Buckwheat, millet, corn, wheat, peas, rice - these are familiar cereals to all people. However, not everyone knows what curiosities have been waiting for them throughout human evolution to this day, and how various nations use them in our time. We invite you to find out what interesting things hide cereals in their history ...

1) In China, the expression "break a bowl of rice" means to leave work

2) Goddess Inari is considered the patroness of rice

6) In China, buckwheat flour is used to make chocolate, jam and liquor.

7) In some regions of Italy, dried buckwheat grains husk like our seeds

8) Rice was first brought to Russia under Peter the Great. Then it was called Saracen millet

9) The landmark of mountainous Nepal, the alcoholic drink Tongba, is made from boiled and fermented millet

10) The ancient drink Chicha in the traditional version is made by women, chewing dry grains of corn grits, and the resulting mass is poured with water and left to ferment to the desired strength

11) Corn grits contain a record amount of gold compared to other foods.

12) Wheat fields are the most popular landscape for painting.

13) The ancient Jews made barley a symbol of power

14) The famous Russian traveler N. M. Przhevalsky and his assistant V. I. Roborovsky, while traveling through the mountainous regions of Central Asia, discovered that local residents sow barley at an altitude of five thousand meters above sea level

15) There are 8 peas in one medium pod

16) Peas are considered the "destroyer of steamers" because of the incredible case when they caused the accident of the steamer "Dnepr" near the Bosphorus. The steamer hit a small hole on the reefs, through which water filled the holds with dry peas. He began to swell, and "blew up" the ship from the inside

17) In ancient India and ancient China, peas are a symbol of fertility and wealth. In ancient Greece and ancient Rome, it was the main food of the poor, and in France in the 16th century. peas with fried pork fat were served both at the table of the king and at the table of the commoner

18) Wheat originated in Mesopotamia around the 7th century. BC.

19) Wild rice is not exactly rice. These are the seeds of a grass called Water Cicinia, a marsh grass of the cereal family.

Epics and legends mention the extraordinary strength of Russian heroes, but few people know that their main food was porridge. Of course, meat, fish, mushrooms, vegetables were present in the diet of Ilya Muromets, Dobrynya Nikitich and Alyosha Popovich, but when the heroes went on a military campaign, they took weapons, a horse and a bag of cereals with them. This was quite enough to get the strength and energy to win the battle. Thanks to the beneficial properties of cereals, the heroes were powerful, muscular, healthy and strong. It remains to find out which cereal they preferred.

Rice in those days was very rare and was very expensive, buckwheat, brought by Greek monks, was cooked on holidays, but there was a lot of millet, barley, oats, wheat and rye. Porridge was cooked from refined and whole grains, which retained all the vitamins and minerals. Sometimes the grain was crushed for faster cooking, but the healthy bran skin was never removed. Groats were steamed for a long time in a Russian oven, and this cooking method is still considered the most useful. The benefits of cereals for the body in this case are obvious, since steamed whole cereals saturate the body with all the necessary substances, remove toxins, normalize blood pressure and cholesterol levels, and also help to lose weight.

The benefit of different cereals lies in the fact that they contain complex carbohydrates and proteins, which are perfectly digested even after heat treatment. This is probably why the Russian heroes had such prominent figures. Ready-made porridge was seasoned with butter, hemp or linseed oil, but sunflower oil in Russia began to be produced only in the middle of the 19th century.

Rice is the oldest cereal in the world

Speaking about the benefits of cereals, it is difficult to say which cereal is the most useful, because each has its own characteristics and advantages. For example, rice, which appeared in China and India 7 thousand years ago, contains the highest concentration of proteins and carbohydrates that are necessary for a growing body - this is the main benefit of rice porridge for children. In addition, rice contains folic acid, which treats anemia and has astringent properties, so rice water is recommended for intestinal disorders. The family of Yulia Vysotskaya is very fond of this cereal.

“Rice can be eaten for breakfast, lunch and dinner, and the dish will not be repeated - there are pilaf, and cereals, and sushi, and desserts. The main thing is to choose the right variety and achieve the perfect result from it, ”says Yulia.

