Healthy Food Database

Semolina is the endosperm or heart of the durum wheat kernel- a hard wheat variety with a high protein to carbohydrate ratio and a high gluten content. Durum wheat is more coarsely ground than other flours. It is mainly used for producing pasta and couscous, which is why semolina is often listed as the main ingredient.
Category: Grain
In Season: all year
To Buy:
Semolina is granular and is available milled fine, medium or coarse.
To Store:
Store in an airtight container in the pantry or fridge.
Tips & Tricks:
Note: Nutrition content refers to half a cup of cooked semolina.
Cooking Tips:
Semolina is used in India to make a pudding (sooji halva) flavoured with cardamom and saffron. In Southern India it is lightly cooked with spices and vegetables into a fluffy savoury breakfast dish called uppuma. Some Indian breads use a proportion of semolina in the dough, and seem to puff better than those made with flour.

Nutrition per 0.5 Cup:

Energy (kJ):
Low GI < 55:
Fat (g):
Monosaturated Fat , g:
Safe/negligible amount
Carbohydrates, g:
Protein (g):
Saturated Fat, g :

Benefits the Following Health Conditions:*

Find recipes with Semolina

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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