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 If you see grains or seeds unknown to you on the counter in the supermarket, do not be alarmed! The nutritional benefits of these new products can be very significant, so you can take risks. Here is a list of six types of cereals that have a considerable number of useful properties.
Chuang Seeds
What it is? Black or light gray seeds growing in Central America comparable to mint, one of the staple foods of the Mayan and Aztec tribes.
The seeds are a good source of omega-3 fatty acids, which can come in handy if you have a dislike for fish. It is also a good source of calcium. A 15-gram serving can provide up to 10% of your daily calcium requirement. Zhuang seeds contain more iron than spinach, as well as a considerable amount of vitamin B.
How are they used? The seeds are added to bread, soup and stews, and can be used in salads, sugary drinks, and cereals. The seeds are also used to make flour.
Buckwheat
What it is? The seeds are similar to rhubarb and are most commonly used in Eastern Europe and East Asia.
Studies of the consumption of buckwheat among the ethnic population of China concluded that this product normalizes blood pressure and cholesterol levels. Buckwheat also beneficial for blood sugar regulation: several American studies have shown reduce the risk of diabetes among people consuming buckwheat. In addition, buckwheat contains a large amount of fiber components, magnesium and flavonoid antioxidant.
How is it used? Buckwheat serves as a substitute for rice, potatoes and oatmeal, and is often added to soup. Buckwheat flour It is often used to make pancakes, pancakes and pasta.
Did you know? Buckwheat is used to fill pillows, it is cooler than synthetic fiber and can be a good alternative for those allergic to feathers.
Quinoa
What it is? Grown in South America, the plant is similar to spinach. Usually yellow in color, but there are also black and orange varieties.
Quinoa is high in calcium, iron, vitamins B and E. The high magnesium content helps in relaxing the blood vessels, which is especially important during headaches or high blood pressure. IN quinoa more protein than wheat and no gluten. The low glycemic index (GI) makes quinoa useful for those monitoring blood sugar levels.
How is it used? Quinoa is used as a substitute for rice, oatmeal and couscousadded to porridge. Quinoa flour can be used to make pasta and pasta.
Spelled wheat
What it is? A widespread variety of wheat in Medieval Europe; nowadays grown in Spain and Central Europe.
Spelled is high in fiber, protein, dietary vitamins and minerals, especially zinc, manganese and copper. The fiber components of spelled help lower blood cholesterol levels. Nutritionist Tanya Ferraretto says spelled is better accepted by people with intolerances to regular wheat, despite its gluten content.
How is it used? Spelled flour is a little sweet, has a nutty flavor, and can be used in the manufacture of dry cookies, pasta and bread. Whole grains (often called "spelled berries") can be consumed in place of rice or potatoes.
Humus
What it is? It is roasted unripe (green) wheat. It is widely used in the Middle East and North Africa.
Humus contains a lot of proteins, carbohydrates, fiber, vitamins and minerals.However, it is not compatible with a gluten-free diet. Research carried out by scientists from the Commonwealth Organization for Scientific and Industrial Research has concluded that humus consumption has a beneficial effect on intestinal health; also this product has a reduced glycemic index, which makes it useful for diabetics.
How is it used? An alternative to pasta and rice, often added to salads, soups and pilaf.
Black rice
What it is? A glutinous variety of rice grown in different parts of Asia. Its consumption is historically associated with the nobility. Black beans turn red during cooking.
Benefits of black rice include low sugar, high fiber, vitamin E, iron and zinc. Nutritionist Dr. Shimin Hu says that black rice bran contains more antioxidants than blueberries, which are considered "superfood." However, the bran (the outer part of the grain) is often removed during grinding, thereby reducing nutritional value.
How is it used? Mild nutty flavor and sweetness made black rice popular in the preparation of cakes, desserts and decoctions. Can be used as a substitute for white rice.
Svistunovich R.M.
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