Contents
History of wheat porridge
In Our Country, wheat porridge was considered one of the most useful. From generation to generation, people have passed on that wheat porridge can prolong youth and maintain good health for many years.
A dish of “golden” grains was served on the table for all occasions: for birth, christening or funeral. Porridge was eaten during Christmas and Lent.
Wheat porridge figured even at wedding feasts. One of the traditions at the festival was cooking: the bride and groom prepared a dish and treated everyone invited to the celebration. From this came the saying: “You can’t cook porridge with him.”
In the first half of the XNUMXth century, two types of wheat porridge appeared in Soviet stores – Artek and Poltava. The first name is dedicated to the opening of the children’s camp-sanatorium “Artek” in the Crimea. Artek groats turned out to be satisfying and healthy, just right for a growing child’s body. Poltava groats (larger) were mainly intended for soldiers.
The composition and calorie content of wheat porridge
| Caloric value on 100 g | 88 kcal |
| Proteins | 2,8 g |
| Fats | 1,5 g |
| Carbohydrates | 15,3 g |
The benefits of wheat porridge
Wheat porridge contains many vitamins and useful trace elements. There are B vitamins, as well as A, E, F, potassium, calcium, magnesium, zinc, molybdenum and phosphorus.
Fiber improves intestinal motility, gently cleanses the body of toxins, toxins and salts of heavy metals. Relieves constipation and dysbacteriosis.
Wheat porridge lowers the level of “bad” cholesterol, strengthens the immune system. Calcium makes hair, nails and teeth strong and resistant to the external environment.
Wheat porridge is useful for athletes, children as a growing organism and those who want to lose weight. It quickly and permanently saturates, dulls the feeling of hunger.
The harm of wheat porridge
Wheat porridge is contraindicated in that it has gluten intolerance and gastritis with low acidity. Also, do not overeat with wheat porridge, this leads to excessive intestinal motility.
The use of wheat porridge in medicine
– Wheat porridge is almost identical to bulgur. Durum wheat is crushed and groats of different sizes are obtained from it. Wheat porridge contains vegetable fiber, vitamins and proteins. There is also gluten, so with frequent use of porridge, some may have an individual intolerance to gluten or gluten. The body begins to react to this protein as a foreign element. The villi of the small intestine begin to break down, and absorption is disturbed in the small intestine. As a result, undigested food particles begin to poison our body. Allergies, diarrhea occur, immunity decreases, hemoglobin decreases, – says nutritionist Elena Solomatina, candidate of medical sciences.
Cooking application
Wheat porridge is a full-fledged dish; when cooked, wheat groats retain their shape, boil soft and do not stick together. From porridge, you can bake cakes, as well as mix it with other cereals. Very often, wheat porridge becomes a side dish for meat dishes.
Kolivo from wheat porridge
Kolivo is a lean sweet made from wheat groats in water. In the Orthodox tradition, it is eaten during Lent, it symbolizes the resurrection. Kolivo is prepared not only from wheat, but also from other cereals.
| Wheat groats (Poltava) | 0,5 glasses |
| Poppy | 10 g |
| Cream | 100 ml |
| Honey | 1 Art. a spoon |
| Berry jam (cherry) | 2 Art. spoons |
| Salt | 1 pinch |
Pour water over wheat groats and put to boil on a slow fire. Salt. Separately pour poppy seeds with boiling water. When the water has cooled, pour boiling water over the poppy seeds again so that it swells. After – rub it with a pusher. When the porridge is cooked, add poppy seeds and cream to it, cook until tender. If the water is not completely absorbed into the porridge, then simply drain it. At the last stage, add honey and jam to the porridge. The dish should be thick and crumbly.
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Millet porridge with pumpkin
A variant of Sunday porridge made from wheat groats and pumpkin. The dietary dish turns out to be unusually tender and juicy, and nutmeg gives it a sweet aroma.
| Millet porridge | 100 g |
| Water | 350 ml |
| Cream | 50 ml |
| frozen pumpkin | 300 g |
| Salt | 1 pinch |
| Sugar | 1 Art. a spoon |
| Cinnamon powder | 1 hours. Spoon |
| Ground nutmeg | 1 hours. Spoon |
Peel the pumpkin from the peel and seeds, cut into small cubes. Put wheat groats and pumpkin in a pot. Sprinkle salt, sugar, cinnamon and nutmeg on top. Fill the pot with water and put in an oven preheated to 180 degrees. Bake for 30 minutes. Then add the cream and leave in the oven for another 20 minutes.
How to choose and store
When buying wheat groats for porridge, study its appearance. High-quality wheat groats have a uniform color (dark yellow or gray-brown), it is dry, without litter, lumps and mold.
Check the tightness of the packaging, if it is broken, then moisture has got on the product. In addition, on the way from the store, cereals can simply wake up.
Check the production date. The highest quality porridge will be obtained from cereals produced during the wheat harvest season. This is July-August.
Storage conditions. Keep wheat groats in a dry, ventilated place, out of direct sunlight. The shelf life of cereals is about 10 months. After purchase, the cereal can be poured into a glass or plastic jar. Do not store cereals with strong smelling foods.