How much porridge for one serving. Butter: tip of the thumb

Who is not familiar with this hackneyed visual aid - food pyramid? Puzzled, we look at her as we sit in line at the clinic, she decorates a booth in the school cafeteria, flickers in fashion magazines, in advertising and on the Internet .... But with all this flickering, for some reason it does not become clearer.
“Is it possible to eat 6 servings of cereal products in a day?” - we are indignant, imagining a full plate of semolina, another pasta, another with muesli and a whole loaf of bread ... And that's only 4! Who is this pyramid for? For hippopotamus or human? And how to lose weight, relying on the advice of modern dietology?

Your indignation is understandable, but not justified. Nutritionists have developed a food pyramid after all for people, not for hippos. The fact is that the visual aid misses one important thing - portion size. Serving sizes to meet the recommendations of the food pyramid are very small. For example, 35 g of bread (one thin slice) is one serving of cereals. And half a glass of juice is equivalent to one serving of vegetables and fruits. Is it a lot?

It is very important to eat healthy foods, but it is equally important in what quantity to do it. Fruits are very useful, but sitting on a fruit mono-diet, you can easily plant the pancreas and bring down the normal production of insulin. By clicking on carbohydrates, you can get fat, and by eating too many protein foods, you will not avoid constipation and high cholesterol. Here the food pyramid comes to our aid, which clearly explains what and in what proportions should be consumed to balance vitamins and minerals. minerals in the body and perfect health.

So how much should you eat?

The needs of all people are different. They depend on occupation, age, your metabolism, and a host of other factors. Accordingly, a healthy portion size for different people will be different.

Age	2-3	4-8	9-13	14-18		19-50		51+
Floor*				AND	M	AND	M	AND	M
Vegetables and fruits	4	5	6	7	8	7-8	8-10	7	7
Cereal products	3	4	6	6	7	6-7	8	6	7
Milk and dairy products	2	2	3-4	3-4	3-4	2	2	3	3
Protein products	1	1	1-2	2	3	2	3	2	3

* - portions for boys and girls under 13 do not differ.

When planning a menu for the week or the next day, deciding what to cook for dinner, take a look at the pyramid and assess the needs of your family. Approximately to estimate what products and when it is better to group food in one meal is not so difficult.

Quantity required servings one or another type of food can be seen from the figure, the exact serving size is given below.

Serving size according to the food pyramid:

Fruits and vegetables.

One serving is:

• 125 ml (1/2 cup) fresh, frozen or canned vegetables or fruit
• 125 ml (1/2 cup) fruit or vegetable juice
• 250 ml (1 glass) leafy vegetables (lettuce, spinach)
• 1 whole vegetable or fruit (tomato, apple, orange, etc.)

Calories are such small dirty tricks that come at night and sew up your clothes!

Relevant for those who eat in canteens or order food to the office.

How to calculate the "weight" of what you ate? Very simple!
First, figure out for yourself (write down) the main weights encountered: one apple, one onion, one carrot, one potato (and other cabbage). Medium size. The calorie content of all these products is low, and if a carrot instead of 100 grams actually weighs 120, this error can be ignored

In the canteen all portions are by weight. Soup - 250 gr, side dish 150 gr, fish or meat 150 gr, salad 100 gr. All weights are written on the menu. You definitely won't get MORE.

Now we count. First, start with calories. classic recipe. If the menu says "borscht with meat", search the Internet for a recipe for borscht with meat. And copy the recipe recipe composition analyzer. No, of course, you should work with your brain and write it into the analyzer instead of “two carrots” approximate weight 200 gr. Don't forget that there is one more ingredient - water, which is usually mentioned in the recipes in passing, but it is important!

So I got borscht - 102 calories per 100 grams. There are 250 grams in a plate, which means 255 kcal.

Bonus: chefs SAVE on food. In reality, there will be fewer calories per serving.
And so any "canteen" dish. Though soup, even meat, even fish.

Now about side dishes. Looking at the calorie tables: pasta 300 kcal, buckwheat - 320 kcal, everyone usually gets scared and tries not to eat the side dish. But it's not so scary :)

300 kcal is the "weight" of the DRY product. 150 grams of dry buckwheat - a side dish can be prepared for 2-3 people. Again, the forgotten water comes into play. For one measure of the product, you need two and a half measures of water, right? So it turns out that 100 grams of finished buckwheat will “weigh” only 90 kcal. Oh yes! More oil is added in the dining room. 5 grams per serving, as directed. Add. But they save. Throw on a serving (150 grams of buckwheat) 3-4 grams of fat - that's the whole side dish for you!

Now about the Stolovsky "variety". In fact, everything is simple: the “nurses” have a very limited menu choice for all five working days. From week to week they repeat the same thing, but in different combinations. After spending a couple of weeks analyzing their menu, you will know exactly what and how much it “weighs” and will be able to choose the most convenient combinations.
For example, I have a complex lunch every day. I calculated the entire menu for the week and found out that the daily lunch "weighs" 700-800 kcal (without juice). Those. half of my daily ration. So now I only have to count breakfast and snacks so as not to fly out of the “corridor”.

so that we can see how much we overeat our stomach is located on the same side as the eyes (c) :)

Over the past few years, it has become fashionable to limit carbohydrate intake - the so-called low-carb diet. Oleg Iryshkin, Candidate of Medical Sciences, doctor of sports medicine and sports nutrition, expert nutritionist of the federal network of fitness clubs X-Fit, tells how harmful or useful cereals containing a lot of carbohydrates can be. Cereals Cereals are very important in the composition of nutrition, since they are the main suppliers of complex carbohydrates and how ...

