Bread and Cereals - Food Information
Bread and Cereal Group
Cereals are the main nutrient group of the society and they are an important part of healthy nutrition because they contain significant nutrients. Grains such as wheat, rice, corn, rye and oats and flour, bulgur, splitting, cereal and similar products made from them are included in this group. Cereals and cereals include carbohydrates (starch, fiber), vitamins, minerals and other nutrients. An important part of this group of foods is carbohydrate. Therefore, cereals are the main energy source of the body.
They also contain substantial amounts of protein. Although the quality of this protein is low, the quality of protein can be improved when consumed together with legumes or foods such as meat, milk, eggs. Cereals also contain some oil. Oil of cereal grains is rich in vitamin E.
Vitamin C activity in cereals is almost absent, with elements showing vitamin A activity. However, cereals are the best source of vitamin B1 (thiamine), especially rich in vitamin B12 other than vitamin B12. These vitamins are mostly found in the shell and essence of grain grains. Therefore, some losses may occur in other B group vitamins, especially vitamin B1, during the separation of the shell and extract. Nutrient enrichment approaches can be considered by considering these losses in possible vitamin B deficiencies seen in the society. Whole grain foods for healthy eating
is important for these reasons.
GRAIN PRODUCTS
Fame:
Grain consumption is mainly in the form of flour and bakery products (bread etc.) Flour means wheat flour, other flours are known by the name of the grain from which they are obtained. Protein, vitamins and minerals are reduced as bran and extract are separated while grinding grain grains. As the purification rate of cereals increases, these losses increase. In addition, excessive consumption of unrefined grains and flour may reduce the use of certain nutrients (zinc, iron, etc.) in the body. Storing whole grains and flour in unfavorable conditions adversely affects food quality.
Findings:
It is made of wheat. It is widely used in our country. Bulgur is a good cereal product, whose nutritional value is generally maintained during processing.
Starch:
Wheat starch is the most widely used. Rice, corn and potato starch are also available. Starch is a pure carbohydrate source and does not contain vitamins, minerals and proteins.
Vermicelli pasta-:
Vitamin and mineral contents of white flour are low. Therefore, it should be made with semolina obtained from hard durum wheat with suitable technologies. Bread: The most consumed cereal product. In our country, bread, yufka, pita, lavash and baslama are used in different types. The fermented bread has a higher nutritional value. Absorption of minerals, especially zinc, is lower in unleavened breads. Therefore, it is recommended to consume fermented bread.
Cake-biscuit and so on:
Usually, such foods are prepared in the flour, eggs, milk, sugar and fat is added to the energy content of these foods increases. It should be consumed less in case of limitation of fat, sugar and salt in diet and in healthy eating norms.
Benefits of whole-grain flour and products Foods made from un-separated cereals; It is rich in vitamins, minerals and dietary fiber. Consumption of high nutrient content ensures proper bowel movements. The type or composition of pulp is also important for nutrition. Pulp found in whole grains; cancer, cardiovascular diseases,
Diabetes and obesity to prevent diseases such as the content of the diet should be included in the main dietary components. In addition, cereal group of foods; nervous and digestive system and skin diseases. When shopping, choose whole grain products. Make sure that oil, sugar and salt are low in ready-to-eat products (cakes, cookies, etc.).
Suggestions :
Whole grains should be consumed in a healthy diet.
Whole grain products should be consumed at every meal.
In order to increase protein and vitamin content, cereal foods and other nutrients (legumes, milk and
products) should be consumed together.
RECOMMENDED QUANTITIES OF DAILY CONSUMPTION
• Serving amounts of bread and cereal in one day according to age groups; 2 servings in 1-3 years old children, 3 servings in 4-6 years old children, 5 servings in 7-9 years old children, 9 servings in 10-18 years old boys, 7 servings in 10-18 years old girls, 8 servings in adult men, 8 servings in adult women 7 servings, 5 servings for older men and 4 servings for older women.
• Amounts of bread and cereal foods equivalent to one serving:
All types of bread: 50 g
Pita, lavash, baslama, yufka varieties: 50 g
Pasta, noodles, noodles rice, bulgur etc.: 50 g
Bagels: 50g
Breakfast cereal: 30 g.
21Axx
KIND Bars, Fruit & Nut, Gluten Free, Low Sugar, 1.4 Ounce Bars, 12 Count (Packaging May Vary)