What kind of semolina is best?

Oh, how many children are raised on semolina! Oh, how many children love her to a shiver and just as many hate her with all their hearts - for the notorious lumps. Did you know that the formation of these very lumps does not at all depend on the talent of the hostess who cooked the semolina porridge. It depends on the quality of the cereal itself.

We will not speculate here for a long time about the fact that semolina, a "by-product" of wheat flour, is not all that useful. Let's just make a reservation that it contains neither the notorious "forces" promised to us by our grandmothers, nor special vitamins, but it contains two not very useful substances, gluten (gluten) and phytin. The first, gluten, has an undesirable effect on the gastrointestinal tract (the absorption of nutrients is disturbed) and can cause an unpleasant disease - celiac disease, a disease of the small intestine. The second, phytin, can disrupt the absorption of calcium, iron and vitamin D. Therefore, it is still better for small children not to give semolina or to limit its consumption.

So, let's talk about the fact that if you already use semolina - cook porridge, add cheese cakes and cottage cheese casserole, or bake manna - then you should learn how to choose it correctly.

1. Look for GOST - this is a guarantee of the quality of cereals, its correct grinding and cleaning.

2. Semolina is not divided into categories and varieties, so pay attention to the brand: "M" - from soft wheat; "MT" - from soft with the addition of hard; "T" - solid.

3. The difference between the brands is that while maintaining almost identical taste, “MT” and “T” are still useful. As you may have guessed, everything (cereals, pasta, flour) that is made from durum wheat, the glycemic index of which is low and practically does not affect our waist and the body as a whole, is useful.

The only unpleasant truth is that in our country they have always cared not so much about the health of citizens as about feeding all of them, such a horde, that is why they mainly grew "soft" varieties of wheat. So, not in every store you will find a package of semolina marked "T".

4. It is better to buy semolina that is packaged in plastic bags. Firstly, this is an opportunity to see the quality of the cereal: it must be free-flowing and without lumps - this is a guarantee that moisture has not penetrated under the packaging. Secondly, the ability to detect bugs that could get there, as well as small stones.

Everything is simple here. We saw bugs, which means that the semolina was stored incorrectly, and it is worth blaming the store administration for selling a low-quality product. We saw stones, which means that the product was made at a mini-production, at small mills, where special stone catchers and purifiers of mineral impurities are not installed.

5. The color of the cereal also matters. Pay attention to whether all the grains are the same in color and size. If they are not uniform, there will be no good porridge. Groats of the "M" brand are usually opaque, mealy, white or cream colored. “T” has a more saturated color: from cream to yellowish, while it is translucent, and its shape is slightly ribbed.“MT” is a combination of the features “M” and “T” (the latter is added to this mixture in an amount up to 20% of the amount of “M”) - a mealy cereal with semi-transparent grains of a yellowish tint.

6. You bought semolina based on all these recommendations, and the porridge still came out with lumps and a strange aftertaste (bitter or sour, or musty musty)? So, next time buy semolina from a large manufacturer, the GOST on the packaging of which is a guarantee of quality and control of grain at all stages of its processing and production of cereals from it.

Semolina, aka semolina - milled wheat grains, with a diameter not exceeding ¾ mm. Semolina is known to us from childhood for our favorite (or unloved) porridge, mannika pie and other dishes that were prepared by our mothers and grandmothers. What this cereal is, you will find out below.

It is interesting: in Russia, semolina was not available to everyone. Its production volumes were extremely small, and only the upper strata of society consumed it.

Types of semolina

There are three types of semolina:

• "T" - obtained from durum wheat, use for sweet dishes, as well as additives in minced meat, soup;
• "TM" - is obtained from soft and durum wheat in a ratio of 4/1, universal;
• "M" - obtained from soft wheat varieties, suitable for cereals, cutlets, pancakes and casseroles.

