What cereals give us and 5 ways to consume them

What do cereals provide?

The seed of a cereal It is very nutritious, as it stores the nutrients that will give life to the plant.

1. Carbohydrates

Between half and two thirds of the weight of the dry cereal belong to starch, glucose precursor, energy source of the body and the brain. It is required that at least half of the calories come from this type of slowly assimilated carbohydrates.

They are ideal for enhancing physical and mental activity.

2. Proteins

They assume around 10% of the dry weight of cereals, which is a remarkable number. Their deficiency in the amino acid lysine is compensated by taking them together with foods rich in it, such as legumes wave beer yeast.

3. Fiber

It is found in the whole grains. Its function is stimulate digestive transit, delay the absorption of fats and glucose and promote a healthy intestinal flora. It turns out especially beneficial for people with diabetes, obesity and constipation.

4. Fats

They are mostly found in the tiny germ of whole grains. Their percentage is limited, but they are of very high quality, mostly essential fatty acids that neutralize the negative effect of saturated fats on the cholesterol level.

5. Vitamins

Whole grains are rich in B vitamins, necessary for example for the correct absorption of the carbohydrates they provide. They stimulate the metabolism and regenerate the tissues of the skin cells and the nervous system, so that prevent anxietythe depression and the stress.

In the germ is the Vitamin Ea great antioxidant.

6. Minerals and trace elements

Cereals stand out above all for their contribution of match and magnesium. Among the trace elements, the ironhe manganesehe zinc and the selenium.

Whole grains have much higher figures than refined ones.

A great resource in any pantry

There are many ways to use cereals, which adopt the most diverse presentations.

flakes

Are whole grains pressed. they contain all the nutrients and quickly absorb cooking or soaking liquids. In mueslis and soups.

flours

The most glutinous (wheat, barley…) are used in the bread making, pizza, cake shop and pasta. The others, to make baby food and thicken sauces.

grains and grits

They are the classic form of make stews. semolina is used in soups and porridgesThey easily absorb flavors and cook quickly.

Puffed beans and pancakes

The puffed grains, light and crunchy, are used in breakfasts, snacks and as a base for pancakes.

The most popular pancakes are rice or corn, suitable for celiacs.

cereal drinks

They are a culinary alternative to animal milk (but they are not a nutritional alternative!).

Tasty and digestiveThey are used in breakfasts, pastries and cooking.