White, tender semolina on milk is familiar to each of us from early childhood.
For some, she was a favorite dish prepared by caring mother's hands, and for someone - the worst nightmare. kindergarten, with disgusting lumps and an indefinite salty-sweet taste. But what is semolina made of, because the cereal called "semolina" does not exist? Let's figure it out!
A bit of history
In the old days, semolina was served only in wealthy families, since it was very expensive. The first mention of semolina dates back to the medieval period, both in Europe and in Rus'. In the XVIII-XIX centuries, it was used to prepare the famous Guryev porridge, invented by the personal chef of Count Guryev and very popular with the Russian nobility, as well as various puddings, soufflés and casseroles.
For the common people, semolina remained inaccessible for a long time, and only when Soviet power this tasty, easily digestible cereal has firmly entered the diet of children preschool age.
What is mango made from?
There is nothing mysterious about the origin of semolina: it is a by-product of grinding wheat flour. When grinding wheat grains, the main part of the grinding is a fine fraction, i.e. flour, but some particles remain larger than necessary. They are separated during sifting - this is semolina. Semolina particles are initially heterogeneous, so they are additionally processed, leading to the required standard.
For the manufacture of semolina is used different varieties wheat.
- Groats made from the so-called soft varieties are labeled with the letter M on the package. The grains of them will turn out white and opaque, and during cooking they swell greatly, and the porridge turns out to be tender, like a cream.
- Semolina from durum wheat is marked with the letter T. Its yellowish grains are translucent in appearance. When cooking, they swell much less than soft ones, but the porridge retains friability. From semolina T grades it turns out very tasty unsweetened porridge on the water, which is cooked with preliminary calcination of dry cereals in a pan.
- Semolina from a mixture of hard and soft cereals is marked with letters MT and consists of 80% soft and 20% hard varieties. 
Semolina brand M most often used for cooking baby porridge, as well as for making mousses and casseroles, adding to pastries. Groats brand T good in puddings, hash browns and similar products. Brand MT considered universal, but in properties closer to brand M.
How is semolina made?
Cooking semolina is quite complicated technological process which is organized with modern equipment.
1. Wheat grains are heated (tempered), then threshed and washed to remove dust and impurities.
2. Clean dried grain enters the flour-grinding complex, where coarse grinding takes place, after which the core of the grain is separated from the outer part (bran) using an air jet.
3. The cores of wheat grains are ground, after which the grinding is sieved, and large particles are separated for further processing.
4. Through several grinding and sifting, semolina particles lead to standard size(0.75-0.5 mm), grind and remove dust particles.
5. Ready-made semolina undergoes quality control, after which it is packaged in bags or bags and goes on sale.
The benefits and harms of semolina
Today, one can often find diametrically opposed opinions about the benefits of semolina: some consider it an extremely useful dietary product, others argue that it is impossible to eat semolina at all. The truth, as usual, lies in the middle.
Semolina contains quite a lot of calories, but is poor in vitamins and fiber, so it is useful in small quantities for children who consume a lot of energy, as well as for older people with diseases of the digestive tract. This does not mean that semolina porridge should be eaten every day, but two or three times a week a dessert or semolina garnish will do good. The cereal contains a small amount of magnesium, zinc, potassium, vitamins B, PP and E.
It should be noted that semolina contains a lot of gluten (gluten), which can cause an allergic reaction. It is for this reason that semolina is now excluded from the diet of children in the first year of life, although the previous few generations literally grew up on milk semolina. 
In addition, semolina is rich in phytin, a substance that binds and blocks calcium salts. Because of it, milk semolina porridge is not at all as useful as it was previously thought, and with frequent use it can even lead to calcium leaching from the child's body.
Semolina quickly boils soft, contains very little fiber. Semolina is digested in the lower intestine and then absorbed into the blood. That is why liquid semolina porridges are part of diets for diseases of the gastrointestinal tract. Semolina cleanses the body and removes fat.
Semolina contains a lot of gluten, a protein also called gluten. There are people who cannot tolerate gluten, which causes allergies.
There are three types of semolina on sale: the letter “M” on the package is marked semolina from soft varieties of wheat, the letter “T” indicates cereals made from durum varieties, and the letters “MT” indicate semolina containing at least 20% cereals from durum varieties wheat. Very often this information is not indicated on the packaging.
