Nutritional value and nutritional composition
Barley porridge with milk is a nutritious and easily digestible, non-allergenic and energetic dish. The vitamin composition includes tocopherol, retinol, thiamine and ergocalciferol, and the mineral complex consists of:
100 g of barley porridge with milk contains:
Due to its high carbohydrate content, barley porridge with milk is an excellent source of energy, therefore it is recommended for people leading an active lifestyle, athletes and those whose work is associated with heavy physical exertion.
Benefit:
Harm:
Barley porridge with milk can be used with butter, fruit, honey, etc. When boiled, this cereal increases 4-5 times. It has a viscous consistency very similar to oatmeal. To cook tasty and healthy barley porridge in milk, you should adhere to some rules for its preparation. Preparation:
Diet on barley porridge with milk. Ready-made porridge should be consumed without sugar, salt, oil and other additives.
Sample menu for the day:
The diet lasts 7 days. During this time, you can lose weight up to 4 kilograms, and if you go in for sports, then more.
Do not forget about the delicious barley porridge with milk, which greatly diversifies the menu of any family and enriches the diet with healthy food.
How to cook delicious porridge with vegetables in pots, see the video below:
Barley is a finely chopped version of pearl barley without grinding. In this case, it is much more useful than many other types of cereals. First of all, it contains impressive quantities of carbohydrates that are slowly absorbed, enough protein (over 10%) and about 6% of fiber, which performs a cleansing function for the intestines and stomach, as well as removes toxins and toxins from the body. It also contains fats, sugars, and dietary fiber. In addition, it contains many vitamins: B1 (thiamine), D (ergocalciferol), B9 (folic acid), PP (niacin), E (tocopherol). There is a significant variety of minerals: zinc, copper, cobalt, sodium, manganese, iron, molybdenum, potassium, fluorine, sulfur, boron, phosphorus.
The calorie content of barley porridge on the water is 76 kcal. The composition also included proteins - 2.3 g, carbohydrates - 15.7 g, fats - 0.3 g.
Such a chemical composition provides dishes made from this cereal with the opportunity to prevent excess accumulation of fats and fight their deposition. It is very useful for digestion, and therefore it is prescribed for people who suffer from duodenal ulcers and stomach ulcers. It is also suitable for hypertensive patients, as well as for diseases of the kidneys and blood vessels.
Especially common and respectable is the dietary method of cooking the cereal in question - in water. To make a crumbly porridge (viscous cooked in milk), follow these guidelines:
1. Rinse one glass of cereal and fry it in a skillet for about five minutes (stir to prevent the cereal from burning).
2. Bring 2-3 cups of water to a boil, season with salt and add the fried cereal.
3. Bring the cooking porridge to a boil, reduce heat to low and cook until all the water boils away (about half an hour).
4. It is best to let the porridge brew, for this you should wrap a saucepan with it in a towel. You can also add butter to the porridge.
Barley porridge is extremely healthy. Its high carbohydrate content makes it the most important energy supplier. In addition, it contains fiber, enzymes and proteins. It also contains enough vitamins (thiamine, ergocalciferol, retinol, tocopherol). There are also many trace elements: zinc, copper, magnesium, calcium, manganese, iron, boron, potassium, fluorine, phosphorus, etc.
The calorie content of barley porridge in milk is 111 kcal. In addition, the composition contains proteins - 3.6 g, carbohydrates - 19.8 g, fats - 2.0 g.
Its benefit lies in the ability to cleanse the intestines and stomach, remove toxins and toxins. It improves the condition of the skin (keeps it clean, elastic and smooth). Gives energy to muscles, prevents fat accumulation and stimulates brain activity. It has a beneficial effect on digestion, fights cardiovascular diseases and kidney diseases.
To cook barley porridge in milk, proceed as follows:
Rinse 0.5 cups of cereals and cover with cold water. Leave it soaked overnight.
2. In the morning, drain the remaining unabsorbed water and pour the cereal (it should double in volume) with a glass of boiling water.
3. Cook the porridge for about five minutes, stirring occasionally. In some cases, you can add a little more water. porridge thickens rather quickly during cooking.
4. Season with sugar and salt, stir, simmer for about three minutes.
5. After that, pour 0.5 cups of milk into the porridge (if it's too thick, you can do more) milk and cook for another two to three minutes.
