Search
Language
Not only oats types of flakes and their properties
Table of Contents
1. It's a bunch of chickens
These cereals are naturally gluten-free, so they can be safely used on a gluten free diet (celiac patients should choose certified cereals). They are small and low in fiber, which makes them easier to digest. This makes them a good choice for a light diet. They are characterized by a fairly high glycemic index (especially after heat treatment).2. The harvest leaves
They are a source of lignans, plant compounds belonging to phytoestrogens, which protect the cardiovascular system, reduce the risk of cancers (lung, prostate and colon) as well as jaundice (B. Achvicz et al., 2016; H. Adlercreutz 2010; A. Eriksen et al. 2020).3. The rice dishes
Rice flakes are relatively unpopular in Poland, they can be purchased online or in larger markets. They are characterized by a very low fiber content, so they are included in light foods. They can be used for diarrhea, gastrointestinal disorders, post-exercise diets or other conditions requiring the use of a light diet. They do not contain gluten.4. It's the orchestra
Orchid is an ancient cereal, which was known hundreds of years ago and has not been subjected to major changes and crossbreeding with other cereal species since then. It is a variety of wheat, considered the best digested by the human body in the Middle Ages. It contains more protein and unsaturated fatty acids (including linolenic acid) than traditional wheat. Orchid leaves are a good source of vitamins of group B and A and E, as well as minerals (i.e. iron, calcium, zinc, potassium and selenium). They also contain a large amount of fiber.5. Corn flakes
Corn flakes enjoy great popularity, combined with milk are often chosen for breakfast. Their main ingredient, corn, contains no gluten and is therefore safe for people on a gluten-free diet. The process of producing cornflakes differs from other flakes. While most grains are shelled and then crushed into flakes, in the case of corn originally made from crumbled grains, the value of which is also subjected to splashing, grinding, and then characterized by flakes that are dried, then baked, and often covered with salt or sugar (available on the market as well as free of pellets for recreational purposes).6. It's a game of cards
Grain seeds are characterised by a characteristic flavour which may be unacceptable to some consumers. In the context of other cereals, they are distinguished by their high content of lysine and leucine. They belong to the group of so-called exogenous amino acids, i.e. those which the human body is unable to produce and which must be supplied with food in order for protein production to proceed properly.7. It's barley flour
Barley seeds are characterized by one of the highest levels of fiber in the blood because of the high amount of beta-glucans (including its soluble fraction) found in barley grains. They stimulate the digestive system to prevent constipation or bloating and increase the frequency of emptying. They reduce blood cholesterol (beta-glucan seeds can limit its absorption from the gastrointestinal tract) and protect against the onset of diarrhea (B. Achvicz, 2016, S. M. Tosh, N. Bordenave 2020). They also act as an anti-inflammatory agent.8. Comparison of the nutritional values of cereal flakes
The table shows a comparison of cereal flakes energy value, macronutrient content, gluten content and glycemic index.. Source: Self-contained food composition and nutritional value table, IJS; USDA FoodData Central; Product distributor data.9. How to use cornflakes
Cereal seeds can therefore be used in a wide range of cuisines. The most common of these is cooking them or soaking them in liquid (thus making the equivalent of the popular cereal berries, pickles, raisins, cereals). Served with yogurt and fruit and nuts is a balanced meal (highlighted that cereal is a good source of licorice, or the aforementioned reduced amino acid in cereal products). However, cereal seed can also be used to prepare a mixture of mustard or homemade cereal. Additionally, potassium-reduced cereal, orange juice, or corn seed, and fertilizer can be used as a dessert ingredient for crops, vegetables, etc. It is also used to make vegetables. It can be prepared by means of crops and vegetables (e.g. crops). It can also improve the nutritional value of cereals (which, for example, can be extracted from cereal crops of 45°C to 60°C). It also helps to reduce the amount of nutrients in the crop.10. Full-grain mountain or lightning plates
There are two main types of cereals available on the market: whole grain cereals and instant cereals. They differ in nutritional value and method of preparation. Full grains cereals are processed to a lesser extent than instant cereal cereals, thus containing more fiber and mineral ingredients. Although they require longer preparation (e.g. cooking or baking), they can also be consumed without additional processing, e.g., with additives in the form of mussels.
