotene, ascorbic acid, vitamins of group B, E, H, PP. The range of mineral salts is unusually wide and varied. Peas can rightly be called a champion in the content of micro and macro elements, it contains: potassium, calcium, sodium, magnesium, strontium, tin, sulfur, chlorine, phosphorus, iodine, zinc, manganese, iron, aluminum, molybdenum, boron, fluorine, vanadium, titanium, nickel, silicon, chromium. Such a rich set of valuable substances largely explains the benefits of peas for human health. Young green peas have antiseptic properties, are able to remove worms from the digestive tract, and have a positive effect on the functioning of the cardiovascular system.