Know Your Food: Why Upma And Poha Are Not Good Enough For Breakfast?

Upma and poha are two candidates that frequently take centre stage in the never-ending discussion about the healthiest breakfast options. Food technologist Neha Deepak Shah sets out to analyze the nutritional benefits and drawbacks of these popular semolina-based dishes, advising consumers to make thoughtful breakfast selections. 

Semolina is made from wheat grain and mostly consists of the endosperm, which is also the same part that is used to make maida or refined flour. Although semolina is not intrinsically bad, its nutritional makeup makes it questionable as a morning staple. Neha stresses that figuring out the nutritional value of semolina requires a grasp of its constituent parts, namely the germ, endosperm, and bran.

The type of cooking method used is one of the most important things to think about. The method of preparation—steaming, sautéing, or frying—can drastically change the nutritional makeup of the food. To maintain the nutritional value of semolina-based breakfasts and optimize their health benefits, Neha emphasizes the significance of using mindful cooking techniques. 

Although semolina-based foods such as poha and upma are certainly pleasant and convenient, people looking for a balanced breakfast should take into account the fact that these dishes tend to be low in protein and high in carbohydrates. Neha's knowledge as a food technologist provides consumers with important insights into navigating the complex world of breakfast options, enabling them to make educated nutritional decisions.

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Being carb-conscious doesn't mean giving up on semolina-based breakfasts completely, as Neha Deepak Shah expertly reminds us; rather, it means approaching them with a discriminating palate and an awareness of their nutritional subtleties.