In the past few years, it has become fashionable to limit carbohydrate intake - the so-called low-carb diet. Oleg Iryshkin, Ph.D., doctor of sports medicine and sports dietetics, expert nutritionist of the federal network of X-Fit fitness clubs, talks about how really harmful or useful cereals containing a lot of carbohydrates can be. Cereals Cereals are very important in the diet, since they are the main suppliers of complex carbohydrates and how ...

The UK has published a new Eatwell Guide for public nutrition. In addition to the traditional recommendation to eat vegetables, fruits and whole grains, British experts have halved the proportion of dairy products and introduced the Traffic Light label as a method for determining healthier foods. The traditional and simple design in the form of a plate makes it clear to the consumer at a glance the desired basis of his diet: this is 1/3 ...

Megayogurt, help yourself :).

The amount of yogurt eaten in the home seems to increase in proportion to the prices in the store. Buying 125 gram cups for breakfast has long been beyond our family budget. Therefore, I prepare yogurt myself, only the container has to be taken more and more. First there was liter jar, then one and a half. Both of them successfully fit into the multicooker with the yogurt mode. Then they switched to 2 liter. It only fit in the oven. (I abandoned the yoghurt maker with and without glasses for a long time - the volume is too small for us) Yesterday ...

Discussion

And there is somewhere step by step recipe of such homemade yogurt in a cartoon? Can I have a link? Well, for those who ... not even in a tank, but in an underground bunker))))
Until now, I have only seen posts about yogurt makers, but I was not interested in them. But in the cartoon ...

Yul, I just take off my hat every time I read about your inventions and discoveries :)

Various first courses. Blog of user Brokarle on 7ya.ru

Delicious firsts dishes are an integral part of any dinner feast, so it is very important to be able to cook them well and correctly. It only at first glance seems that their menu is limited to vegetable soups, broths, fish soup, borscht or cabbage soup, in fact, there are much more such dishes and each of them has its own history, recipe and cooking technology, which our website will tell you about in detail. section "First courses". Recipes with photos of each individual first course for convenience ...

Crafts: "Painting from cereals, pasta and shells."

This is such a fantasy

Winter crafts from cereals and pasta.

In order to get started, you will need: a sheet of cardboard, various grains, a pencil, PVA glue, a brush. Choose a suitable pattern, apply it to the cardboard. Liberally grease the details of the drawing with glue, it is desirable that it completely fills the contour, otherwise gaps will form, which will spoil the overall appearance of the product. Sprinkle the place with glue with cereals, suitable in texture and color. By the way, it is better to stick the cereal from top to bottom, so it will be easier to shake off the leftovers and the excess will not mix with ...

I read about meat below that you need to take into account the weight of the raw product. And what about cereals / pasta? Should the weight of the porridge be considered ready-made, or just cereals? It is still not possible to achieve a balance (

Sensor boxes. Sandbox with bonuses!

This is what all children dream of, but for some reason parents do not always guess about it. It is very easy to give a child a basin of happiness! Fillers: Wheat, buckwheat, cereals, millet, semolina, rice (regular and colored with food colors), peas, beans, lentils, salt (large and small), pasta (shells, spirals, tubes, flowers, bows, alphabet, stars and others), seeds, flour or cornstarch, cornflakes, nuts, dough (salted and regular), snow, ice, cones, acorns ...

In the Tupperware® brochure, Nutrition for Your Baby's Health. Recommendations, Recipes ”presents recipes for simple and nutritious meals, approved by doctors for baby food. Proper nutrition is very important in a child's recovery. The dietary regime is important - a fixed number of meals, intervals between them, meal volumes, distribution of daily calories, balance of all basic nutrients (proteins, fats, carbohydrates) Recommendations for nursing ...

healthy diet :). Individuale's blog on 7ya.ru

DIET Breakfast. 30 minutes before breakfast, 1 glass of still water is required. It stimulates the bowels and prevents constipation. Options either / or - Cheese 50 g + bran bread or yes coarse flour (2 pieces of 25 grams, 100 grams of bread should contain less than 45-50 g carbohydrates) or 3-4 loaves with fiber (Fin Crisp, Croisette and etc.) / - Cottage cheese 150 -200 g + berries (100 grams) / jam on fructose (no more than 1 teaspoon 20-25 grams) / - Cottage cheese casserole(cooked on ...

Daily food allowance: Proteins - 30.

