Among the popular dishes of Russian cuisine can be called semolina porridge with milk. It contains enough useful elements to energize a person, so it is often prepared for breakfast.

But, despite this, as well as excellent taste, many do not like this porridge. This is usually caused by improper preparation of the dish. It is very important to observe the ratio of semolina and milk, since the consistency depends on this.

The benefits and harms of the dish

Semolina porridge is a very nutritious dish that the body easily absorbs. It favorably affects the gastrointestinal tract, since it does not injure its walls.

Groats contain some valuable trace elements that are important for the normal functioning of the body, as well as vitamins B and E. The use of this product helps to strengthen the immune system, stimulates the activity of the gastrointestinal tract, and improves the functioning of the central nervous system.

The rapid assimilation of semolina leads to the fact that after eating a feeling of hunger quickly arises. But at the same time, the product is very high in calories, and therefore it is undesirable to often use it for overweight people. The presence of lactose intolerance is a contraindication for the inclusion of a dish in the diet. People with this feature, it is better to cook.

Food is not very suitable for baby food, because the body of babies is not adapted to absorb the amount of carbohydrates contained in the product.

With frequent use of the product by children, there may be problems with the absorption of iron and calcium, which affects the formation of bones. This means that semolina should be included in the diet in limited quantities.

Difficulty, cooking time

Milk semolina is one of the easiest dishes to prepare. It takes about 15 minutes to work. But in order to get the product of the desired consistency, it is necessary to properly cook semolina porridge in milk, and for this the cook needs to know some of the subtleties of the workflow.

Food preparation

The main components of the dish are milk and semolina. The quality and taste depend on them.

When purchasing semolina, you need to pay attention to the integrity of the packaging. A torn or damaged package does not provide necessary conditions for storing the product, due to which the cereal may deteriorate.

Semolina should be easy to pour in the bag. Its color is usually white or slightly yellowish. The product created from durum wheat differs more high quality, so you should use it.

When buying a dairy component, you need to make sure that it is fresh, since a sour product is not suitable for making semolina. Its fat content can be any, although a dish cooked with full-fat milk turns out to be tastier.

If you plan to add butter, jam or dried fruits to the food, you also need to check their expiration dates, as well as evaluate appearance and smell.

How to cook milk porridge?

To make delicious semolina porridge, you need to know not only the proportions of milk and semolina, but also the sequence of actions. Therefore, it is necessary to consider in detail the process of its preparation.

Ingredients for the dish include:

• milk - 500 ml;
• semolina - 3 tbsp. l.;
• butter - 50 g;
• sugar - 1 tbsp. l.;
• salt.

Prepared ingredients should be enough for 2 medium servings.

Recipe for semolina porridge in milk in the photo:

It is possible to determine exactly how much to pour semolina per 1 liter of milk only taking into account your own preferences. The indicated 3 tablespoons of semolina per half liter allow you to get a medium-liquid consistency. Wanting to get a thicker porridge, the amount of cereal needs to be increased.

The energy value of the dish is 98 calories (per 100 g of product). This amount of porridge contains 3 g of protein, 15.5 g of carbohydrates, and 4 g of fat.

cooking options

Semolina porridge can be prepared in many ways. If the traditional version does not seem tasty, you should find out its other varieties.

Semolina porridge with baked milk

The use of baked milk allows you to give more delicate taste. The ingredients for this dish are:

• butter - 50 g;
• baked milk - 0.5 l;
• sugar - 3 tbsp. l;
• water - 200 g;
• salt;
• semolina - 200 g.

In a container from of stainless steel pour baked milk and water, season them with sugar and salt and wait until the mixture boils. Groats are added in small portions with constant stirring. Cook for about 7 minutes, after cooking, the dishes are seasoned with oil.

