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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, enriched semolina is a nutritious grain. It's a good source of protein, B vitamins like folate and thiamin, iron, and selenium, which support energy production, red blood cell health, and immune function. However, like all grains, it should be consumed as part of a balanced diet.
Enriched semolina is beneficial due to its high protein content (12.7g per 100g), which aids satiety and muscle health. It's also fortified with B vitamins (folate, thiamin) crucial for energy metabolism, and provides iron for blood health and selenium for antioxidant support.
Per 100 grams, enriched semolina contains approximately 360 calories and 12.7 grams of protein. It also provides a significant amount of carbohydrates (72.8g) and very little fat (1.1g).
No, semolina is made from durum wheat, which naturally contains gluten. Therefore, enriched semolina is not suitable for individuals with celiac disease or gluten sensitivity.
Enriched semolina is high in carbohydrates (72.8g per 100g) and has a moderate to high glycemic index. While it can be included in a diabetic diet, portion control is crucial, and it should be balanced with fiber and protein to help manage blood sugar levels.
No, enriched semolina is not keto-friendly. With 72.8 grams of carbohydrates per 100 grams, it far exceeds the typical daily carbohydrate limits for a ketogenic diet, which usually restricts net carbs to 20-50g per day.
Enriched semolina is widely used to make pasta, couscous, and gnocchi due to its high gluten content which gives structure. It's also popular in desserts like halva, puddings, and cakes, and as a thickener for soups and stews.
enriched semolina is a versatile ingredient found in cuisines around the world. With 360 calories per 100g and 12.7 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 0 recipes featuring enriched semolina with step-by-step instructions.
Browse recipes →Preparation varies by dish. For pasta, it's mixed with water and sometimes eggs to form a dough. For puddings, it's typically simmered with milk or water until thickened. It can also be toasted before adding liquids for a nuttier flavor.
Enriched semolina should be stored in an airtight container in a cool, dry, and dark place, away from direct sunlight and moisture. Proper storage helps prevent spoilage and keeps pests away, allowing it to last for several months to a year.
'Enriched' means that certain nutrients lost during the milling process, such as B vitamins (thiamin, riboflavin, niacin, folic acid) and iron, have been added back to the semolina. This process enhances its nutritional value compared to unenriched varieties.