Vegetable protein from cereals has an incomplete set of amino acids in contrast to protein of animal origin. To improve the usefulness of plant-based protein, it is recommended that its combination with protein of animal origin, such as milk or cheese. This combination improves the balance of certain amino acids, leading to an improvement in their utilization. Interestingly, heat treatment and grinding of cereals improves the quality of digestion and nutritional value.
The record content of protein is hummus. Compared to other cereals, the amount of protein in pea porridge is higher in 2 times. The composition of pea grits - 21 g protein, 2 g fat and 50 g carbs. Hummus is rich in potassium. It is often called a meat substitute due to its high protein content. However, pea contributes to flatulence and this prevents the digestion and absorption of nutrients. To avoid this, you need to soak the peas for several hours before cooking. In this case, gas will be completed before the preparation and the bioavailability of the protein increases. Pea porridge contains antioxidants that improves tissue repair.
In spite of the calorie content and the use of mushy, use it is not recommended for everyone. People suffering from stomach ulcers, gout or inflammation of the gastrointestinal system, it is not recommended to use this product.
There are a few cereals with high protein content. For example, wheat cereal has 16 grams of protein, 1 g fat, 69 g of carbohydrates. It is also rich In vitamin b and iron, contains copper, fluorine and silicon are actively involved in tissue metabolism. Wheat porridge refers to easily digestible, as its use does not cause heaviness in the stomach.
To cereals with high protein content include buckwheat, which contains - 13 grams of protein, 3 g fat, 68 g carbohydrates. Buckwheat is the leader among the cereals, the amount of vitamin B2, it also contains vitamins B6 and B1. This porridge is recommended for anemia, because its use increases the level of hemoglobin in the blood due to the high content of iron.
Slightly inferior to buckwheat porridge, the content of vegetable protein, oatmeal. The composition of oats – 12 grams of protein, 6 grams of fat and 65 grams of carbohydrates. Porridge it is rich in dietary fiber and fiber. It contains calcium, zinc, vitamins B1, B2, and magnesium. When possible, choose whole oats, because quick-cooking cereals partly deprived of minerals and vitamins.