| Nutrient | Content | Reference |
|---|---|---|
| Calories | 290kCal | 290kCal |
| Carbohydrates | 74.9g | 75g |
| Water | 22.7g | 23g |
| Ash | 2.4g | 2g |
| Vitamin B1, thiamine | 0.1mg | 0mg |
| Vitamin B2, riboflavin | 0.155mg | 0mg |
| Vitamin B4, choline | 13.3mg | 13mg |
| Vitamin B5, pantothenic | 0.804mg | 1mg |
| Vitamin B6, pyridoxine | 0.67mg | 1mg |
| Vitamin PP, NE | 0.1mg | 0mg |
| Potassium, K | 1000mg | 1000mg |
| Calcium, Ca | 150mg | 150mg |
| Magnesium, Mg | 100mg | 100mg |
| Sodium, Na | 8mg | 8mg |
| Phosphorus, P | 56mg | 56mg |
| Iron, Fe | 3.8mg | 4mg |
| Manganese, Mn | 1.53mg | 2mg |
| Copper, Cu | 130mcg | 130mcg |
| Selenium, Se | 1.7mcg | 2mcg |
| Zinc, Zn | 0.41mg | 0mg |
| Mono- and disaccharides (sugars) | 74.9g | 75g |
Required products :
2-3 lemons
250 milliliters of water
200 grams of sugar
1 teaspoon ground cinnamon
5-6 cloves
1/2 teaspoon grated ginger
Required products :
Put the sugar in a saucepan, add the cinnamon, cloves and ginger, then pour all the water. Put the pan on the stove and let the water boil. Then reduce the temperature and cook the mixture for 3-5 minutes.
Cool and strain the finished aromatic syrup.
Squeeze the juice from the lemons and mix it with the ginger sweetness. Store in the refrigerator, and when you decide to pour a glass of coolness, just dilute with boiled chilled water. If you prefer, use carbonated.
Required products :
For the shortcrust pastry :
For the stuffing:
Method of preparation :
Melt the butter (in a water bath).
Mix the cinnamon, cloves, salt and ginger with the flour.
Add the eggs, honeydew and granulated sugar to the already cooled butter. Beat with a wire for this purpose and gradually pour the dry mixture, stirring until a homogeneous dough.
Put it in the fridge for 25 minutes, then roll out and cut circles with a diameter of 3.5 cm (use a cup with a suitable hole).
Put the circles in silicone molds, making indentations in the middle.
The filling is easy to make, you just need to grind the pecans together with the cane sugar and maple syrup. Spread the combination on the dough, decorate with whole walnuts and bake the cookies at 180 degrees.
Enjoy your meal!
Sorghum is a cereal that is used for feed, in the manufacture of alcoholic beverages, biofuels, is used in cooking and cosmetics. There are dozens of plant varieties, most of which are wild, and there are many hybrids.
Sorghum has a neutral, in some cases sweet taste, which makes it a universal product for a wide range of culinary applications. Grains are most often used for the production of starch, flour, couscous, alcoholic beverages, baby food.
Sugar sorghum is also used to make jam, various drinks, such as yeast, mead, beer, vodka ...
Interestingly, this is the only plant whose juice contains about 20% sugar.
From cereals are obtained nutritious and delicious porridges, cakes, all kinds of confectionery, various soups and main dishes. It goes well with fresh vegetables, lime juice, mushrooms and lemon.
Sorghum does not contain gluten, so to make quality pastries it is often mixed with classic wheat flour.
In the diet the product is used to prepare useful and filling garnishes, porridges, added to salads. Long eliminates the feeling of hunger, enriches the body with minerals and vitamins.
Sorghum contains unsaturated and saturated acids, mono- and disaccharides, a variety of vitamins (PP, B1, B5, B2, B6, A, H, choline). In terms of the presence of polyphenolic compounds, it is 12 times higher than the record in the face of bilberry (in 1 gram of sorghum there are about 62 milligrams of polyphenolic compounds, while in the fruit - 5 milligrams per 100 grams of product). The mineral composition is also rich and includes phosphorus, magnesium, potassium, calcium, sodium, iron, copper, silicon, aluminum and others.
It should be noted that the culture does not contain the important amino acid lysine, so it is recommended that the beans be combined with other sources of protein.
Sorghum is rich in carbohydrates and proteins, which determines its nutritional value. Thiamine favors brain and nerve functions, stimulates appetite and gastric secretion, improves heart muscle function. It also has a positive effect on growth, energy, ability to learn and is necessary for muscle tone. The vitamin acts as an antioxidant, protects the body from the destructive effects of aging.
Polyphenolic compounds, which are strong antioxidants, protect the body from negative environmental factors, from the action of tobacco and alcohol, slow down aging.
In addition, due to the presence of vitamin PP and biotin in the composition, the culture improves metabolic processes that break down fats and stimulates the production of fatty acids, steroid hormones and vitamins A and D. Sorghum also contributes to the formation of tryptophan niazine and protein synthesis.
The phosphorus in the composition actively supports the formation of the skeleton and provides the cells with the necessary phosphoric acid. It, in turn, is involved in the construction of many enzymes - the main drivers of cellular reactions.
Sorghum intake is indicated for people with diabetes because it helps regulate blood sugar levels and is involved in glucose synthesis.
The grains stimulate the production of hemoglobin and help erythrocytes to transport oxygen to the tissues of the human body.
The use of sorghum is recommended for diseases of the gastrointestinal tract, various nervous disorders, problems with the skin and mucous membranes. It is useful for the product to be part of the menu of the elderly, children, pregnant and lactating women. It is a prophylactic against the development of heart attack and stroke, rejuvenates. It is suitable for consumption by people suffering from celiac disease (gluten intolerance), as it does not contain gluten, as mentioned above.
Infusion of the rhizomes of the plant is effective in neuralgia, gout, rheumatism. The nipple extract is considered an excellent diuretic, eliminates swelling.
Lemongrass essential oil is used in the manufacture of perfumes. Added to cosmetics, it helps to improve the structure of the skin, rejuvenates and tones.
Sorghum beans are not only suitable for use in case of individual intolerance to the product.