Wheat Semolina (semolina) - What Are The Health Benefits

Author: Alexander Bruni Time for reading: ~2 minutes Last Updated: August 08, 2022

Wheat Semolina (semolina) - What Are The Health Benefits

CHAPTERS (Table Of Contents)

Wheat semolina is also called semolina or semolina. This is a large durum wheat flour. These berries are known worldwide for semolina. It is mostly used in Italian cuisine for making pasta.

Wheat semolina is also called semolina or semolina. This is a coarsely ground "flour" obtained from durum wheat. It is mostly used in Italian cuisine for making pasta. Semolina has a golden color, its aroma is soft and earthy. The dishes prepared with it are of good quality.

Nutritional composition of wheat semolina

Semolina is high in calories and is characterized by great nutritional value. It is easily absorbed by the body.

Semolina contains a lot of thiamine, fiber, folate, riboflavin, magnesium and iron.

The richness of B vitamins, which is contained in semolina, makes it an important ingredient for maintaining various functions in the body.

In addition, semolina is a better choice for digestion than ordinary flour.

Health benefits from the consumption of wheat semolina

Fiber / dietary fiber in semolina

The main positive functions of semolina are due to fiber. They are very useful for digestion. A high-fiber diet significantly helps to lose weight. Fiber enhances the feeling of satiety and so we feel less hungry. Fiber is also food for good intestinal bacteria, and a healthy balance in the intestinal flora is important for our overall health - both immune and metabolic.

Fiber also stimulates bowel function and movement, thus reducing a common problem called constipation, better known as constipation.

Another advantage of fiber is that their inclusion in the menu reduces the risk of heart disease. In people with the highest fiber intake, this risk is reduced by up to 24% compared to those with the lowest fiber intake. Dietary fiber also helps maintain healthy cholesterol and blood pressure levels.

Semolina does not contain cellulose, which makes it suitable for consumption in diseases of the gastrointestinal tract in the postoperative period.

Wheat semolina is a good source of iron

Interestingly, semolina contains about 25% of the daily requirement of iron in 100 grams, which makes it a good source of the valuable element.

Iron is essential for our health, helps carry oxygen in the blood, participates in DNA synthesis, supports the immune system. However, keep in mind that if you suffer from a deficiency of the element, it is much better to choose animal sources through which to obtain it, as plants are not so well absorbed by humans.

How is semolina used in cooking?

Wheat semolina is rich in gluten, which makes it suitable for adding to bread, pasta and other pasta. The strong and elastic texture of semolina makes it one of the best "flours" on the market.

You can also use semolina for breading if you want a crispy crust, to thicken a sauce or stew, to add to your pudding or breakfast cereal, to put in all kinds of pastries you make.

Contraindications

The gluten in wheat semolina can cause an allergic reaction. It makes the intestinal mucosa thinner, which disrupts the absorption of useful nutrients.

If you suffer from celiac disease (gluten intolerance), do not consume the product.