What is healthier: cooking porridge with water or with milk?
Not many appreciate porridge. However, it’s an ecologically clean product. But how to prepare it to be both delicious and healthy – with milk or with water? Read the article where we’ll delve into the nuances of this question
Not many appreciate porridge. However, it’s an ecologically clean product. But how to prepare it to be both delicious and healthy – with milk or with water? Read the article where we’ll delve into the nuances of this question.
About the benefits of porridge cooked with water
This spartan option is recommended by dietitians. There are several reasons for this point of view:
1
Low calorie content
For example, buckwheat porridge cooked in water contains only 175 kcal per 100 grams, but it can maintain a feeling of fullness for a long time. Plain products, prepared with water and without salt, sugar, or oil, are suitable for those who want to lose weight and maintain the achieved result
2
Action of beneficial substances
Grains are a source of vitamins and minerals. However, boiled milk can hinder the complete absorption of these nutrients in the adult body
3
Prevention of digestive disorders
Porridge cooked with water can aid digestion by coating the walls of the organs. While milk-based porridge can also have this effect, its action is not as pronounced
Water-based porridge is suitable for people with lactose intolerance. This is a relatively common type of food allergy in adults and children, so this benefit should be taken into account
Advantages of dairy porridge
There are advantages to cereals cooked with milk:
1
High calorie content
Nutrient-rich porridge cooked with milk provides strength and energy to a growing body, making it suitable for children
2
Vitamin booster
Milk fat aids in the absorption of vitamins, especially vitamin A, which is responsible for bone formation, growth, and vision
3
Taste
Remember that aroma and creamy taste? Semolina, millet, whole oat groats, or oatmeal cooked with milk for breakfast – grandmothers and mothers used to prepare it. It’s hard to resist such flavors
If you decide to cook porridge with milk, then it’s best to use farm-fresh milk. Store-bought milk is already processed and loses even more of its beneficial properties when heated. Therefore, it’s less absorbed by the body compared to raw milk
A compromise solution
You can cleverly transition to plain porridge without forgetting the taste of milk by:
Adding a cup of raw milk to cooked buckwheat or wheat porridge on water will help maintain the dish’s low calorie content while still giving you the taste of milk
To enhance the absorption of vitamins, add butter – its fat content will help you gain the maximum benefits