Help with cereals, I can’t find the optimal ratio of cereals, water, milk, cooking time. We need the usual milk porridge: buckwheat and rice for Redmond. Everything that comes across is with the bells and whistles of coconut and raisins and other nonsense that my children do not eat. And I also have a porridge mode in the cartoon, but you need to set the time yourself.

Discussion

I have redmond. I take a proportion of 1 to 6. From 6 glasses of liquid, 3 milk 3.2 and 3 glasses of water. a piece of butter right away so that the milk does not boil away. Sugar 1.5 tablespoons. salt to taste. Milk porridge mode for 35 minutes and then 40 minutes on heating. Rice can be kept longer. Rice mistral italica. It turns out not porridge - pudding. delicious. Try it. I also cook millet, wheat and barley porridge. My buckwheat is eaten boiled in water and filled with milk.

I have conventional multicooker without pressure cooker function. Children from cereals eat only buckwheat. I cook like this: I made a glass (an ordinary Soviet faceted glass), a liter package of milk, half a teaspoon of salt, two tablespoons granulated sugar. I fall asleep and fill everything. I put the mode "Milk porridge" and leave. The mode is designed for exactly 40 minutes.

Recipes for casseroles for children from 1 to 3 years old!.

1. Rice casserole with fresh strawberries Ingredients (for 2 servings): round-grain rice - 3 tablespoons, milk - 1 cup, sugar - 2 teaspoons, vanilla sugar- 1/2 teaspoon, soft cottage cheese - 100 gr, egg - 1 pc, fresh strawberries - 5-7 pcs; for serving: sour cream or any sweet sauce (fruit yogurt, milk sauce, condensed milk). Cooking: Cook thick rice porridge: put the washed cereal in boiling milk, bring to a boil and cook for small fire under cover 15-20...

Kashi Festival in Kashin

On June 26, the city of Kashin, Tver Region, will become the capital of the cooking industry. As part of the celebration of the Day of the city and the region, the nationwide Porridge Festival will be held here for the fourth time. The main venues for the Porridge Festival will be the City Garden, the Museum of Porridge and Kashin Traditions. Guests and participants of the festival are waiting for a lot of exciting events: the meeting of the cauldron royal porridge, the gastronomic interregional competition "Cook of the Year" for chefs and everyone, the street of culinary brands of Russia ...

Rust from the stove will disappear if you wipe its surface with hot vegetable oil. *** If you cut an oilcloth tablecloth, then cover the cut on both sides with colorless nail polish. The cut will not be visible. *** Grease the grater on which you are going to grate the cheese with vegetable oil. From this, the cheese will not stick together, and the grater is easier to wash. *** If the kitchen smells bad, pour a little table vinegar and keep the pan over low heat until the vinegar...

I forgot how to cook porridge: (Absolutely. And elderly guests with small children are coming, eating porridge daily. “You don’t cook anything SUCH for us. In the morning semolina, and in the evening buckwheat - we and the children will eat together. to feed something, but: (Teach me how to cook semolina and buckwheat. I don’t even remember if they fall asleep in boiling water or in cold water: (I didn’t look in the search, they probably know how. And whoever doesn’t know how, he doesn’t cook porridge either: )

Discussion

I cook buckwheat for a glass of cereal - 2.75 glasses of water and 1/2 tsp. salt. It turns out soft and crumbly. We eat with butter, the eldest daughter - only with milk, sugar, etc. oil. If they put less water- I don’t like it, for me it is then tough.
You can put in cold water, but there is an opinion that it is better in hot (my mother-in-law). Before cooking, rinse the cereal 2 times, cook until the liquid boils away. I still rake the porridge with a spoon and check that there is no liquid left at the bottom, otherwise it doesn’t taste good to me.

Manka - 2 tbsp. spoons (15 g each) per glass of liquid (250 ml.) This will thick porridge, you can semolina and smaller, if you like liquid. They add sugar-butter-jam each to themselves, and then some are on diets. If everyone loves with sugar - it seems tastier sugar put in while cooking.

When cooking buckwheat, I add 1-2 teaspoons of sugar and 1-2 tablespoons of sunflower oil (for 0.5 cups). Salt a little bit. I fill it with boiling water. Eat as a separate dish.

12/15/2009 00:48:34, laguna12

Diet cereals: rules for selection, use and recipes.

Indeed, cereals are among the most high-calorie foods in the diet. For example, the calorie content of the same oatmeal is almost equivalent to a serving of dumplings. And in terms of saturation with calories, neither pearl barley, nor rice, nor millet are inferior to it. The most low-calorie porridge- buckwheat. The number of calories in it does not reach 100. However, it is a mistake to use only it for weight loss. It turns out that with regard to cereals, not everything is as simple as with other products. It's about the composition of the products. Most cereals contain fiber...