Daily food intake: Proteins - 30% of the daily calorie content Fish or seafood (200-250 g of lean white fish or 100-150 g of fatty fish, such as halibut, butter, trout or salmon) - 250-300 kcal - daily Cottage cheese (5- 9% fat) 100-200 g with a single meal or with vegetables and / or herbs (80-160 kcal) daily. 9 tablespoons of cottage cheese covers your daily protein requirement! 1 chicken egg or 3 quail eggs (100 calories) - 1-2 times a week. Can only be consumed daily ...

girls, and how to count rice-buckwheat-barley-beans-lentils? dry or boiled? Well, I want to calculate the calorie content of the same squid with rice. squids, of course, are considered peeled and cooked. and rice? weigh a dry bag or cook rice and only then weigh? as a side dish, I weigh the finished product ... I will rephrase the question a little. Does the "calorizer" count the weight of the dry product?

Discussion

and what's the difference, let's say 100 grams of rice is 300 calories, therefore it is boiled three times, which means 300 grams of boiled rice has 300 calories. unless of course you have fried it with something. so everything else and count.

I took the number of calories approximately as an example.

I always consider a dry product. and I take the calorie content of the dry product at the same time.

1. Water Water is more important than food. This phrase should become your main axiom. Whatever happens, you must drink enough fluids daily. “Adequate amount” means 30 ml for every kilogram of your weight. That is, if you weigh 80 kilograms, then per day you should consume 2.4 liters of LIQUID (and at least 2 liters) per day. What is liquid? You must learn that juice, kefir, milk are FOOD. Does this mean that you should consider them as liquid? Yes. But you should also ...

Discussion

Since we mentioned honey, and besides, more often than not, overweight people suffer from a lack of sweets, let's start with this sweetest.

Honey is your main sweet tooth. Until 4 pm, you can eat 3 teaspoons a day. You can add it to hydromel or porridge or curd. But remember that for some diseases (especially for dysfunctions of the pancreas), honey is not recommended. What can replace it? First, a natural-based sugar substitute - stevia. What else?

1 tsp honey = 1 tsp fructose = 10 pcs. raisins = 3 pcs. prunes = 1 dried figs = 2 pcs. dried apricots = 5 g of dark chocolate (not less than 75% cocoa).

Prunes or dried apricots should be "native", from the former Soviet republics, not chemical. Chocolate, as a substitute, enters your diet last (!). It is best used before critical days, when you especially want sweets, or as an encouragement to yourself, your beloved, at the end of the day, when you understand that today you ate on time and correctly, walked 4 kilometers, drank all the water. Then you need to show yourself that your life will not only very soon become wonderful when you compete in harmony with the beauties on the beach, your life is wonderful now. You eat chocolate, after all! And you are losing weight !! By the way, chocolate is the only sweetness that you can eat after 4 pm. Even in the evening. But only 5-10 grams! And, of course, if you don't go beyond your daily sweetness requirement.

3. Vegetable oil

Two teaspoons a day. Necessarily. Any vegetable oil contains fatty acids that will help better absorption of food and keep you young. The oil can be whatever you like. But remember that when cooked (over one minute), healthy fatty acids become trans fats, so you eat oil by adding to salads or vegetables 1 minute before cooking.

If you need to fry something (although you and I know that fried is harmful), you can use this trick. Mix 1 part vegetable oil with 8 parts water and spray the frying pan with a spray bottle, shaking the mixture well beforehand.

If oil is so healthy, then why is there so little of it, you ask? Because there are 180 calories in two teaspoons of oil. We ourselves wonder how they fit there.

1-2 bundles every day. The tuft is approximately 2-2.5 centimeters in diameter. You can eat any greens. Moreover, since it is now especially important for us not to exclude products from our culinary basket, but to add them there, you can easily experiment. Make it a goal to try every variety of salads and greens available in our supermarkets. Try to combine salads and greens with different products: meat and fish, cottage cheese and vegetables, maybe even fruits. You will have a new taste every time!

Groats: "" educational program "" for parents. Nutrition for children under one year old

What are the types of cereals? Porridge for a child

Discussion

A useful article, no water, a lot of interesting information! My daughter is already 10, we eat porridge every day with milk and water with butter. When she was very young, we were allergic to milk, worried that it would remain so for the rest of her life, but then gradually everything went away.
I try to cook different cereals. And flakes too, we especially love oatmeal with bran. In the article I just read that "oatmeal" is a champion "in the content of calcium and phosphorus," I was glad for myself that I was feeding the child correctly! We tried cereals from many companies, I can advise Uvelka, we have been friends with her for a long time. Eat porridge - you will be healthy!

girls and boys tell us who prepares couscous how and where do you get it. In my life abroad, I became addicted to it, but I myself have never done it. And ho-oh-come out!

