In most cases in our kitchen we use integral rice and wheat flour entirely.
But on the shelves of health food stores there are so many kinds of cereal, that we forget about that and we know nothing, so avoid them.
Learn more about whole grains and their healing properties.
Begin to cook diversified, delicious and healthy!
In this list we included plants that do not officially belong to the family of cereals, but because of their nutritional properties are very similar grains.
Gluten-free grains are marked by using the "gluten free".
Krupnik, Dinkel or wedding is one of the oldest grains, originating from Asia. It is mentioned in the Old Testament.
Dinkel contains more protein than wheat, unsaturated fats, vitamins A, C and B complex, minerals (calcium, selenium, cobalt, iron, phosphorus, magnesium, potassium, copper) and fiber.
Helps to combat anemia, a laxative and tonic. Has a pronounced antioxidant activity. Beneficial effects for skin rashes and allergies, neurodermatitis, rheumatic disease and high cholesterol.
To enhance its beneficial effects, it is recommended to be used in proklijalom form.
In the shops you can find bran, semolina, couscous and spelled flour. Spelt is used for making bread and pastries, beer and childcare. Fried and ground grain spelled used as a substitute for coffee.
Dinkel is easily digested, so it is suitable for feeding the sick, elderly and children.
Amaranth, or pigweed, is one of the healthiest grains.
Such as quinoa and buckwheat, amaranth is considered to be pseudo-grain (technically this plant are not grains).
Research confirms that amaranth are among the oldest grains in the world.
Its origin is Central and South America. With the systematic extermination of these people lies-bleeding is almost completely gone.
It is rediscovered pigweed. Modern nutrition he attaches great significance.
Amaranth contains high protein and lysine were more likely than other grains.
The ability of biological assimilation of its protein is higher than that of milk, soybeans, barley and wheat.
Stir the special in that it does not contain gluten. Amaranth is rich in minerals (calcium, iron, phosphorus, magnesium). The amount of calcium in the Amaranta exceeds the one that contains milk.
Amaranth grain can cook as well as other cereals. His flour can be mixed with wheat flour and used for making bread.
Millet is a gluten free cereal, which comes from the East. Its origin is not completely known, but certainly cultivated in China thousands of years ago.
In the Middle Ages millet was popular in many parts of Europe and was considered an excellent substitute for meat.
It could be kept in storage for many years - even up to twenty years.
Venice of the Genoese siege saved thanks to the judgment preserved in their warehouses.
Grain of millet is very starchy and it can be compared with corn.
Millet is an excellent source of protein, vitamins A and B and minerals - especially iron, magnesium, phosphorus and silicon.
Due to the high content of salicylic acid millet is considered a cosmetic preparation - excellent work on the nails, skin, hair and tooth enamel.
Millet purifies the body, a balance, regulate digestion and boost immunity. It is recommended in cases of increased physical and mental effort, pregnant and lactating women.
Millet is a fast and easy to prepare. He is sweet and grain, which makes it delicious. These grains do not contain gluten, but may be mixed with wheat flour and used to make bread and pasta.
Quinoa is an ancient South American plant, and one of the oldest grains in the world. Cultivated in the Andes before the year 5000.
The Incas recognized this food as a source of strength and endurance. They called it "Inca gold" and "mother grain".
Quinoa is rich in high-quality protein and contains all the essential amino acids. It is particularly rich in lysine, which participates in the processes of growth and tissue healing.
Since quinoa contains the minerals calcium, iron, magnesium, phosphorus, zinc and copper. From vitamins - thiamin, riboflavin, niacin, vitamin B6, folic acid, vitamins A and E. It is rich in fiber and carotenoids.
Quinoa helps with migraines, improves heart and blood vessels, reduces cholesterol and blood pressure, prevent allergies and asthma.
Before cooking, rinse the quinoa because of her shell contains saponin - a natural bitter substance. Wash and strain the quinoa and then cook it like pasta (in a large pot with plenty of water) such as rice or steamed (in a ratio of 2 cups water 1 cup quinoa).
Kamut is an ancient grain, a close relative of today's hard (durum) wheat.
Kamut grain is slightly curved in the middle and 2-3 times higher than conventional varieties of wheat grain.
Upon nutrient value, kamut is also superior. It contains 20-40% more protein, more fat, amino acids, vitamins and minerals.
The flavor is sweet to him which is why this cereal called "sweet wheat".
Due to the high energy value of kamut is particularly suited for physically active people and athletes.
People allergic to gluten showed 70% less sensitivity to kamut. Therefore, kamut between allergic nicknamed "the wheat you can eat."
Kamut can be used for breads, cakes, pancakes and many other recipes, which are normally used wheat. Since Kamut can prepare couscous and pasta.
In many civilizations barley has been known since 12000 years ago. It is one of the oldest plants used by man for his food.
However, today the use of barley in human nutrition is shrinking. Now for most of the barley reminds us just for a beer.
Barley is very nutritious. It is rich in starch, proteins, sugars, fiber, minerals (calcium, iron, phosphorus, potassium, silica) and vitamins A, B1, B2 and B5.
This cereal purifies the body of toxins, has diuretic properties, stimulates milk production, stronger bones, rejuvenate the body and cleanses the blood vessels.
Barley can be used in soups, cooked dishes (like rice), and breakfast in the form of flakes.
Today, the oats used primarily for livestock feed, but in the past had great significance in human nutrition.
The Chinese know oats are thousands of years ago and used it as the ancient Romans and other peoples of antiquity.
Today, oats are still used in large quantities in Russia, Scotland and Ireland. Known poridž prepared from oats cooked in a very low temperature.
Oats is one of the most nutritious grains. Its calorific value is over 400 calories per 100 grams.
This grain is rich in protein, fat and fiber. It contains a large amount of minerals (calcium, iron, phosphorus, magnesium) and vitamin group B.