Semolina porridge with yolk

This type of dish is prepared from the following components:

• egg yolks - 3;
• butter - 1 tbsp. l.;
• milk - 2.5 cups;
• water - 2 glasses;
• semolina - 1 cup;
• sugar - 3 tbsp. l.;
• salt.

Having combined the milk component and water (2 cups each), bring them to a boil. Semolina is added to the mixture and salt is poured. Products should be kept on low heat for about 15 minutes, stirring actively. Sugar is added in the middle of the process. Egg yolks are poured with the rest of the milk and, adding oil to them, mix. This mixture is added to the finished semolina.

This is an original variety of traditional semolina, common in the Baltic countries. It is more nutritious, which makes it good for children.

The meal is prepared from the following ingredients:

• milk - 0.5 l;
• eggs - 4;
• semolina - 1 cup;
• sugar - 6 tsp;
• orange peel - 1 tsp;
• salt;
• berry juice.

Eggs are divided into yolks and proteins. The protein is whipped until foam. Sugar and zest are added to the yolks and also beaten to make a creamy mass. Milk is poured into a saucepan and allowed to boil. After salting the product, semolina is attached to it.

It is supposed to pour in a thin stream and stir constantly. The container is kept on fire at minimum power for about 2 minutes, then removed from the stove, covered with a lid and wait another 10 minutes. During this time, the cereal will absorb liquid and swell.

After that, it is mixed and combined with whipped yolks and whites. Before serving, the dish is decorated with berry juice.

Bubert variant, video recipe:

Thick semolina

This cooking option is suitable for those who prefer thick porridge. To get it, you should put more semolina.

Cooking Ingredients:

• milk - 1 l;
• semolina - 100 g;
• butter - 40 g;
• salt.

A thick porridge is obtained by using more cereal (it is 10 g per 100 ml of the liquid component). You can also increase the viscosity by holding the food on the fire longer than usual.

Need to boil milk product and pour semolina in a thin stream, stirring constantly. The ingredients are mixed well and wait for re-boiling.

After you need to reduce the heat and keep the dish on the stove for another 10 minutes. Ready semolina is filled with oil. You can also add jam to it.

Semolina porridge with condensed milk

This porridge is very sweet and high-calorie. Therefore, it is recommended to serve it only for breakfast.

A dish is prepared from the following products:

• semolina - 70 g;
• butter - 30 g;
• condensed milk - 200 ml;
• water - 600 ml;
• salt.

Water is poured into a container and brought to a boil. Condensed milk and salt are added to it. Mix the ingredients and slowly add semolina to the resulting mixture.

Components are supposed to be constantly stirred. The fire is turned off after the mass has thickened. It is served on the table after it has been infused.

Powdered milk semolina

Powdered milk for making semolina is rarely used, since its use complicates the cooking process.

For work you will need:

• semolina - 70 g;
• dry milk - 5 tbsp. l.;
• sugar - 3 tbsp. l.;
• water - 600 ml;
• jam - 200 g;
• salt.

Water is heated to 40 degrees and slowly added to the powder. The ingredients should be mixed until a liquid mixture is obtained. It is put on fire and brought to a boil. Then sprinkle salt, sugar and semolina. Cooking continues for another 7 minutes, stirring the dish. Arrange on plates and top with jam.

Manka in a slow cooker

Semolina in milk is very convenient to cook in a slow cooker. Before starting work, prepare such components as:

• milk - 350 ml;
• semolina - 70 g;
• butter - 12 g;
• sugar - 2 tsp

Milk is poured into the slow cooker, then sugar is poured in and cereals are introduced. The composition must be mixed so that the semolina does not stick together. The device is closed and the “Milk porridge” mode is turned on. Cooking time 12 minutes. Oil is added before serving.

Video recipe:

Semolina porridge in the microwave

You can cook semolina porridge using a microwave.