1. Water Water is more important than food. This phrase should become your main axiom. Whatever happens, you must drink enough liquids per day. "Sufficient amount" means 30 ml for every kilogram of your weight. That is, if you weigh 80 kilograms, then you should consume 2.4 liters of LIQUID per day (and at least 2 liters) per day. What is a liquid? You must learn that juice, kefir, milk are FOOD. Does this mean that you should consider them liquid? Yes. But you must also...

Discussion

Since we mentioned honey, and moreover, most often people with overweight suffer from a lack of sweets, let's start with this very sweet.

Honey is your main sweet. Until 4 pm you can eat 3 teaspoons a day. You can add it to hydromel or porridge or cottage cheese. But remember that for some diseases (especially pancreatic dysfunctions), honey is not recommended. What can replace it? First, a natural-based sugar substitute - stevia. What else?

1 tsp honey = 1 tsp fructose = 10 pcs. raisins = 3 pcs. prunes = 1 dried figs= 2 pcs. dried apricots \u003d 5 g of dark chocolate (not lower than 75% cocoa).

Prunes or dried apricots should be "native", from the former Soviet republics, not chemical. Chocolate as a substitute gets into your diet in the last (!) turn. It is best to use it before critical days, when you especially want sweets, or as a reward to yourself, your beloved, at the end of the day, when you understand that today you ate on time and correctly, walked 4 kilometers, drank all the water. Then you need to show yourself that your life will not only become beautiful very soon when you compete in harmony with the beauties on the beach, your life is beautiful right now. You eat chocolate, after all! And lose weight!! By the way, chocolate is the only sweet you can eat after 4 pm. Even in the evening. But only 5-10 grams! And of course if you don't get out daily allowance sweets.

3. Vegetable oil

Two teaspoons a day. Necessarily. Any vegetable oil contains fatty acid, which will help better absorption of food and keep you young. The oil can be whatever you like. But remember that when cooked (over one minute), healthy fatty acids become trans fats, so you eat oil by adding it to salads or vegetables 1 minute before cooking.

If you need to fry something (although we all know that fried is bad), you can use this trick. Mix 1 part vegetable oil with 8 parts water and spray the frying pan with a spray bottle, after shaking the mixture well.

If the oil is so useful, then why is it so small, you ask? Because there are as many as 180 kilocalories in two teaspoons of oil. We ourselves wonder how they fit in there.

1-2 bunches every day. The bundle is approximately 2-2.5 centimeters in diameter. You can eat any greens. Moreover, since now it is especially important for us not to exclude products from our culinary basket, but to add them there, you can easily experiment. Make it your goal to try all the varieties of salads and greens that are in our supermarkets. Try pairing salads and herbs with different products: meat and fish, cottage cheese and vegetables, maybe even fruits. Every time you will new taste!

Well, I don’t know how to cook it :) Tell me, please! It turns out that everyone at my house loves it, but no one gives it to them :) And also, to the heap, maybe someone knows how to dispose of cornmeal? Only, if possible, in more detail. Thanks in advance.

Discussion

Somewhere in children's magazines I once read that with such cooking, most of the useful remains, and the consistency is grainier. Since then I've been doing this:
a liter of milk on fire salt-slazhu to taste (I try),
I measure-pour on a sheet of paper 5 tbsp. semolina (according to the recipe 4, but we liked 5 more - try it!),
into boiled milk with intensive stirring from a folded sheet, pour semolina in a stream;
when it boils (this is fast), I turn it off, throw in a piece of oil and close the lid.
After 10-15 min. ready! I stir the melted butter, serve. Children and husband eat with pleasure! Unfortunately, I do too :) Sometimes I cook more, then my husband eats cold porridge with jam ...

And also semolina I like to stir not with a spoon, but with a whisk for whipping, then it turns out more airy.

I bought cereals, decided to transfer to normal, and not instant cereals. There are several questions: 1. How much cereal and water should be poured in order to end up with 200 ml of porridge. I will mix it up. 2. How long does it take to cook cereals: hercules, rice, buckwheat and corn. Please enlighten and thank you.

Discussion

I do this: 100 ml of water + 100 ml of milk - bring to a boil. I add two tablespoons (hercules - I use the Russian Product company or buckwheat - I use the Nordik company). (Spoons without top). Cook, stirring, for three minutes and leave to reach with the lid closed. After 30 minutes I throw everything into a blender, and porridge optimal temperature ready.

Petik milk "Agusha", I pour it into a ladle, immediately pour in the ground hercules - 2-2.5 tbsp. spoons, I interfere, I add salt, I sugar :) (I give the child Fructose current), I mix everything ...
and on the fire ... on a small one ... I stir and mix all the time ....
as it thickens - I stir for another 4-5 minutes .... and ... it's ready!

With millet, it’s more difficult, I soak it overnight ... and it still takes a long time to cook ... well, it ...

Buckwheat - I wash it, dry it, grind it, soak it in water for the night ... a little ... by eye (here it’s without proportions, what remains - I eat it myself) ... then I dilute it with milk ... by eye ... and cook a little... you try it - it's ready - excellent!
Regarding the portion .... notice in the same plate ... how much is about 200g, and put the drain on him ...