Discussion

I cook the actual couscous (with meat or chicken and vegetables) and tabouleh, if it's from the classics of the genre :)
It is sold in many places, up to Auchan and Platypus. For my taste, the best French, it just happens in Auchan, a couple is quite inexpensive, two degrees of coarseness - small and medium.
Came across Tunisian - something we do not. Russian - this is just packing, probably, where they come from is not clear. Better than nothing, but the one in bags like rice is not very good for me either.
"Cooking" is as easy as shelling pears. For tabbouleh pour cold water, let stand, stir (stir :)) with a fork. For couscous, you can pour hot water in half with broth or add a little butter.
It is also always useful to read what is offered on the packaging, because I have come across some completely "instant" and ordinary normal :)

I would say that these are rather small such pasta. The "correct" way to cook is, I suspect, steam, but for me it is difficult. On the stove, I am always afraid that it will dry out or even burn out. Therefore, I have adapted to cook it using the microwave. Pour boiling water in a ratio of 1: 1.25, and quickly add salt, herbs (if dry) and other spices (if used). After that, I close the jar well - I cook in a glass bowl with a glass lid - and put it in the microwave for 5 minutes at minimum power. During this time, all the liquid is absorbed. Then I stir, like loosening, the couscous with a fork and add the olive oil. After that, I leave it to reach under the lid for some more time. We eat couscous as a side dish and as a base for a salad. I also like the couscous filling for the peppers, as if instead of the rice.

Reading in childhood A.S. Pushkin's "The Tale of the Priest and His Worker Balda", many probably paid attention to the unfamiliar dish - "boiled spelled", which Balda demanded as payment for his labor. Today, not many people know about spelled. However, products from this undeservedly forgotten grain crop began to appear on store shelves, and nutritionists are vigorously discussing the benefits and harms of spelled. Therefore, it is worthwhile to study in more detail - what is "spelled" and what it is eaten with.

Spelled is one of the 27 varieties of wheat. This ancestor of modern bread wheat fed the peasants of Russia during the time of Pushkin. But information about spelled goes far back centuries.

Archaeologists, while excavating sites of the Neolithic times, find spelled grains, which our ancestors grew and consumed in vast territories with different climates. In the Stone Age, spelled was cultivated in Germany, in the Iron Age in Italy and Switzerland. In ancient Egypt, the grains of this cereal accompanied the pharaohs on their journey to the afterlife. The Babylonian and Sumerian civilizations considered spelled as the main source of nutrients, and was used in the daily diet.

In Russia spelled took a leading place among cereals until the 17th-19th centuries. And on the territory that Russia now occupies, spelled has been cultivated since the 5th century. BC NS. The areas occupied by the spelled fields spread from sultry Africa to cold Scandinavia. It was cultivated in mountainous areas.

Even before the middle of the 19th century, this grain crop was more popular than ordinary wheat. The spelled is unpretentious to the quality and composition of the soil, withstands harsh climatic conditions, and is resistant to lodging. Spelled grains are less susceptible to fungal damage, are stored longer and have a pleasant nutty taste. But due to the fact that during threshing it is impossible to separate the grains from flower films and scales, preference was given to the cultivation of naked wheat varieties.

Until the 80s of the XX century, breeders and plant enthusiasts remembered spelled. In isolated areas of the Old World, isolated from the influence of civilization, spelled was continued to grow by representatives of peoples who preserved their own culture and customs.

But by the end of the last century, nutritionists started talking about spelled. The benefits and harms of spelled have become the subject of study not only by supporters of healthy nutrition, but also by physicians, physiologists, and biologists.

Spelled - benefits and harms to the body

The great Russian scientist-breeder, geneticist and botanist NI Vavilov called spelled “black caviar of cereals”. In spelled grain, nutrients are evenly distributed throughout the volume, due to which it retains its unique properties even after removing films, cleaning and the finest grinding.

Spelled contains 13-17% protein, which is 30-40% more than in modern wheat varieties. Spelled protein (this is another name for spelled) is distinguished by a high degree of digestibility. This figure is 80%.