Add butter to the finished porridge if desired and garnish with fruit (for example, a banana).
It should be borne in mind that during cooking, it becomes almost 5 times larger.
Barley porridge with milk is characterized by a very viscous consistency (similar to oatmeal).
Porridge is an essential element in the diet of any person who cares about their health. Especially useful are cereals from cereals, enriched with milk protein. This includes barley porridge with milk.
This dish is easy to digest and cannot cause allergies. Cooking such a side dish is simple, and it takes relatively little time. But the main advantage of porridge is that it is very nutritious and healthy, and besides, it is a source of energy. The cereal contains a large amount of vitamins (A, E and D) and microelements (calcium, manganese, iron). It is also rich in fiber and protein. And due to the high content of enzymes, it does an excellent job of removing toxins from the body and improving metabolism. Nutritionists recommend eating such porridge more often for those who are struggling with excess weight, because it also has a cleansing effect, which has a beneficial effect on the digestive tract. And many doctors advise regaling milk yoke to those who are recovering and need to recuperate.
Such porridge is also useful for small children (over one year old). Due to the gluten contained in the composition, such porridge is not suitable for the first complementary foods, but when the time comes to acquaint the baby with new tastes and a heterogeneous structure, milk barley porridge will be just right. By the way, most babies like its delicate taste.
And if you cook this side dish in milk, its benefits will increase even more. The calorie content of barley porridge with milk is relatively low, only 132 kcal.
It should be noted that barley porridge with milk can also be a salty side dish for meat or fish.
Before cooking, barley should be thoroughly washed 3-4 times. If you pre-soak the egg for 3 hours, the porridge will cook much faster. Pour boiling water into a saucepan with a thick bottom (or let the cold water boil). Add cereal, salt, add the required amount of sugar. Cook the porridge until it thickens and only then pour in the hot milk. Both cow's and goat's milk are suitable for preparing this dish. You can also use dry, after dissolving it in boiling water.
While the barley porridge in milk is boiled until tender, it must be stirred so that it does not stick to the bottom of the pan.
After it is cooked, wrap it up with a thick towel. Then it will steam and be tender and fragrant. If desired, butter can be added at this stage. Just remember that both butter and sugar affect the final calorie content of the product!
Everyone knows how healthy steamed dishes are. And the porridge in the double boiler is just wonderful!
Before boiling barley porridge in milk in a double boiler, boil water and rinse the cereal. Pour the yach into a bowl for rice, pour boiling water, put in a double boiler for 15 minutes. During this time, the cereal will be steamed enough, but for now we will boil the milk. We add it to our future porridge and send it back to the double boiler. Add salt and sugar to taste. We set the timer for another 15 minutes and wait for the sound signal. The porridge prepared in this way retains the maximum amount of vitamins and minerals.
You can cook this dish not only on the burner. Barley porridge in milk in a slow cooker is also very tasty. The proportions of the products are the same as for the classic recipe.
Before cooking, the bowl must be greased with butter. We load all the ingredients into the multicooker together, cover with a lid, select the "Milk porridge" mode. If your model does not have such a mode, feel free to set the switch to the "Porridge" or "Garnish" position. In order for the barley porridge in milk in a multicooker to fully boil, 20 minutes is enough. After the end of the process, you can add oil.
There are many options for serving sweet barley milk porridge. Children usually really like it when condensed milk, nuts, raisins, dried apricots are added to such a dish. To make the dish even more useful, feel free to add flaxseeds, figs, sesame seeds. And if it's summer, be sure to experiment with fresh berries and fruits. Black currants, ripe peaches, aromatic apricots, strawberries, blueberries are perfect for this porridge. In winter, it is good with plum jam, red currant jelly, any berry jam.
From drinks with milk porridge, sweet teas, dried fruit compotes, cocoa are well combined. Diet crispbreads or biscuits can be served in place of bread.
If cooked without added sugar, porridge can be an excellent side dish for diet meals. Steamed cutlets and meatballs, boiled meat, boiled pork, fish baked in foil are perfectly combined with it.
Barley is one of the first plants cultivated by humans, so it is not surprising that cereals based on it are common almost all over the world. But for the correct planning of your diet, you need to know as much as possible about even the most familiar dishes. Therefore, it is worth considering the calorie content and composition of barley porridge prepared in different ways.