And finally ... right now I'm not worried about "Lap of grams to hang" ... or rather, we eat lope of grams ... about more than half of the plate is eaten - and okay ... I don’t force to finish eating ... (but we have been 2 years already .. .)

01/29/2007 11:51:20 am, campanila

In general, I ask for advice on cooking porridge, especially buckwheat. I cook it like this: 1) cereal in boiling water, cook until cooked, then put salt and oil 2) first oil in boiling water, and then cereal and salt - it is advisable not to open the lid until it is cooked. My husband always thinks that the porridge is "dry". How much oil should be put in? Does anyone have other secrets? Interested in all the secrets of any cereals. Thank you in advance

Discussion

let me add my 5 kopecks I cook buckwheat like this, the water should be 2 fingers higher than the level of buckwheat, the water is poured cold, + salt to taste, + sunflower oil. cook until the buckwheat takes in all the water and becomes soft, and then evaporate in a towel and a blanket))))) But I like it much more))))

I will also add my recipe for porridge. Cooked 2 days ago. You buy 2 pieces of beef meat from the leg. These are pieces with a stone in the middle / this is important /, you put them to cook with bay leaves and peppercorns, a little salt. Cook for a long time, 3-4 hours. This can also be done on the side. The broth, when it cools down, freezes, i.e. turns into cold. So, you take 2 parts of this broth and add 1 part of washed buckwheat in boiling water. Add salt to taste, boil for 1 minute. You turn it off and into a blanket / fur coat /. If the stove is electric, then you leave it on the stove. After 40 min. Ready. During this time, you cut the meat from the broth into pieces, you can mix it with fried onions, on top of the porridge in a bowl. You can pour the same broth. All. Success is guaranteed. This is not the case with other meats. But you can experiment. I don't add oil.

I look, 100 gr 350 kk, a glass 60 gr. That is, a serving of porridge the size of a glass is 210 kk ... somehow a lot for diet food. I had to buy a simple Hercules (

Discussion

any oatmeal like this (and any cereal)

200 kk for breakfast - is that a lot??? As a rule, you need at least 1500 kk per day, we divide it into 3 meals - 500 kk for each, taking into account snacks and the fact that breakfast is usually less than lunch in calories, breakfast is not less than 300 kk.
100 kk is nothing at all, one apple probably gives so much. Well it's air to eat and starve, practically.

I really, really like viscous, "snotty" oatmeal, as they gave in the Soviet Union in kindergartens .. What was it made of? .. Really from flakes ?? But I don’t like flakes .. And I bought cereals - such elongated oat grains, similar to long rice berries .. Cooked .. And I got “rice” and it turned out: a grain to a grain! And I want to get this very almost paste) Please teach me how to make it! And another important question: is it possible to do this in the microwave ?? And I cooked like this: I soaked the cereal for the night, pouring boiling water into ...

Discussion

And what is the question, the Union was falling apart, even if the oatmeal in it was tastier.

To me this is a very strange question. Oatmeal isn't it cute?

Maybe you bought barley, not oats? Or pearl barley?

02.04.2013 18:41:21, )))))))))))))

Snotty porridge of their cereal, yes) Only the simplest ones.
And grain oats are either germinated or an infusion is made.

Mommy who cooks for children himself! How to cook rice porridge? I am interested in the method when, after soaking, the cereal is cooked, and then mashed in a blender. How much water? How much rice? How much mixture should be added? When to add? What is the standard portion? Do I need to add something after it?

Discussion

Buy an ordinary baby, which is bred with boiling water and do not fool your head.

Water by eye so that it does not burn. Milk - I buy Agusha milk. Rice is boiled in milk, you can add milk (1 pack-200 ml). I usually boil it once. We also grinded at first, but now we eat like this. We eat 300 g of porridge. Rice probably turns out to be two or three tablespoons (approximately).

Help, how to cook friable millet porridge in a slow cooker (I have a Panasonic 18)? I read a lot of recipes, everywhere different proportions cereals and liquids. Somewhere on a multiglass of cereals 4 - water, somewhere 6 water. Please help, my husband wants it crumbly porridge and on the water. Thank you

Discussion

I cook in Panasonic, on water, 1:5.
A day later, because children love millet porridge. On the "milk porridge" mode.

Logically, then it is necessary to cook on the Buckwheat mode, so that all the liquid evaporates. But by its quantity you will have to experiment if no one has cooked before you :)
I would pour 5 glasses...

Hello girls!!! After the treated allergy, we reintroduce complementary foods. We ate a zucchini and 5 days a tsvetnushka. The doctor said that you can already introduce porridge. Start with buckwheat and not special baby cereals, but grind it yourself in a coffee grinder and cook. So I bought Nordic buckwheat flakes. Of course they boil quickly. But the proportions are still tight, because. started with one teaspoon. Tell me, I cooked porridge, it turned out about 200 grams, porridge remained. I put it in the fridge to keep...