Also, spelled is higher than wheat content:

• gland;
• protein;
• vitamins of group B.

The quality of gluten (gluten) in spelled is higher than in wheat, which not only led to better taste qualities products from grain, but also due to the average (45) glycemic index, spelled products are useful for diabetics, overweight people, atherosclerosis and cardiovascular diseases. For comparison, the GI of wheat flour is 69. In addition, bread made from spelled flour does not stale and mold for a long time.

Spelled grains contain more than 20 types of phytosterol - a substance similar in function to cholesterol and found only in plants. Phytosterol lowers the level of "bad" cholesterol, prevents its deposition in the form of insoluble plaque in blood vessels. Scientists have found that consumption of 2-3 g of phytosterol daily for a month reduces the level of "bad" cholesterol by 10 times. Therefore, nutritionists advise the elderly and those with high cholesterol to consume spelled products.

In addition, phytosterol is able to protect the human body from malignant diseases - cancer of the ovaries, breast, stomach and lungs. For the fair sex, spelled porridge is also of interest. Its regular use stimulates the synthesis of its own collagen and elastin in the skin, which causes its regeneration, maintains the contours of the face and figure, slows down the aging process.

Lack of phytosterols in the body leads to:

• hormonal imbalance and disruptions in the reproductive, endocrine system;
• decrease in the functions of the respiratory and digestive systems;
• decreased immunity.

The quantitative composition of amino acids in spelled is also unique. According to J. Wagi's research, spelled grains contain 20-60% more amino acids than wheat, with the exception of arginine.

The high lysine content has led to the beneficial properties of spelled for:

• assimilation and accumulation of calcium;
• restoration of bone and joint tissue;
• synthesis of antibodies, hormones and enzymes.

American scientists have found that lysine increases the production of protein, which:

• improves the ability to concentrate and assimilate new material;
• increases the amount of memory;
• prevents the development of chronic fatigue syndrome;
• reduces the risk of developing vascular diseases of the eyes;
• improves the structure of hair and nails;
• protects against pathologies of the genital area;
• excludes the development of anemia;
• eliminates depression, irritability.

Spelled contains a greater amount of B vitamins (B1, B2, B3), as well as A, E, D. Moreover, the activity of vitamin E is 1/3 higher than in wheat.

Spelled grains contain many trace elements - phosphorus, cobalt, iron, magnesium, zinc, selenium, copper.

Not only the composition of the grains is of great importance in nutrition, but also its structure. Tight flakes, which make it difficult to handle the seeds, protect the grain from getting inside:

• heavy metals;
• radioactive and carcinogenic substances;
• pathogenic microorganisms.

Another advantage of spelled is the ability to use it for food at different stages of maturity. Fully ripe grain is used to prepare flour, cereals, pasta, bread, cookies, waffles, beer, alcohol, and vodka. Sauces, dressings for soups are prepared from grain in the stage of waxy ripeness, added to cutlets, puddings, yoghurts.

In Wales (UK) one of the bakeries produces "Bread of Heaven". Bread baked from spelled flour costs four times more than wheat bread. This name, according to the owners of the bakery, is due to the fact that spelled bread was on the table during the Last Supper.

The only contraindication to eating spelled is celiac disease. However, with partial gluten intolerance, spelled is preferable to wheat, since there is less gluten in it.

Useful properties of cereals for weight loss

Spelled groats are recommended by nutritionists in medical nutrition and to maintain an ideal weight. The calorie content of spelled is only 127 kcal per 100 g of product. Carbohydrates, which make up not a small part of the grain, are represented by the so-called "slow" carbohydrates. Complex carbohydrates are absorbed more slowly than simple ("fast") and energy is produced during their metabolism "in portions". Thus, satiety occurs with a smaller volume of the product and the feeling of satiety lasts longer.

In addition, spelled has an average glycemic index, which allows you to keep the glucose level normal, prevents the deposition of energetically saturated substances in the fatty tissue.

Spelled grains contain a lot of fiber, without which intestinal motility is not intense enough, and undigested residues remain for a long time in the intestines, where they rot and ferment.

The course of using spelled for weight loss is 5-7 days. Spelled porridge is cooked without salt and oil. Soups - on vegetable broth... It is recommended to drink a glass of water before eating.

Application in cosmetology

Every woman has in her arsenal proven effective recipes for beauty. They can be supplemented with spelled home remedies.