In this case, you will need the following ingredients:

• milk - 250 ml;
• semolina - 2.5 tbsp. l.;
• salt;
• sugar - 2 tsp

Semolina is mixed with sugar and salt, the prepared container is laid out and milk is poured into it. Cook for 4 minutes using full power. Once a minute, it is necessary to remove the dishes and mix the composition so that the dish is homogeneous.

This option allows you to cook no less tasty food than usual.

Video recipe:

Semolina porridge with strawberries

Strawberries can be replaced with any other berries - semolina porridge goes well with berry components.

Prepare a dish using the following products:

• strawberries - 500 g;
• semolina - 200 g;
• milk - 1 l;
• salt;
• sugar - 150 g.

Semolina is poured into boiling milk and left on low heat for 5 minutes. The dish requires continuous stirring. The stove is turned off and covered with a lid for infusion.

Sprinkle strawberries with sugar and grind or beat with a blender. Semolina is distributed on plates and poured with berry mass.

Semolina porridge with apple and cherry

This version of the dish requires the use of such products:

• milk - 800 g;
• flour - 4 tbsp. l.;
• semolina - 200 g;
• cherry - 5;
• vanillin;
• apple - 1;
• egg yolks - 2;
• sugar - 80 g;
• salt.

Semolina is added to boiling milk and, after the formation of foam, salt and sugar are poured there. Pre-beaten eggs are also introduced into the dish. Components are supposed to be mixed as they are added.

The food should cool down, so it is sent to the refrigerator for several hours. The apple is peeled and the core is removed, it is cut into cubes and, together with the cherry, is added to the semolina base.

Flour is mixed with vanilla and sent to the rest of the ingredients. The components are supposed to be mixed, laid out in molds and heated in the oven for 15 minutes.

To avoid lumps in the dish, it is necessary to mix it during cooking. But you can pre-fill semolina cold water, wait a few minutes and add milk to it.

After that, the mixture is put on the stove. Stirring after this is not necessary. You can reduce the calorie content of the dish by using a low-fat dairy product or by not adding sugar.

The most delicious is a freshly cooked product that has not yet had time to cool down. Therefore, it is recommended to serve it on the table immediately after readiness.

The taste of semolina porridge reminds many of us of childhood. The morning of many children today begins with this cereal with the words that this porridge will add energy, health and heroic strength. True or not, you need to understand. First of all, let's find out what semolina is made of and what its properties are.

Semolina is widely used in cooking. Various semolina casseroles, puddings, pancakes, mousses, cutlets are made from cereals. It can be served with jam, fruit, yogurt. Porridge is extremely tasty, as soon as cooked, and already cooled down. In fact, semolina dishes can be listed endlessly. But few people know that such cereals as semolina come in different categories that differ in their qualities.

What is semolina made from?

There is more than one myth about how semolina appeared. Probably, everyone knows the biblical story that "manna from heaven" is the food that Moses was fed after a long torment.

AT Russian Empire semolina appeared in the 19th century. The complexity of the technological production of cereals made it a very expensive product. It is for this reason that it did not have such a distribution as it does today. And only at the beginning of the 20th century, when semolina was put on the conveyor, it won its place of honor among other competitive products. So what is semolina actually made from?

Semolina is a kind of wheat flour, but very finely ground. Both soft and hard varieties of wheat are used.

When buying cereals, choose carefully. First of all, pay attention to the packaging. It must be transparent so that each buyer can see the groats for color and quality. If pebbles or insects are found, you do not need to take such porridge. Groats should be loose and free-flowing. Shake the bag and see if it rolls into lumps.

Do not forget to check the expiration date of cereals (it should be no more than 9-10 months), since the longer it lies on the shelves of the store, the more bitterness will be felt in the dish. If you buy cereals by weight, smell them. The smell should be pleasant, without mold and dampness. Shade - white or cream.

Semolina from what cereal

What is semolina made from? Wheat grains of different varieties are crushed into small particles, with a diameter of about 0.5-0.7 mm.