Discussion

2 times a day we eat porridge,

I cook fresh every time. But even though my baby is allergic, we, mmm, have not reached the point of grinding and boiling cereal. I use instant cereals.
I give porridge 4 times a day: in the morning on my milk a whole portion, and 3 more (and sometimes 2 times) I mix it with vegetable and meat puree I also add my own milk. I know what I'm doing wrong, but otherwise the child does not eat vegetables or meat.
Due to allergies, we only eat dairy-free cereals.

again, I'm talking about cereals) who has this device, share your experience! what kind of porridge do you make there? on what program? share the exact proportions of cereals and water? To get one serving of porridge - we don’t need a lot, well, so that the output of the finished porridge is 250 grams, do you add salt-sugar? (I have never added either salt or sugar to self-cooked food, but in boxed cereals (instant), as I understand it, this is present) in milk or water? just us whole milk Haven't entered yet, how then? or...

Discussion

In such a Panasonic (small, dove) I get 1.5 people :)). I cook porridge with Agusha milk. For 2 multi-glasses of milk, half of the multi-glass of cereals. Otherwise, it turns out too cool porridge for us. I also add a dollop of butter. I cook rice, millet and corn grits. The rest of the Nordic cereals.
In the evening I lay everything and put it on the timer, in the morning everything is ready. True, I noticed that if the porridge is heated for more than an hour, it also becomes cool and Ulya does not eat it.

cook corn 1 cup corn, 5 cups water + sugar + dried fruits - and put raisins and dried apricots + butter (a little) set the milk porridge mode

buckwheat 1 cup buckwheat + 3 cups water + oil - buckwheat mode

rice - 1 cup rice (washed) + 3 cups water + oil + some lemon juice- buckwheat mode

instead of water, you can add milk, only then you need to increase the dosage of the liquid + one glass and set the milk porridge mode

Hello! Something is not working with us with complementary foods ... We have breastfeeding, but we have big problems with the stomach - after 3 months it started, it does not go away. They ran around all the doctors, LN + general enzyme deficiency. Have appointed or nominated a course of probiotics different. And they advised me to introduce complementary foods and displace breast milk. The scheme was given as follows: first, replace the second feeding (leave the breast at 6 in the morning) with cereals: on the first day, give 5 gr. and breastfeed, then 10 gr. and chest, then 20 gr., on the 7th day ...

Discussion

Irin, we also had problems with stools on pure milk .. not the same, of course, as you have. The first complementary foods also started at 5.5 with vegetables.
Now everything is fine, we plan to introduce porridge in a week. I will replace it when I introduce porridge.

I don’t understand why everyone writes that you have a baby, almost 6 months already, in my opinion, is a normal time to start complementary foods. We also started somewhere at 4.5-5 months (on IV), the doctor spoke generally from 4, I pulled, and completely replaced the first feeding only by 6-6.5 months, before that I washed down any complementary foods with a mixture (you chest) - like it should be, and rightly so.
You can definitely introduce vegetables, they recommend for one type of product (cereals, vegetables, meat, milk) + - a month, then leave what you entered + add a new product.
Rocking until 4 in the morning is a tin, of course, you are just a heroine!
And listen to your husband, he loves and protects you, since, and in general, his hormones do not play, I only now understand that my husband spoke sensible thoughts when I was hysterical about the inability to breastfeed (

I come to work at seven o'clock, or even earlier, I can't eat anything at home. At work they give breakfast - porridge with milk. What do you think, if you do not add oil, is it possible to eat in the morning or is it better not to eat anything before dinner? There are no other options, there is no power to bring food with you.

They asked the child in biology to calculate his diet and its calorie content. I'm in complete shock. Morning porridge and cocoa in milk - 300 gr. porridge and 250 ml. cocoa-850 kilocalories!! 2 breakfast in school - omelet and tea with bread-600 kcal!! Snack - apple and juice - 300kcal. bread-1400 kcal!! Kill me!1 total calories diet-4300 kcal .. In shock. Do what? It is clear that to reduce calories. Due to what? What breakfast should be (does not eat cottage cheese ...

Discussion

Or maybe not change anything? From my experience, I’ll say that there are boys who suddenly begin to gain weight, and then in 3 months they grow sharply by 20 centimeters. As my daughter’s classmates began to round up, then wait for a growth spurt.
Quite a normal diet for 14.5 years.

If he ate 4500 calories a day, he would be one and a half times fat :) What you wrote is regular food Probably around 2000-2500 calories. I eat about the same, weight 58 kg with 167 cm height.

You just think wrong, when calculating porridge, you need to take the weight of dry cereals, and this is 3 times less than porridge. For cocoa - you need to take the weight of the powder, and this is 5-10 grams per cup. Well, and so on, they wrote to you below.

Apple are you sure it's 300g? It's kind of huge. But 100 g of an apple will not make the weather, in fact. And fruit is needed, so it's not bad.

But if you are concerned about its completeness, it may be worth reducing the caloric content of the diet by 10-20%. sweet juice you can safely remove it, this is one sugar, replace it with water. Reduce sugar in porridge and cocoa, and so on. The amount of rice for lunch can be slightly reduced. But so that he does not remain hungry, otherwise he will be drawn to sweets and buns, to White bread in large numbers, and this is even worse. Meat does not need to be removed, protein is needed for muscles, especially for a boy.