The finest grits can be used as a natural exfoliating agent.

1. For dry skin: Mix 1 glass of spelled grits No. 5 with the peel of 1 large sour apple and 1 tbsp. l. cream. The product is applied to a cleansed face, gently distribute and massage in a circular motion. Stand for 10-15 minutes and wash off. The scrub is prepared just before application.
2. For cleansing oily skin. Steam the spelled No. 5 with boiling water. Allow to cool slightly and add alcohol, bringing the mass to the consistency of thick sour cream. On cleansed face, apply a soft scrub with a cosmetic brush, cover with a cloth mask and keep until dry. Wash off with warm water. Rinse your face with chamomile or mint decoction.
3. For boils, rashes and acne. The crumb of spelled bread is moistened in a mixture of hot milk and honey and the resulting gruel is applied in a thick layer to problem areas, covered with parchment and insulated. This compress promotes rapid maturation and cleansing of abscesses.
4. Mask for aging dry and normal skin. 2 tbsp Mix 1 egg with whipped yolk and add 1 tsp. liquid honey, 1 tsp. olive oil. The resulting doughy mass is applied to the cleansed face. Hold for 10-15 minutes. Wash off with warm water.

Thanks to its unique vitamin and mineral composition, spelled rejuvenates the skin of the face. With regular use of spelled masks and scrubs, the skin becomes clean, elastic, the oval of the face is restored, and fine wrinkles disappear. The complexion is evened out, dilated blood vessels, redness and peeling disappear. Due to the increased barrier properties of the skin, it is less exposed to pathogenic microorganisms.

Spelled groats: recipes

V different countries spelled has its own names.

Therefore, in stores you can find bags of cereals called:

• spelled;
• kamut;
• emmer;
• two-grain.

This is the same cereal. Not only cereals, bread and pasta are prepared from spelled. In Europe, sauces and puddings, low-calorie desserts are made from spelled. But in the old Russian cuisine there are no less interesting and delicious recipes spelled dishes.

Cooking porridge - a step by step recipe

For porridge "in old Russian" take:

• spelled porridge - 1 tbsp;
• yogurt - ½ tbsp;
• cold water - 2 tbsp;
• milk - ½ tbsp;
• salt, sugar - to taste;
• butter - 1 tbsp. l.

The porridge is rinsed with water and poured with a mixture of yogurt and 1 tbsp. water. Let the cereal swell for 5-6 hours. The excess liquid must be drained. Pour 1 tbsp into a saucepan. water and ½ tbsp. milk, lay the prepared cereal and cook over low heat. When the liquid boils away, put salt, sugar and butter in the finished dish. Mix. Wrap the container and let it stand for 1-1.5 hours. Ready dish Eat on its own or by adding fresh berries and fruit pieces.

How to cook in a multicooker?

For porridge with meat take:

• spelled - 100 g;
• pork with fat - 50 g;
• onion -1 pc.;
• carrots - 1 pc.;
• salt, pepper - to taste;
• water - 200 ml;
• greens.

Rinse the groats under running water, add water and cook over low heat until half cooked. Meanwhile, cut the prepared meat into pieces, fry and put on a plate. Fry finely chopped onions and carrots grated on a coarse grater in melted fat. Put everything in a saucepan with porridge, mix, salt, pepper and simmer under the lid until tender. Wrap up. Let stand for 30-60 minutes. Garnish with fresh chopped herbs before serving.

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The nutritional value of cereals and pasta is primarily due to the presence of protein substances, starch and fats in them, as well as from the method of processing grain and the type of flour. The first place in terms of protein content among plant products is taken by beans, peas and lentils, and in terms of the content of essential amino acids - proteins of rice, buckwheat and oatmeal.

In cereals from cereals, as a rule, there is a lack of essential amino acids, vitamins, calcium, iron, therefore culinary products from cereals should be supplemented with protein products - milk, cottage cheese, etc., as well as vegetable and fruit fillers should be introduced.

Pasta enjoys well-deserved popularity all over the world for its high nutritional value, good taste, speed and ease of preparation. delicious dishes... There are about 400 types of pasta known in the world. One of the reasons contributing to the growth of pasta consumption is their low (contrary to popular belief) calorie content.

When buying cereals and pasta in a store or market, you should pay attention to the following:

- cereals must be dry, clean, free-flowing, without foreign inclusions, brown, darkened kernels, spoiled due to mold, decay or charring;

- the taste of fresh cereals is slightly sweet. Stale, poor-quality cereals have a bitter, sour unpleasant aftertaste, musty and musty odors, the presence of sand and granary pests.

