After the grains are cleaned, dehulled, peeled, rolled and other processing steps, they can be made into cereal. This product is more convenient to eat, the taste has also been improved, and it is deeply loved by consumers. Cereal is rich in nutrients, with intestinal detoxification, cholesterol reduction, weight loss and weight loss, blood sugar control, promote bone development and so on. Consumers in daily life, you can use it to cook porridge, you can also eat directly, of course, you must also pay attention not to overeat, otherwise it may produce discomfort. Let's take a closer look at the Cereal Encyclopedia with the MaiGoo editors!
What cereal is
Cereal is a food made from oats, buckwheat, barley or wheat, of which the nutritional value of oatmeal is much higher than other cereals. Cereal is a low-calorie food, which is easy to cause fullness after eating, and long-term consumption has a weight loss effect. In addition, cereal is rich in vitamin B1, B2, E, folic acid and other trace elements, which can improve blood circulation and alleviate the pressure caused by life and work.
Types of cereal
1. Raw cereal
Raw cereal is made after the wheat grains have been cleaned, dehulled, peeled, tempered and softened, rolled and pressed, cooled and wet, commonly known as rolled wheat. Raw cereal can be mixed with staple foods and boiled into cereal rice (porridge), which is often accompanied by raw cereal in fruit porridge and eight treasure porridge. Raw wheat processing refers to the use of roll pressing technology, can press a grain of wheat into a piece, this processing method can improve the cooking quality and edible quality of wheat, improve its digestibility.
2. Cooked cereal
Cooked cereal, also known as instant instant cereal, refers to the wheat grain after moderate peeling, which is treated with different curing to make its tissue structure α. There are four main types of processing technologies, including roll pressing tablets after steaming and curing, puffing rotary cutting tablets, milling, pulping, drum drying and modulation, granulation and curing after tableting. Cooked cereals are instant foods that are prepared with hot or hot milk, soy milk, coconut milk or juice. In the processing of cereal, amino acids, vitamins and mineral elements can be added, and it can also be mixed with a variety of physiologically active ingredients and processed into functional cereal.
Efficacy and function of cereal
Cereal shopping guide
1. Look at the ingredient list
The ingredient list on the outer packaging of cereal is marked with various nutrients, including calories, protein, carbohydrates, fats and fiber. In general, every 100 grams of cereal, the calorie content should be about 1400 kJ, the carbohydrate content should be controlled at about 65-70%, soluble dietary fiber is preferably about 6 grams, and the protein content should be about 10%. Such cereals have less nutrient loss, are more balanced and easier to digest.
2, look at the raw material content
The raw materials for the production of cereal products can be roughly divided into two categories, one type of product is made of wheat, rice, corn, etc. as the main grain, and the other type of product is made of oatmeal as the main grain. The nutritional value of the former is generally lower than that of oatmeal, but the taste is better, and consumers can choose according to actual needs.
3. Smell the taste
Packaged cereal cannot smell the taste, and bulk cereal can be judged by smelling the taste of cereal. In general, high-quality cereal has a faint natural wheat aroma. MaiGoo editor reminds: inferior cereal has a musty taste or a particularly strong flavor, and the cereal with too strong taste may contain flavor additives, and it is best not to buy such products.
4, look at the size
High-quality cereal is generally slightly smaller than soybeans, and most of the crumbs are made of scraps, which are not very good.
5. Look at the cooking time
Both raw cereal and cooked cereal can be used as a food source for meals, but raw cereal is cooked for a long time, and if you are in a hurry in the morning, it is recommended to choose cooked cereal. Plain raw cereal does not contain white sugar and salt, and is more suitable for the elderly, diabetics, and people with high blood lipids and blood sugar.
The preparation of cereal porridge
Custard cereal porridge
Ingredients: 100 g oatmeal, 1 bottle of milk (about 225 g), 2 eggs, sugar, salt, butter (butter).
Directions: First add the cereal with a little water to make a paste, then add a little fine salt, then add the milk, mix well, first boil, then simmer for 10 minutes. Then add the mixed egg mixture, add sugar, butter, and simmer until sticky.
Almond honey cereal porridge
Ingredients: 6 tsp roasted sliced almonds or almond chunks, 3 tsp dried ladder, 1 cup cereal, 2 cups water, 1?/4 tsp salt, 1 cup milk, 3 tsp honey.
Directions: Bring the salted water to a boil, reduce the heat, pour in the cereal while stirring, then cook for 1 minute while stirring. After 1 minute, remove the container from the heat with the lid and let it cool for 2 to 3 minutes. Add milk to your liking and enjoy with the grapes, sliced almonds and honey.
Milk cereal porridge
Ingredients: cereal, sugar 90 g each, milk 150 g. Method: First soak the cereal with the right amount of water for more than 30 minutes, then put the pot on the fire, pour in the cereal, cook for about 20 minutes on low heat, add milk, mix well, cook for 15 minutes, add sugar and stir well to eat.
Fruit cereal
Ingredients: 100 g cereal, 50 g milk, 50 g of various fruits.
Directions: Soak the dried cereal with 300 grams of water to soften, wash and chop the fruit. Then pour the soaked cereal into the pot with water, bring it to a boil on the fire, cook for 2-3 minutes, add the milk, cook for another 5-6 minutes, until the cereal is crispy and thick, add the chopped fruit and sugar, cook it slightly, and put it in a bowl.
Millet cereal porridge
Ingredients: 1 bowl of cereal, 2 tbsp rice, 2 tbsp millet.
Directions: First, put the rice millet in a pot and cook until fully cooked, then add the cereal and cook for 5 minutes, then turn off the heat and cover for 3 minutes.
How to eat cereal
1. Eat dry
The simplest way to eat is to eat it directly dry, and the dry way of eating retains the most original taste of cereal cereal, sweet and crispy. If paired with fresh dried fruit, it tastes better, leaving your lips and teeth fragrant and endless aftertaste.
2. Serve with milk
Cereal cereal and milk with to eat very nutritious, when the mellow milk meets the sweet crisp cereal, the aroma of milk, the crispness of the grain blend with each other, can fully satisfy your appetite.
3. Cook porridge
Cereal cereal can be cooked directly in porridge, or when cooking porridge, an appropriate amount of fruit and nuts can be added. While improving the nutritional value, it also increases the delicious taste of porridge.
4. Serve with yogurt
Cereal cereal can also be eaten with yogurt, cereal cereal with a crispy texture, paired with sweet and sour fresh yogurt, it tastes even more flavorful.
What are the contraindications to eating cereal
1, can not eat more
Cereal itself has no side effects, the average person can eat, but do not eat too much at one time, eat 40 grams a day is almost the same. Because cereal has a high dietary fiber content, eating too much may lead to indigestion and affect the absorption of other nutrients.
2. Pay attention to the combination of ingredients
When eating cereal, we should also pay attention to the combination of ingredients, the appropriate combination of ingredients will make the nutrition of cereal be absorbed more thoroughly, the taste of cereal will be better, and the combination of ingredients may bring damage to the human body.
3. Special patients should not eat
Patients with the digestive system should eat as little cereal as possible, because cereal is difficult to digest, and excessive consumption can easily cause physical discomfort. Patients with kidney disease should not consume cereal, because there are more protein, potassium, phosphorus and other components in cereal, which will increase the burden of renal excretion.