What is the difference between these brands? The "T" brand contains the greatest amount of fiber, proteins, but little starch. Mark "M", on the contrary, has a large amount of starch and is not rich in proteins and fiber. M-brand cereals cook faster and are tastier, but T-brand is more useful. "TM" is a kind of "golden mean", a balance between taste and quality.

It is interesting: semolina - a product formed in the manufacture of grains - a special flour from which pasta is made. Semolina is too large for grains.

Compound

The chemical composition of semolina is similar to rice, but it contains much more proteins. Also, semolina contains a lot of starch. Of the minerals, semolina includes:

• Potassium;
• Calcium;
• Sodium;
• Magnesium;
• Phosphorus;
• Iron.

Benefit

The main benefit of semolina is manifested in a beneficial effect on the gastrointestinal tract. Semolina dishes are an ideal dietary food. Due to the high content of proteins and starch, and the very low concentration of fiber, we get a satisfying, well-absorbed and not burdening the intestines.

Semolina leaches out minerals, which can be a good prevention of hypermineralization of blood and body tissues.

Harm

Excessive consumption of semolina can cause celiac disease, a special type of allergy to certain proteins. Therefore, do not overuse semolina products.

The position of feeding the child with semolina is not correct. It is difficult for a child's stomach to cope with the huge amount of starch contained in semolina, and phytin, also present in it, interferes with the absorption of calcium, which does not benefit the growing body.

How to prepare and serve

Semolina is used in a wide variety of dishes: both sweet (soufflé, pudding, sweet cereals, mousses, pies, pancakes, casseroles), and salty, meat (various cutlets, meatballs, soup filling).

It is interesting: the most famous semolina porridge is Guryev. It comes from the surname of Count Guriev. According to legend, the recipe was invented by his serf Zakhar Kuzmin, and for this the count freed him and took him into his family.

 Advice: To make lump-free semolina, first pour milk into a saucepan, bring it to a boil, then add semolina evenly in a thin stream, while stirring the milk. It is important that the steam from the milk does not enter the container from which you pour the cereal, otherwise it will instantly stick to the walls.

How to choose

It is easy to choose semolina in the store: all the information is written on the label. If you look closely, you can find information about the brand, and choose based on it. But if you take semolina on the market by weight, you need to be more careful: the cereal should be yellowish and uniform.Make sure there are no lumps in it.

You can sniff: semolina has a neutral odor. In no case should it give off dampness! Spoiled semolina tastes bad, so put some on your tongue to avoid being fooled. There will be nothing from such a small amount, but you will definitely be sure that you bought a fresh product.

Also check the product for insects. Yes, this problem is quite common! It is best to sprinkle the semolina onto a surface, such as a wide plate. This way you will definitely not miss anyone.

Semolina is a cereal made from wheat grains. Most of all, it is popular in the form of porridge, but it can be used for baked goods, casseroles, sauces and other dishes. The benefits of semolina lie not only in nutritional value, but also in a beneficial effect on the body. About what semolina is, what grain it is made from, and whether semolina is really useful for children and what else can be prepared from it - further in the article.

Semolina (semolina)

The history of the use of semolina goes back to deep historical times, as it is a consequence of the cultural cultivation of wheat.

Semolina is a finely crushed wheat grain (0.25-0.75 mm), which is widely used throughout the world in cooking.

Photo: semolina (semolina)

In Russia, they were familiar with semolina even in pre-revolutionary times, but they were not actively used, since its production was considered too costly. Therefore, its mass distribution took place only in the 20th century. Many residents of the post-Soviet space are very familiar with semolina, since they were and continue to feed them in kindergartens.

Based on the varietal affiliation of wheat used for the production of cereals, it is marked with the following designations:

• T - hard grades;
• M - soft varieties;
• TM is a mixture in a ratio of about 15/85.

Hard-grade semolina is characterized by a more noticeable particle size, translucent structure. It is less prone to boiling and holds its shape better.

Corn semolina

Corn semolina is not one of the types of this cereal, but a marketing ploy used by some manufacturers. Corn semolina is a corn grits of the same grade as semolina. The particle size of this product is 0.3-0.8mm. In addition to the external similarity, the products have little in common: they differ in the composition of the feedstock, taste, and technical culinary properties.