- pasta should not have a taste of bitterness, mustiness, moldy and other foreign odors, and when cooked until cooked, they should not lose their shape, stick together, and form lumps.

In order to generate additional income, some sellers and manufacturers try to sell counterfeit products to buyers.

1. A widespread falsification is the sale of low-grade rice under the guise of high-quality rice cereal of the highest grade or the substitution of polished high-quality rice with crushed rice, buckwheat kernel - done. This type of counterfeit also includes an increased content of trash impurities, the introduction of various foreign additives - wheat bran, crushed grains, etc. Such falsifications can be determined by the appearance, color and content of benign nuclei.
2. The smell of ready-made cereals from various cereals should have a smell characteristic of these cereals, which makes it possible to determine the name of the cereal: the stronger the smell, the higher the quality of the cereal and its freshness.
3. Cheating due to the sale of cereal products with an expired shelf life, especially millet and oatmeal, the fat of which quickly goes rancid during storage. The date of packaging of such products is usually destroyed or sealed. Therefore, when buying cereals, you should always pay attention to their expiration date.
4. Cereals with high humidity (soaked in the rain or in a damp room) quickly grow moldy and give off an unpleasant odor. It is better not to eat such cereals.
5. Good barley is white with a yellowish or greenish tinge, rice is white, oat is grayish, millet is yellow, buckwheat is creamy. Darkening of the cereal color indicates poor quality of the raw material. Cereals should be dry, with a fresh smell, without bitterness and mustiness.
6. The most important thing about pasta is flour. Quality pasta is made from wheat hard varieties... However, it is not uncommon for some producers to replace such wheat with soft varieties. Therefore, when buying pasta, carefully read the label on the package, which should indicate what kind of flour the pasta is made from. The shelf life should also be indicated there, since pasta dries out over time. High-quality pasta is smooth, glassy, ​​amber-yellow in color, uniform in shape and size. Gray color indicates the use of grain of the second or third grade or flour from soft wheat. When boiling, good pasta increases in volume at least 2 times, retains its shape well, should be soft, elastic and resilient, not stick together.

1. The increased moisture content in pasta can be determined by placing a bag of pasta in a place illuminated by the sun: during the heating process, the pasta is covered with water droplets (condensation) from the inside. This indicates that this is a fake.
2. Sometimes, to obtain flour and, accordingly, premium pasta, the first grade flour used is bleached. Such a fake can only be determined by laboratory means. Recently, some manufacturers have added yellow food colors to pasta. In this case, it should be written on the package that they are egg, or with the addition food coloring... If there is no such inscription, and the pasta is yellow, then this is another fake.

USEFUL TIPS

• Before cooking, cereals must be sorted out and thoroughly washed: millet and pearl barley are first washed with warm water, then hot, and millet, so that it does not taste bitter, is also scalded with boiling water; the rice is washed several times, first in warm water and then cold.
• So that the porridge does not burn, the cereals should be poured into boiling water, and sugar and salt - before the cereal is poured. Semolina should be poured into a boiling liquid in small portions. Lumpy semolina can be rubbed through a colander.
• Rice and millet must first be boiled for 3-5 minutes in boiling water, and then boiled in milk.
• Rice is best cooked in a thick-walled container to prevent browning and cook the porridge more evenly.
• If the crumbly porridge or pilaf turned out to be damp, you should add boiling water without stirring the rice and bring it to readiness over low heat.
• Milk porridge is less salted than porridge cooked in water.
• Viscous and thin cereals are not recommended to be served as a side dish.
• Millet should be boiled in plenty of water until half cooked, then drain the water, add milk and cook until cooked.
• It is recommended to boil pasta in a large amount of water (for 200 g - 1 liter of water and 10 g of salt).
• It is better to rinse the finished pasta with hot water or boiling water and mix immediately with melted butter so that they do not stick together.
• To speed up the cooking of legumes, they should be pre-soaked for 5-6 hours in cold water. Duration of cooking legumes: beans - 1-2 hours, peas - 1-1.5 hours, lentils - 40-60 minutes. You need to salt the legumes almost ready-made, and add tomato puree, vinegar and sauce after they are fully cooked.
• Young beans pods are chopped before boiling, and peas are boiled whole.
• To make the mashed potatoes without lumps, wipe the peas hot.
• Bean puree will taste better if you add browned onion and mix well. Too thick legume puree can be diluted with legume broth, hot milk, or meat broth.