The taste of semolina
Semolina is a coarse wheat, so it has the appropriate taste. The taste of semolina porridge depends on what products were additionally used in the preparation of porridge.
The combination of semolina with other products
Semolina goes well with fruits, jams, cottage cheese (in casseroles).
The use of semolina in cooking
Semolina is used for making semolina porridge, Guryev porridge, dumplings, casseroles, and manna. Semolina is also used as a binding ingredient in the preparation of meat and fish cutlets, especially in baby food.
Features of cooking semolina
When cooking semolina porridge, you should follow the rules:
- For 0.5 liters of liquid, you need to take ¾ cup of semolina.
- Groats are poured in a thin stream, stirring continuously, into a hot, but not boiling (90-95 C) liquid, adding salt and sugar. You can pour cereal through a sieve. Fall asleep quickly and evenly.
- Smaller grains boil faster.
- After the porridge is cooked, it is necessary to close the pan with a lid and leave for a while so that the cereal swells.
Storage of semolina
Semolina should be stored in a closed jar in a cool, dry place. You can throw a clove of garlic into the jar.
Traditional role in dishes
Semolina porridge is boiled from semolina, it is added to casseroles, pancakes are baked on its basis and manna pies are made.
Permissible Substitutions
In casseroles, cutlets, semolina can be replaced with wholemeal wheat flour or starch.
The history of the origin of semolina
Although people have been growing wheat since before our era, semolina appeared much later.
In Rus', semolina was produced in small quantities and only fell on the tables of aristocrats, the common people did not know semolina. In the USSR, semolina porridge became an everyday public product.
Influence on the human body, beneficial substances
Semolina porridge is very often prepared for children, which is not entirely correct, since the children's stomach cannot yet digest the starch contained in semolina in large quantities. The phytin contained in semolina is able to bind calcium, which comes with other foods, thus depriving the child's body of building material for bones. Often, children who constantly eat semolina get rickets or convulsions.
For adults and the elderly, the disadvantages of fiber-free semolina turn into its advantages: semolina does not irritate the stomach, and prevents colon cancer. Semolina is the only cereal that is digested in the lower intestine and only there it is absorbed into its walls. Manka is good remedy treatment and prevention of intestinal diseases, it cleanses the body of mucus and removes fat.
Semolina contains everything that is in wheat flour: starch, vitamins E and B1, B2, B6, PP, iron. Semolina is recommended for seriously ill patients in postoperative period when extra nutrition is needed.
Interesting facts about semolina
Who invented Guryev porridge
The famous Guryev porridge was invented at the beginning of the 19th century. The name of this porridge comes from the name of Count Dmitry Guryev, a member of the State Council and Minister of Finance, and it was invented by Zakhar Kuzmin, a serf cook. Guriev bought Kuzmin and his family and made him his cook. There is another version, according to which Guryev himself invented the porridge recipe.
Creation date: 2013/12/24
Historical research, based on the results of excavations of ancient civilizations, confirms the fact that the grains of cereals were known to ancient people even before the dawn of agriculture. In the era of the development of agriculture, long before our era, cereals become the subject of cultivation and trade. Archaeological finds show that porridge was included in the menu of ancestors a thousand years ago. From time immemorial, it was cooked from millet, oats, barley, buckwheat, on weekdays and on holidays.
In general, all dishes cooked from crushed products were considered porridge; in ancient sources, bread porridges from crackers are mentioned, as well as fish, pea, juice (on hemp oil), carrot, turnip. Of the cereals that were cooked without pre-treatment of the grain, perhaps only kutya has survived to our time (and then only as a rural exotic). Of the finely ground cereals, oatmeal was widespread everywhere. They prepared it like this: the oats were washed, boiled for a short time, then dried in an oven and pounded in a mortar until the grain turned into small cereals, and then sifted through a sieve. Be that as it may, these were the main dishes on the table, both for the poor and for the rich. Hence the proverb: "Porridge is our mother." And here's another famous expression came from the custom of cooking porridge at the conclusion of a peace treaty between the warring parties. If it was not possible to agree, they said: "You can't cook porridge with him."