Based on what kind of wheat was used, semolina is divided into different categories:

1. Category M. This designation says that as a result of production, soft wheat grains served as raw materials. The grain has a white tint and an opaque structure. During cooking, the grains increase noticeably in size, the porridge turns out to be homogeneous and thick. This semolina is ideal for making delicious semolina porridge, mousses and casseroles.
2. Category T indicates what is made from raw durum wheat. The type of semolina is translucent with a yellowish tint. Such cereals can be used for making puddings, pancakes, thickening soups.
3. Category MT. This is a mixture of soft (80%) and hard varieties (20%). These categories of cereals are excellent as a breading for fish fillets, fried chicken.

What semolina is made of, now we know. Each of these varieties of cereals is valued for its properties and quality. Given all the features, every housewife will be able to cook delicious and mouth-watering dishes.

Manka: benefit and harm

The benefits of porridge

What is useful semolina? Many people think that porridge from this cereal is very useful. But is it? If semolina is compared with other cereals, it is rather poor in vitamins and minerals. It contains a considerable amount of starch and protein. Porridge is easily digestible due to the fact that it contains only 0.2% fiber. This is the only cereal that is digested in the lower part of our intestines. By all these criteria, liquid semolina is ideal for people who suffer from gastrointestinal diseases.

So, the benefits of semolina:

1. Vitamins. Contains such vitamins: B, E, PP. Thiamine, also known as vitamin B, is an essential nutrient that our body does not produce and therefore must be obtained from other sources. Thiamin deficiency causes diseases of the peripheral nervous system(avitaminosis).
2. Folic acid, which is also found in cereals, is essential for the health of blood components. Deficiency of this vitamin can cause serious blood disorders and even some types of cancer.
3. Microelements. Selenium is an important mineral that helps our metabolism function properly. Trace elements such as zinc, phosphorus and magnesium are essential nutrients also found in semolina.
4. Carbohydrates and proteins. Carbohydrates from grains are converted into glucose, which, in turn, is converted into energy. Smaller structures called amino acids make up the protein found in meat and legumes. He is responsible for building muscle mass and tissue repair.
5. Cosmetology. In cosmetic procedures, semolina is used to prepare various face masks. It copes well with dry skin, eliminates inflammation and fights acne. You need to mix semolina with an egg, add yogurt or honey and apply on cleansed face.
6. Benefit for health. Since semolina is a source of iron, it perfectly fights iron deficiency anemia. Beneficial features semolina has a beneficial effect on the cardiovascular, immune, digestive systems. With frequent consumption, a person's performance increases, appetite and sleep improve.

Remember, if you don’t really like the taste of semolina porridge, you can always “appease” it with fruits, vegetables, jam or raisins.

Harm of porridge

What is harmful semolina and does it have contraindications? Probably, this question interests many, and especially young parents. After all, semolina porridge has long been considered "children's". In fact, pediatricians do not advise and even insist that semolina porridge in the children's diet is extremely rare. This opinion of doctors is due to a number of reasons.

• First of all, semolina contains an allergen, and quite strong. It is gluten and its cereal contains in large quantities. For this reason, children who are not yet 2-3 years old should not be fed with semolina.
• Semolina should not be carried away by overweight people, because in fact it is a kind of flour. It also contains a lot of starch, which can contribute to the deposition of fat.
• Remember! If you get carried away with a dish like semolina, you can disrupt the digestive system. Diarrhea will occur and the digestive process and absorption of calcium will be completely disrupted.
• Calcium deficiency is extremely dangerous in old age and during pregnancy. For people over 45 years old, doctors do not recommend abusing semolina.
• There is another drawback of semolina - a large amount of carbohydrates. It is difficult for a small body to cope with it, and adults will actively gain body weight.

Calorie semolina

If we talk about the calorie content of semolina, you need to take into account the amount of sugar that is added, oil and, of course, the liquid on which it is cooked. After all, semolina can be cooked both in milk and in water. For example, people suffering from gastrointestinal diseases should absolutely not eat semolina in milk.

