Semolina
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,506 kJ (360 kcal) |
|
72.83 g
|
|
| Dietary fiber | 3.9 g |
|
1.05 g
|
|
| Saturated | 0.15 g |
| Monounsaturated | 0.124 g |
| Polyunsaturated | 0.43 g |
|
12.68 g
|
|
| Vitamins | |
| Vitamin A equiv. |
(0%)
0 μg |
| Thiamine (B1) |
(24%)
0.28 mg |
| Riboflavin (B2) |
(7%)
0.08 mg |
| Niacin (B3) |
(22%)
3.31 mg |
| Vitamin B6 |
(8%)
0.1 mg |
| Folate (B9) |
(18%)
72 μg |
| Vitamin B12 |
(0%)
0 μg |
| Vitamin C |
(0%)
0 mg |
| Minerals | |
| Calcium |
(2%)
17 mg |
| Iron |
(9%)
1.23 mg |
| Magnesium |
(13%)
47 mg |
| Phosphorus |
(19%)
136 mg |
| Potassium |
(4%)
186 mg |
| Sodium |
(0%)
1 mg |
| Zinc |
(11%)
1.05 mg |
| Other constituents | |
| Water | 12.67 g |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize.
Semolina is derived from the Italian word semola, meaning 'bran'. This is derived from the ancient Latin simila, meaning 'flour', itself a borrowing from Greek σεμίδαλις (semidalis), "groats". The words simila, semidalis, groat, and grain may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, samita and godhuma, or may be loan words from the Semitic root smd – to grind into groats (cf. Arabic: سميد samīd).
Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran. The semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can thus be produced.
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Wikipedia