Yulia advises taking arborio or round Krasnodar rice for porridge and sweet desserts, which perfectly absorbs water and acquires a creamy texture. Cooking rice porridge is very easy, try the twelve-minute recipe. Rinse the cereal and pour it with milk or water in a ratio of 1:3 and cook for 12 minutes on very low heat, and then wrap the pan for another 12 minutes until the remaining liquid is absorbed.

For risotto, Julia advises buying varieties of carnaroli and vialone nano, which become soft when cooked, but do not stick together. For pilaf, devzira is ideal, and for sushi, the japonica variety, which becomes sticky and dense after cooking, is ideal. Very popular in the East are basmati rice, jasmine, as well as wild, brown and red rice, which are served as a side dish for meat, fish and vegetables. In Asian countries, rice is often steamed, pouring it into a special sieve, which is placed over a pot of boiling water. The rice is very tender and fluffy.

Buckwheat is not from Greece, but from India!

Buckwheat is one of Yulia Vysotskaya's favorite cereals. If we talk about the benefits of cereals for children, then buckwheat is necessary for a growing organism, it does not contain starch and gluten, but it contains a lot of iron. Buckwheat increases the level of hemoglobin and is the leader in protein content, it also strengthens the immune system and removes salts of heavy metals that enter the child's body along with vaccination vaccines.

If you are preparing a classic porridge, there should be twice as much water as cereals. After boiling, cook buckwheat for about 10-12 minutes, while the lid of the pan should be covered loosely. After cooking, wrap the pan with a blanket and let the porridge stand warm for a while so that it turns out to be fluffy and very crumbly. Without steaming, buckwheat is cooked for 20-25 minutes. By the way, before cooking, buckwheat can be slightly calcined in a pan to enhance the nutty taste. Some supporters of a healthy lifestyle use only raw buckwheat, as store-bought cereals are pre-fried for long-term storage. But the taste of green buckwheat is not so bright and familiar, rather for an amateur.

Oatmeal: variety and benefits

Everyone knows about the benefits of oatmeal in the morning, because oats are very useful for the gastrointestinal tract, and regular consumption of oatmeal cures gastritis, ulcers and restores intestinal microflora. Oatmeal is sold as a whole grain, a flattened boiled grain called oatmeal, and oatmeal called oatmeal.

And although we most often use oatmeal for baking and cereals, according to Yulia Vysotskaya, “whole oatmeal contains a third more nutrients than crushed oatmeal or oatmeal. And compared to hercules, it is not enough to pour boiling water over it, but it is necessary to cook for about 30 minutes, while the ratio of water and cereal should be 1:3.

Before cooking, oatmeal should be washed well and sorted out, and then steamed with boiling water and left for four hours. Crushed oatmeal is cooked for 30-40 minutes, and whole - about two hours. At the very end, you can add a little milk to the pan to make milk porridge. Doctors talk a lot about the benefits of oatmeal during pregnancy, as it contains a high concentration of vitamin B9, which is necessary for the prevention of birth defects in the fetus. athletes to gain muscle mass, and those who want to lose weight eat it to reduce weight. The fact is that oatmeal removes excess fluid from the body and saturates for a long time due to the low glycemic index, especially if it is cooked without sugar and milk. The benefits of cereals on water with a minimum of salt and healthy oils have been proven in practice!

Millet for health and youth

Millet, which is millet seeds, is considered the leader in fat content, so it does not store for a long time and quickly loses its taste. The health benefits of millet porridge are that it removes antibiotics from the body, so every person should include it in the diet from time to time. Important information for women - millet retains moisture in the skin cells, makes it soft, supple, elastic and rejuvenates the body. In order to preserve the valuable vitamin composition and preserve the benefits of cereals, you need to cook it correctly, and here the recommendations of Yulia Vysotskaya again come to our aid.

She advises washing the millet thoroughly before cooking in 5-6 waters, and then pouring it with hot water or milk if you want to get a crumbly porridge. For a viscous porridge, from which you will then make a casserole, pour cold milk over the cereal. The proportions for “loose” are 180 ml of water per 100 g of millet, and for “smearing” millet, you need to take twice as much. By the way, some housewives soak millet for about an hour before cooking to get rid of the characteristic taste of raw cereals, and porridge is cooked over low heat for about 25-30 minutes.