The nutritional value of cereals depends on the type of grain and the method of its processing, and of pasta - on the type of flour.

After removing the shell and polishing the cereals, the amount of vitamins, mineral salts, fiber decreases, and the digestibility of carbohydrates and proteins improves.

In cereals and pasta, there are a lot of carbohydrates (65-77%, including 55-74% starch), 7-13% insufficient complete proteins, 0.6-6% fats. The energy value of 100 g of cereals and pasta is 1.3-1.5 MJ (325-350 kcal).

These products, especially oatmeal, buckwheat, barley and millet, are a good source of vitamins B 1, B 6, PP, magnesium, phosphorus, potassium. Oat groats are distinguished by the content of lipotropic substances, and then buckwheat and millet.

Sago is more easily digested, semolina, rice, oatmeal "Hercules", oatmeal, noodles, new types of cereals, diet flour from cereals. Most of all fiber in millet, oat, buckwheat, pearl barley, barley and Poltava groats.

Semolina is obtained from wheat, quickly boiled down, it contains a lot of starch (70%) and proteins, very few vitamins, minerals, and fiber.

Semolina is widely used for diseases of the gastrointestinal tract, in the postoperative period, for myocardial infarction and other diseases that require sparing diets with easily digestible foods.

Poltava and artek groats are made from crushed wheat. The first one is convenient for making soups and crumbly cereals; the second - for liquid and viscous milk cereals and puddings, casseroles, meatballs.

Rice is well digestible, rich in starch (74%), contains little protein (7%), little fiber, vitamins and minerals. When rice is boiled, a slimy broth is formed, which is used in mechanically and chemically gentle diets.

Polished and polished rice is used as a side dish for main courses, for crumbly and thick milk porridge, puddings. Shredded polished rice is more suitable for dressing and puree soups, viscous and liquid cereals, meatballs, casseroles, etc. Rice dishes are not recommended for constipation.

Millet made from millet is suitable for crumbly cereals, casseroles, puddings and other dishes. It is digested slowly and is rarely used for diseases of the gastrointestinal tract. Fresh millet is useful for atherosclerosis, diabetes mellitus, liver diseases due to its lipotropic action. Millet fats are quickly oxidized, imparting a bitter taste to the cereal.

Pearl barley (barley without shell) and barley (crushed barley grains) cereals in the form of cereals, side dishes, meatballs are included in diets that do not require sparing of the gastrointestinal tract, for example, for constipation, obesity. From pearl barley, mucous and pureed soups are prepared for mechanically and chemically sparing diets.

Oat groats - oatmeal, Hercules oat flakes (steamed and flattened grains), oatmeal (steamed and finely ground grains) - the most nutritious of all grains: 12% protein, 6% fat, 66% carbohydrates, 1.5 MJ (350 kcal).

These cereals are rich in minerals and vitamins. The lipotropic properties of oat groats are due to the highest content of lecithin, linoleic acid, and choline of all cereals.

Slimy oatmeal broths with milk are included in especially strict diets for stomach diseases. For diets mechanically sparing the gastrointestinal tract, oatmeal and oatmeal are more suitable, in which there is less fiber than oatmeal.

Buckwheat groats: unground - whole grains without shells; prodel - crushed grains with a part of the shells; Smolensk - finely crushed grains without shells.

Buckwheat groats contain 68-72% carbohydrates, 10-13% protein, 2% fat, 1.4 MJ (330 kcal), more B vitamins, lysine and methionine in proteins than in other cereals.

There is more fiber in the thread than in the core and especially in the Smolensk croup. Dishes from Smolensk cereals (liquid, viscous cereals, meatballs, casseroles, etc.) are included in strict mechanically sparing gastrointestinal tract diets.

Buckwheat is indicated for liver diseases, atherosclerosis, diabetes mellitus and other diseases that require an increase in the diet of lipotropic substances.

Prodel is boiled faster than kernels, but a crumbly porridge is not obtained from it, therefore it is used for viscous and semi-viscous cereals, soups.

Nutritional and culinary values corn grits below others.

V corn grits a lot of carbohydrates (75%) and 8% of poorly digestible protein, poor in essential amino acids, few vitamins and minerals. It cooks for a long time, gives a harsh and quickly aging porridge, since its proteins are poorly boiled, and the starch quickly gives up water.