Nutrients per 100 grams:

• proteins - 10g;
• fat - 1g;
• carbohydrates - 70g.

Semolina very high in calories. If you cook it in milk, then 100 g of the finished product will be 97-98 kcal. If the dish is prepared in plain water, the calorie content will be about 78-79 kcal. These indicators indicate the calorie content of a dish without sugar, butter and other additives. If we talk about a dry product, then there are 333 kcal per 100 g of semolina.

If you are wondering if semolina is good for a diet? It can be answered with certainty that only in the case of a therapeutic restoration of the body. It is not suitable for weight loss. It is good to eat it every morning for those who are just after surgery. Porridge will help restore strength, energy and gain some lost weight.

It would seem that there is nothing easier than to cook semolina porridge. However, even here there are subtleties. The classic recipe for semolina porridge and tricks that you should know so that there are no lumps. Video recipe.
Recipe content:

In childhood, every child perceives semolina porridge as a punishment. But with age, we realize that it is tasty and healthy. However, only when it is properly prepared. There are several varieties of cooking semolina porridge: with milk or water. Knowing the intricacies of cooking, you can not only use it on its own, but also prepare delicious desserts on its basis, like cold pudding, which is in no way inferior to Italian panna cotta. It is used for casseroles, cake cream and much more.

Semolina porridge does not contain a large amount of vitamins and fiber, but there are healthy carbohydrates and easily digestible protein. It charges with useful energy for the whole day. Porridge is recommended for people with poor gastrointestinal function and stomach problems. It has enveloping properties, which helps to soothe exacerbations of chronic diseases. At the same time, one should not forget that semolina porridge is very high-calorie, so overweight people should use it in doses.

cooking secrets

• Even for those who strictly monitor the amount of milk consumed, porridge should always be boiled with its addition, at least in a ratio of 1: 3 in favor of water. Then its taste and aroma will be better.
• If the milk is low-fat, then add more of it, and vice versa - if the percentage of fat is high, pour it less.
• Follow the proportions of the products. To make the porridge the perfect consistency, pour 8 tbsp for 1 liter of milk (or a mixture of water and milk). By the end of cooking, the porridge will be of medium density.
• If you don’t like the taste of this dish at all, then add dried fruits, candied fruits, seeds, nuts, fresh berries, jams, fruits.
• You can cook porridge in baked milk, then its taste will become softer and with a creamy note.
• In order for the porridge to acquire a more delicate taste, after cooking it can be beaten with a whisk with butter. Then the porridge will become airy and lush.
• Use a non-stick or thick-walled pot for cooking.

• Calorie content per 100 g - 76 kcal.
• Servings - 1
• Cooking time - 10 minutes

Ingredients:

• Milk - 250 ml
• Sugar - 1 tbsp or to taste
• Salt - a pinch
• Butter- small piece
• Semolina - 2 tbsp.

Step-by-step preparation of semolina porridge according to the classic recipe, recipe with photo:

White, tender semolina porridge with milk is familiar to each of us from early childhood.


For some, she was a favorite dish prepared by caring mother's hands, and for someone - the worst nightmare. kindergarten, with disgusting lumps and an indefinite salty-sweet taste. But what is semolina made of, because the cereal called "semolina" does not exist? Let's figure it out!

A bit of history

In the old days, semolina was served only in wealthy families, since it was very expensive. The first mention of semolina dates back to the medieval period, both in Europe and in Russia. In the XVIII-XIX centuries, it was used to prepare the famous Guryev porridge, invented by the personal chef of Count Guryev and very popular with the Russian nobility, as well as various puddings, soufflés and casseroles.

For the common people, semolina remained inaccessible for a long time, and only under Soviet rule did this tasty, easily digestible cereal firmly enter the diet of children. preschool age.

What is mango made from?