Barley is obtained from barley grains by purifying them from bran, sifting and subsequent crushing. This distinguishes it from another popular barley grits - pearl barley, which is usually made from whole grains by grinding them. And if barley from time immemorial and up to our times is considered a typical soldier's food (mentions of it can be found in the army documents of Ancient Rome), then barley porridge a few hundred years ago was available only to the privileged strata of the population and was considered almost a delicacy.
According to the size classes, barley grits are divided into large (it is marked with number 1), medium fraction (No. 2) and small (No. 3). Usually, a larger yachka cooks much longer than a smaller one, but at the same time it contains slightly more nutrients. On sale you can also find mixtures of cereals of all three sizes - they usually do not have a number on them.
Composition according to the BZHU formula for one hundred grams of dry barley groats:
However, raw cereals are practically not used, so it is worth considering the composition of the most popular yach-based dishes. Barley porridge cooked in water usually has the following composition:
And if you cook the same cereal in milk, then we get a dish with the following composition:
From the point of view of vitamin composition, in noticeable quantities in barley grits and dishes from it contain:
Of the micro and macro elements important for the body, the cell contains:
Contains this barley grits and a large number of essential amino acids (for example, tryptophan, arginine and valine), of which lysine is most in it. This substance is involved in the growth of human bones and skin, and also helps the immune system fight viruses.
The yach is rich in dietary fiber, valuable for the body, as well as fiber. Due to the absence of a grinding procedure in the production process of this cereal, in terms of fiber content, barley grits significantly outperform barley.
Of the other substances present in this cereal, it is worth mentioning separately hordecin, which is a natural antibiotic that combines bactericidal and fungicidal properties. Thanks to its presence, the yachke is very well stored and promotes the treatment of infectious diseases.
Unfortunately, among all the richness of substances contained in the egg, as well as in dishes made from it, there is also gluten, also known as gluten. Therefore, despite all its benefits, barley porridge is categorically contraindicated for people suffering from gluten intolerance.
For the same reason you should not eat barley porridge for children under two years of age.
Raw barley groats contain about 300 kilocalories in 100 grams. The number of calories in barley porridge largely depends on how it is prepared. At the same time, the nutritional value of yach is significantly higher than that of most other common cereals, including barley.
Yak porridge cooked in water in a standard proportion of cereals and water 1 to 3 contains about 76 kcal per 100 g of the finished product. Thinner porridge will be less high in calories and, conversely, by reducing the amount of water, you can increase the calorie content of this dish. The energy value of porridge cooked with butter can reach 100 kilocalories per 100 grams.
Yak boiled in milk has an energy value of 111 thousand kcal per 100 g.
Despite the relatively high calorie content of barley and dishes based on it, many nutritionists strongly recommend including it in various therapeutic diets, including those aimed at losing weight. The reason for this is the fact that the yach has one of the lowest glycemic index values \u200b\u200bfor croup. This value characterizes the effect of consuming 100 grams of the product on blood glucose.
The higher the glycemic index, the more the glucose level will jump after eating foods, and the sooner the feeling of hunger will come after that. Therefore, the use of foods with a high glycemic index is prohibited for people with diabetes mellitus, and undesirable for those who wish to achieve weight loss.
The glycemic index value is expressed in whole numbers and actually means the mass of pure glucose in grams that must be eaten so that the amount of glucose in the blood is the same as after consuming 100 grams of the product in question. For raw yak, this figure is 35, and for porridge from it, it rarely exceeds 50.
Of course, adding sugar to the finished porridge significantly increases the value of this index. Therefore, it is better to sweeten the egg with honey or fruit.
Violation of storage conditions leads to rancidity of the cereal, which spoils the taste of the dishes obtained from it. Therefore, the box must be stored in a dark and dry place, and its packaging must be sealed. It is best to pour the cereals into a glass, plastic or metal container with a lid immediately after purchase.
To make a crumbly porridge, you can fry the grains for 5 minutes before boiling.
If you are using a weight loss egg, then you should not add oil, sauces and sugar to it. It would be best to diversify its taste with honey, fruits, sour cream or herbs. The taste of yachka also goes well with mushrooms, pumpkin and dried apricots. The dairy version is good with a banana.
For the composition of barley porridge, see the next video.
