Semolina is one of the cheapest cereals. It is rich in gluten, starch and vegetable protein, easy to digest and quickly absorbed by the body. It was once the staple food for babies, but nutritionists and pediatricians have redefined their attitude to this product.
What semolina is made of
The raw material for the production of semolina is soft and hard wheat. The grain is crushed to a size of 0.25-0.75 mm.
In the countries of the Middle East, the Mediterranean and the Balkan Peninsula, crushed wheat grains are used to make bulgur and couscous - cereals that differ from semolina in their larger grain size and manufacturing technology.
The quality of the semolina depends on the type of wheat from which it is prepared. Durum grains of this cereal are distinguished by a high protein content - up to 22%. Semolina, made from durum wheat, is suitable for cooking dishes that should not fall apart - dumplings, soufflés, puddings. In addition, it is added to minced meat to increase the density, since it absorbs moisture well. Such cereals are marked with the letter T. An excess of semolina makes the product too viscous, "rubbery", so it is important to strictly follow the recipe.
Soft wheat contains 10-20% protein. It is less sticky. The semolina made from it is marked as M and is suitable for casseroles, pancakes, cereals. In addition, there is semolina of the MT brand, in which soft wheat is 80%, hard wheat - 20%.
Properties of semolina
Compared to other cereals, semolina is poor in nutrients, although it contains a certain amount of B vitamins and trace elements: magnesium, sodium, calcium, potassium, phosphorus, iron. Its advantage is its high protein content and low fiber content, making it easy to digest. Semolina is recommended for a sore stomach and in the postoperative period.
Semolina cooks quickly, so semolina should be cooked for no more than 2 minutes in order to preserve as many nutrients as possible.
However, semolina also has contraindications. It contains a lot of gluten. This protein is otherwise called gluten. In people with hereditary celiac disease, gluten can cause a severe allergic reaction. In addition, its use sometimes leads to impaired absorption of nutrients through the intestinal mucosa.
Semolina contains a calcium-magnesium salt of phytic acid - phytin. This substance, on the one hand, prevents fatty liver, on the other hand, binds calcium salts, preventing them from entering the blood. Excess phytin leads to the leaching of calcium from bones and blood vessels. Children whose main diet is semolina porridge suffer from rickets and spasmophilia. Therefore, pediatricians do not recommend semolina porridge, but vegetable puree as the first complementary food for infants.
