farina
Also known as: cream of wheat
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Also known as: cream of wheat
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Farina, especially enriched varieties, offers several health benefits. It's often fortified with iron, crucial for preventing anemia, and B vitamins like niacin, thiamin, and riboflavin, which support energy metabolism. Its refined nature also makes it easily digestible.
Farina is a good source of carbohydrates for energy and provides some protein. Many commercial farina products are enriched with iron, vital for blood health, and fortified with B vitamins (niacin, thiamin, riboflavin) essential for energy production. It also contains selenium, an antioxidant.
Per 100 grams of dry farina, there are approximately 360 calories and 76.6 grams of carbohydrates. It also provides about 11.8 grams of protein and 1.1 grams of fat, making it a calorie and carb-dense food.
No, traditional farina is not gluten-free. It is typically made from milled wheat, which contains gluten. Individuals with celiac disease or gluten sensitivity should avoid farina unless it's specifically labeled as a gluten-free alternative (e.g., made from rice or corn, which is not typical farina).
Farina is high in carbohydrates and is a refined grain, meaning it can cause a rapid rise in blood sugar levels. Diabetics should consume farina in moderation and monitor their blood glucose, preferably opting for whole-grain alternatives or pairing it with protein and fiber to slow absorption.
Yes, farina itself is vegan. It is a grain product made from milled wheat. However, how it's prepared can change this; for example, if cooked with dairy milk or butter, it would no longer be vegan.
Farina is typically cooked as a hot cereal. The most common method involves whisking dry farina into boiling water or milk, then reducing heat and simmering for 2-5 minutes until it thickens to a creamy consistency. It can be seasoned with salt, sugar, fruit, or spices.
farina is a versatile ingredient found in cuisines around the world. With 360 calories per 100g and 11.8 grams of protein, it's a nutritious addition to many dishes.
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View all other →Farina has a very mild, neutral flavor, making it a versatile base for various additions. It's primarily used as a hot breakfast cereal, often called 'Cream of Wheat.' It can also be used as a thickener in gravies or soups, or as an ingredient in baked goods.
Uncooked farina should be stored in an airtight container in a cool, dry, dark place, like a pantry. Properly stored, it can last for 6-12 months. Once cooked, farina should be refrigerated and consumed within 3-4 days.
Yes, farina is known for being easily digestible due to its refined nature. The milling process removes the bran and germ, resulting in a smooth texture that is gentle on the digestive system. This makes it a suitable food for infants, the elderly, or those recovering from illness.