Chemical composition of semolina

Semolina is an extremely nutritious type of cereal that enriches the body with a significant proportion of proteins, carbohydrates, fiber and microelements. 100 grams of this wheat offal contains:

• 333 kilocalories;
• 1 g fat;
• 10.3 g protein;
• 70.6 g of carbohydrates;
• 3.6 g fiber;
• 14 g of water.

Boiled semolina has a much lower calorie content. So, in porridge, this figure is 95-100 kcal per 100 g.

Vitamins and minerals in semolina (% of the daily intake for an adult)
B1, thiamine	0.14m g (9.3%)	Potassium	130 mg (5.2%)
B2, riboflavin	0.04 mg (2.2%)	Calcium	20 mg (2%)
B6, pyridoxine	0.17 mg (8.5%)	Magnesium	18 mg (4.5%)
B9 folate	23 μg (5.8%)	Phosphorus	85 mg (10.6%)
E, tocopherol	1.5 mg (10%)	Iron	1 mg (5.6%)
PP, nicotinic acid	3 mg (15%)	Silicon	6 mg (20%)
		Chlorine	21 mg (0.9%)
		Cobalt	25 μg (250%)
		Manganese	0.44 mg (22%)
		Copper	70 μg (7%)
		Molybdenum	11.3 μg (16.1%)
		Chromium	1 μg (2%)
		Zinc	0.59 mg (4.9%)

Thus, the chemical composition of semolina provides the body with the substances necessary for the stable and effective functioning of the nervous, cardiovascular, endocrine, musculoskeletal, reproductive, immune and digestive systems. The use of such a product in food also leads to the preservation of youthful skin, healthy hair and nails, maintaining physical and psycho-emotional tone.

Semolina: benefits and harms to the body

Despite such a variety of chemical composition, semolina is far from being the most useful one that was promoted in the USSR, where it was widely promoted in nutrition for children.The main value of semolina is its many carbohydrates, most of which are easily digestible. This ensures fast saturation and glucose entry into the blood. The body receives energy, but the feeling of hunger returns pretty quickly.

Useful properties of semolina

Nevertheless, the cereal cannot be called completely useless, since some of its valuable properties are inherent. Semolina is one of the most suitable foods for people with a vulnerable gastrointestinal tract. It differs from other cereals by its low fiber content. Thanks to this, even large portions of it do not irritate the walls of the stomach and intestines. It also eliminates the possibility of obstruction in the weak intestine. In turn, dietary fiber performs its cleansing function well, removing ballast, fats and absorbing toxins. For adults, the use of semolina is often prescribed for diseases of the gastrointestinal tract and during postoperative recovery.

Why are the minerals in semolina useful for the body:

• phosphorus is a building block for teeth and bones;
• iron - is necessary for the synthesis of hormones, ensuring the transport of oxygen through the vessels, the effectiveness of nerve impulses;
• zinc - participates in protein synthesis, strengthening immunity, ensures the exchange of nucleic acids, is important for the development of sexual functions;
• magnesium - ensures the stability of the nervous system, is involved in metabolism and insulin production;
• copper - is necessary for the production of hemoglobin, maintaining the elasticity of the skin, has an antiseptic effect.

Semolina in milk or water is the best nutritional option for people who have bad teeth or are recovering from operations on them. In addition, it is often included in a protein-free diet, for example, for kidney problems.

Semolina: benefit, harm to the child

The Soviet practice of actively feeding children with semolina is strongly criticized today, and this is no accident. The fact is that the digestive system of a small person does not cope well with such a huge dose of starch that comes with this dish. For softening, it is advised to make semolina on water and in small volumes. It is believed that abuse can provoke celiac disease, a disease manifested by gluten intolerance. Large doses of starch also contribute to the development of obesity, which negatively affects overall health.