There is nothing mysterious about the origin of semolina: it is a by-product of grinding wheat flour. When grinding wheat grains, the main part of the grinding is a fine fraction, i.e. flour, but some particles remain larger than necessary. They are separated during sifting - this is semolina. Semolina particles are initially heterogeneous, so they are additionally processed, leading to the required standard.

For the manufacture of semolina, different varieties of wheat are used.

- Groats made from the so-called soft varieties are labeled with the letter M on the package. The grains of them will turn out white and opaque, and during cooking they swell greatly, and the porridge turns out to be tender, like a cream.

- Semolina from durum wheat is marked with the letter T. Its yellowish grains are translucent in appearance. When cooking, they swell much less than soft ones, but the porridge retains friability. From semolina T grades it turns out very tasty unsweetened porridge on the water, which is cooked with preliminary calcination of dry cereals in a pan.

- Semolina from a mixture of hard and soft cereals is marked with letters MT and consists of 80% soft and 20% hard varieties.


Semolina brand M most often used for cooking baby porridge, as well as for making mousses and casseroles, adding to pastries. Groats brand T good in puddings, hash browns and similar products. Brand MT considered universal, but in properties closer to brand M.

How is semolina made?

The preparation of semolina is a rather complicated technological process, which is organized with the help of modern equipment.

1. Wheat grains are heated (tempered), then threshed and washed to remove dust and impurities.

2. The clean dried grain enters the flour-grinding complex, where coarse grinding takes place, after which the core of the grain is separated from the outer part (bran) using an air jet.

3. The cores of wheat grains are ground, after which the grinding is sieved, and large particles are separated for further processing.

4. Through several grinding and sieving, semolina particles are brought to a standard size (0.75-0.5 mm), polished and dust particles are removed.

5. Ready-made semolina undergoes quality control, after which it is packaged in bags or bags and goes on sale.

The benefits and harms of semolina

Today, one can often find diametrically opposed opinions about the benefits of semolina: some consider it an extremely useful dietary product, others argue that it is impossible to eat semolina at all. The truth, as usual, lies in the middle.

Semolina contains quite a lot of calories, but is poor in vitamins and fiber, so it is useful in small quantities for children who spend a lot of energy, as well as for older people with diseases of the digestive tract. This does not mean that semolina porridge should be eaten every day, but two or three times a week a dessert or semolina garnish will do good. The cereal contains a small amount of magnesium, zinc, potassium, vitamins B, PP and E.

It should be noted that semolina contains a lot of gluten (gluten), which can cause an allergic reaction. It is for this reason that semolina has now been excluded from the diet of children in the first year of life, although the previous several generations literally grew up on milk semolina.


In addition, semolina is rich in phytin, a substance that binds and blocks calcium salts. Because of it, milk semolina porridge is not at all as useful as it was previously thought, and with frequent use it can even lead to calcium leaching from the child's body.

Memories from childhood are quite often associated with the direct intake of food in the form of semolina. Typically, most children this species product has never caused much enthusiasm, and even more so, was associated with tasteless food. Only as we grew older did we begin to understand the true value of dietary nutrition. However, the question of what semolina is made of is still unanswered for many to this day. Let's plunge into the fascinating process of research and try to unravel the mystery of this cereal - the object of children's dislike.

Large milling associations and small mill complexes are the place where, thanks to cereal technology, white, beige or cream color is obtained from wheat. This is primarily due to the varietal qualities of the grain.

It should be noted that the production of semolina from durum wheat is a more labor-intensive process, as it is due to many factors of a technical and energy nature. The process of making cereal particles from soft varieties is relatively cheaper. At the same time, a combined grinding batch consisting of two different sorts of crops will produce an average product at the output, the value of which will be expressed as a percentage of one of the prevailing crops.

