Benefit and harm of groats

The benefits and harms of Masala

Masala — a mixture of spices of various kinds. So, there are mixes for furnace pandir, spicy food, etc. regardless of the type of mixture, almost all of them present peppers and various other spicy seasonings. Malas can be not only in the form of dry spices, but also as pasta. In this case, it is likely that the ingredients are cardamom and ginger. The name "masala" was invented by the Indians, as well as spices.

Properties of masala

These spices not only give the dish a pungency and spiciness, but also a positive effect on the human body. Indians just love this spice, despite the fact that each region prefers their own kind of this spice.

Generally, masala is a popular and useful spice as it can increase the nutritional value of any dish to which is added. Its benefits in many ways and brought the popularity, and from India, this spice has spread and caught the fancy of many other countries. In Russia, for example, is popular several varieties, among them tandoori, punch, garam, chat. The Russian people loved the combination of different spices to make tea.

Use masala

The most popular variety of this spice is garam masala. Its composed of 15 substances, among which are such useful spices such as cloves, coriander, cumin, Laurel and etc. and they All cause a huge benefit masala. The same clove has a carminative and bactericidal action, can soothe toothaches and mouth infections. She also acts a sedative effect on the body, helps to restore vitality, which is especially important if you recently had a nervous or physical exhaustion. Clove may improve memory. Cumin has medicinal properties: it contains essential oil, there is calcium ,resinous substances, protein. If you eat cumin every day, you can cleanse the body of toxins. Cumin, which is also in garam-masala can clear the airway, a positive effect on the nervous system from which the person feels better.

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The benefits and harms of Bulgur

Bulgur is a familiar word, possibly not every person living in our country. Although according to some of the bulgur used in cooking for more than four thousand years. This product is very popular in Eastern countries like Armenia, India and in Mediterranean countries. But let's not beat around the Bush, and open secret to those who don't know what is bulgur.

Bulgur is essentially is wheat. Or rather, cereals, resulting from the processing of wheat. Grain pripryat, purified, and crushed into small pieces. After that the beans have time to dry, and then continues the processing stage. Namely, peeling and crushing. But the most important thing in this process is the time or stage of steaming. Because the cereal gets its unique taste. And when cereal is ready, it is possible to cook a variety of dishes that are not only tasty, but also useful.

Properties of bulgur

At its core, this type of cereal is shredded wheat. It's safe to say that it retains almost all the useful elements and vitamins. Namely:

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The benefits and harms of Groats sago

Today groats sago is rare, but once in the Soviet past it was a familiar product. Externally sago is a small balls in white, matte. Sago is natural and artificial.

These are made from special trees, called sago. They grow in Southeast Asia and the Islands located in the waters of the Pacific and Indian oceans. These palms grow very tall – up to 15 meters. Bear fruit once in my life, and after this event die.

Starch accumulated in the trunks of the sago palm, is the production of cereals. These plants give a lot of valuable starch from a palm tree out of about 150 pounds of sago.

For some peoples of New Guinea and the Moluccas groats sago is the staple food. Local residents not only care for the trees that grew by themselves, but also planted new, protect them and care for them.

The properties of grains of sago

The composition of grains of sago no gluten, a substance found in many cereals: oat, millet, barley, wheat and semolina.

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The benefits and harms of Quinoa

Quinoa is a plant of the family Chenopodiaceae. Considered annual pseudocereal culture. It grows in South America. For a long time she was growing up in the Andes, and then spread to the Himalayas and Tibet. It can be found on the sea coasts. Quinoa was prized from the Indians, and was quite an important element in their diet. It was grown along with corn and potatoes. The fruits of the plants was considered as the best substitute for potatoes and rice in the lean years.

This is a fairly tall plant, can reach the human growth. The plant is divided into three types depending on the color of the beans.

The Europeans drew attention to quinoa only in the nineteenth century. This plant has another name — quinoa.

Properties of quinoa

Consider quinoa cereal culture is wrong, although many people think so. To the closest quinoa relatives include vegetables such as spinach or beets. Its seeds are used to obtain flour and cereals, and young shoots and leaves, you can replace the vegetables. It is noteworthy that the NASA plan to use the quinoa as a food for space workers.

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