White, tender semolina with milk is familiar to each of us from early childhood.
For some, it was their favorite dish, prepared by mother’s caring hands, but for others, it was their worst nightmare. kindergarten, with disgusting lumps and a vague salty-sweet taste. But what is semolina made from, since there is no cereal called semolina? Let's find out!
A little history
In the old days, semolina was served only in wealthy families, as it was very expensive. The first mentions of semolina date back to the medieval period, both in Europe and in Rus'. In the 18th-19th centuries, the famous Guryev porridge, invented by the personal chef of Count Guryev and very popular among the Russian nobility, was prepared from it, as well as a variety of puddings, soufflés and casseroles.
For the common people, semolina remained inaccessible for a long time, and only with Soviet power this tasty, easily digestible cereal has become a part of children’s diets preschool age.
What is semolina 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 the 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 further processed, bringing them to the required standard.
Semolina is used to make different varieties wheat.
— Cereals prepared from so-called soft varieties are marked with the letter M on the package. The grains from them will turn out white and opaque, and during cooking they will swell greatly, and the porridge will turn out tender, similar to cream.
— Semolina made from durum wheat is marked with the letter T. Its yellowish grains are translucent in appearance. When cooked, they swell much less than soft ones, but the porridge remains crumbly. From semolina T-grades The result is a very tasty unsweetened porridge in water, which is cooked after first calcining the dry cereal in a frying pan.
— Semolina made 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 preparing mousses and casseroles, adding to baked goods. Groats brand T good in puddings, pancakes and similar products. Brand MT is considered universal, but its properties are closer to brand M.
How is semolina made?
Cooking semolina is quite complicated. technological process, which is organized using modern equipment.
1. Wheat grains are heated (tempered), then threshed and washed to remove dust and impurities.
2. Clean, dried grain is supplied to the flour milling complex, where coarse grinding occurs, 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 sifted, and large particles are separated for further processing.
4. Through several grindings and sifting, semolina particles lead to standard size(0.75-0.5 mm), grind and remove dust particles.
5. The finished semolina undergoes quality control, after which it is packaged in bags or sacks and goes on sale.
The benefits and harms of semolina porridge
Today you can often find diametrically opposed opinions about the benefits of semolina porridge: some consider it an extremely healthy dietary product, others argue that semolina should not be eaten at all. The truth, as usual, lies in the middle.
Semolina contains quite a lot of calories, but is low in vitamins and fiber, so in small quantities it is useful for children who expend a lot of energy, as well as for older people with diseases of the digestive tract. This does not mean that you need to eat semolina porridge every day, but two or three times a week, a dessert or side dish made from semolina will be beneficial. The cereal contains small amounts of magnesium, zinc, potassium, vitamins B, PP and E.
Please note that semolina contains a lot of gluten, which can cause an allergic reaction. It is for this reason that semolina porridge has now been excluded from the diet of children in the first year of life, although the previous several generations literally grew up on milk semolina porridge. 
In addition, semolina is rich in phytin, a substance that binds and blocks calcium salts. Because of this, milk semolina porridge is not at all as healthy as previously thought, and if consumed frequently, it can even lead to the leaching of calcium from the child’s body.
Semolina boils quickly and contains very little fiber. Semolina is digested in the lower intestine and then absorbed into the blood. That is why liquid semolina porridges are included in 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 are intolerant to gluten, which causes allergies.
There are three types of semolina on sale: the letter “M” on the packaging indicates semolina made from soft varieties of wheat, the letter “T” indicates semolina made from hard varieties, and the letters “MT” indicate semolina containing at least 20% of grains from durum varieties. wheat. Very often this information is not indicated on the packaging.
Taste of semolina
Semolina is coarsely ground wheat, which is why it has the appropriate taste. The taste of semolina porridge depends on what additional products were used in preparing the porridge.
Combination of semolina with other products
Semolina goes well with fruits, jams, and cottage cheese (in casseroles).
