Semolina: composition, benefits, harm, types, what they are made of

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Semolina porridge has been eaten by every person in his life, but not everyone likes it. Children are especially reluctant to eat such a dish. In ancient Russia, the product was considered a delicacy and was used only in we althy families. Today you can buy semolina in any store, and there are still disputes about its benefits and harms.

Production

It is impossible to make such a product at home, since special equipment is needed for all processes.

Interesting, but many still do not know what semolina is made of. The answer is actually very simple and lies in the consumption of the product. Many people use groats, which is also called groats, which are used instead of flour when baking muffins, pies, casseroles and as a thickener for minced meat, and for good reason. At specialized flour mills, the raw materials are crushed and sorted, after which the well-known semolina is obtained. What grain is the product made from? Of course, from wheat, only special varieties with a certain gluten content are suitable for this. The selected grains are compacted, cleaned and washed, after which they are subjected to rough crushing and grinding. At the endAt the stage of production, the bran is separated from the grains, the quality of the products is checked again and the semolina is sent to consumers.

Cereal varieties

Perhaps, everyone paid attention to the fact that semolina can have different shades. Its variety and subsequent use in dishes depends on this. Groats made from soft wheat varieties are necessarily matte white and low cost because they are the easiest to produce. It is ideal for cereals and baby food, as it quickly boils and makes dishes viscous and homogeneous. The marking of such cereals on the package is “M”.

Semolina from durum grains is marked "T". The color of its grains is yellowish or cream, and the structure is translucent. Porridges from it are crumbly, but more often it is used to make casseroles or thickeners for minced meat.

Very rare is the category of cereals labeled "TM". Here soft and hard varieties are mixed in a ratio of 8:2, which makes the product versatile.

Calories

Now it’s clear what semolina is made of, but what about its calorie content? Many recommend using porridge as part of diets, while others argue that the energy value of semolina is 326 Kcal per 100 g, which is unacceptable when losing weight. In fact, this number of calories contains 0.1 kg of dry cereal, and in the finished dish there are only 80–123 calories, depending on the type of grain (if you cook it on water). Despite this, semolina is used in diets only for medicinal purposes, since cerealscontains a lot of starch.

The calorie content of the dish increases markedly if you cook porridge with milk, add butter or sweeteners to it.

Benefits of cereals

Semolina contains a high concentration of vitamins and microelements necessary for the body. Groats are rich in magnesium, iron, calcium, potassium, vitamin E and group B. All this allows you to normalize the work of the heart, digestive system, accelerate wound healing, which is important in the postoperative period, even out hemoglobin levels, normalize liver function, strengthen the nervous system and bone tissue. In addition, semolina, enveloping the walls of the digestive tract, promotes the rapid elimination of toxins and prevents the formation of tumors in the body. Together, all this helps to restore vitality and increase efficiency.

It is very important that grit helps to digest proteins in kidney diseases. During pregnancy, it promotes rapid saturation, is completely digested and does not contain cholesterol at all. Porridge is very useful for diseases of the digestive system, because it does not burden the body, it helps to cleanse and heal small wounds. In the nutrition of children, there are still disputes about the benefits and harms of this product.

Harm of semolina

To get only the benefits of semolina, it is very important to know how much semolina can be eaten under certain circumstances. The fact is that the abuse of this product in children causes calcium to be washed out oforganism. If you feed the baby semolina three times a day, then he will have a vitamin D deficiency, turning into rickets or spasmophilia. At the same time, gliodin, which is present in the cereal, will prevent the intake of calcium from other products.

Gluten can also harm adults. Its large amount in the body contributes to the death of the villi in the digestive system, and as a result, spasms, colic and diarrhea.

The accumulation of this substance in the body leads to joint pain or eczema.

If you drink little water with frequent use of semolina, constipation appears, weight gains quickly.

In addition, cereals contain gluten, therefore it is contraindicated in celiac enteropathy and diabetes, and pediatricians do not recommend using it in the diet of children under the age of three.

Cooking Features

Semolina recipes can be found on many resources. Modern variations in the preparation of various dishes from grains make it possible to receive not only benefits from the product, but also pleasant taste sensations. Of course, you should remember about some features of semolina. For example, by cooking it on water, the calorie content of the dish is noticeably reduced, but only together with the milk base is the body able to fully absorb the protein from the dish. The best ratio of cereals and milk in this case will be 7-8 teaspoons per 1 glass of liquid. The porridge will then turn out moderately viscous and without lumps.

Also, to prepare a delicious dish, remember:

1. Cooking semolina is betterall in aluminum utensils.
2. To avoid burning the dish, first pour 2 tablespoons of cold water, and then milk.
3. Sugar and honey are added to taste, but for children, sugar should not exceed 6g per serving.
4. Adding s alt can make the taste much brighter.
5. Pour in the cereal only in a thin stream and constantly stirring the liquid.
6. Porridge should be cooked on minimum heat. For medium density - 7 minutes, for strong - 12 minutes. Be sure not more than a quarter of an hour, because then all the useful substances disappear.
7. Butter, jam, fruits or berries are added to ready-made porridge.

To make it easier for yourself to cook porridge, you can simply use the slow cooker. Today there is such a device in almost every house with a special regime.