Cereals and vegetables - with mushrooms and cheese, lean and more
... Rinse barley. Heat up a deep frying pan, splash oil. Then proceed according to the principle of preparing risotto. Fry root vegetables, throw onions. Then - pearl barley, it should absorb the aroma of vegetables. Splash white wine. Crumble mushrooms into barley. Pour in 300 ml of water, stirring constantly. pour water in small portions, maintaining the amount of liquid until the barley is almost ready. The grains should be slightly firm on the inside. Add dried apricots and prunes. Salt, pepper. Pour water again, let it evaporate and add a teaspoon of wort, mix. Each grain should be associated with another viscous barley sauce. At the very end, put the oil, immediately turn off the heat and beat well with a spatula. Finely chop...

For example, rice, millet, etc. In the old fashioned way, I cook it in an aluminum ladle. I cook for 2 days, so I put the saucepan in the refrigerator. But from aluminum on the second day the taste is not the same. Today I wanted to buy a bucket with a Teflon coating - the saleswoman said. that the instructions say that food in such dishes can not be stored for more than 12 hours. Who cooks in what?

Menu for the week: proper nutrition for women.

Even if you don't need to lose weight, it's still worth watching your diet. Correct balanced diet for every day helps to maintain health and high energy levels, in addition, significantly improves the quality of life. Usually people buy some certain products, cook food for a week and eat the same way. We advise you to prepare various dishes from the basic set of cereals, meat, vegetables and add to your daily menu vegetables and fruits. Don't forget to drink...

girls, how do you count rice-buckwheat-barley-beans-lentils? dry or boiled? Well, I want to calculate the calorie content of the same squid with rice. squid, of course, we consider in a peeled and cooked form. and rice? weigh a dry bag or cook rice and only then weigh it? as a garnish, I weigh the finished product ... I'll paraphrase the question a little. "Calorizer" counts the weight of the dry product?

Discussion

and what's the difference, let's say 100 grams of rice is 300 calories, so it boils three times, so 300 grams of boiled rice - 300 calories. unless of course you fried it with something. so everything else and count.

I took the number of calories as an example.

I always consider a dry product. And I take the calorie content of the dry product at the same time.

Masha Govtan, Lenka, Yoko, Zvezdochka and all-all-all!! Tell me, only please, IN DETAILS - how to cook in the microwave? I read your previous statements at a housekeeping conference and was inspired: we bought a large (36l) Samsung, 900W, with all the bells and whistles. I read the instructions, read the attached recipes and now I don’t know what to do. Help! MILK porridge, for example, HERCULES - how to cook? You need a clear step-by-step recipe: time, power, mode, amount of cereals and milk. AND...

Discussion

Pro oatmeal porridge.. Again, IMHO, of course, but I read somewhere that if these flakes are cooked with milk, then this is not only a child, but an adult cannot even be fed! The foregoing influenced me so much that I forever determined such a recipe for myself: I bring milk to a boil and pour hercules over it (if you add anything, you get .. right! muesli :). Cover with a lid, let stand a little. Everyone, you can start. For me, who can’t eat anything at half past seven in the morning, such a porridge is quite suitable! :)

06/18/2001 08:13:19 PM

Thank you all very much!

06/18/2001 5:49:47 PM, Nope

The third week falls on the complete addiction of the child to a new dish. Only after that you can introduce a new cereal (in the form of 10% porridge) or the next complementary foods. You need to give porridge from a spoon, it is better in the morning for breakfast. After porridge at the stage of its introduction, the child should be offered a breast. At artificial feeding the volume of the mixture after a portion of porridge should be such that together with porridge it is 200 ml with five meals a day. In the future, the volume of a serving of porridge gradually increases, amounting to 160-170 ml at 7-8 months, 170-180 ml at 8-9 months, and up to 200 ml after 9 months (there is a complete replacement of one feeding of the child with complementary foods - porridge) . An example of the introduction of porridge: 1st day - 1 teaspoon (5 g); 2nd...
... Such cereals contain cereals with fruits or vegetables ( dairy-free cereals) or with the addition of milk (milk porridge); they are convenient to use on the road. We cook it ourselves To prepare porridge at home, you need to carefully sort and rinse the cereal, then grind it in a coffee grinder (there should be no coffee residue in it!). Then the cereal should be poured cold water(this is how rice and buckwheat are prepared) or pour into boiling water (for cooking oatmeal or semolina) and cook over low heat until tender (depending on the type of cereal), stirring well. For improvement palatability porridge and raising it nutritional properties just before feeding the baby, you can ...

Discussion

Useful article, no water, a lot interesting information! My daughter is already 10, we eat porridge daily with milk and water with butter. When she was very small, we had an allergy to milk, she was worried that it would remain so for the rest of her life, but then gradually everything went away.
Trying different cereals cook. And flakes too, we especially like oatmeal with bran. I just read in the article that "oatmeal is a "champion" in terms of calcium and phosphorus content," I was glad for myself that I feed the child correctly! We tried cereals from many companies, I can advise Uvelka, we have been friends with her for a long time. Eat porridge - be healthy!

