Poltava cereals: benefit and harm, cooking recipes

The basis of the diet of most people are cereals made from wheat cereals. This cereal culture is considered one of the oldest on earth and the most useful. Wheat groats are crushed grain, freed from embryos and shells. Depending on the method of crushing, such croup is Poltava and Artek. About what the Poltava cereal represents, what it has nutritional value and how useful it is, we will tell in our article. Here we will present the main recipes for preparing Poltava porridge.

Groats wheaten Poltava: photos, description, types

Groats Poltava - this is one of the types of processed wheat cereals. Outwardly it can look like whole peeled or coarse-grained grains, that is, grains of it are always large enough. Poltava cereals, as a rule, are used for making cereals, and large grains are added to soups. The scope of its application in cooking is not limited.

Depending on the size of the crushed grain Poltava rump is classified by numbers from 1 to 4:

• Under number 1 a large grain of wheat is produced, polished and partially freed from the embryo and the fruit shells;
• Number 2 - medium-crushed grains, completely ground and freed from all shells;
• Number 3 - particles of medium-sized grain, which, in contrast to previous numbers, are not pointed, but round;
• Number 4 - the smallest of the presented types of Poltava cereals.

Groats Poltava has a high nutritional value and is characterized by unique useful properties.

Nutritional and calorie content

Groats Poltava is characterized by an increased protein content (11.5 g per 100 grams) and carbohydrates (67.9 g), as well as a small amount of fat (1.3 g). Its calorific value is 329 kcal per 100 grams of the product.

Poltava croup is rich in vitamins and microelements. It contains vitamins B: B1 (0.3 mg), B2 (0.1 mg), which is 20% and 5.6% of the daily norm, respectively. Vitamin E in the croup is in the amount of 1.8 mg or 12% of the daily norm, and vitamin PP - 2.9 mg or 14.5% of the norm.

Among the microelements in Poltava croup, phosphorus, magnesium and potassium prevail. Also, it contains a lot of iron, which almost covers a quarter of the need for it.

Groats Poltava: benefit and harm

Such a rich composition of Poltava cereals determines its unique useful properties. They are as follows:

• Improves the work of the heart and blood vessels;
• The work of the digestive organs and the level of cholesterol in the blood are normalized;
• Brain activity improves;
• The aging processes in the body are slowing down;
• Improves the condition of the skin, hair and nails;
• Poltava croup helps to remove salts of heavy metals, slags and toxins from the body, purifies and revitalizes the body.

Dishes from Poltava cereals should be included in the diet of all people, but especially the elderly, children and pregnant women. Porridge, cooked from it, is a valuable source of energy for the human body. It is proved that such cereal possesses natural restorative properties and increases immunity.

Groats Poltava: how to cook porridge

To prepare a delicious crumbly porridge, poltava croup before cooking is recommended to be washed until the water becomes completely transparent. Prepare it the same way as most other cereals, that is, in proportion to water 1: 2.

So, according to our recipe, Poltava croup (1 st.) Is poured with water (2 items), salt is added, after which the pan is put on medium fire. After the water boils, on its surface formed foam, which is recommended to remove. Otherwise, there is a high probability that the porridge will stick together. As soon as the water boils, the fire is recommended to be reduced to the very minimum. So Poltava porridge will languish for about 15 minutes. Then it should be added butter (2 tablespoons), cover and let "rest" for about 10 minutes. After that, you can serve porridge with any side dish.

The recipe for Poltava porridge on milk in a multivariate

Very delicious cereal is obtained in a multivariate. At the same time you can cook it on water or on milk. This latter option is ideal for breakfast.

Porridge from Poltava cereals in a multivariate is prepared in such a sequence:

1. First croup (1 tbsp.) Is washed to clear water. If large grain is used, then a sieve can be used for washing.
2. The washed croup is transferred to the bowl of the multivark and filled with a liter of milk.
3. Add salt and sugar to taste (about 70 g).
4. On the control panel of the multivarker, the "Milk porridge" mode is set.
5. After the sound notification, butter is added to the bowl of the multivark (50 g).

In a few minutes Poltava porridge can be served to the table.

Recipe of Poltava porridge with carrots and chicken fillet

Another option is the preparation of Poltava porridge, which does not even require a side dish, because on the stove it is cooked simultaneously with meat and carrots.

First, directly in a saucepan in vegetable oil (3 tablespoons), carrots are fried (1 piece). Then there is added chopped chicken fillet (200 g). Carrots with meat should be brought to semi-preparedness, after which it is possible to add rinsed croup (1 tbsp.) And water (3 tbsp.), As well as salt and pepper to taste, into the pan. Now we need to wait for the water to boil, reduce the heat and cover the pan with a lid. When the Poltava porridge is almost ready, garlic (1 clove) and a little tomato paste (0.5 tsp) are added to it. Now the porridge is ready and you can taste it.