{"id":300,"date":"2013-11-11T16:40:37","date_gmt":"2013-11-11T15:40:37","guid":{"rendered":"http:\/\/whatfoodcan.com\/?post_type=project&#038;p=300"},"modified":"2025-05-08T20:06:46","modified_gmt":"2025-05-08T18:06:46","slug":"mijo","status":"publish","type":"project","link":"https:\/\/whatfoodcan.com\/es\/project\/mijo\/","title":{"rendered":"Mijo"},"content":{"rendered":"\n<p><b>Mijo<\/b><\/p>\n\n\n\n<p>Es al mismo tiempo el cereal m\u00e1s antiguo y el m\u00e1s rico en minerales. Ya hace 8.000 a\u00f1os se elaboraron los primeros panes \u201epita\u201c de mijo. En la edad moderna europea fue en su mayor parte desplazado por las patatas y el ma\u00edz.<\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p>El Mijo es el cereal con la mayor aportaci\u00f3n de hierro y magnesio. Su alto contenido en f\u00f3sforo y vitamina B apoya la capacidad de aprendizaje y el sistema nervioso. &nbsp;Por su alto valor energ\u00e9tico es recomendable integrar el mijo en el desayuno o en la comida, sobre todo en la temporada fr\u00eda. El Mijo metaboliza alcalino y regula el nivel de az\u00facar en la sangre. Durante el embarazo y la lactancia es muy recomendable integrar mijo en la alimentaci\u00f3n.<\/p>\n\n\n\n<p>Adem\u00e1s es facilmente digerible y tiene un sabor suave, que invita a darle un gusto personal preferido. El mijo no deber\u00eda faltar en ninguna cocina!<\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p><b>Preparaci\u00f3n<\/b><\/p>\n\n\n\n<p>1 vaso de mijo<\/p>\n\n\n\n<p>3 vasos de agua<\/p>\n\n\n\n<p>una pizca de sal<\/p>\n\n\n\n<p>una rama de canela (si es para una sopa de cereales)<\/p>\n\n\n\n<p>Tostar las semillas de mijo durante unos 10 minutos ligeramente en una sarten, antes de ponerlas a hervir, les saca el mejor sabor. Vale la pena ese peque\u00f1o trabajo extra.<\/p>\n\n\n\n<p><b>Consejo:<\/b> una mezcla de quinoa y mijo cocinados en mayor cantidad se mantiene perfectamnete 3 \u2013 4 d\u00edas en la nevera. De all\u00ed se puede coger cada ma\u00f1ana una parte y preparar una sabrosa crema caliente de cereales: a\u00f1adir a una raci\u00f3n de quinoa\/mijo: leche de espelta, canela, lim\u00f3n rallado, nueces, d\u00e1tiles o fruta fresca, calentar brevemente y a disfrutar. Con una cucharadita de c\u00farcuma este plato coger\u00e1 un color amarillo soleado. \u00a1Es un desayuno de primera que aporta mucha energ\u00eda para la ma\u00f1ana!<\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2013\/11\/Mijo-2760-whatfoodcan.jpg\"><img fetchpriority=\"high\" decoding=\"async\" width=\"750\" height=\"570\" src=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2013\/11\/Mijo-2760-whatfoodcan.jpg\" alt=\"Mijo-2760-whatfoodcan\" class=\"wp-image-2296\" srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2013\/11\/Mijo-2760-whatfoodcan.jpg 750w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2013\/11\/Mijo-2760-whatfoodcan-300x228.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2013\/11\/Mijo-2760-whatfoodcan-220x167.jpg 220w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n","protected":false},"featured_media":2296,"parent":0,"template":"","meta":{"_acf_changed":false},"skill":[23],"class_list":["post-300","project","type-project","status-publish","has-post-thumbnail","hentry","skill-cereales"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mijo | What food can<\/title>\n<meta name=\"description\" content=\"El Mijo es el cereal con la mayor aportaci\u00f3n de hierro y magnesio. 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