This cereal is able to inhibit the processes of fermentation and putrefaction in the intestines, which allows it to be periodically included in diets for enterocolitis.

From corn, puffed (exploded) grains, sweet and salty flakes and corn sticks impregnated vegetable oil... These cereal products are consumed without cooking with milk, jelly, etc.

Sago, produced from potato and corn starch, contains 83-86% of easily digestible carbohydrates, poor in proteins (0.7%), vitamins, and minerals.

Sago dishes (soups, puddings, side dishes, etc.) are convenient for diets with limited protein, for diseases of the gastrointestinal tract, especially with impaired protein absorption of grain products.

Artificial cereals- new types of cereals - have an improved composition of amino acids, a higher content of protein, minerals, B vitamins.

For their manufacture, fortifiers (milk, soy flour, yeast, etc.) are introduced into one or several types of cereal flour, the mixture is steamed and the cereal is formed. These cereals do not contain impurities, quickly boil down (15-20 minutes), and are convenient for preparing various dishes.

When fortified with skim milk rice flour receive cereals "Health", buckwheat - "Pionerskaya", oatmeal - "Sportivnaya". These cereals contain 16-18% protein, 62-68% carbohydrates, 270 mg of calcium, well balanced with phosphorus. Groats "Yuzhnaya" (13%, protein and 67% carbohydrates) and "Strong" (21% protein and 59% carbohydrates) are made from a mixture of various types of cereal flour.

It is very convenient for cereal broths and pureed cereals in mechanically and chemically gentle diets. diet flour- buckwheat, oatmeal, rice. It contains slightly more protein and starch and less vitamins, minerals and fiber compared to the original cereals.

In pasta(pasta, horns, noodles, noodles, curly) 10% protein, 74% carbohydrates (68% starch), a small amount of vitamins and minerals, very little fiber. Pasta is well digested, especially noodles.

Increased nutritional value have pasta made from fortified flour, dairy and egg. For chronic kidney and liver failure, protein-free pasta containing 0.8% protein, 84% starch, many B vitamins and calcium. This cereal is cooked in boiling water for 4-6 minutes.

In the form of cereals, legumes are used in cooking (split peas, beans, etc.). Legumes have an average of 23% protein, 57% carbohydrates (47% starch), a lot of vitamins and minerals, especially thiamine and potassium, fiber.

Legumes are poorly digested, cause bloating, are rich in purines, so I exclude legumes from diets for diseases of the digestive system, circulatory failure, acute infections, gout, etc.

Well-boiled legumes are used for urolithiasis with phosphaturia, constipation without intestinal inflammation, diet No. (common table).

We give indicators of the quality of cereals.

• Cereals should be dry, clean, free-flowing, free of foreign inclusions, brown, darkened kernels, spoiled due to decay, mold or charring.
• The taste of fresh cereals is slightly sweet.
• In oatmeal, a slight bitterness is allowed.
• The smell is determined after heating them in a clean dish for 2 minutes.
• Chewing is used to establish flavors and the presence of sand.
• Stale, poor-quality cereals have bitter, sour and other unpleasant tastes, musty and musty odors, the presence of sand and granary pests.
• Pasta should not have an aftertaste of bitterness, mustiness, moldy and other foreign odors, and when cooked until cooked, they should not lose their shape, stick together, and form lumps.

Chemical composition and the energy value of 100 g of the edible part of the main food products(based on the book "The chemical composition of food products. Edited by AA Pokrovsky)

All life processes in the human body are highly dependent on what its food is made of, from the first days of life, as well as on the diet.

Every living organism in the process of life continuously spends its constituent substances. A significant part of these substances is "burned" (oxidized) in the body, resulting in the release of energy.

The body uses this energy to maintain a constant body temperature, to ensure the normal functioning of internal organs (heart, respiratory system, circulatory system, nervous system, etc.) and especially to perform physical work.

Flour, cereals, legumes, pasta

First, a few words about cereals.

Cereals have many beneficial properties.

They contain a large amount of carbohydrates - up to 65-85%.

The main representative of carbohydrates in cereals is starch, which absorbs water during cooking, swells and forms a starch paste.

In this form, starch is easily digested.

Fats in cereals are few - from 0.9 to 3%. Only in millet, corn and oat groats, the amount of fat reaches 4-8%.

There are relatively few vitamins in cereals.