The wealth of iron, B vitamins and silica It makes regular consumption of millet to have a positive effect on the condition of the skin, nails and hair. It is a product that is always worth having in the kitchen – not only in a sweet version.
Millet is a real treasure among cereal products – especially for people who care about the health of the digestive system, skin condition and immunity. Its easily digestible means that she is recommended for stomach ailments such as hyperacidity, reflux or diarrhea. Due to the base-forming properties, it also helps in restoring the acid-base balance of the body. It contains silica, which supports tissue regeneration and improves the condition of hair, skin and nails. In turn, the presence ofElaza, zinc and B vitamins It makes it a valuable element of diet with weakness and anemia. If you are wondering what is good millet for, the answer is: many ailments – both internal and those that can be seen with the naked eye.
Though millet groats It has a lot of health -promoting properties, many people give up its regular consumption due to the characteristic, bitter note. Fortunately, there are a few simple ways to remedy it. The key is to properly prepare the product before cooking – It is worth rinsing the porridge thoroughly with cold and then hot water, then pour boiling water. Thanks to this, you will get rid of saponin, i.e. natural relationships responsible for a bitter aftertaste. Many people wonder What to do to make millet not bitter – The answer lies in a short but careful processing, which will fully bring out its mild, nutty taste.
Millet groats It is a product that requires some attention during preparation – but when you learn the basic rules, it will become one of the simplest and most universal ingredients in the kitchen. Many people ask how to cook millet so that it is loose, delicate and devoid of bitterness. The key lies in the proportions: one part of the groats is usually used for two parts of water. After rinsing and the porridge, pour boiling water, cook on low heat for about 12-15 minutes, and then leave to “reach” for the next few minutes without mixing. This method of preparation guarantees an ideal texture and a delicate taste – both for dry dishes and desserts.
Millet works great in both dry and sweet dishes. You can make it from it A nutritious breakfast with vegetable milk, fruit and nutsbut also serve it in a dry version as addition to dinner, a salad ingredient or a database of cream kashotto. It is also increasingly used in desserts – as a substitute for flour or semolina in cheesecakes without baking, pudding or energy bars.
Its delicate, slightly nutty taste goes perfectly with many ingredients – from spices, to fresh herbs, to sweet Additions such as cinnamon, cocoa or dried fruit. It is also worth remembering that millet absorbs aromas well, thanks to which it is easy to turn up its taste and match it to a culinary idea.
Sources: Terazpoczy.pl
