Many choose instant porridges for breakfast; however, according to nutritionist D. Kulikov, they turn out to be the least beneficial.
To produce them, the grain is flattened into a thin sheet and subjected to heat treatment. As a result, such products lose a significant portion of valuable nutrients.
It is better to prefer traditional porridges that contain B and E vitamins, dietary fibers that lower 'bad' cholesterol levels, soluble fiber — beta-glucan, which stimulates digestion, as well as pentosan carbohydrates that give a mucilaginous consistency and coat the walls of the stomach.
When buying oatmeal, it is important to carefully examine the packaging. It is essential that the composition contains only flakes without additives. In a cardboard box, the grain can be stored for no more than 120 days, while in a cellophane package — up to a year. It is categorically forbidden to consume products that have expired, the specialist emphasized.
He also noted that semolina porridge is of little benefit: it has a high gluten content but extremely low levels of vitamins, trace elements, and protein. Additionally, semolina hinders the absorption of vitamin D.