Perlovka - favorite porridge of Peter I

As Julia Vysotskaya says, pearl barley, undeservedly forgotten some time ago, is now experiencing a rebirth, in many countries they even prepare risotto from it. Barley is the oldest cereal on the planet, which our distant ancestors used as a medicine, because it contains hordecin, which has antibacterial properties, and lysine, which can even cope with the herpes virus. And barley porridge strengthens muscles and stimulates brain activity, so it is useful for athletes and everyone involved in mental work.

Nevertheless, pearl barley must first be soaked in water for 12 hours, although earlier in Rus', housewives poured cereal with dairy or sour-milk products to make it especially tender and acquire a creamy taste. It is boiled in a ratio of 1: 2 with water, but some housewives take a liter of water for a glass of cereal, since barley is very soft boiled. Do not be surprised if you open the pan and see that the volume of porridge has increased five times. Porridge is cooked from 40 minutes to 1.5 hours, it all depends on the degree of soaking of the cereal and the size of the grain, because barley can be sold in crushed form like barley groats.

Due to its high calorie content and benefits, pearl barley is constantly present in the diet of bodybuilders and supporters of a healthy lifestyle. And it’s also Peter I’s favorite porridge, however, it was cooked in those days in a Russian oven. Try to cook barley in a water bath for 2.5 hours and you will understand why the Russian emperor was ready to eat this dish every day.

Cereals and cereals

Grains are the basis for the preparation of many delicious and nutritious dishes. Most cereal crops came to us from ancient times, when civilizations were just emerging.

The interfluve of the Tigris and Euphrates, the banks of the Nile and Asia, and on the American continent - the territory of modern Mexico - it was there that they first began to grow rice and millet, barley and oats, wheat and corn, which for many nations and cultures became not only the basis of the daily diet, but also sort of like a calling card.

So, for example, for many eastern states, including Japan and China, rice has become such a symbol. It is noteworthy that in Chinese the verb “to eat” is most often conveyed by the combination “chi fe”, which literally means “eat rice”.

In some Eastern languages, the expression "bon appetit!" in literal translation means "help yourself with rice", and "meal" - "rice meal".

Cereals and cereals in Russia

The history of the appearance of cereals and cereals in Russia dates back to the time of Kievan Rus (IX-XIII centuries AD). It was then that the peasants began to cultivate rye, wheat, oats, barley and millet everywhere, and the bakery and flour products made from them became an indispensable attribute of the Russian table.

Researchers also note that it was cereals that served as the basis for traditional Russian cuisine. It is cereals that often form the basis of the diet of vegetarians. Cereal dishes are also indispensable for those who fast. Indeed, cereals contain substances that promote proper protein metabolism, strengthen the walls of blood vessels and reduce the number of fat cells.

One of the main dishes of Russian cuisine was porridge. In many ancient Russian chronicles, the feasts themselves were called "porridge". Porridge was necessarily prepared on the occasion of the beginning of a big business. This is where the expression "make porridge" come from. Kashi was a special, ritual dish and was served at the table not only at weddings, christenings, commemorations, but also on the occasion of such significant events as military victories or the completion of the construction of a church.

According to the chronicle, in 1239 Prince Alexander Nevsky arranged a "big mess" in Toropets, and then in Novgorod. All the inhabitants of the settlement were invited to such feasts, and the princes did not disdain to eat and drink at the same table with ordinary people, and even surrounded their dear guests with a glass ...

Wheat groats it is produced from millet - millet seeds, which are freed from the outer shell. Millet comes in white, grey, yellow and even red, but yellow millet is the most common. The birthplace of millet is China, where it was known for 3 thousand years BC. e. And the second homeland of this cereal is India, where it came from in the 1st millennium BC. e. came to ancient Iran, and then to Armenia and Georgia. Millet is rich in vegetable proteins and trace elements. In addition, it contains B vitamins, which strengthen the nervous system, regulate blood pressure and increase our efficiency.

CORN GROAT (MAIS) made from corn kernels. Its homeland is Central and South America, where it has been grown for over 7000 years. The Indians used not only grains for food, but also panicles and corn stalks. In Europe, corn began to be cultivated only in the 19th century, in Russia even later. Corn grits are a valuable nutritious product. It contains a large amount of B vitamins, as well as vitamins A, E, PP; iron, silicon, potassium and phosphorus. It lowers the level of cholesterol in the blood, promotes the elimination of toxins from the body and slows down the fermentation processes in the gastrointestinal tract.

