Hot Cereals

Also indexed as: Porridge, Porridge

Preparation, uses, and tips

Cooking procedures and times vary slightly according to the type of grain, and whether it is a regular or instant variety. Prepare hot cereal with milk or water, and follow the directions on the packet. Add dried fruit, chopped walnuts, or crushed flaxseeds to hot cereal, or top cooked cereal with fresh fruit. Combine a few varieties of grain for maximum flavour and nutrition. Although best known as a breakfast food, hot cereal can be enjoyed in the afternoon or evening, too.

Buying and storing tips

Hot cereals can be purchased in ready-to-cook form in packages, as well as in the bulk section of most health food or grocery stores. Store cereal in sealed glass or plastic containers, or in tightly sealed plastic bags, in a cool, dark cupboard.

Varieties

Nearly any grain can be cooked into hot cereal. Look for grits, meal, bran, germ, groats, flakes, and other forms.

Nutrition Highlights

Hot cereal (plain porridge, regular and quick), 1 cup (234g)
Calories: 145
Protein: 6.0g
Carbohydrate: 25g
Total Fat: 2.3g
Fiber: 4.0g
*Good source of: Thiamine (0.26mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.