Semolina benefit and harm

For a baby or small child, semolina porridge is also dangerous because the phytin present in the dish prevents the absorption of calcium, iron and vitamin D. As a result, bones become weaker and thinner.

For adults, semolina is more useful and does not pose a threat to the musculoskeletal system with proper nutrition. Moreover, it is often ideal for breakfast as a source of energy. True, doctors advise to cook it only in water without any additives to maximize its beneficial properties.

Contraindications

Semolina contains gluten, so it is contraindicated for people with celiac disease, a form of allergy. In addition, those who have diabetes mellitus or have a tendency to "surges" of glucose should refrain from it. The rapid assimilation of "light" carbohydrates leads to a short-term increase in this indicator and in these cases can negatively affect the state of health.

Restrictions on the use of semolina apply to overweight people and pregnant women who experience rapid weight gain or late toxicosis.

Application in cosmetology: face semolina

Aside from nutritional uses, semolina may help in the quest to preserve beauty and restore skin health. Groats have a mild scrub effect, therefore they are effective in combination with oils, sour cream, kefir or other bases.

The simplest home scrub can be made with a handful of semolina and a little cream or vegetable oil. This product should be applied in a small amount to the skin and massage the skin for several minutes with light circular movements with slight pressure.Semolina scrubs can be made with kefir, yogurt, butter, cream, carrot pulp.

Recipes for face masks with semolina:

1. For rejuvenation. Stir 100 ml of milk, 2 tablespoons each. semolina and beer, 1 tbsp. nettle leaves and 1 tsp. oils. Boil semolina, add beer, oil and nettle to it, leave under the lid for 5-7 minutes. After cooling, keep on the face for half an hour.
2. For food. Mix 2 tsp. olive oil, egg yolk, 2 tbsp. cereals and a teaspoon of honey. Spread over the skin and keep on it until the mass dries.
3. For tone. In half a glass of thick porridge on semolina, add 2 tsp each. honey, watermelon juice, olive oil, egg yolk and ½ tsp. salt. After mixing the ingredients well, spread on the face and leave for 20-30 minutes.
4. For cleansing. Combine the protein of one egg with 2 tablespoons of semolina. Spread thinly over the skin and leave for a quarter of an hour.
5. From wrinkles. Add 5 g of cocoa powder and 5 g of coconut oil to 15 grams of warm porridge. Spread over the entire face and rinse off after 30-35 minutes. It is recommended to carry out the procedure within a week every other day.
6. For acne. Combine 2 tsp. semolina with 1 tsp green clay and add 4 drops of sandalwood essential oil. Apply in circular massaging movements to cleansed skin. The procedure takes 15 minutes.
7. For oily skin. Mix the grated kiwi with 10 grams of cereal and add 7 drops of retinol. Spread over the face with a cosmetic spatula and keep it for no longer than 10 minutes.
8. For dry skin. In 15 grams of warm, drip 3 drops of mint essential oil and 5 grams of fatty sour cream. Apply to face after removing makeup and keep for about half an hour.

Fishing decoy

Semolina, like wheat, is a wonderful bait and bait for fish in the summer. Experienced fishermen often use it to attract crucian carp, carp, rudd, ide, roach, bream and similar fish species. With proper preparation, semolina bait is not easily removed from the hook. Large fish swallows it whole, and does not pull it down, due to which it literally jumps on the hook. Too small fish is not caught on semolina, but simply bites the bait.

The main disadvantages of semolina as bait for fish:

• unreliable position on the hook (some skill is needed);
• quick soaking;
• need clean water and warm weather.

In most cases, it makes sense to use semolina for float fishing, but in reservoirs with strong and medium currents, it is also suitable for bottom fishing. The bait is thrown due to its weight, so a heavy lead is not needed.