BUCKWHEAT Buckwheat groats (unground and prodel) are produced from buckwheat grain, separating the kernels from the fruit shells. Buckwheat is native to northern India, where it is called "black rice". The age of this cereal is more than 5000 years old. In France, Belgium, Spain and Portugal, it was once called "Arab grain", in Italy and Greece itself - "Turkish", and in Germany - "pagan grain".

Buckwheat, which came to Russia from Greece, for which it got its name (at first it was called "Greek"), was grown in our country long before it was known in Western Europe. In the 18th-19th centuries, buckwheat even occupied larger areas than rye! Buckwheat was eaten both on holidays and on weekdays, and it was not boring, because this cereal goes well with meat, fish and vegetables.

From it they prepared fillings for various dishes, krupeniks, greek people and, of course, porridge, about which the people used to respectfully say: “Buckwheat porridge is our mother.” This cereal is rich in iron, phosphorus and copper, contains B vitamins, as well as rutin, which reduces the harmful effects of radiation on the human body.

RICE- one of the oldest agricultural crops, whose age is 9000 years. Rice is native to China and eastern India. In Europe, it began to be eaten in the 8th century AD. e., and in America - in the XV-XVI centuries. This cereal was brought to Russia through Hungary and Ukraine in the 15th century, but the word “rice” itself appeared only at the end of the 19th century. It is believed that it has become a derivative of the English "rice", which means "rice". Prior to that, in Rus' they were called “Saracen grain”, “Saracen wheat” and “Sorochinsky millet”. Rice contains a large amount of potassium, phosphorus, zinc, calcium, iron, iodine and B vitamins.

PEARL BARLEY Pearl barley is produced by removing the top layer of barley grains. The homeland of this evil is ka - Asia, and the history of barley cultivation began in the Neolithic era (12-10 thousand years BC). Today cultivated barley is grown in vast areas from Tibet to North Africa and Crete. contains a large amount of selenium, B vitamins, proteins and minerals. It also contains a lot of amino acids that have an antibacterial effect on the body, and phosphorus, which regulates metabolism and brain function.

OAT GROATS Oatmeal is made from oats that have been steamed, peeled, or ground. The homeland of this cereal is Mongolia and Northern China. In Europe, oats have been grown for over two thousand years. Oatmeal contains a large amount of essential amino acids, essential oils, macro- and microelements/vitamins. Dishes from this cereal increase immunity, normalize metabolism, reduce the risk of developing cardiovascular diseases. Flakes are prepared from which you can quickly cook porridge, muesli and many other dishes.

BARLEY GRITS Barley groats, like pearl barley, are made from barley. Its grains are cleaned and crushed, resulting in grains of various shapes and sizes. Barley groats contain a large amount of complex carbohydrates, starch, protein, dietary fiber, as well as vitamins and minerals. Eating dishes from barley groats has an anti-inflammatory effect, helps to cleanse and rejuvenate the body.

SEMOLINA Semolina, or, is obtained by grinding wheat into flour. There is little fiber in semolina, but this cereal contains a large amount of protein, starch, B vitamins, as well as potassium, calcium, sodium, magnesium, phosphorus and iron. Semolina is easy and quick to prepare, so it retains all the useful substances. Dishes from this cereal are very nutritious and high in calories.

WHEAT GROATS Wheat groats are milled grains of wheat, and the grinding can be both coarse and fine. The lands of Syria, Palestine, Ethiopia and the Western Himalayas are considered to be the homeland of wheat. Currently, the territory of its distribution is about 200 million hectares worldwide. Wheat groats improves immunity, regulates metabolic processes, lowers cholesterol levels in the blood, and removes toxins from the body.

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There are more and more fans of a healthy lifestyle every day. Food coaching (nutrition coaching) experts advise eating "natural and healthy." But is it that easy? The most unpretentious product for health and beauty, in their opinion, is cereals. It is the basis of dietary nutrition and a low-calorie menu.

