Farina

Farina is a type of milled wheat often used in the preparation of hot cereal or porridge. It is a carbohydrate-rich food that is a good source of iron and B vitamins. Farina is also used in baking and as a thickening agent in recipes.

History

Farina was first produced by the Quaker Oats Company in the late 19th century. It was originally marketed as a health food and was popular in the United States and Europe.

Production

Farina is produced by grinding hard wheat into a fine powder. The bran and germ are removed during the milling process, leaving only the endosperm. This results in a product that is light in color and has a mild flavor.

Nutritional Value

Farina is a good source of iron and B vitamins, including thiamin, riboflavin, niacin, and folic acid. It is also a good source of carbohydrates, which provide energy for the body. However, because the bran and germ are removed during the milling process, farina is not a good source of fiber.

Uses

Farina is most commonly used to make hot cereal or porridge. It can also be used in baking to add texture and flavor to breads, cakes, and cookies. In addition, farina can be used as a thickening agent in recipes for sauces, gravies, and soups.

Health Benefits

The iron and B vitamins in farina can help support a healthy immune system and promote cell growth and division. The carbohydrates in farina provide energy for the body, making it a good food choice for athletes and those with high energy needs.

See Also

• Wheat
• Cereal
• Porridge
• Iron
• Vitamins
• Carbohydrates

Farina Resources
Latest articles Most recent articles Ongoing trials	Wikipedia

This article is a stub related to medicine. You can help WikiMD by expanding it!