It is considered that cereals have to make up to 40% of a day diet - whole-grain bread, pasta and also grain concern them.
Than porridges are useful
Kashi from cereals is a source of slow carbohydrates, they well and for a long time sate, and food fibers in their structure promote great job of a GIT. Grain contains vegetable protein, mineral substances and amino acids. Thanks to consumption of porridges the condition of hair, nails and skin improves, slags and toxins are removed from an organism.
What grain doesn't harm a figure
This grain not only will be suitable for dietary food, but also will bring big benefit for health.
Green buckwheat
It is the crude grain having unostentatious taste of hazelnuts. Green buckwheat is perfectly combined with other products, without killing taste of a dish. This grain contains magnesium, iron, phosphorus and vitamins, in it there is no gluten. It is the best of all to cook green buckwheat troubling for a couple of hours abrupt boiled water. Also grain can be couched and added to salads.
Grain porridge
It is necessary to consider that dietary properties the whole grain, but not instant flakes has. And in general, oat - one of the most useful porridges. Porridge regulates fat metabolism and promotes decrease in level of sugar in blood.
Millet
The least allergenic grain culture. The use of millet promotes removal of toxins from an organism. Potassium, magnesium, phosphorus, RR vitamins and groups B is its part.
Indian rice
Strikingly differs from habitual white rice. In fact, it is even not rice, but seeds of a grassy tsitsaniya water. It contains a lot of vegetable protein and folic acid. It improves a metabolism and increases immunity. A way of preparation - as well as at usual rice. In 100 g of the prepared Indian rice no more than 100 kcal contain.
Kinoa
Extremely useful product containing more than cellulose, vegetable protein and folic acid than other grain. The Kinoa tastes like not polished rice, and external a look is similar to buckwheat or corn. For preparation of a kino wash out and wet grains for 2 hours, then you cook about 15 minutes in the ratio 1 part of grain to the 2nd parts of water. For a brisk taste it is possible to calcinate grain before cooking in a dry frying pan.