Often, cereals are shrouded in innuendo and speculation about their usefulness. Where is the truth and what to believe? We hasten to debunk the most popular myths about cereals.

introduction

Since childhood, we all know oatmeal, buckwheat and rice. According to the assurances of moms and dads, these cereals help digestion and metabolism.

But that was in a good childhood, when there were no eco-markets, and the counters of imported shops were not full of newfangled names like quinoa and freekeh.

The benefits of cereals

Understanding the need for second courses in the diet comes with age. An adult, regardless of whether he is losing weight or just going, tries to cook side dishes every day. And not in vain! Porridge has the most positive effect on the body:

• buckwheat contains folic and organic acids, starch, fiber and vitamins of groups E, PP, B;
• rice is a hypoallergenic product that includes carotene, iron, thiamine and iodine;
• oatmeal is famous for its high content of natural fiber, protein, vitamins C, A, PP;
• semolina porridge does not differ in a special set of macronutrients, but it has an enveloping effect, which is important for patients with gastritis;
• barley is rich in lysine, which has a powerful antiviral effect on the body;
• millet groats are a storehouse of vitamins D, A, B, PP. It contains potassium and fiber.

All cereals, one way or another, affect human health. Many of the cereals are recommended to patients of gastroenterologists and endocrinologists. Vegetable fiber, which is found in almost all representatives of cereals, ensures the beauty and health of hair, skin, nails.

Cereals prevent obesity, remove toxins and toxins, increase the body's immune forces.

Let's talk about harm

Despite all the usefulness and vitamin composition, cereals also have disadvantages:

• wheat porridge is not recommended for gastritis, ulcers, kidney disease and calcification;
• bulgur is a rather heavy type of cereal that is not suitable for dieters because of its high calorie content: 350 kcal per 100 g of the product;
• semolina should not be given to children under 3 years old, since it contains phytin, which removes calcium from the body;
• couscous contains the ill-fated gluten, the benefits and harms of which have been argued for more than one year;
• white rice should not be eaten with diabetes and sclerosis;
• rice cereal is not recommended for constipation;
• healthy buckwheat is not suitable for patients of a gastroenterologist and nephrologist;
• oatmeal is not recommended to eat with osteoporosis.

All cereals are divided into two large camps - gluten and gluten-free. Adherents of a healthy diet strive to exclude gluten from the diet. And it’s not even about the harm of the component, but about the amount that enters our body not only with cereals, but also with other food.

Gluten grains can be eaten in the absence of serious health problems.

Alternative to traditional meals

Many people who are losing weight are faced with the issue of replacing their favorite foods with healthy and nutritious ones, since a sharp dietary restriction causes pathological processes in the body. And here Her Majesty the croup comes to the rescue. It is this product that can replace your favorite treats, but with a lower calorie content.

• Quinoa. It is very useful for vegans, because it contains animal proteins and substances that resemble milk in their properties. Cereals can easily replace potatoes and bread. Quinoa garnish goes well with meat, vegetables, fish delicacies.
• Perlovka. One of the very first cereals, the mention of which appeared in the Bible. The product will become an alternative to the usual pasta and rice. The finished dish can be served with meat. The only downside is the lengthy cooking process.
• Lentils . The most "quiet" cereal containing 85% of the daily value of folic acid. Losing weight easily replace bread and all flour products with it. In the diet of dieters, lentil cream soup and mashed potatoes must be present.
• Bulgur. The second name is semolina. Responsible for normal blood sugar levels. Groats do not have a pronounced taste, so it is additionally required to cook meat, salad.

With such a set of varied foods, losing weight will become even more comfortable and productive. Eating the right foods helps you eat healthy and control your weight.

Low calorie cereals - the way to fast and safe weight loss.

Debunking the Myths

The more cereals you include in your diet, the better for the body. All cereals are healthy and tasty in their own way, but newfangled names cause controversy and distrust on the part of consumers. This is how myths are born, which are not supported by anything.

