The main types of cereals: list, photo

This article in the first place will be interesting to those who lead or at least try to lead a healthy lifestyle. It's no secret that a good role in this is proper nutrition. You can not do without the presence of porridge in the diet. Let's look at the main types of cereals, let's talk about their useful and negative properties, caloric content and consider other important and interesting moments.

General information

Proper, balanced nutrition is necessary not only for athletes and models. It is extremely important to maintain a diet for certain diseases, such as diabetes, stomach diseases, and the like. In general, it is not necessary to eat cereals from cereals 3 times a day, enough one meal per day. Although the rest of the diet should also be "right".

So, there are cereals, which are cheap in Russia, and many know about them well. Here we take, for example, buckwheat. Excellent croup, which is rich not only with proteins, but also with complex carbohydrates and vitamins from different groups. But there are such types of cereals as kinoa, of which not everyone has heard, and they are worth a lot. Nevertheless, it is a very useful product. Well, now let's go directly to the topic.

All about buckwheat groats

Buckwheat, it's buckwheat or buckwheat, is known to almost every one of us. According to many data, for the first time this cereal culture appeared in India, where it began to be processed about 4 thousand years ago. Actually, the croup fell to Russia from Greece, as its name suggests. After studies conducted in the 20th century, it became clear that the "Greek croup" contains a huge amount of vitamins and trace elements necessary for the normal functioning of the human body. That's why buckwheat began to be called "queen-croup". Of course, today different types of buckwheat are known, but only a few are popular. You probably already guessed that this is a thermally not processed product. This grain contains a large number of trace elements and vitamins, so its nutritional value is high. There is also buckwheat flour. It is not suitable for making bread, but from it you can bake pancakes, pancakes or buckwheat cakes. In 100 grams of the product contains about 13-14 grams of protein, 3.3 grams of fat and 62 grams of carbohydrates, and that's all at a caloric value of 313 kcal.

Popular cereals: species, names

The most famous and popular cereals are rich in microelements and vitamins, we have already dealt with this. But I would like to note that there are cereals that you can not eat for everyone. So they are not on our list. We will only talk about commonly available and extremely useful grains with a minimum of negative properties. In any scenario, if a person is healthy, then he can eat buckwheat, mango, rice, and nothing bad will happen. But again, you do not need to abuse, because there may be problems with digestion.

Absolutely all types of cereals are plant seeds. Hence, this is the most useful part of them. It is quite logical that you can not eat only porridge. But what is good about cereals is the possibility of using them with vegetables, fruits, meat or fish. Thus, you can get not only a satisfying and useful, but also an incredibly tasty dish, and all this can be cereals. Types, names exist different, some of them we will now consider.

What is wild rice and what does it eat?

Some types of cereals, photo and name of which you can find in this article, have nothing to do with what we use. In particular, it concerns wild rice, it is also black. It's easy to guess that he has nothing to do with white. This applies to both its appearance and useful properties. The real name of black rice is water cirrus. In fact, this is a fairly high (1.5-3.0 meters) marsh plant, which, according to its food values, is approaching planting rice.

In Russia, this is a rare enough product, so the price in most cases is high. The final cost is also due to the high nutritional value and rarity of cereals. Its cleaning is labor-intensive and is done manually. As for the nutritional value, the boiled rice has about 100 kcal per 100 g of product. At the same time in the composition there are about 16 grams of protein, 79 grams of carbohydrates and 3 grams of fat.

Ideal types of cereals for cereals

If you ask any farmer what kind of groats have the largest amount of aluminum, then everyone will answer - oatmeal. True, we are not talking about flakes "Hercules", etc., which were heat treated, but whole grains, which must be thoroughly cooked for cooking. Oatmeal in its composition has a large amount of copper, calcium, boron and iron. In addition, in this herb there is also an impressive dose of antioxidants, which significantly increase the resistance of the human body to infections and diseases in general. In general, oatmeal has unique properties for the stomach and intestinal tract. It has an enveloping effect, cleanses the intestines, removing slags and other "garbage" from it. Many recommend eating oatmeal at least once a day for breakfast. No wonder this is what all the British have been feeding for years.

