Krupa

Cereals used in our diet, supplying the body carbohydrates (in various cereals they contain from 65 to 77%), vegetable proteins (7 - 12%), fat (6%), and minerals, including phosphorus, iron, potassium, magnesium, calcium and vitamins such as B1, B2, PP, etc. In terms of nutritional cereals can be called a universal product and use for any illness. The same barley suitable for cooking various dishes with a variety of ailments. Using a variety of cooking, we can provide the most gentle mode of the digestive system (liquid and pureed porridge) or call the activation of motor function of the intestine (crisp cereal). Some cereals (rice, oats, barley) with cooking secrete the protein-starch mucus, which is used for cooking soups mucous. These soups are compared with other first courses a little less stimulate gastric secretion, did not cause significant intestinal peristalsis. Mucous soups include diet during exacerbation of gastric ulcers and duodenal ulcers, chronic colitis, accompanied by disorder of the bowel, chronic pancreatitis. Semolina is made from wheat. She quickly fall apart, well digested, contains a minimal amount of fiber (0.2%). Liquid semolina porridge include diet, appointed in diseases of the gastrointestinal tract, and after operations on the stomach and intestines. Rice, like semolina, contains a minimal amount of fiber (0.4%). The most forgiving dishes are slimy soup with rice and mashed boiled rice. Rice goes well with milk, meat, vegetables and fruits. Crumbly rice porridge, rice pilaf with raisins, pudding, pudding, cakes, and dozens of other dishes from the cereals that can brighten breakfast, lunch and dinner. Some people refuse to rice, fearing to grow stout. However, this meal, carbohydrates which consist mainly of starch, much less contribute to the completeness than cakes, jams and other foods rich in sugar. Caloric content of rice grains is approximately equal caloric buckwheat. Many housewives known ability of rice to absorb the salt. Therefore, it can be used to save the situation when the broth was salty. It's enough to wrap up a handful of cereal in a bag of gauze dipped in the broth and boil it. Some people believe that drinking large quantities of rice is useful in diseases of the joints associated with the deposition of salts. This is incorrect. Fig significant effect on the excretion of salt from the body has not. Millet grain, manufactured from millet is rich in minerals, particularly potassium and magnesium. It is advisable to include millet porridge and soups with millet in diets of Clinical Nutrition in diseases of the cardiovascular system. Often wonder whether you can use dish from millet grains (soups, porridges, casseroles) in diseases of the digestive system, referring to some of the scientific and popular articles, which when specifying diseases razrkshayutsya all grains except millet. Limitation of millet grains at the same time is not sufficiently justified. Buckwheat is rich in vitamins, and the number of carbohydrates, proteins and fats, it has no advantage over other cereals. But its proteins in their amino acid composition are considered most valuable. Buckwheat is rich in lecithin, which makes its application in liver diseases. Patients with diabetes often wondered whether they should opt for buckwheat. In terms of carbohydrate content buckwheat is not significantly different, for example, from wheat. Dishes and side dishes from all major resolved in diabetes in a limited number agreed with the doctor. Barley and barley grits are made of barley. Pearl barley is used for cooking porridge, crumbly, different soups, including the mucous membranes. Eating barley porridge hot. Cooled down, it loses its taste, less digestible. From barley grains prepared as crisp and liquid meals. These grains are useful in diseases of the bowel, accompanied by constipation. Corn grits, in addition to vitamins B1, B2, PP, contains carotene (provitamin A). From corn grits cooked cereal, pudding, which, if included in the diet may to some extent reduce fermentation in the gut. Oatmeal, rolled oats (steamed and flattened grain oats), oat flour (flour made from oat grains) in the number of vegetable fat (6,2%) superior to all other cereals, and so most of calories. They have a lot of magnesium, phosphorus. Cereals should be more widely used for cooking various dishes.

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