• Cereals contain a large amount of gluten, and it interferes with weight loss. In fact, such a statement is fundamentally wrong. Gluten is just a vegetable protein, which is prohibited only for people with individual intolerance.
• White and brown rice are one and the same. Of course not. Brown rice loses many minerals, vitamins and trace elements, turning into white. It is better to use such cereals in their original form.
• Only porridge is useful. This myth was invented by sloths who do not want to "bother" and cook original dishes. Those who are on a diet can easily cook oatmeal, casseroles, soups and even salads from cereals. Remember only one rule: no oil, sugar and other prohibited foods.
• Calorie counting should be based on the finished dish. This myth is believed by people who are far from dietetics. The weight of cereals in cooked form depends only on the method of preparation, because the same dish can turn out differently, depending on the amount of liquid. If you keep a food diary, then you need to record the dry weight of the cereal in it.
• When losing weight, you can eat cereals in unlimited quantities. This is a lie, since a cereal product has its own carbohydrate value, which on average is 60-70 g per 100 g. When losing weight, the daily portion is calculated from the proportion: per 1 kg. weight - 2-3 g of carbohydrates.
• Whole grain oatmeal is healthier than cereal. Doctors say that whole oats are not recommended at all because they are poorly digested. Sweet cereals in the form of breakfast cereals are also best avoided, since such foods contain fast carbohydrates that will definitely not benefit the figure.
• Millet porridge is useful for obesity. It is not always so. Endocrinologists categorically forbid eating cereals for thyroid diseases and diabetes.

Some argue that cereals should be eaten even through force, because it is healthy and nutritious. However, this statement is erroneous, because instead of losing weight, you can get the opposite effect. Among the gastronomic variety, you can easily find something that you will definitely like.

If you're not a fan of classic oatmeal and buckwheat, try quinoa, amaranth, lentils, or bulgur.

Diet recipes based on cereals

Tasty and healthy weight loss is quite real, you just need to include porridge in your diet.

We present you the best dishes of "cereal" cuisine.

With prunes

The option with dried fruits is suitable for everyone who follows the figure and cares about health.

You will need :

• 200 g of barley groats;
• 100 g prunes;
• 2.5 Art. water.

Cooking steps:

1. Rinse the cell and set to boil.
2. Leave the dried fruits in boiling water until they swell.
3. Next, cut the prunes into small pieces and add to the porridge.

Healthy dish is ready!

If losing weight is not your plan, put some butter in the treat.

Buckwheat with mushrooms and nuts

The recipe uses pine nuts. If desired, you can replace them with walnuts or almonds.

grocery set:

• 1 st. buckwheat;
• 50 g nuts;
• 150 g mushrooms (champignons, oyster mushrooms);
• ground pepper.

step by step technology:

1. Cook porridge in a ratio of 2: 1, 2 parts of water and 1 - cereals.
2. Cut the selected mushrooms and lightly fry in vegetable oil.
3. At the end of cooking, add nuts to the pan.
4. Combine all ingredients in a saucepan, season with black pepper and serve.

Such porridge is not suitable for strict diets, since some components are fried in oil.

pumpkin breakfast

A bright orange berry is a true ally in the fight against extra pounds. In addition, the product cleanses the body of harmful accumulations, toxins and toxins.

Ingredients :

• 0.5 kg. pumpkins;
• 150 g of rice;
• 400 ml. water;
• a pinch of salt.

Step by step cooking:

1. Rinse the cereal, put it in a saucepan and pour boiling water over it.
2. Wait for the rice to swell, bring to a boil and add a little more water.
3. Peel the pumpkin from the peel, seeds and cut into small cubes.
4. Put the pieces in a saucepan, add liquids and put on a slow fire.
5. The readiness of the berry can be determined by the degree of its softening.
6. Add pumpkin to rice, mix, add salt.

If you have a sweet tooth, put a teaspoon of honey in a serving of porridge.

Oatmeal with fruits

Hercules flakes have a low glycemic index, which explains the usefulness of porridge for weight loss. Groats have valuable trace elements, vitamins. Oatmeal is recognized as the best among dietary products.

What to cook from:

• 1 st. flakes;
• 1 tsp honey;
• 50 g chopped nuts;
• 50 g dried apricots;
• medium apple.

Technology :

1. If the honey has thickened, melt it in a water bath, dilute with a small amount of liquid and pour over the flakes.
2. Grate an apple.
3. Soak the dried apricots in water, cut into pieces.
4. Combine all ingredients in a saucepan, leave to brew for 20 minutes.