Why? Why is it useful? At what age should you give it to your baby? Finally, what should you pay attention to when buying specialized baby cereals in the store? The ingredients of porridge cereals and milk are very valuable products in terms of their properties. Cereals are a source of carbohydrates (starch), which provide the body with energy, vegetable proteins, B vitamins, etc.
... Sugar and salt are not prohibited. For "adults" taste sensations it should be undersalted and slightly sweet. Well, what kind of porridge without oil, but not more than 5 g per serving. There are several cooking methods. If you use cereal flour during cooking, then dilute it in cold water and pour in the boiling milk. Then boil for 5 minutes. When preparing cereals from cereals, it is recommended that the cereals be first boiled well in water, then add hot milk to it and cook until tender. Ready porridge etc...

Milk base for your favorite porridge. Lure

... "Extra" proteins and mineral salts that are part of cow's milk, force the still underdeveloped organs of the baby to work with overload. So what kind of milk should be used to cook porridge for babies? First, breast milk. Mom's milk will help the vulnerable baby tummy digest new food, learn everything nutrients. If the mother does not have enough of her own milk, substitutes must be used breast milk. But it is even better to use porridge industrial production specially created for children. These cereals are divided into without ...
...These cereals are divided into dairy-free and dairy, mono- and multi-component, gluten-free and gluten-free, having in their composition various additives, treatment-and-prophylactic. What are their advantages? For children's cereals, raw materials of the highest quality are selected. In cereals, a stable composition is maintained, which does not change from serving to serving. All ingredients of cereals have an optimal degree of grinding, which is carefully selected depending on the age of the product for children. A wide range of raw materials are used that are not available or difficult to process at home. Porridges are additionally enriched with the necessary micro and macro elements, neo...

However, today many mothers, for various reasons, cannot breastfeed their baby as much as necessary. In this case, special mixtures of breast milk substitutes come to the rescue. And a few months after the birth of the baby, it's time to diversify his diet and introduce the so-called complementary foods. Often parents who successfully use one of the Friso infant formulas ask the question, which Friso cereals and from what age can ...

Types of cereals for baby food: dairy, dairy-free, gluten-free, cereal, with additives

Buckwheat, millet, corn and oatmeal very useful: they contain iron, carbohydrates, vitamins and fiber. It is better to cook porridge in water, adding milk and butter a few minutes before cooking. Dried fruits can be added to sweet cereals, browned (lightly fried in a small amount vegetable oil until golden brown) vegetables. Muesli is no less useful - this is actually vitamin cocktail, besides very tasty, but I must say that muesli is very high in calories, so you can’t abuse them ....

Everywhere in the tables, the calorie content of dry cereals ... and in boiled Approximately how many kcal in buckwheat in 100 grams?

Discussion

found!!!
You take dry buckwheat, weigh it, count calories. Add water cal 0, salt cal 0, oil - weigh and count calories. When everything is ready, add up the calorie content of all ingredients, weigh ready meal and the total calorie content is divided by the weight in grams, then you multiply the result by 100. It turns out the calorie content of 100 g finished product.
Example: you took 150 g of buckwheat, added 700 ml of water, 5 g of salt and 20 g of butter. The total calorie content of all products will be approximately 322 * 1.5 + 600 * 0.2 \u003d 603 kcal. After cooking, the weight of the entire cooked porridge was approximately 600g (by the way, the calorie content of boiled buckwheat depends heavily on whether you cook crumbly porridge or slurry). Further 603/600 * 100 and we get the calorie content of 100 g of porridge - 100.5 cal.
link: http://www.hudeemvmeste.ru/forum/viewtopic.php?t=1833&start=225&sid=b09180926b2d4358dd0a19f83b9ce5c9

Found on Kashi's web own cooking 1) Buckwheat, - sort out a glass of cereal, rinse, dry and fry a little over medium heat in a pan (without oil); pour into a saucepan, add 2.5 cups of boiling water (carefully!), salt if desired, close the lid tightly and steam over low heat for 20 minutes; turn off the fire and still hold under the lid; knead the desired portion with a fork, add butter, sugar and fruits to taste and eat with the child. Milk oatmeal - boil 3 cups of milk ...

Food, in addition to calorie content, has a certain volume, and when compiling a diet for weight loss, it is necessary to determine the proper amount of food at one time so as not to overload the stomach and not suffer from hunger.

A small portion of food consumed at a time can have a significant calorie content, and at the same time, a large number of food can be very low in calories. However, there are rules that allow, if not to lose weight, then at least remain within the frames of the PP, even if there are no scales.

Proper nutrition for weight loss: how to determine the size of your portion

If you eat right, then your diet simply lacks high-calorie and harmful products. Any diet excludes too fatty or sweet foods, fast food, and everything else that can harm the waist. That is, being able to cook useful and low calorie food, you can very well follow the principles of the food pyramid that nutritionists have developed, and even lose weight.

Food pyramid and the number of servings per day for a healthy person

The food pyramid consists of the foods we eat every day. It was developed at Harvard and formed the basis proper nutrition. The pyramid is built on the principle required amount servings of a particular product per day.

At the top of the pyramid are foods that should only be present in the diet occasionally. These are red meat, sweets, polished rice, white bread and butter.

The second floor was shared by all dairy products, such as cottage cheese, kefir, milk, cheese. A healthy adult should consume 1-2 servings of dairy products per day.

The third, even wider floor of the pyramid belongs to nuts and legumes, they must be eaten 1-3 servings per day.

The next floor is occupied by sheet and not starchy vegetables and fruits. You need to eat at least 3-5 servings of vegetables and 2-3 servings of fruit daily to stay healthy and strong.

