Perhaps, in no other kitchen are dishes from various cereals so common as in Russian. The most favorite were and still are pearl barley, buckwheat, rice and some others. And porridge is also found, for the preparation of which a chop is used. What kind of grain is it, however, few can answer right away. And all because recently it is rarely used for cooking cereals.
How to get a cut?
In fact, there is no secret in its manufacture, and many well-known cereals are the so-called section. For example, corn and wheat. To obtain them, whole grain is crushed into several parts, but not too finely. The result is a crusher, which is called "chopping".
What kind of croup is this, however, it is impossible to unequivocally answer. It all depends on the raw material from which it was made. Two have already been mentioned. Still very popular is rice and buckwheat, for which grain of rice and buckwheat is used. Often it is not suitable for the nucleus due to a violation of the integrity. However, this does not mean that the cereal will turn out to be of lower quality.
Useful properties of cut
Unlike whole grains, the chopped meat is not only cooked faster, but also boiled more. Porridge from it will have a more delicate structure, more similar to mashed potatoes. That is why it is used for dressing soups, cooking meatballs and meatballs. In addition, the cross section is recommended for young children and the elderly, who have more difficult to digest whole grains.
At the same time, buckwheat and rice section retain all the useful properties of whole grains. So, buckwheat is rich in iron, potassium and calcium. And also 13% of the substances contained in it are essential amino acids. It is recommended for diabetes, obesity, bowel problems and cardiovascular diseases. In addition, the cross-section can be given even as a first feeding.
Crushed rice, cooked on water, will be useful for pneumonia, tonsillitis and flu, as it helps to normalize the temperature and develop its own antibodies to viruses. In addition, rice broth is an excellent antidiarrheal agent. These are not all the useful properties that a cross-section has. What kind of cereal is it, we said: it is easily absorbed and at the same time it nourishes the body with necessary microelements. That is why porridge from the cross-section is recommended by all nutritionists.
About myths
However, many refuse to buy the cut, as they consider it a waste of the main production. Of course, it is made from what is not suitable for the production of whole grain cereals. But all this is edible and is not recyclable. The quality of the finished porridge depends more on the skill of the cook, and not on what the cut is made of. What kind of cereal is this, you now know.