Porridge is one of the traditional, most common dishes among the Slavs. Porridge appeared in those ancient times, when they still did not know either millstones or mills, and it was, obviously, the very first dish prepared by people from grains of bread. To make bread, grains had to be peeled and ground, turned into flour, kneaded dough, etc.; the unpretentiousness of porridge even became a proverb: "Porridge and a fool will cook - there would be a grain and water." At the same time, however, this simple dish has firmly entered the life of the Slavic farmers. Plowmen-farmers ate porridge from childhood: in infancy, mothers fed them the so-called slurry (liquid porridge boiled in water or milk), and when they grew up, their main food was hard-boiled porridge made from wheat, buckwheat, barley and others. cereal plants. Porridge was used both for the “main meal” and for a snack: for example, krupenik - porridge baked with milk and eggs - Russian peasants considered a tasty dish like sweet cakes. According to the Russian expression, "without porridge and lunch is not at lunch"; “You can’t feed a Russian peasant without porridge.” Without porridge, a traditional ceremonial dish, perhaps not a single an important event in the lives of farmers. So, for example, when a child was born in a peasant family, they hurried to christen him and give him a name; at the same time, in honor of "the communion of the baby with Christ and its introduction into the bosom of the church," a holiday was usually held, accompanied by various rites. One of these rituals in many places was the preparation in honor of the baby and in his name of the "cherished baptismal dish" - porridge from grains boiled in water in their present unchanged (unground) form. As a rule, such baptismal porridge was either yash (from barley) or wheat. The midwife, who received the child, went with this porridge to all invited guests, and each of them who wanted to eat porridge had to redeem a spoon, that is, put a penny; At the same time, the popular belief said: “give a penny for a porridge - the baby will live.” The baby's father was also treated to porridge, and it was steeply salted and peppered. Porridge was certainly prepared for a treat in honor of the wedding; it was an indispensable dish even at the beginning of a new economy. Mistresses prepared ceremonial porridge in honor of many holidays. So, for example, on the day of memory of Cosmas and Damian, on the day of Akulina-buckwheat, on the day of Agrafena Kupalnitsa, on the day of Thekla Zarevnitsa.
Such big winter holidays as Christmas, New Year, Christmas time, etc. The porridge that the housewives put on the table at that time was called kutya and was hearty, very tasty and sweet. On Christmas Eve, on the eve of the great day of the Nativity of Christ, all household members, without starting to eat, waited for the first star to appear in the sky, in memory of the appearance of a star in the east, which announced to the eastern magi about the appearance of the Savior of the world, the Divine Sower, who will "sow the seed of the word of God to grow the bread of heaven." With the appearance of a star, the Christmas fast ended, and on a table covered with straw and a tablecloth, the hostess put kutya - thin porridge cooked from peeled barley, wheat or thick cereals in water, sweetened with honey. The same kutya was served on the table both on New Year's Eve and on Epiphany; at the same time, the people called Christmas kutya Lenten, New Year's - hungry, and Epiphany - rich. Various names of holy days were associated with kutya, a Christmastide ritual dish: for example, the second day of Christmastide was popularly called " woman's porridge»; Christmas Eve was called the "first kutya", Vasily's Eve (New Year) - "another (second) kutya", and Epiphany Christmas Eve - "the third kutya"; Christmas Eve itself, or Sochevnik, was called so because at that time Sochivo was served for dinner, i.e. a sweet porridge with no seasoning. For the preparation of porridge, grains of various cereal plants were suitable: barley (yashnaya porridge), buckwheat (buckwheat), spelt (spelt).
In Little Russia and some other places, porridge was cooked from millet (millet), preparing the so-called kulesh. In the southwestern Slavic lands, porridge was cooked from rice and corn: pilaf was cooked from rice ( rice porridge with various seasonings), and from corn - hominy (coolly mashed and brewed porridge made from cornmeal). The farmers also used rye porridge, and sometimes unripe rye was taken for it (such green porridge "was in some places a merchant's whim"). They also cooked porridge from oat grains, although they were not prepared everywhere: for example, to oatmeal Russian peasants were often even disgusted.
In many places there were also wheat porridges, and the best of them were considered those that were cooked from a special wheat groats called manna; however, such porridges were little known among the people, since semolina, like potato groats (sago), due to the difficulty of cooking, was quite expensive and, therefore, accessible only to wealthy people. Of all these porridges, yash porridge (from barley groats) was considered the most controversial and tasty. To prepare it, the housewives put barley grains in a mortar and beat with a pestle, and then washed; at the same time, the indigestible husk of the grains flew off, and pure ash (bark) groats remained. Dried in a special way, it received the name of thick cereals. Purified by the very the best way and carefully selected yash groats were called barley or pearl barley - by the similarity of its grains with pearls (pearls). From the resulting peeled grains, they then cooked porridge, which, like almost all other porridges, was eaten “immediately hot from the oven”, since, when cooling down, any porridge loses its taste and becomes “heavy for the stomach”.
