What cereal do millet

There are few porridges whose names have no relation to their primitive relationship: barley, wheat and semolina. The latter, made from wheat, pearl barley - from barley, and what about millet? From which cereal get the basis for a wonderful golden porridge or side dish? How is it useful, and who is contraindicated? Why was the old comic name for pshenka a "broom porridge"?

How to get millet?

The primitive for millet is millet: a grassy one-year-old representative of the family of cereals, which is processed in a special way, which makes it possible to obtain several variants of the same cereal. The stems of some types of millet are used for tying brooms, and its grains are used as feed for poultry; therefore, the villages still have the names “broom porridge” and “chicken porridge”.

What is made of millet after processing?

1. Crushed cereal. It is still arguing about its benefits and methods of consumption, but initially it was intended to feed livestock and birds, but unlike other forms, it is much easier for the body to accept, which becomes a positive argument for human consumption. Now it often becomes an ingredient for viscous porridges and a substitute for flour.
2. Dranets. Bright yellow, smooth, shiny - perfect for a crumbly side dish, but very dense, and therefore difficult to assimilate. It has a large proportion of fiber and nutrients, as a result, from the standpoint of health, it is the most valuable product, but not without flaws.
3. Ground grain. The most common option - it is distinguished from the previous one by a matte surface, a large degree of cooking, since there is already no traditional grain for the shell and an embryo - only the core remains. The appeal lies in the ease of learning. It is also often the basis for crumbly porridge.

Taking into account the difference of forms, millet can be boiled not only as a porridge or side dish for meat, fish or vegetables, but also for the base of the dough, casserole, vegetable cutlets. However, the feasibility of such actions can only be discussed after studying the benefits and harm of millet.

As to the cereal obtained from millet, there are several nuances here due to its origin:

• Of all the cereals, millet is characterized by rapid rancidity, which is peculiar only to brown rice. For this reason, firstly, it is important to monitor the shelf life and storage conditions. Secondly, be sure to soak the grits and roast them in a frying pan or in the oven before working with it. The wrong approach to cooking millet leads to the bitter taste of the dish, and also worsens its already not the simplest assimilation.
• The chemical composition of wheat determines its high nutritional value: it consists of 80% of starch, and the proportion of vegetable protein here is higher than in rice. Perhaps that is why earlier millet was the main dish on the table of Asian peoples.
• An important moment is the choice of grain: the grains may not be uniform and even with slight difference in color, but they should not contain other impurities and dirt, the smell of usable cereals is absent. Shades of yellow can have a strong saturation or not very, but should not be faded, faded: it indicates the wrong storage of millet.

What are the benefits and harm of wheat?

After semolina, wheat - really belongs to those whose useful properties are sometimes challenged by the presence of some negative sides. True, doctors here immediately emphasize that the majority of the negative effect on the body is noticed only when wheat millet is abused, and its one-time inclusion in the diet can only be felt by a very sensitive body. So, why is millet useful?

• Phosphorus. Its share in millet and its derivatives is even higher than in any kind of meat, and can only be compared with the share of the same substance in fatty fish. True, in polished grain its rate will be much lower.
• Folic acid acid (AT9). Among all cereals, millet in the share of this trace element (as well as B vitamins in general) is the leader. Again, if you do not look at the polished grain, where the level will be lower. Folic acid has a high value for the nervous system as well as blood formation processes.
• Removal toxins. Millet works as a broom that can not only clean the intestines, but also to expel toxins, residual effects from antibiotics, heavy metal salts and even reduce the effect of radiation on the body (from simple X-rays to radiation in radioactive zones). For this reason, millet is actively recommended to be consumed after suffering severe diseases (daily, for 7-10 days), and also as often as possible to include in the diet of residents of areas with unfavorable ecology.
• Reduction cholesterol. This is typical of most cereals, so it is difficult to talk about the uniqueness of millet in this area, but it has a good effect on the state of the vessels, especially their cleansing, and prevents the appearance and development of atherosclerosis.
• Warming Effect. An interesting observation that allowed to make millet porridge in the list of those products and dishes that are ways to improve energy and invigorate the body, so that it is perfect for a morning meal.
• Lipotropic act. The reason why millet porridge is called "waist porridge". Without this nuance, it is unlikely that this cereal would be recommended for the purpose of losing weight, since the dry caloric content of millet is 342 kcal per 100 g, which is no less than that of oatmeal or rice cereal. However, the ability of millet to break down the fats entering the body and deduce what is already available plays into the hands of everyone who dreams of being slim.
• Besides all this, millet is an excellent helper of the liver, inflamed pancreas, weakened heart muscle. The high content of potassium salts makes it possible to advise millet as a “recovery” after washing them: in particular, due to the abuse of rice. In addition, millet groats are the most hypoallergenic of all cereals.

However, no matter how attractive the useful properties of millet, it is not safe for the organism due to its main feature:

• Millet - the croup is very heavy for the stomach, especially in case of inflamed mucous membrane. Strong grain shell acts as a strong irritant that worsens the condition of the diseased organ. In addition, it will also cause unpleasant and even painful sensations in people with low acidity of gastric juice, due to its long-term processing.
• It is undesirable to use wheat in the presence of problems with the endocrine system, especially with the thyroid gland: this is due to the fact that the chemicals contained in the croup do not allow iodine to fully and quickly digest.
• Due to the high fiber content of millet, it is not recommended for impaired bowel function, if there is a tendency to constipation.
• Whether millet reduces potency in men is still debated, and this lack of product is not discounted, but is not confirmed. The same applies to the use of wheat during pregnancy.

Millet porridge, known since ancient times, remains an important product on the dining table, though it does not occupy a central place here. Even special diets have been created on its basis, and the universality of cereals allows it to be used in a large number of recipes. Useful properties of millet are confirmed repeatedly, and negative ones - with a reasonable approach to nutrition, they will not remind of themselves.