Using semolina in cooking
Semolina is used to prepare 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 preparing semolina
When cooking semolina porridge, you should follow the following rules:
- For 0.5 liters of liquid you need to take ¾ cup of semolina.
- The cereal is poured in a thin stream, stirring continuously, into a hot but not boiling (90-95 C) liquid, adding salt and sugar. You can pour the cereal through a sieve. Fall asleep quickly and evenly.
- Smaller grains cook faster.
- After the porridge is cooked, you need to close the pan with a lid and leave for a while so that the cereal swells.
Storing 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 made from semolina, it is added to casseroles, pancakes are baked on its basis and pies are made - mannikas.
Acceptable Substitutions
In casseroles and cutlets, semolina can be replaced with coarse wheat flour or starch.
The history of the origin of semolina
Although people grew wheat before our era, semolina appeared much later.
In Rus', semolina was produced in small quantities and ended up on the tables of only aristocrats; the common people did not know semolina. In the USSR, semolina porridge became an everyday, generally available product.
Effect on the human body, beneficial substances
Semolina porridge is very often prepared for children, which is not entirely correct, since the child’s stomach cannot yet digest the starch contained in semolina in large quantities. Phytin, contained in semolina, is able to bind calcium, which comes with other foods, thus depriving the child’s body building material for bones. Often children who constantly eat semolina porridge develop rickets or seizures.
For adults and older people, the disadvantages of semolina devoid of fiber turn into its advantages: semolina porridge does not irritate the stomach and prevents colon cancer. Semolina is the only grain that is digested in the lower intestine and only there is it absorbed into its walls. Semolina is good remedy treatment and prevention of intestinal diseases, it cleanses the body of mucus and removes fat.
Semolina contains everything that wheat flour contains: starch, vitamins E and B1, B2, B6, PP, iron. Semolina is recommended for seriously ill patients postoperative period when increased 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 Count Dmitry Guryev, a member of the State Council and Minister of Finance, and it was invented by Zakhar Kuzmin, a serf cook. Guryev bought out 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 studies based on the results of excavations of ancient civilizations confirm the fact that cereal grains were known to ancient people even before the birth of agriculture. In the era of the development of agriculture, long before our era, grains became the subject of cultivation and trade. Archaeological finds indicate that porridge was on the menu of our ancestors a thousand years ago. From time immemorial, it was cooked from millet, oats, barley, buckwheat, on weekdays and on holidays.
In general, all foods cooked from crushed products were considered porridge; ancient sources mention bread porridges made from crackers, as well as fish, peas, juice (with hemp oil), carrots, and turnips. Of the porridges that were cooked without pre-processing the grain, perhaps only kutia has survived to this day (and then only as a rural exotic). Oatmeal, a finely ground grain, was widespread. They prepared it roughly 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 fine grain, and then sifted through a sieve. Be that as it may, these were the main dishes on the table for both the poor and the rich. Hence the proverb: “Porridge is our mother.” Here's something else famous expression came from the custom of cooking porridge when concluding a peace treaty between warring parties. If they couldn’t come to an agreement, 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 did not yet know either millstones or mills, and it was, obviously, the very first dish prepared by people from grain grains. To make bread, grains had to be peeled and ground, turned into flour, kneaded into dough, etc.; the simplicity of the porridge even became a proverb: “Even if a fool cooks porridge, it would be just a grain of water.” At the same time, however, this simple dish became firmly established in the life of Slavic farmers. Plowmen-farmers ate porridge from childhood: in infancy, their mothers fed them so-called porridge (liquid porridge cooked in water or milk), and when they grew up, their main food was hard-boiled porridge from wheat, buckwheat, barley and others bread plants. Porridge was used both as a “main meal” and as a snack: for example, krupenik - porridge baked with milk and eggs - was considered by Russian peasants to be a tasty dish like sweet cakes. According to the Russian expression, “without porridge and lunch is not lunch”; “You can’t feed a Russian peasant without porridge.” Perhaps no one could do without porridge, a traditional ritual dish. an important event in the life of farmers. So, for example, when a child was born into a peasant family, they rushed to baptize him and give him a name; at the same time, in honor of the “introduction of the baby to Christ and his introduction into the bosom of the church,” a holiday was usually held, accompanied by various rituals. One of these rituals in many places was the preparation in honor of the baby and in his name of a “cherished baptismal dish” - porridge from grains boiled in water in their present, unchangeable (unground) form. As a rule, such baptismal porridge was either yash (made from barley) or wheat. The midwife who received the child went with this porridge to all the invited guests, and each of them who wanted to eat the porridge had to buy a spoon, that is, put in a penny; The popular belief was: “Give a penny for porridge and the baby will live.” The baby's father was also treated to porridge, heavily salted and peppered. Porridge was certainly prepared for a meal in honor of the wedding; it was also an indispensable dish when starting a new farm. Housewives prepared ritual porridge in honor of many holidays. So, for example, on the day of memory of Cosmas and Damian, on the day of Akulina the Buckwheat, on the day of Agrafena the Bathing Lady, on the day of Thekla Zarevnitsa.