The process of making semolina is accompanied by a number of important production operations:

• Preparation - processing, cleaning, washing, resting in special bunkers.
• Before entering the milling, wheat goes through the final stage of processing. It is passed through a variety of machines: sieve pans, trieres, debranders, stoners, etc. This allows you to significantly increase the grinding efficiency as a whole.

Only when the above-mentioned technological chain is implemented, the grain enters the special machines of the torn and grinding systems.

Description of an important mechanical process

After receiving information about what semolina is made of, it will probably be interesting for you to learn about another intermediate stage of production, and the most important one - grinding. When exposed to the structural elements of roller machines - shafts, which differ in the speed of rotation and the direction of the cutting edges, the grain is crushed.

It should be noted that it is a product of coarse grinding. That is, unlike flour, it does not go through a sufficiently long technological process of processing. Usually, after the second torn system, by passing through sieves of different diameters, a certain fraction of semolina is separated, which is the final product - semolina. Subsequently, the endosperm particles are enriched. This is a special type of purification (one or more cycles), at the stage of which 0.5 mm grains are isolated into a special tank (bunker).

Final production phase

So, now you know what semolina is made from. But before full-fledged cereal particles get into a special workshop for packaging, they need to go through the final and short, but nonetheless important stage - polishing. The fact is that the quality of the final product is determined precisely after it has been subjected to technological processing in the form of a kind of refining. Thanks to this, the ash content, the percentage of fat content and the amount of fiber in semolina will significantly decrease. In other words, semolina will acquire a special value, which will be expressed in the most favorable dietary properties of cereals.

Taking into account the grade of wheat and the complexity of the applied technology, we can say that such indicators as the quality, terms and conditions of storage of cereals, as well as its cost and some physical parameters associated with cooking and preparing the product depend on the entire production process as a whole.

Three out of one

What semolina is made of - wheat - we are used to seeing on our tables in the form of bread, the assortment of which is quite diverse. Meanwhile, the main one can be distinguished from dietary cereals - semolina, the favorable properties of which help people who have undergone surgical operations. Indeed, in this case, coarse food products are unacceptable and even contraindicated.

Today semolina is presented in three types, in particular T, M and TM brands. However, it is the variety of processed wheat that remains the main indicator of the content of vitamins and other micro- and macroelements in the final product. So, what can the mentioned markings tell us about:

Porridge for Masha

Every housewife must know many ways to prepare dishes from semolina, so unloved by children and at the same time extremely necessary for the body. In turn, some culinary masterpieces require compliance with a certain cooking technology. Therefore, it is quite natural that the types of semolina are not always interchangeable.

So, for example, friable porridge is given by solid cereal particles. It is recommended for young children to cook semolina from soft varieties of wheat, because the porridge from this type of cereal turns out to be homogeneous and pleasant in taste. At the same time, the product produced under the “M” brand is boiled faster and has a significant advantage in volume when compared with dishes prepared from semolina marked with the “T” symbol.

Do you know?

Porridge is not the only thing that can be prepared from dietary cereals of the type described. The question of what semolina is made of becomes irrelevant when it comes to delicious food and how to cook it.

So, the significance of the "manna of the fields" is manifested in the preparation of sweet pies and puddings. She makes amazing delicious soups with the addition of various greens, and everyone's favorite pancakes and casseroles also include the use of cereals in the recipe. Sweet mousses and even minced meat patties without a dietary supplement will not be as tasty as with the addition of semolina. And an effective method of losing weight, oddly enough, is also associated with the use of this cereal. Of course, the word "measure" in this context is of paramount importance.

By the way, young children should also not be often forced to use semolina porridge, because the phytin, which is part of the cereal, contains phosphorus, which, in turn, binds calcium salts and prevents their penetration into the blood. This often leads to the development of rickets and spasmophilia in children.

Finally

Remember: everything should be in moderation. Well, if the child really constantly objects to eating healthy semolina, well, it’s worth revising the recipe or providing for a slightly different form of serving. Bon appetit and good health!