How to prepare semolina for fishing:

1. Boil a mug of water with a few drops of fishing flavor. Pour into it the volume of semolina necessary for cooking thick porridge. After boiling, hold the porridge under the steaming lid. After cooling down, you need to knead the semolina with your hands for ten minutes, making its structure denser. You need to put small dense balls from the formed mass on the hook.
2. Scoop a glass of water from the reservoir chosen for fishing, add a flavoring product, and, stirring, add semolina until a thick mixture forms. It should hold on tightly to the spoon. Next, you need to let it brew for 10 minutes and send it to the syringe. The bait is squeezed out of the syringe by spiraling onto the hook. It ends at the tip of the hook.

The right decoy for fishing

Cool decoy for fishing:

1. Boil the semolina halfway (it will boil down and increase in volume) and remove from the water.
2. Transfer it to a gauze folded in half and send it in a knot to boil in boiling water for another twenty minutes.
3. Or fill a matchbox with cereals, add flavoring and, closed, toss into a saucepan with boiling water. After an hour of cooking, you will get a dense bait in the form of a bar, which is easily cut with a knife.

To be more effective, it is better to use natural sources of odors, rather than powdered synthetic mixtures. However, fatty vegetable oils make it less dense. Good options: strawberries, garlic, anise, cherries, maggots, sugar, dill, onions, vanilla, honey, salt, bloodworms. In autumn and spring, with cold water, any form of garlic is good.Crucian carp bites perfectly on bloodworms, roach - vanilla, bream - banana, fennel, coriander, anise, cinnamon, pear. Carp loves caramel, fruit essences, garlic, vanilla, hemp, honey. You can also aromatize with popular vitamins "Revit" by dissolving 1-2 pills in boiling water.

The use of semolina in cooking: delicious recipes

The simplest and most famous use of this product is porridge. It is brewed extremely quickly and easily, on a milk or water basis. Moreover, this is such a dish that you cannot overexpose, otherwise everything will evaporate.

Semolina on the water: recipe

First, you need two hundred liquid to a boil, and then, while actively stirring it, pour semolina with a thin stream and boil for no longer than 15 minutes. The standard proportion for cooking is 1 volume of cereal per 10 volumes of milk. You can diversify and make the porridge tastier by adding dried fruits, honey, cinnamon, butter, nuts, fresh berries and fruits, and herbs.

Semolina does not go well with legumes, dates, potatoes, bread and other foods that are characterized by a high carbohydrate content.

Semolina in milk: video recipe

Semolina dumplings for soup

1. In 900 g semolina, break 2 eggs, salt and add pepper to your taste.
2. Mix thoroughly and dilute slightly to bring to the desired structure with water.
3. Do not knead or roll. Spread into the soup with a spoon.

Semolina dumplings take a little longer to cook than dumplings. For a more tasty and satisfying cooking, you can add minced meat, sausage, fried onions, etc. to the recipe.

Semolina pancakes

1. Mix half a glass of granulated sugar and 1 egg in a bowl, shake with a whisk. It is best to keep the egg cold for extra lightness when beating.
2. Add a glass of kefir to the mixture and stir everything with a whisk again.
3. Add semolina, stir and let it swell in the dough.
4. After a quarter of an hour, add a glass of wheat flour and ½ tbsp. baking powder. If you like, you can throw in a little vanilla.
5. Shake the dough well and rest for 10 minutes. The flour should be allowed to soak well and "disperse".
6. You can start frying the pancakes by transferring the dough to the pan with a spoon.

Cheesecakes with semolina: video recipe

Semolina casserole in the oven

Products:

• 1000 ml of milk;
• 1 glass of semolina;
• 2 eggs;
• 3 tbsp Sahara;
• a pinch of salt;
• 2 tbsp butter;
• a bag of vanilla sugar;
• jam, jam, or jam for serving.

Preparation:

1. First, you should make a thick milk semolina on a quiet flame. If at first it seems that it is too liquid, you do not need to add the cereal - during cooking the semolina soon thickens.
2. Combine 3 tbsp. sugar and eggs, beat until fluffy and add to porridge.
3. Put vanilla sugar, butter, salt there. Stir.
4. Send the dough into a frying pan or mold coated with butter and sprinkled with semolina, flatten.
5. Send to 180-degree oven until the dough thickens and browns.