Even such big winter holidays as Christmas, New Year, Christmas time, etc. The porridge that housewives put on the table at this time was called kutya and was nourishing, 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 in the east of a star that 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 the star, the Christmas fast ended, and on the table covered with straw and a tablecloth, the hostess placed kutya - a liquid porridge cooked from peeled barley, wheat or thick cereals in water sweetened with honey. The same kutia was served on the table both on New Year’s Eve and on Epiphany; At the same time, the Christmas kutia was popularly called fast, the New Year's - hungry, and Epiphany - rich. Various names of holy days were associated with kutia, a Yuletide ritual dish: for example, the second day of Yuletide was popularly called “ granny porridge"; Christmas Eve was called the “first kutya”, the eve of Vasily’s Day (New Year) was called the “other (second) kutya”, and Epiphany Christmas Eve was called the “third kutya”; Christmas Eve itself, or sochevnik, was called so because at that time sochivo was served for dinner, i.e. sweetened porridge without quick seasoning. The grains of a variety of grain plants were suitable for making porridge: barley (yashnyaya 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 they cooked porridge from rice and corn: pilaf was prepared from rice ( rice porridge with various seasonings), and from corn - mamalyga (coarsely mashed and brewed porridge made from corn flour). Farmers also used rye porridge, and sometimes they used unripe rye for it (such green porridge “was a merchant’s whim in some places”). They also cooked porridge from oat grains, although they were not prepared everywhere: so, to oatmeal Russian peasants often even felt disgust.
In many places there were also wheat porridges, and the best of them were considered those that were cooked from a special wheat cereal called manna; however, such porridges were little known among the people, since semolina, like potato (sago) cereals, was quite expensive due to the difficulty of preparation and, therefore, available only to wealthy people. Of all these porridges, yash porridge (made from barley groats) was considered the most controversial and delicious. To prepare it, housewives put barley grains in a mortar and beat them with a pestle, and then washed them; the indigestible husk of the grains flew off, and pure yash (egg) grain remained. Dried in a special way, it was called thick cereal. Purified by the same the best way and the most carefully selected yash grain was called pearl barley or pearl barley - due to the similarity of its grains to pearls (pearls). From the resulting purified grains they then cooked porridge, which, like almost all other porridges, was eaten “immediately from the oven hot,” since, as it cools, any porridge loses its taste and becomes “heavy for the stomach.”
But although yash porridge was considered one of the best and most delicious porridges, the most beloved by the people and the most widespread since ancient times was buckwheat. It, unlike other porridges, could be eaten not only hot, but also cold, with milk, hemp juice and even kvass. No other porridge has enjoyed such respect among the people as buckwheat. Before cooking porridge, buckwheat grains were certainly processed: they were placed under millstones to free them from the husks, and this husk, or husks, broken from the grain in grain mills, was often used in treeless areas as an excellent and cheap fuel, an excellent substitute for firewood. After the millstones, the grains were poured under a stream of air directed by a winnowing fan, and thus the cereal was made; at the same time, cereals made from smaller, selected and carefully screened grains were called Smolensk, and porridge made from it was considered the most delicious
Everyone who studied at the same school or educational institution is called classmates. Why classmates? How did this word appear? And what kind of porridge is this - one for all?