Oats strengthens the body, increases body heat, regulating metabolism, helps with anxiety and depression.
The oat grain growth hormone is present together with large amounts of calcium. Because oat is the ideal food for young people in development and pregnant women.
Oats are used in many preparations for body care. Clean your skin, it softens, hydrates, soothes and protects.
Tef is a tiny grain, which grows in Ethiopia.
Tef contains more calcium and iron than other grains. Tef is a good source of phosphorus, magnesium, zinc, and thiamine.
This cereal contains 8 essential amino acids and is an excellent source of protein.
Mix flour with real tefa famous engineers - bread, which etiopčani eat every day.
Tef is gluten free grains and therefore is suitable for people allergic to gluten.
From tefa you can make porridge and add flour in its breads and pastries.
Corn is truly a wonderful plant. Growing rapidly and its edible grain becoming more before sazore. Grows almost "I" - his breeding does not require much effort.
Corn originates from South America, where it is considered a divine plant.
Corn contains carbohydrates, proteins, unsaturated fats, vitamins and many minerals (iron, phosphorus, magnesium, potassium).
This grain has a diuretic, nutritious and refreshing properties. Stimulates the liver and kidneys. Is active in the thyroid gland, slowing down her work. It is recommended in cases of nervousness and irritability. Strengthens the heart, blood vessels, muscles and bones.
Fresh corn kernels may be in the form of a clip to cook or bake.
Corn flour is made polenta, pasta, bread and cakes. Corn can be eaten in the form of popcorn or cereal, which are eaten for breakfast.
In contrast, you might think, popcorn is one of the healthiest snacks. Provided that in its preparation do not use large amounts of oil, not cooking it in the microwave and do not make it from GMO corn.
Rye is traditionally considered a poor food product, but not like that. Rye is food with significant nutritional properties: carbohydrates, proteins, minerals (iron, phosphorus, calcium), vitamins (groups B and E). It is rich in fiber and lysine.
This cereal purifies the body, invigorating effect, prevents bowel disease and sclerosis, stimulates circulation, slows the aging of blood vessels.
Rye is particularly suitable for people exposed to the intellectual stress, pregnant women, nursing mothers and the elderly.
Rye can be used in the form of whole grains, but more often uses her meal. Fried and ground rye grain can replace coffee.
Can be used rye flakes, which are great for breakfast, preparing for muesli or in addition to creams and soups.
11th Buckwheat (buckwheat)
Although it does not belong to the family grain, buckwheat is a composition and method of use related grains.Buckwheat origin is Asia, and today this plant is grown mostly in Russia.
Buckwheat is a very balanced food. Extremely rich in valuable protein substances. It contains vitamin B, P and E, minerals (calcium, iron, phosphorus, magnesium, copper) and nonessential amino acids (lysine and tryptophan).
Buckwheat strengthens the body and increases body heat, making it suitable primarily for the winter season.
Because of its tonic action buckwheat is especially recommended for athletes, pregnant women, nursing mothers and young people in developing countries.
Buckwheat purifies the body, protects the blood vessels, preventing kidney and sexual organs.
From crisp buckwheat grain in Russia is preparing a fine mash. Method of cooking pulp is similar to cooking rice and steamed.
Of a mixture of buckwheat and wheat flour makes the bread.
Sorghum, or sorghum, a grain used for human and animal food. Its origin is Africa, and now this popular cereal in India, Africa and China.
Sorghum is rich in iron, potassium and phosphorus. Of the vitamin include thiamine and niacin. Sorghum is a good source of protein and fiber and contains no gluten.
Sorghum is as good as the prevention of heart disease, diabetes, arthritis, obesity and allergies.
Since you can make sorghum porridge, its flour is used for making bread and cakes. With a small amount of oil in the wok, you can prepare expanded sorghum - a healthy snack, similar to popcorn.
Rice, after wheat, the second most popular cereal in our kitchen.
In the East, rice is the dominant plant cover and even 80-90% of the diet of Asian nations.
Eating whole organism rice provides the necessary carbohydrates, proteins, vitamins (especially B group), minerals (calcium, iron, phosphorus), and enzymes.
This cereal has anti-allergic effect is given that does not contain gluten, it is easy to digest.
Rice has a beneficial effect in the case of hypertension, colitis and stomach problems. It must not be used by diabetics, because the digestion of rice starch converted into dextrose, but not to glucose.
In addition to grain, rice is used in the form of flakes and flour. Flakes, which are obtained by crushing grains of rice, can be used for light and healthy breakfast. Integrated rice flour can be used for the preparation of bread and cakes.
Wheat is the most commonly used cereal in our kitchen.
This plant was originally grown in Asia and Africa, and it is assumed that the old more than 17,000 years.
There are two types of wheat: soft and hard (durum).
Soft wheat is used for making bread, cakes and pastries, while hard - for making pasta.
Wheat has amazing nutritional properties. This cereal contains everything we need for life - proteins, fats, carbohydrates, vitamins, minerals and enzymes.
If you only had to eat wheat, you just experienced, but also healthy. Provided that you use it in an integral form.
Caution - pseudo integral products
With increased interest in healthy foods, the great multitude of pseudo-integral products - particularly bread and flour.
As a whole, the plants a "reintegrated" meal - a mixture of refined flour and bran, which is to try restoring what had been destroyed. It has nothing to do with real flour.
To distinguish between the right flour can be as follows:
Reintegrated into the white flour with lots of dark spots, while the right flour evenly and has an amber color.
Where to buy?
Most whole grains on this list can be found in health food stores.
Whole grains are very healthy. Scientists regularly use their link with reduced risk of diabetes, high blood pressure and many cancers.
Because these grains include in your menu and eat delicious and healthy!