Semolina cutlets

Products:

• 0.3 l of milk;
• 100 g of cereals;
• 1 egg;
• 1 tbsp Sahara;
• 1 chips. salt;
• a couple of tablespoons of ghee for frying;
• flour or something suitable for breading.

Cooking:

1. Send salt, sugar and semolina to boiling milk. Make a cool porridge (like mashed potatoes) without lumps.
2. Put in a bowl and break eggs into it, mix.
3. The dough is done. Now you need to heat the frying pan with oil.
4. Roll the cutlets rolled by hand in the breading material and fry until blush on both sides.
5. Hold the patties on a napkin to collect excess oil.

Semolina soufflé

Products:

• 0.25 l of milk;
• 50 g granulated sugar;
• 2 chicken eggs;
• tbsp vanilla;
• 100 g dried apricots;
• 35 g butter;
• 45 g semolina;
• butter and extra sugar for greasing the molds.

Preparation:

1. Coat the molds with butter and sprinkle with sugar, and then put in the freezer.
2. Combine milk, vanilla and butter in a saucepan and bring to a boil.
3. Pour cereals into the liquid and boil for 3-4 minutes. With such proportions, this time is enough to obtain a thick mass.
4. Add the yolks to the poured porridge, mix, and then add sugar and dried apricots, cut into small pieces.
5. Beat egg whites separately with salt until fluffy.
6. Add the protein mass to the puree and mix.
7. Remove the molds from the cold and fill with the prepared mass.
8. Put the molds in a water bath so that the soufflé does not dry out from the heat of the oven and remains tender.
9. Send the soufflé to bake in an oven heated to 180˚C for 20 minutes. It is not recommended to open the oven during this time.
10. Decorate ready-made soufflés with white chocolate and halves of canned apricots, or whatever else to your taste.

Milk manna pie

Products:

• a glass of semolina;
• a glass of granulated sugar;
• 50 g butter;
• a glass of milk;
• 3 chicken eggs;
• ½ tsp baking soda.

Preparation:

1. Melt butter in a water bath, add sugar and eggs and beat with a mixer or whisk.
2. Slowly add semolina, without ceasing to interfere, so that there are no lumps.
3. Add milk and baking soda. At this stage, the dough can be supplemented with something to your taste (dried fruits, chocolate, nuts, etc.)
4. Preheat the oven. Place the cake in a 180˚C tin for 45 minutes.

The pie can cook faster, so you need to check it with a match or toothpick. If nothing sticks to it, the manna is ready.

Navigation through the article:

• About semolina
• The use of semolina
• The harm of semolina
• Semolina composition

About semolina, which one to choose and how to store

Semolina, in comparison with other cereals, does not have a high content of valuable microelements and fiber useful for digestion. A distinctive feature of semolina is its high carbohydrate content, which makes it an excellent source of energy.

It is mainly used for cooking cereals, great for breakfast, due to its high carbohydrate content. Semolina is added to the dough when baking, which helps to keep the baked goods in shape after baking.

The indisputable advantages of semolina include the speed of its preparation. From the start of cooking until the moment it is ready, it only takes a few minutes and the dish is ready!

Semolina is a coarse wheat flour with a particle size of 0.2 mm to 0.7 mm.

Semolina is made from wheat of various varieties. The type of semolina can be identified by the labeling on the package:

• "M" - semolina from soft wheat.
• "T" - semolina from durum wheat.
• "MT" - bait made from a mixture of hard (20%) and soft (80%) wheat varieties.

Semolina from "soft" varieties, white in appearance with opaque particles. Such semolina during cooking, due to good absorption of liquid, increases in volume several times. And the porridge cooked from this type of semolina will be homogeneous, without lumps. Well suited for adding to mousses, culinary pastries, and of course for making cereals.

Semolina from "hard" varieties, yellowish in appearance with translucent particles. When boiled, the volume increases slightly. Suitable for adding to pastries that must retain their shape after cooking, such as dumplings, pancakes, bread.