Porridge - a dish made from cereals with 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 also knew other meanings of the word “porridge”. In ancient chronicles, porridge is a wedding feast. In some Russian dialects, kashniks were the name given to relatives and acquaintances of the bride who come for porridge. Food in general was also called porridge; remember, for example, the word cook. It means not only “porridge cook”, but in general a cook in a military unit or workers’ artel. The word classmate has a special fate in the history of the language, and it appeared thanks to a completely different mess. In Vladimir Dahl’s dictionary we read: “A classmate, a fellow artel member, a fellow eater, a table mate; growing up together." This means that first there were comrades in the artel, and then there were pre-students. Since the 30s of the XIX century. the word odnokashnik meaning “old school friend” has become widespread. Some historians hastened to give this explanation. In rural schools in the south of Russia there was a cheerful custom. When moving from junior to senior class, students brought pots of porridge to school, which they ate together, then broke the pots as they said goodbye to those remaining in the junior class.
Semolina is one of the most popular porridges and is especially often fed to children in kindergarten. But despite such a widespread dish, many do not know at all what semolina is made from. Let's look at this in more detail.
Are you still tormented by the question, what is semolina made from? 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 coarsely ground wheat flour.
- First of all, the selected grain is tested for gluten content using a special laboratory analysis.
- After inspection, the grains are sent to a workshop where a tempering process is carried out, which gives the grains density. They are immediately 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 sifted, crushed by machines and processed.
- On last stage The grain is separated from the shell, polished and quality controlled.
A good, truly high-quality product should be snow-white. Of course, semolina can be either yellow or cream - the color depends on the type of grain.
Composition and calorie content
So, having figured out what kind of cereal semolina is from, it’s time to find out its properties and composition. During the grinding process, the cereal loses a certain percentage of fat and fiber. By the way, the low fiber content makes porridge easier to digest, and in addition, starch relieves the stomach of mucus. Also, semolina retains 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 its 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, you should not abuse such porridge. One small portion for breakfast is enough, and not every day.
The benefits of semolina for men and women
First of all, this porridge is ideal for those who have stomach problems. This is due to its low fiber content and easy digestibility.
Semolina porridge is a constipation of a healthy stomach and intestines. But besides this, eating semolina has other positive aspects:
- cereal contains thiamine, which is not produced by our body, and therefore must be supplied with food;
- for healthy blood a person needs folic acid, it can also be obtained by sometimes eating semolina porridge;
- A large amount of iron in the composition of the cereal compensates for its deficiency in human blood.
As for the benefits of cereals for men, first of all, it is a simple and quick saturation of the body. That is, after having breakfast with this porridge, you don’t have to think about hunger until lunchtime. It is also recommended for those who are actively involved in sports and want to gain muscle mass, because it is high in calories and contains a sufficient amount of protein.
And semolina cooked with milk, and even with sugar, will become an excellent remedy against fatigue and nervous tension for men engaged in physical labor.
Semolina is recommended for women for weight loss, but of course the portions should be small. Some believe that oatmeal will be more effective, but this is not so - it is much more difficult to digest, and this is especially true if you have digestive problems.
Regular consumption of porridge has a positive effect on the condition of the skin and hair due to many microelements. And, of course, some women actively use cereals for various cosmetic purposes.
Beneficial properties for children and pregnancy
It’s not for nothing that semolina is given to children in almost all kindergartens; this indicates its necessity and benefits for a growing body.
Semolina during pregnancy is the most the best way satisfy your hunger. - A large number of vitamins and minerals have a beneficial effect. Calcium and silicon strengthen bones, and magnesium and potassium strengthen the cardiovascular system.
- It is recommended to consume porridge in case of kidney failure.
