How many cereals and cereals do you use in your daily diet? Most likely, their list is very small: rice, buckwheat, millet, can barley … Did you know that there are products that are much more useful for the human body than all of the above? Moreover, these products are completely undeservedly forgotten.
These unpopular cereals include quinoa, amaranth, spelled and others. Of course, the first two in recent years have begun to actively regain their place on the dinner table of our compatriots, but they are still very far from well-known buckwheat and rice.
In this article we will discuss the forgotten cereals and make sure that we should introduce them into your diet, because they are tasty, healthy and extremely unusual.
Let’s start with a product that is now actively entering the daily life of a large number of people. If 10 years ago, few people had even heard such a word, then today quinoa is often eaten.
South America is considered the birthplace of this useful product. It was there that the indigenous people began to cultivate quinoa 3,000 years ago. In Bolivia and Peru, this plant was considered truly sacred: its cultivation was accompanied by special ceremonies.
Even then it became the basis of the national cuisine and held in such an honorary title for a very long time. Until the very moment, until the conquest of America happened – the Europeans completely undeservedly forgot about quinoa. Fortunately, everything changes: in 2013, the UN called this pseudo-grain culture the product of the year!
What is the use?
In its favor, quinoa is many times greater than our usual cereal crops. It contains a large amount of protein – about 16.2%. For example, in rice only 7.5%, in millet – 9.9%, in wheat – 11-13%. Moreover, quinoa has a surprisingly well-balanced amino acid composition: there are about 20 types of amino acids in it, including the entire set of necessary for the human body.
It is believed that quinoa can successfully and fully compensate for the lack of meat in the diet, so it is very fond of all vegetarians. Just imagine that this product is called the second mother’s milk, because it is almost completely absorbed by the human body.
Quinoa also boasts a high content of dietary fiber, which removes cholesterol from the body and normalizes digestion. In addition, it has magnesium, which ensures the proper functioning of the cardiovascular system.
How to cook?
quinoa You can just boil quinoa like rice. Its plus is that when boiling it increases as much as 4 times, while preparing in this case 2 times faster. Quinoa can be used in soups, salads, make a side dish of meat and fish dishes. Flour obtained from this grain is an ideal base for bread and pastries.
Quinoa is preparing quickly. It has a rich and pleasant taste. However, in order to achieve this pleasantness and save the change from bitterness, before cooking it is necessary to soak them in water for a couple of hours, and then rinse them thoroughly. Or this option: very long and rinse well with quinoa in water – should help. After such procedures you can catch the soft and delicate taste of the product.
By the way, quinoa can be germinated: in 48 hours, its shoots reach a length of 1-1.5 centimeters.
This plant can undoubtedly be attributed to the oldest in the world. In broad schistitsa broad leaves and beautifully folded panicles, chock full of tiny seeds. Depending on the variety, the color of amaranth panicles can vary from yellow to purple. Unfortunately, due to the fact that shchiritsy seeds are extremely small in size, it is rather difficult to collect them. This is not the reason for the low price of amaranth.
No one truly knows how long people began to cultivate shchiritsa. But it is known for the first time that it first appeared in South and Central America about 8 thousand years ago. At that moment, all the constituent parts of an amazing plant were the basis of the nutrition of the ancient Aztecs, who incredibly valued this product. Amaranth was considered almost sacred, giving incredible power.
Today, nobody treats amaranth like that, but it’s a pity. After all, it is literally a pantry of useful and healing properties. In modern times, schiritsa is added to bread, cookies are made from it and crackers, they bake products that are ideal for people who are not tolerant of gluten.
What is the use?
Scientists note that amaranth contains such amount of fiber, which no familiar product can boast. Moreover, there is a lot of protein in schichrita – about 16% and by its quality it significantly surpasses the protein of most cereals.
If you decide to introduce amaranth in your diet because of the protein, then note that the maximum amount is in the germ of the grain.
Schiritsa is rich in two completely indispensable amino acids for the human body: methionine and lysine.
How to cook?
Let’s start with the simplest thing: you can simply boil the shchiritsa. To do this, pour the water in the seeds twice with plenty of water, cover with a lid and simmer for 25 minutes.
True, be prepared that the amaranth prepared in such a simple way will not really please you in its appearance. The fact is that the seeds of schiritsy have a high viscosity and stickiness, which is not conducive to attractiveness.
To correct this unfortunate misunderstanding and make amaranth dishes appetizing in appearance, it is flavored by adding all sorts of spices and herbs, as well as vegetables and other seeds. There is another simple and win-win option – add spice to the soup. In addition, it can be fried in a dry frying pan and you get something very similar to popcorn.
Schniritsa perfectly combine with legumes, which allows you to cook high-quality vegetable protein dishes.
She has a more well-known name – spelled – cereal, which was very widespread at the dawn of civilization. It is the most ancient type of wheat, distinguished by a fragile spike and grain not threshed from film. Very often you can see that spelled is called “wild wheat.” Moreover, many consider it a weed, like amaranth, by the way.
The birthplace of the origin of this product is not known for certain, but it is assumed that it was first discovered in the Mediterranean. In addition, spelled was successfully grown in ancient Egypt, Israel, Babylon and Armenia. The most ancient finds of this culture refer us to the 6th – 5th century BC.
Spelled porridge in the 18-19 centuries was a very common dish in Russia. Then the peasants highly appreciated the spelled for simplicity and ease of cultivation: its stems did not fall to the ground even with the strongest hurricane winds, and the ears did not crumble when ripe. Moreover, she did not suffer from pests and any diseases.
But such an amazing plant has one major drawback – it gives very little grain and does not clean well. It is for this reason that the spelled was subsequently ousted from the diet of the simpler wheat.
What is the use?
Spelled contains practically the weight of a substance that is so necessary for the human body. Moreover, all these substances are not only in the shell of the grain, but evenly in it in everything, which means that even with the finest grinding in flour all useful value will be preserved.
Spelled has an almost perfect combination of minerals, vitamins, microelements, proteins, fats and carbohydrates. This product contains just a record amount of protein – 27-37%. Also, the spelled includes all the necessary amino acids for humans that simply do not get from animal food. It also has L-tryptophan, which helps to improve overall well-being and brings positive emotions.
How to cook?
Wheat You can cook porridge from spelled, creating excellent side dishes for poultry and fish. Those who have already tried it on themselves, note that cereal has a pleasant aroma, which is very popular with children. You can add it to soups, and use flour to make cookies and bread. Her grain can be germinated.
Such were the ancient cereals, which persistently try to return to our modern life. Looking at how useful and amazing they are, I want to believe that they will succeed!