At the base of the pyramid are whole grain and vegetable oils. You need to eat 6-8 servings of grains per day and at least 6-8 servings of a variety of vegetable oils.

If you think a little, it turns out that you need to eat ... up to 29 servings of each different food per day. If at the same time you imagined 29 full plates any porridge and pasta, then you are mistaken. Because the right portion size is much smaller. For example, one serving of vegetable oil is only 5 grams - this is the size of your fingernail. thumb.

If you do not follow the rules of the pyramid, you will get a lot of trouble:

• abuse of carbohydrates and fats, sweets every day lead to obesity;
• if you eat a lot of fruits, you will get irritable bowels, gastritis and diarrhea;
• if there is a lot of meat or cottage cheese, you are not immune from constipation and feeling unwell

Portion size can be easily determined by eye.

How to determine portion size by eye

The plate rule and the hand rule are two principles that will help you easily figure out how much food you need to eat, even if you don't have a scale.

plate rule

Eating according to the plate rule has even been called a diet, although nutritionists are rather skeptical about it. The bottom line is that at every meal you put yourself ¼ protein food, ¼ grains and ½ vegetables (except potatoes). The size of the plate should be no more than 24 cm, and only 1 plate can be eaten at one meal.

As a result, you get enough protein and carbohydrates, your diet is very high content vegetables. The number of calories per day remains quite acceptable.

Rule of the hand (fist, palm, fingers)

You won’t carry a plate with you everywhere, but you can determine your serving size using.

How much vegetables, fruits, meat, fats should be eaten?

• Your clenched fist is a portion of porridge or potatoes;
• The palm folded in a boat is your portion of meat or fish;
• Your thumb is right amount cheese or other fatty product;
• A handful with fingers wide open is a serving of vegetables

Fractional nutrition: serving size in grams

Fractional nutrition is an option with small portions and frequent meals, every 2-2.5 hours. In this case, the serving size in grams will be no more than 200 g per dose.

This type of diet leads to the suppression of the production of the hunger hormone - ghrelin. You do not have time to get hungry, and in the end you do not overeat, being satisfied the minimum amount food.

Serving size for separate meals

At separate meals Portion size is determined in the same way as in other cases, and it becomes even easier to control it! Try eating too much of one food at a time. That is why separate meals go well with fractional.

How to determine the correct portion size by eye is understandable, but how much food is given in the dining room?

In this list, typical serving sizes in Russian networks Catering. Remember that GOSTs are now often ignored, which means that these numbers may differ. Usually the amount of food in grams per serving is indicated on the menu of the canteen or restaurant, just pay attention to it.

Many people who have been on diets at least once in their lives know how difficult it can be to give up. familiar products and dishes that fall into the “forbidden” or “harmful” section of many nutrition programs. But it will hardly be more difficult to follow the rules of absolutely any diet if they relate to the size of the portion!

The Americans conducted some kind of comparative study, forcing a group of ordinary people and a group of doctors far from medicine to write down everything they ate in a food diary, estimating the portion size “by eye”. Imagine that the error in volume and weight ranged from 22 to 48 percent. At the same time, sometimes even doctors were mistaken by almost a quarter! What will be the output? Weigh? At home, you can do this, all the more so, having “practiced” enough, you will learn to quickly understand how much food is placed in a particular dish.

But you will not carry the scales with you all the time. Certainly not!

There are very simple standard ways determine the portion sizes of the product using ... hands:

One hundred grams of meat, fish or chicken are approximately the size of a woman's palm;

The palm size of a man is on average closer to 150 grams;

A portion with a woman's fist is approximately equal to a glass or 200 gr.;

Fit in a handful of one palm 2 tbsp. liquid, half a glass of salad, rice or boiled pasta;

A thumbnail serving is about half a teaspoon, or 5 grams, for example, you can measure butter like this;

A tablespoon is about the size of two thumbs put together.

Now let's try to find out what should be the "standard" portion different dishes, which will be safe for your figure.

A serving of meat, fish should be approximately 100 grams (no larger than a woman's palm or a card deck in size)

Portion of pumpkin seeds, almonds, walnuts or raw pistachios should not be more than 40 grams (about 23 pumpkin seeds, seven to eight almonds, fifteen pistachios, 3.5 walnut kernels).

Eating grapes, you should eat no more than 20 berries (about 80 g).

Your serving of salad should fit perfectly in a glass, its maximum weight is 150 grams.

A saute (vegetable) serving should also be no more than what can fit in 1 glass and weigh about 150g or less.

A serving of cheese should be equal to three small slices, all of it - no more than 50 g.

If you want a cake, then one piece should not exceed the size of a deck of cards (about 100 grams).

A serving of pasta should fit in a glass and weigh about 120 g.

Puree (potatoes) can be eaten no more than 3-4 tbsp. spoons (i.e. 100 g).

A serving of olives should be 5 pcs. medium size, which will weigh about 20 g.

The "correct" portion fried potatoes(although it is desirable to completely exclude this dish), it should by no means be the same as it is served in fast food establishments. You can afford no more than ten slices.

One serving of soup should fit in a glass, its volume should not exceed 150 ml.