Manka

Today, perhaps, it is impossible to find a person who does not know the taste of semolina. This is one of the first meals given to babies. This is a traditional breakfast or snack in all kindergartens and schools. In tsarist times, this porridge was available only to nobles – as a divine delicacy. In the Soviet years, it turned into food for the masses – as one of the cheapest products. Well, it seems that there is no other more controversial mess than this one. Nutritionists from different scientific schools argue about the benefits and harms of semolina. So what is semolina, what are its benefits and harms – now we will find out.

What makes semolina

Of course, semolina is not the biblical manna from heaven, as some sometimes “authoritatively” say. This porridge did not “fell on the head” of mankind, but, as historians suggest, was first prepared from wheat grains by the inhabitants of the Middle East ^[1].

Yes, it is wheat that serves as the raw material for semolina. In other words, semolina is the same flour, but coarser. According to technology, a grain of semolina is about a quarter of a millimeter. Groats of a coarser grinding – grains of 3/4 millimeters.

But, in addition to the diameter, the quality of the wheat used also affects the variety of semolina. From durum grains, porridge is obtained with the marking “T”, from softer grains – “M”, but the wheat mixture will eventually turn into white porridge with the marking “MT” ^[2]. By the way, sweet dishes are better obtained from semolina brand “T”; it can also be added to different types of minced meat. The “M” grade product is typically used for puddings, cereals and casseroles.

The nutritional value

Almost 70% of the total composition of semolina is starch ^[3]. In addition to it, cereals include vitamins of groups B, E, PP, iron. Although in fairness it should be said that this porridge is not a leader in the amount of minerals and vitamins.

Nutritional value of 100 g semolina ^[4]:

• caloric content – 333 kcal;
• proteins – 10,3 g;
• fats – 1 g;
• carbohydrates – 70,6 g;
• fiber – 3,6 g;
• water – 14 g;
• Vitamin E – 1,5 mg;
• Vitamin PP – 3 mg;
• B vitamins – 1,3 mg;
• calcium – 20 mg;
• potassium – 130 mg;
• magnesium – 18 mg;
• phosphorus – 85 mg;
• sulfur – 75 mg;
• chlorine – 21 mg;
• iron – 1 mg;
• zinc – 0,6 mg.

In addition, the chemical composition of porridge includes fluorine, chromium and molybdenum. And the B vitamins are represented by folic acid, thiamine, riboflavin and pyridoxine.

Semolina porridge: what is useful and to whom it suits

Regarding the beneficial properties of semolina, researchers have been arguing for more than a year. Some talk about the exceptional benefits of the product, others argue that semolina is not a necessary food for healthy people. But in order to understand what is more from semolina – harm or benefit, it is important to analyze how it affects the organs and systems of the body.

The special consistency and chemical composition of semolina contribute to the fact that, when it enters the body, it accelerates the healing of injuries. This applies to microcracks in the intestines, as well as small ulcers in the stomach. The enveloping effect of porridge is useful for gastritis. Researchers have determined that this product is able to soothe pain, relieve spasms and inflammation of the digestive system. But only semolina boiled in water, without sugar or salt, gives such an effect. In addition, semolina helps to remove toxins from the body. ^[5].

It is known that potassium, which is part of semolina, improves kidney function. People whose medical card is diagnosed with “renal failure” should pay attention to semolina. This product is on their allowed list. ^[6].

The high energy value of semolina makes it an excellent choice for people experiencing a breakdown and weakness. This high-calorie porridge provides energy to fight fatigue.

The results of some studies give reason to consider semolina useful for the elderly. There is an assumption that this cereal prevents the occurrence of cancer, reduces the risk of heart attack and stroke, and also prevents the onset of symptoms of dementia.

Among other useful properties of semolina, the following are noted ^[5]:

• strengthening immunity;
• improvement of the nervous system;
• activation of brain activity;
• improvement of blood circulation;
• increase in physical performance;
• strengthening bones and teeth.

So, having dealt with the beneficial properties of semolina, we can summarize who this product is suitable for:

• patients with diseases of the gastrointestinal tract;
• persons with kidney pathologies;
• patients suffering from heart disease;
• people with disorders of the nervous system;
• those whose profession requires an increased workload;
• people with anemia.

Due to the presence of folic acid, which is necessary for the healthy development of the fetus, and other important vitamins and minerals, this product is recommended to be included in the diet of pregnant women.

Possible harm and contraindications

In the Soviet era, semolina became an indispensable dish in all kindergartens and schools. Once, nutritionists noticed: children with a lack of weight on semolina get better pretty quickly. So they fed porridge, which was cooked in a matter of seconds, and cost a penny, all the children without exception. But today, nutritionists say that this was a mistake, because semolina can also be dangerous.

Proponents of this theory believe that this dish is not suitable for the daily diet of healthy children, as it is a very high-calorie food. Cereals consist of so-called fast carbohydrates with a high glycemic index. ^[7]. This means that after a semolina meal, glucose levels rapidly increase in the bloodstream, but also rapidly decrease, causing sugar spikes.

The second danger of semolina is phytin. It is an organic salt that hinders the absorption of calcium. Therefore, if you feed babies day after day with semolina, as a result, you can bring a healthy child to obesity or rickets. ^[7]. In addition, against the background of calcium deficiency, the heart and other organs suffer.

