What is Sarraceno wheat with milk good?

The Sarracene wheat with milk is a Slavic dish. It is doubly beneficial. Since it contains very useful products: Sarracene wheat and milk. Both are full of vitamins, trace elements and minerals. Many people find the combination of these flavors harmonious. The habit formed in the childhood of eating a dish so gives it away. The taste of cereals is disconcerting. And the porridge wet in milk, even more.

It is known that some substances can interfere with each other. To find out the biocompatibility of Sarracene wheat and milk, it is necessary to analyze its composition and take a look at the intestines of humans.

Chemical composition and calories of Sarracene wheat with milk (per 100 grams)

The porridge in this form are nutritional, tasty and low calorie.

Saracen wheat calories with milk
ingredients Sarracene wheat (per 100 grams) milk (100 g = half glass) 100 g of boaceno boiled wheat (20 g of dry granons + 80 g of milk) % of the daily ration
Caloric value 343 252 kj (60 kcal) 116
Carbohydrates 71. 5 5. 26 21. 8
Fats 3,4 3. 25 2,5
Proteins 13, 25 3. 22 4,4
Vitamins (mg)
retinol (a) 46 mcg 35. 8 4
thiamine (B1) 0. 101 0. 044 0. 04 4
Riboflavina (B2) 0. 425 0. 183 0. 15 12
Cyanocobalamine (B12) 0. 45 micrograms 0. 35 15
Hill 14. 3 11. 2 1,5
Vitamin D 2 1,6
Niacina (B3) 7. 02 1,4 7
Pantotenic acid (B5) 1, 233 0. 24 5
Vitamin B6 0. 21 0. 04 3
Folic acid (B9) 30 6
Phytic acid 1000 200
calcium 18 113 94. 6 9
magnesium 231 10 52 15
potassium 460 132 204 5
sodium 1 43 35 2
iron 2,2 0,4
manganese 1,3 0, 2
match 347 68 10
zinc 2,4 0. 48 5

The table shows that the Sarracene wheat with milk has a low caloric value. Only 116 calories per 100 grams. It contains many minerals. But, once in the body, they begin to fight to be digested. Magnesium prevents calcium from being absorbed. And this, iron. The body always favors poor substances. It also depends on the microflora and the individual digestive system. Therefore, the substances described in the table are not completely absorbed.

Properties of Saracen Wheat with milk

This dish consists of products with beneficial properties. The positive effects of each of them are undeniable. Together, Saracen wheat and milk

  • The organism of essential substances saturated better;
  • These products are complemented and contain a broader range of vitamins and minerals;
  • They are low in calories, since the addition of milk reduces the amount of ingested sarracene wheat;
  • They are more nutritious. The gastrointestinal tract takes longer to digest food similar to soup;
  • It makes the diet more varied. You can eat sweet adding sugar. Or neutral (without spices).

What is convenient for you

It is useful for its important content of phosphorus, magnesium and calcium. These micronutrients are necessary to keep bones and teeth strong. It is also low in fat. Therefore, it can be consumed by people looking to lower their cholesterol.

Dangers and contraindications

Buckwheat contains phytic acid. The plant needs it to store phosphorus. But the human body does not break it down easily. Also, this acid attracts other minerals. For example, iron and calcium. The intestine cannot digest phytate with the trace elements attached to it. It completely eliminates them from the body.

Milk has been said to eliminate the damage caused by phytate. But there is no scientific evidence to back it up.

Studies have shown that the microflora adapt to process phytic acid when phytic acid products are regularly consumed. Inside the intestine, bacteria capable of breaking the bonds between phytic acid molecules and minerals develop. Therefore, it is necessary to consume porridge on a daily basis.

How to properly cook buckwheat with milk

This dish will please both carnivores and vegetarians. To cook it deliciously, it is necessary:

  1. Collect buckwheat.
  2. Fill a saucepan with water (pour 1. 5 times more than the groats).
  3. Bring to a boil.
  4. Add the buckwheat grains.
  5. Reduce the fire.
  6. Keep on low heat until the water disappears.
  7. Add the milk. Equal proportion (or more, depending on taste) with buckwheat.
  8. The lactose in milk already contains sugar. But more can be added to enhance the flavor.
  9. Boil buckwheat in milk for 10 minutes.
  10. When ready, add honey, cinnamon, jam, fruit to taste.

Specifics of use

Buckwheat was cultivated in India and Nepal more than 5, 000 years ago. From there it reached Japan, China and the Caucasus. Later it was introduced to Europe. Although it is considered an original Russian dish, it did not reach the Slavs until the 7th century from Byzantium.

This cereal can be cooked without milk. Porridge is cooked with water. Before eating them, heat them up and pour milk over them. This way of consuming it will increase the shelf life of the dish by 2-3 times.

There is whole and ground buckwheat. Shredded buckwheat does not need to be boiled. Hot milk is poured in and allowed to stand for 5 to 7 minutes. It is comfortable and nutritious to have crushed buckwheat with milk for breakfast.

To lose weight.

This dish is ideal for losing weight. It is light, quick to prepare and contains many nutrients.

Sarracene wheat is a basic food in many diets. Adding milk instead of butter or sauce you get a healthier and lower food in calories. There are only 232 calories per large ration. But there are many nutrients. The micronutrients that milk contains are necessary for skin, hair and nails.

During pregnancy and breastfeeding

Calcium is vital for the mother and the fetus during pregnancy. Milk is an excellent source of this mineral. The organism does not always process this liquid well. Scientists have discovered that pregnant women have a greater capacity to extract calcium from milk. This fact makes Sarracene wheat with milk especially useful for pregnant and infant women.

For diabetics

The milk contains 5. 26 g of sugar (lactose, which decomposes during galactose and glucose digestion). It has a low glycemic index (30). But its consumption with other foods increases the index by 30-40%. That is why diabetics are not recommended to eat Sarracene wheat with milk.

For pancreatitis and gastritis

Milk is poor in fat. Do not overload the pancreas. Therefore, you can eat with pancreatitis. But it is better to add skim or 1%.

In gastritis, milk covers the walls of the gastrointestinal tract. Prevents the appearance of discomfort, painful sensations. The Sarracene wheat must be boiled until it is soft.

In case of constipation

Stool problems may be due to:

  • nervous tension;
  • An insufficient amount of water in food
  • Fiber deficiency;
  • a poor microflora.

Milk brings water to the body. It also contains lactic acid bacteria. These intervene in food digestion. Saracen wheat contains many food fibers. Exfoliate the intestinal walls. They improve their motor function. Thus, the Saracen wheat with milk helps against constipation.

Traditional medicine applications

Traditional medicine gives preference to natural remedies. It considers that chemical synthesis medications are not effective enough due to the abundance of side effects. One of its principles is that you have to eat foods as medicine, otherwise medicine will have to be taken as food. Therefore, it recommends eating Sarracene wheat with milk for prevention and treatment:

  • gastritis;
  • arthritis and osteoarthritis;
  • osteoporosis;
  • frequent colds, reduced immunity;
  • muscle injuries;
  • obesity;
  • High levels of cholesterol.

The Sarracene wheat with milk is a versatile and tasty dish. But the digestibility of the substances it contains is questionable. Because minerals interfere with each other in their absorption. In addition, different enzyme groups are needed to digest these foods. If there are digestive problems, intestines can stop quickly processing incoming foods.

Fermentation and swelling may occur. But a healthy digestive system does not have these problems. Therefore, it is you who must decide whether or not to eat food, depending on how you feel.

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