Semolina "MT" variety is the most versatile. It is well suited both for preparing cereals and for adding to culinary products.

Store semolina at room temperature in a tightly closed container in a dark place. Semolina is afraid of moisture and is susceptible to infection with parasites (Surinamese flour beetle, flour beetle, grinder, food moth), therefore, you must always close the lid tightly.

The use of semolina

Semolina porridges are unique in that they are digested and absorbed in the lower intestine, unlike most other cereals. Due to its low fiber content, semolina is recommended for people suffering from digestive disorders. Semolina does not cause "bloating" or excessive gas formation, such as pea or oatmeal porridge. The assimilation of semolina by the body occurs quickly and almost completely.

Semolina porridge is a source of easily digestible carbohydrates that are quickly and almost completely processed by the body. Suitable for most people, except for people with gluten intolerance.

The harm of semolina

The main contraindication to the use of semolina is the high content of gluten (gluten) in its composition. In some people, gluten is not absorbed by the body and can cause allergic reactions.

Semolina composition, per 100 gr. dry product

		% of the daily value in 100 g
Calorie content	333 kcal	19.8%
Protein	10.3 g	13.6%
Fats	1 g	1.7%
Carbohydrates	70.6 g	33.5%
Alimentary fiber	3.6 g	18%
Water	14 g	0.6%
Ash	0.5 g
Vitamins
Vitamin B1, thiamine	0.14 mg	9.3%
Vitamin B2, riboflavin	0.04 mg	2.2%
Vitamin B6, pyridoxine	0.17 mg	8.5%
Vitamin B9, folate	23 μg	5.8%
Vitamin E, alpha tocopherol, TE	1.5 mg	10%
Vitamin PP, NE	3 mg	15%
Niacin	1.2 mg
Macronutrients
Potassium, K	130 mg	5.2%
Calcium, Ca	20 mg	2%
Silicon, Si	6 mg	20%
Magnesium, Mg	18 mg	4.5%
Sodium, Na	3 mg	0.2%
Sulfur, S	75 mg	7.5%
Phosphorus, Ph	85 mg	10.6%
Chlorine, Cl	21 mg	0.9%
Trace elements
Aluminum, Al	570 mcg
Boron, B	63 μg
Vanadium, V	103 mcg
Iron, Fe	1 mg	5.6%
Cobalt, Co	25 mcg	250%
Manganese, Mn	0.44 mg	22%
Copper, Cu	70 mcg	7%
Molybdenum, Mo	11.3 μg	16.1%
Nickel, Ni	11.5 μg
Tin, Sn	3.2 μg
Titanium, Ti	8.9 μg
Fluorine, F	20 mcg	0.5%
Chrome, Cr	1 μg	2%
Zinc, Zn	0.59 mg	4.9%
Digestible carbohydrates
Starch and dextrins	68.5 g
Mono- and disaccharides (sugars)	1.6 g
Essential amino acids
Arginine *	0.47 g
Valine	0.49 g
Histidine *	0.21 g
Isoleucine	0.45 g
Leucine	0.81 g
Lysine	0.26 g
Methionine	0.16 g
Methionine + Cysteine	0.38 g
Threonine	0.32 g
Tryptophan	0.11 g
Phenylalanine	0.54 g
Phenylalanine + Tyrosine	0.81 g
Essential amino acids
Alanin	0.34 g
Aspartic acid	0.38 g
Glycine	0.37 g
Glutamic acid	3.2 g
Proline	1.04 g
Serine	0.53 g
Tyrosine	0.27 g
Cysteine	0.22 g
Saturated fatty acids
Saturated fatty acids	0.2 g

Calorie content of semolina in various household containers:

• Glass 250 ml = 200 g (666 kcal)
• Glass 200 ml = 160 g (532.8 kcal)
• Tablespoon = 25 g (83.3 kcal)
• Teaspoon = 8 g (26.6 kcal)