Semolina (especially flavored with sugar, butter, cream or full-fat milk) is not the best choice for diabetics. High calorie content can cause hyperglycemia. Because of the calories, it is undesirable to get involved in this cereal and overweight people.

Another danger from the frequent use of semolina – constipation, since it contains almost no fiber.

This product is also contraindicated in persons allergic to gluten (celiac disease) ^[5]. It is because of the high content of gluten (gluten) in semolina porridge that nutritionists advise not to feed it to babies under three years old. And older children should not be given semolina more than 2-3 times a week. ^[7].

How to choose cereal

The taste and texture of the finished semolina not least depend on the quality of raw cereals. Today, semolina is not in short supply, as in tsarist times, and you can buy it even in the smallest shop. Dozens of manufacturers offer their “tastiest” semolina, although not all of them are. Here are some tips on how to choose the right semolina.

Today, this cereal, as a rule, is presented in two forms: packaged in the manufacturer’s branded packaging and by weight. The latter is more prone to dampness. The consequence of improper storage is a bitter or sour taste in the finished porridge. Sometimes such a product may have a musty and damp smell. Hence the advice: when buying semolina by weight, it would be useful to smell it.

A serious danger of porridge is bugs, flies, moths and other insects that can be carriers of diseases. And having brought such uninvited guests into the house, in the future you will have to tinker for a long time to get rid of them. And porridge with “living creatures”, of course, is no longer good for food.

Sealed packaging minimizes the risk of mustiness, mold or insects. Therefore, before buying, you must carefully check the integrity of the package with porridge.

Secrets of cooking porridge without lumps

Many people love semolina porridge, but not everyone is delighted with the cooking process. More precisely, not so much from cooking, but from a not always successful result, since often the finished porridge gets lumped and burns. But if you know a few secrets of the classic preparation of semolina, then cooking it will become much more pleasant.

So the first thing is proportions. To make porridge of medium density, you need to take 500 ml of milk and 4 tablespoons (tablespoons, of course, and preferably with a slide) of cereals. If you are preparing sweet semolina, in addition to the main ingredients, you will need one tablespoon of sugar. A more dietary option is with salt.

In order for the porridge to turn out to be a homogeneous consistency, you will first have to boil the milk. And only after boiling, you need to pour the cereal into it very slowly. It is important to constantly stir the mixture. It is necessary to bring the porridge to a boil, then turn the fire to a minimum, add sugar or salt, a little butter and stir again. In a word, the main secret of semolina porridge with a creamy consistency and without lumps is constant stirring. However, this is not difficult, because until the state of complete readiness, semolina will take no more than three minutes from the moment the cereal is poured into milk. The finished dish must be removed from the heat, covered with a lid and allowed to “rest” for a minute or two.

A few tips:

1. If you replace the milk with cream, you get a very tender creamy porridge.
2. The calorie content of the dish will be lower if the milk is diluted with water or replaced with it completely (however, in this case porridge will lose its taste).
3. Liquid semolina for young children will turn out to be correct if the portion of the cereal is halved.
4. Finished semolina can be “improved” with slices of fruit, berries, dried fruit, cinnamon or chopped chocolate.
5. You can add airiness to the finished porridge by adding butter to it and whisking the mixture with a whisk.

Guryev porridge

There is another version of semolina porridge, which compares favorably with the usual semolina from the school canteen. This is a glorious Guryev porridge. Her recipe appeared at the beginning of the XNUMXth century, when semolina was only a delicacy of the bourgeoisie. So, the then finance minister of the State Council, Count Guryev, somehow visited his friend Major Yurisovsky. The latter, knowing about his friend’s addiction to delicious food, ordered Zakhar Kuzmin, his serf cook, to cook something of that kind in order to surprise the count. And the chef prepared semolina porridge with nuts, dried fruits and creamy foam for dessert. They say that after the meal, the count bought the serf for an unimaginable amount at that time and made him his personal chef, and the porridge has since been called Guryev’s ^[8].

Guryev porridge recipe

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• milk – 1,25 l;
• semolina – half a glass;
• nut mix – approximately 300 g;
• sugar – a glass;
• jam (strawberry or cherry) – half a glass;
• butter – 2 tbsp. l .;
• spices (cardamom, star anise);
• lemon peel.

Pour boiling water over the nuts, peel, fry in a pan and mash in a mortar, adding a little warm water. In the meantime, pour the milk into a cast iron bowl and send it to the oven (oven). As the liquid warms up, foam will appear, which should be removed in a separate bowl. Put the remaining milk on the stove and cook semolina in it (without lumps). It should be a fairly thick porridge. Add chopped nuts, butter, sugar, spices to it. Put porridge on the bottom of an enameled bowl (about 0,5-1 cm). The second layer is foam. The third is again porridge, which is also covered with foam. Make as many layers as you can. Mix the last part of the porridge with jam. Then send the dish for 30 minutes in the oven, heated to 100 degrees. Serve with nuts and jam in the bowl in which it was baked.

Semolina is perhaps the porridge with the most controversial reputation. Our grandmothers are indignant, listening to modern nutritionists: they say that children were raised on semolina and it did not harm anyone. Young mothers re-read with fear what harm semolina can do. It is probably difficult to unequivocally answer on whose side the truth is. And most likely, she, as always, is somewhere in the middle. And a plate of semolina certainly does not hurt if it is part of a balanced diet.

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