Cereals have found application in dietary food in the form of cereals, which are used for making various soups and cereals. So, from oats receive undivided and flattened oat groats, flakes "Hercules" and oatmeal; From the central part of wheat grains, semolina is made; millet produces millet; from barley produce pearl and barley groats. Grains of rice in the form of rice cereals are also used in the preparation of dietary dishes.
Cereals have many useful dietary properties. Porridge, prepared from cereals, contains a large amount of carbohydrates. Thanks to the cleavage of these substances in the digestive tract, our body receives the energy necessary to perform physical exertion. On average, the carbohydrate content in various cereals is about 65 to 75 grams per 100 grams of cereals. Kasha must be present in the daily diet of people who are active and attending workouts in sports clubs or fitness clubs. However, when organizing dietary meals, porridge from cereals should be consumed for breakfast or lunch, as in this case, high-calorie carbohydrates will have time to completely split. If you use a large number of these foods in the evening or almost before bed, our body simply does not have time to spend all the energy contained in the chemical bonds of carbohydrate molecules. This will promote the formation of adipose tissue and the formation of excess body weight.
In addition to carbohydrates, cereals contain a certain amount of protein - about 9 - 11 grams of protein per 100 grams of cereals. The role of proteins in dietary nutrition is well known and significant. Without them, the processes of growth and development would not be possible, as well as the correct formation of all organs and systems of the organs of the human body. True, it should be borne in mind that the proteins of cereals somewhat lose their nutritional value to proteins of animal origin. The fact is that vegetable proteins can not completely replace such foods as meat or dairy products, since they lack some essential amino acids. Therefore, various vegetarian diets that recommend completely excluding from the diet products of animal origin, are still not entirely justified. Cereals, although they are an important component of dietary nutrition, are not able to fully satisfy the need of the human body in all types of amino acids.
The next valuable property of cereals, giving them the status of a dietary food product, is the low content of fats in them. Usually the content of these substances in cereals is very small - about 1-1.5 grams in 100 grams of product, and only in oat groats a little more - about 6 grams per 100 grams of cereals.
Another argument in favor of including cereals in the dietary system is the availability of a large number of vitamins and minerals in them. So, in cereal grains vitamins A, E, C, practically all vitamins of group B, and from microelements - iron, magnesium, phosphorus, potassium are contained. In addition, in grains of some cereals there are lipotropic substances that prevent the deposition of excess fat.
Thus, all the above characteristics of cereals eloquently testify to the dietary properties of these foods. With proper organization of the diet, meals from cereals will only bring health benefits.