But although yash porridge was revered as one of the best and most delicious porridges, it has been the most beloved by the people and the most common since ancient times. buckwheat. It, unlike other cereals, could be eaten not only hot, but also cold, with milk, with hemp juice and even with kvass. No other porridge among the people enjoyed such respect as buckwheat. Before cooking porridge, buckwheat grains were invariably processed: they were placed under millstones to free them from the husk, and this husk, or husk, beaten off from grain in groats, was often used in treeless areas as an excellent and cheap fuel, perfectly replacing firewood. After the millstones, the grains were poured under a stream of air directed by a winnowing machine, and thus groats were made; at the same time, cereals from smaller, selected and carefully screened grains were called Smolensk, and porridge from it was considered the most delicious
Everyone who studied at the same school or in the same educational institution is called classmates. Why classmates? How did this word come about? And what kind of porridge is this - one for all?
Porridge - a dish of cereals in milk or water was a favorite dish of the Slavs. Remember the old sayings: “Where there is porridge, there are ours”, “Our mother is buckwheat porridge”. But our ancestors knew other meanings of the word "porridge". In ancient chronicles, porridge is a wedding feast. Kashniks in some Russian dialects were called relatives and acquaintances of the bride who came to porridge. Porridge was called and food in general, remember, for example, the word cook. It means not only a “porridge cooker”, but in general a cook in a military unit or a working artel. The word classmate has a special fate in the history of the language, and it appeared thanks to a completely different mess. In the dictionary of Vladimir Dal we read: “A classmate, a co-worker, a co-worker, a table comrade; raised together." So, at first there were comrades in the artel, and then already - pupils. Since the 30s of the XIX century. the word classmate in the meaning of "old school friend" became widespread. Some historians hastened to give this explanation. In rural schools in the south of Russia there was a cheerful custom. When moving from the junior to the senior class, the students brought pots of porridge to school, which they ate together, then, at parting with those remaining in the junior class, they broke the pots.
Semolina is one of the most popular cereals and is especially often fed to children in the kindergarten. But despite such a prevalence of the dish, many do not know at all what semolina is made of. Let's look into this in more detail.
You are still tormented by the question, what is semolina made of? Of course, from wheat! After collection, it goes through several stages of processing. before reaching the state in which we are accustomed to seeing the cereal under discussion.
Semolina is a coarse wheat groats.
- First of all, the selected grain is checked for gluten content using a special laboratory analysis.
- After checking, the grains are sent to the workshop, where the tempering process is carried out, which gives the cereals density. Here they are cleaned and washed.
- Next, you need to free the core from the layers covering it. This is done through coarse grinding.
- The resulting mass is sieved, crushed by machines and processed.
- On last step the groats are separated from the shell, polished and quality control is carried out.
A good, really high-quality product should be snow-white. Of course, semolina can be both yellow and cream - the color depends on the type of grain.
Composition and calories
So, having figured out what cereal semolina is from, it's time to find out its properties and composition. In the process of grinding, the croup loses a certain percentage of fat and fiber. By the way, just a low fiber content contributes to the easy digestion of porridge, and in addition, starch relieves the stomach of mucus. Also in the semolina is saved a lot useful substances: zinc, potassium, phosphorus, iron and vitamins (E, PP, B).
Semolina contains a lot of magnesium and potassium. Nutrients:
- proteins - 10.5 grams;
- fats - 1 gram;
- and carbohydrates - 70 grams.
In addition to the rich composition, semolina is also generous in calories - 328 units per 100 grams of dry product. But after cooking, this number drops to just 100 calories per 100 grams. Nevertheless, it is not worth abusing such porridge. One small portion for breakfast is enough, and even then not every day.
The benefits of semolina for men, women
First of all, this porridge is ideal for those who have stomach problems. This is due to the low fiber content and easy digestibility.
Semolina is a constipation of a healthy stomach and intestines. But besides this, the use of semolina has other positive aspects:
- cereals contain thiamine, which is not produced by our body, which means it must be supplied with food;
- human blood is necessary for health folic acid, it can also be obtained by sometimes eating semolina;
- a large amount of iron in the composition of the cereal makes up for its deficiency in human blood.