Nutritionists are allowed to eat this dish even for dinner and before bedtime.

A variety of cereals on store shelves allows you to choose the most suitable for yourself. All cereals are good for the body, the main thing is to cook them correctly. Recent studies have shown that even instant cereals contain healthy fiber, but this only applies to those types in which there is practically no sugar.

What you need to know about cereals

Any kind of cereal plays an important role in our diet, because it can be used to cook porridge for every taste, which will also be extremely healthy. Groats are called grains of various cereal crops, for example, rice, wheat, buckwheat, and so on, and there are also cereals from legumes.

The popularity of cereals is justified by many reasons. Firstly, their variety is so great that the diet does not become boring and the same, since cereals can be used to make porridge, add to soups, salads, and so on. Secondly, it is a nutritious and healthy product that makes our body stronger and healthier. Cereals are a source of energy and a large amount of nutrients, and the fact that they have a long shelf life makes it possible to consume kupa in winter, just when the body needs more energy.

Each type of cereal has its own useful qualities, but there is something that unites all types. In particular, this refers to the presence of fiber in cereals, the beneficial properties of which do not even need to be discussed. People who eat porridge in their diet have far fewer health problems, they have higher immunity and thus, they reduce the risk of diseases of the cardiovascular system. At a minimum, all cereals are able to remove cholesterol from the body, have cleansing properties, acting on all groups of the organs of the digestive system, as well as on the organs of the circulatory system.

The most useful and popular cereals

Rice groats

Rice groats have unique beneficial properties and vitamins, and in addition, rice is easy to prepare and can be used to make a variety of dishes. In turn, the beneficial properties of rice include the normalization of metabolism, the removal of salts from the body, in particular, those deposited in the bones and joints, and treats a disease such as polyarthritis. The main properties of rice:

Folic acid - to strengthen the immune system and the development of the circulatory system;

- To arotin and thiamine - for hair growth and strengthening, normalization of color and skin development;

- V vitamins P, E and B - to stabilize pressure, improve the functioning of the digestive organs and others.

Buckwheat

Buckwheat is no less popular and widespread than rice. In addition, buckwheat has even greater and more effective beneficial properties. Unlike other types of cereals, buckwheat does not contain such a substance as gluten, and this is very important for those who have a rather capricious digestive system. It is almost the only salvation for people with diabetes and problems with the cardiovascular system.

Concentrated in buckwheat a large amount of magnesium and potassium, vitamins B and E and other equally useful minerals. In addition, it is very simple to prepare a dish of buckwheat, as it cooks quickly, and there are no nuances in cooking - just pour water into buckwheat, a little salt, and cook until the water boils away. Also, it is used in soups, poured with milk and consumed in this form for breakfast.

Wheat groats

It is one of the most common types of cereals with extremely beneficial properties. Everyone knows that wheat is grown primarily to obtain flour and further baking flour products - bread, buns, etc. However, as a porridge, wheat is also no less popular. So, it is often consumed for breakfast, and as a second course for lunch. Wheat porridge is prepared simply and quickly, it is also used as a component of instant multi-cereal porridges. Wheat porridge is an essential source of energy, which increases the tone and working capacity of a person during the day. The saying “I ate little porridge” refers just the same to wheat porridge.

Corn

This product, most often, we present in the form of heads of cabbage, which are boiled in a saucepan, after which they become sweet, fragrant and tasty. However, the use of corn occurs not only in this way. There is also corn grits, from which the same tasty and healthy dishes are obtained. It is noteworthy that corn grits retain their beneficial properties even after prolonged heat treatment. In general, the beneficial properties of corn are the same as those of other cereals - high fiber content(cleansing the body) high energy value(charge of energy for the whole day), slowing down the aging process of the body.

As for other types of cereals, in terms of their properties - useful and harmful qualities, they are somewhat similar to those described above. The only thing that distinguishes them is the taste and recipes with which they need to be cooked correctly. Also, most cereals are united by harmful qualities - this is the presence of gluten (which may be intolerable to some people), there are cereals that are difficult to digest. In addition, all cereals are united by the presence or appearance of pests - Kuzka, or in other words, a bread beetle. Thus, the presence of pests does not lead to the best consequences, and, unfortunately, there is no way to get rid of this.

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