Barley cereals

Depending on the processing, the barley groats are divided into two large groups: barley and barley. The first is a grain cut into 2-3 parts, which in the process of cooking increases in size 5-6 times. It is necessary to cook pearl barley long enough - from 60 to 90 minutes. The porridge turns out to be crumbly, but after cooling it becomes rigid, so it needs to be eaten immediately after cooking.

As for barley cereals, it is obtained from unpolished crushed grains of barley. You can say that this product has both its strengths and weaknesses. The amount of useful minerals and fiber here is off scale, but digested barley in comparison with pearl barley is an order of magnitude worse. The porridge is boiled for about 40-50 minutes, and the grains increase in size by about 5 times.

About croups of rice

Today we can buy crushed, polished and polished rice. Between themselves, the cereals differ in the way they are processed. For example, polished rice is the grain from which the shell is removed, as well as part of the aleuron layer. Surface in most cases rough. It should be noted that these cereals are characterized by a high content of starch and a rapidly digestible carbohydrate. Usually it is about 85-90%. In addition, there is an impressive proportion of protein and fiber in the composition. Various cereals from rice have been used for a long time in medical medicine, since they have really unique properties. That is why, considering the main types of cereals, we can not fail to mention rice. Kashi from this culture is great for adults and children alike.

Briefly about legumes

As you probably already guessed, it's about peas. By the method of processing, it is divided into several groups: polished, peeled and whole. Regardless of the method of primary processing, you will receive a wonderful and useful dish. In any case, all types of legumes, whether chipped peeled peas or shelled polished, are well absorbed by the body. As for the cooking process, the cooking lasts about 30-60 minutes. At the same time, some kinds of peas are great as a side dish. As for the nutritional value, the legumes are very nutritious, but they can be eaten with diets. Another thing is that not everyone understands the value of this product, but in vain. For example, dietary soup from peas is not only low-calorie, but also quite nutritious, which is very important with a diet.

Millet and corn

The main disadvantage of millet is that with prolonged storage of croup gets a taste of bitterness. That is why before cooking it is recommended to wash the millet in warm water. In this case, the color of cereals plays an important role. So, there is a croup of light and bright yellow color. Yellow in our case is more preferable. The fact is that such a millet has a vitreous core, and it has increased culinary and consumer properties. The cooking process usually lasts about 40-50 minutes, depending on the quality of the product. I would like to note that the proteins of this culture do not contain enough amino acids that are needed by the human body. That's why it is recommended to use crumbly porridges and puddings with milk, cottage cheese or meat.

As for cereals from corn, it is very useful for our body. First, it improves immunity and is well absorbed. Secondly, it improves digestion and almost does not cause an allergic reaction. As for the shortcomings of this cereal, they are in our case. These are defective proteins and a long process of cooking. In addition, in comparison with other crops, corn in the process of preparation slightly increases in volume (2-3 times).

A little bit about the quality of cereals

All kinds of cereals must pass a quality test. Nevertheless, as a consumer, we need to determine this in terms of appearance, taste, smell and color of the product. For example, rancidity indicates that the croup is stored for a long time, and the color change happens due to spoilage. In this case, the moisture content of the cereals should not be more than 15%, in rare cases - 20% (for legumes). If this indicator is higher than the norm, then such a grain should not be bought. Oatmeal is stored for about four months, and other types of cereals, the list of which you will find in this article, is on the order of one year. In general, this is all information on this topic. Eat cereals, alternate them and you will be healthy. In fact, to cook a delicious and at the same time useful dish from cereals or legumes is easy, for this you can use meat, vegetables, sour and sweet fruits and berries. Be sure, everything will turn out.