As for the benefits of cereals for men, first of all, this is a simple and quick saturation of the body. That is, after having breakfast with this porridge, you can not think about hunger until the very dinner. It is also recommended for those who are actively involved in sports and want to gain muscle mass, because it is high-calorie and contains a sufficient amount of protein.
And semolina cooked in milk, and even with sugar, will become excellent tool against fatigue and nervous tension for men engaged in physical labor.
Semolina is recommended for women for weight loss, but of course portions should be small. Some people think that oatmeal will be more effective, but this is not true - it is much more difficult to digest and this is especially true if there are problems with digestion.
Regular consumption of porridge has a positive effect on the condition of the skin and hair due to many trace elements. And, of course, some women actively use cereals for various cosmetic purposes.
Useful properties for children and during pregnancy
It is not for nothing that semolina is given to children in almost all kindergartens, this speaks of its necessity and benefits for a growing organism.
Semolina during pregnancy is the most best way satisfy hunger. - A large number of vitamins and minerals have a beneficial effect. Calcium and silicon strengthen bones, while magnesium and potassium strengthen the cardiovascular system.
- It is recommended to use porridge for kidney failure.
- It is used for exhaustion due to a small amount of fiber.
- Carbohydrates are satiating and energizing.
But sometimes it turns out that this is one of the few products from which a woman does not feel sick and therefore has to be included in her diet.
The use of semolina
Usually they have semolina for breakfast, but there are several other areas where it can be used to good use.
For weight loss
A semolina diet for weight loss will allow you to lose extra pounds and improve the functioning of the body. This porridge is perfect for losing weight for people who have stomach problems and slagging of the body. It can also be used as the main component of a mono-diet (a diet where only one product is used). Semolina for breakfast several times a week will improve digestion, which will also have a positive effect on the rate of weight loss.
Face masks
Some semolina face masks can replace expensive creams.
The rejuvenating effect can only be compared with salon professional procedures. Its regular use for cosmetic purposes:
- will help tighten the skin;
- get rid of acne and spots;
- remove dryness;
- make the skin softer;
- protect from ultraviolet rays
- and launch natural processes regeneration.
In cooking
If you think that semolina can only be boiled, then you are mistaken. It is used to make dough, casseroles and pancakes. And also as a breading for cutlets, meatballs and zrazy. From it you can make a very popular pie - mannik, and it is also good to add such cereal to mousse, soufflé and puddings.
It would seem that what could be wrong with ordinary porridge?
This product can bring not only benefit but also harm. But in fact, you should use this cereal with caution:
- phytin and gliodin, which are part of the cereal, can disrupt the absorption of nutrients in the body;
- some people may have gluten intolerance, and, of course, it is in semolina;
- it is undesirable to give porridge to children under one year old, since there is a lot of starch in cereals;
- Excessive use of the product can contribute to weight gain.
Like any other product, semolina has positive and negative properties. It is enough to observe the measure and then there will be no harm from its use. Against! There will be only benefits that you will definitely appreciate by including a plate of semolina in your weekly diet.
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About semolina, which one to choose and how to store
Semolina, in comparison with other cereals, does not have a high content of valuable trace elements and fiber useful for digestion. Distinctive feature decoy is high content carbohydrates, making it an excellent source of energy.
It is mainly used for making cereals, great for breakfast, due to the high content of carbohydrates. Semolina is added to the dough when baking, which helps to keep the baked goods in shape after baking.
The undeniable advantages of semolina include the speed of its preparation. From the beginning of cooking to the moment of readiness, it takes only a few minutes and the dish is ready!
Semolina is a whole wheat flour with a particle size of 0.2 mm to 0.7 mm.
Semolina is made from wheat different varieties. semolina variety can be identified by the marking on the package:
- "M"- semolina from soft varieties wheat.
- "T"- semolina from durum varieties wheat.
- "MT"- semolina from a mixture of hard (20%) and soft (80%) varieties wheat.
Semolina from "soft" varieties, by the look white color with opaque particles. Such semolina during cooking, due to the good absorption of the liquid, increases in volume several times. And porridge cooked from this variety of semolina will be homogeneous, without lumps. Good for adding to mousses, culinary pastries, and of course for making cereals.
Semolina from "hard" varieties, appearing yellowish in color with translucent particles. When cooking, the volume increases slightly. Suitable for adding to confectionery products that need to keep their shape after cooking, such as dumplings, pancakes, bread.
