Carbohydrates are one of the mainstays of our diet. Foods like rice or potatoes are products that rarely often lacking in our foods, but need not be the only source of carbohydrates as possible.
If you are someone who always come to these foods as monotonous resource is time for input variety to your diet with these alternative sources of carbohydrates. Today we tell you a bit more about them and we propose some options for cooking.
Originating from North Africa and made from semolina which is usually purchased pre-cooked, which makes it possible to consume virtually immediately. Its nutritional values are similar to those of the already well -known quinoa, but unlike this, its fat content is zero.
For every 100g of product, couscous gives us a 77g carbohydrate, protein and 370kcal 13. Also, it notes that this amount of couscous contains about 5 g of fiber.
A product that today is still quite unknown, but increasingly marketed and sold in more stores and establishments of specialized nutrition.
Its caloric value is similar to couscous, and within its nutritional values include its 72g carbohydrate, per 100g of product 11g protein and 8g of fiber, even higher than the value couscous.
You may also like to read another article on Srewang: Diet to gain weight
Cassava is a starchy tuber characteristic of countries like Africa or Asia, but thanks to its nutritional properties is increasingly known and most widespread in other countries.
It is a food that is consumed almost always precooked and is mainly known because it is a perfect substitute for potatoes in any dish that we prepare, but as we shall see will not be the only option for consumption.
Analyzing the properties of cassava, we can say that their carbohydrate content (per 100g of product) is clearly lower than the above foods with about 38g, but at the same time its calorific value is only of 160kcal.
But if something we want to highlight this product is because it is an alternative option hydrates but does not contain gluten, which makes it a perfect proposal for people with celiac disease.