Not oatmeal: what porridge is the healthiest and how often it should be eaten
According to experts, everyone should eat cereals. However, you need to know whether you are allergic to this product. It is very important to cook porridge properly so as not to overcook the cereal. It will lose its beneficial properties if you do so.
The FoodOboz editorial team shares useful information from nutritionists and medical experts on which porridge is the healthiest and how to cook it properly.
According to experts, the healthiest porridge is buckwheat, as it contains the highest amount of minerals and antioxidants. Buckwheat does not contain gluten, so it can be eaten even by people who are intolerant to this protein.
There are several types of buckwheat:
This is buckwheat that has been peeled without heat treatment. This type of buckwheat is the healthiest because it retains a full range of nutrients. It also contains a large amount of antioxidants.
These are crushed buckwheat kernels that boil quickly. This type of porridge is most often given to children and the elderly because it does not need to be chewed for a long time and is quickly digested.
This is the smallest buckwheat groats and is digested faster than the others.
These are whole, unprocessed buckwheat kernels. It is mostly sold in stores and is always brown.
Experts say that eating buckwheat benefits the entire gastrointestinal tract because it contains a lot of fiber. It can also be eaten by diabetics because it has a very low glycemic index, and its special antioxidant D-chiro-inositol helps lower blood sugar.
Buckwheat is also recommended for anyone on a diet, as it is rich in protein and provides satiety for a long time while having a relatively low-calorie content.
It is important to know that buckwheat is recommended to be eaten no more than 2-3 days a week, and it is undesirable to eat it every day. One serving should be no more than 84 to 168 g!
Buckwheat should be cooked for no more than 15 minutes. It should also stand for another 10 minutes. This is enough for the cereal to become soft and retain its crumbly structure.
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