Semolina grade "MT" the most versatile. It is well suited both for making cereals and for adding to culinary products.
Semolina porridges are unique in that they are digested and absorbed in the lower intestine, unlike most other porridges. Due to the low fiber content, semolina is recommended for people suffering from indigestion. Semolina does not cause "bloating" or excessive gas formation, such as pea or oatmeal porridge. The assimilation of semolina by the body occurs quickly and almost completely.
Semolina porridge is a source of easily digestible carbohydrates that are quickly and almost completely processed by the body. Suitable for most, with the exception of people suffering from gluten intolerance.
Harm semolina
The main contraindication to the use of semolina is the high content of gluten (gluten) in its composition. In some people, gluten is not absorbed by the body and can cause allergic reactions.
Composition of semolina, per 100 gr. dry product
| % DV in 100 g | ||
| calories | 333 kcal | 19.8% |
| Squirrels | 10.3 g | 13.6% |
| Fats | 1 g | 1.7% |
| Carbohydrates | 70.6 g | 33.5% |
| Alimentary fiber | 3.6 g | 18% |
| Water | 14 g | 0.6% |
| Ash | 0.5 g | |
| vitamins | ||
| Vitamin B1, thiamine | 0.14 mg | 9.3% |
| Vitamin B2, riboflavin | 0.04 mg | 2.2% |
| Vitamin B6, pyridoxine | 0.17 mg | 8.5% |
| Vitamin B9, folate | 23 mcg | 5.8% |
| Vitamin E, alpha tocopherol, TE | 1.5 mg | 10% |
| Vitamin PP, NE | 3 mg | 15% |
| Niacin | 1.2 mg | |
| Macronutrients | ||
| Potassium, K | 130 mg | 5.2% |
| Calcium Ca | 20 mg | 2% |
| Silicon, Si | 6 mg | 20% |
| Magnesium | 18 mg | 4.5% |
| Sodium, Na | 3 mg | 0.2% |
| Sulfur, S | 75 mg | 7.5% |
| Phosphorus, Ph | 85 mg | 10.6% |
| Chlorine, Cl | 21 mg | 0.9% |
| trace elements | ||
| Aluminium, Al | 570 mcg | |
| Bor, B | 63 mcg | |
| Vanadium, V | 103 mcg | |
| Iron, Fe | 1 mg | 5.6% |
| cobalt, co | 25 mcg | 250% |
| Manganese, Mn | 0.44 mg | 22% |
| Copper, Cu | 70 mcg | 7% |
| Molybdenum, Mo | 11.3 mcg | 16.1% |
| Nickel, Ni | 11.5 mcg | |
| Tin, Sn | 3.2 mcg | |
| Titanium, Ti | 8.9 mcg | |
| Fluorine, F | 20 mcg | 0.5% |
| Chrome, Cr | 1 mcg | 2% |
| Zinc, Zn | 0.59 mg | 4.9% |
| digestible carbohydrates | ||
| Starch and dextrins | 68.5 g | |
| Mono- and disaccharides (sugars) | 1.6 g | |
| Essential amino acids | ||
| Arginine* | 0.47 g | |
| Valine | 0.49 g | |
| Histidine* | 0.21 g | |
| Isoleucine | 0.45 g | |
| Leucine | 0.81 g | |
| Lysine | 0.26 g | |
| Methionine | 0.16 g | |
| Methionine + Cysteine | 0.38 g | |
| Threonine | 0.32 g | |
| tryptophan | 0.11 g | |
| Phenylalanine | 0.54 g | |
| Phenylalanine + Tyrosine | 0.81 g | |
| Non-essential amino acids | ||
| Alanine | 0.34 g | |
| Aspartic acid | 0.38 g | |
| Glycine | 0.37 g | |
| Glutamic acid | 3.2 g | |
| Proline | 1.04 g | |
| Serene | 0.53 g | |
| Tyrosine | 0.27 g | |
| Cysteine | 0.22 g | |
| Saturated fatty acids | ||
| Saturated fatty acids | 0.2 g | |
Calorie semolina in various household containers:
- 250 ml glass = 200 g (666 kcal)
- 200 ml glass = 160 g (532.8 kcal)
- Tablespoon = 25 g (83.3 kcal)
- Teaspoon = 8 g (26.6 kcal)