- Used for depletion due to low amounts of fiber.
- Carbohydrates fill you up well and give you energy.
But sometimes it turns out that this is one of the few products that does not make a woman sick, and therefore she has to include it in her diet.
Use of semolina
Usually they eat semolina for breakfast, but there are several other areas where it can be used usefully.
For weight loss
A semolina diet for weight loss will allow you to lose extra pounds and improve your body's functioning. This porridge is perfect for weight loss for people with stomach problems and sludge in 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 speed of weight loss.
Face masks
Some semolina face masks can replace expensive creams.
The rejuvenating effect can only be compared with professional salon procedures. Its regular use for cosmetic purposes:
- will help tighten the skin;
- will get rid of acne and blemishes;
- removes dryness;
- will make the skin softer;
- protects against ultraviolet rays
- and will launch natural processes regeneration.
In cooking
If you think that semolina can only be boiled, then you are mistaken. It is used for making dough, casseroles and pancakes. And also as a breading for cutlets, meatballs and zraz. You can use it to make a very popular pie - manna, and it is also good to add to mousse, soufflé and puddings.
It would seem that what could be bad from ordinary porridge?
In addition to benefits, this product can also cause harm. But in fact, you should use this cereal with caution:
- phytin and glyodine, which are part of the cereal, can interfere with the absorption of nutrients in the body;
- some people may have gluten intolerance, and semolina, of course, contains it;
- It is not advisable to give porridge to children under one year of age, since the cereal contains a lot of starch;
- Excessive consumption of the product can contribute to excess 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 only be 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, compared to other cereals, does not have a high content of valuable microelements 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 porridges, great for breakfasts due to its high carbohydrate content. Semolina is added to the dough when preparing baked goods, which helps the baked goods retain their shape after baking.
The undeniable advantages of semolina include the speed of its preparation. From the start of cooking until it's ready, it only takes a few minutes and the dish is ready!
Semolina is coarse 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 determined by the markings on the packaging:
- "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 with opaque particles. When cooked, such semolina increases in volume several times due to good absorption of liquid. And porridge cooked from this type of semolina will be homogeneous, without lumps. Well suited for adding to mousses, culinary pastries, and of course for making porridges.
Semolina from “hard” varieties, appears yellowish in color with translucent particles. When cooked, the volume increases slightly. Suitable for adding to confectionery products that must retain their shape after cooking, such as dumplings, pancakes, bread.
Semolina grade "MT" most versatile. It is well suited both for preparing porridges and for adding to culinary products.
Semolina porridges are unique in that their digestion and absorption occurs in the lower intestine, unlike most other porridges. Due to the low fiber content, semolina porridge is recommended for people suffering from digestive disorders. Semolina does not cause “bloating” or excessive formation of gases, such as pea or oatmeal porridge. The absorption 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 people, with the exception of people with gluten intolerance.
Harm of semolina
The main contraindication to the use of semolina is the high gluten content 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
| % of daily value in 100 g | ||
| Calorie content | 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, folates | 23 mcg | 5.8% |
| Vitamin E, alpha tocopherol, TE | 1.5 mg | 10% |
| Vitamin RR, 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, Mg | 18 mg | 4.5% |
| Sodium, Na | 3 mg | 0.2% |
| Sera, S | 75 mg | 7.5% |
| Phosphorus, Ph | 85 mg | 10.6% |
| Chlorine, Cl | 21 mg | 0.9% |
| Microelements | ||
| 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% |
| Chromium, 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 | |
| Valin | 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 | |
| Nonessential amino acids | ||
| Alanin | 0.34 g | |
| Aspartic acid | 0.38 g | |
| Glycine | 0.37 g | |
| Glutamic acid | 3.2 g | |
| Proline | 1.04 g | |
| Serin | 0.53 g | |
| Tyrosine | 0.27 g | |
| Cysteine | 0.22 g | |
| Saturated fatty acids | ||
| Saturated fatty acids | 0.2 g | |
Calorie content of 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)
