Waffel: Nutritional Properties, Role in Diet, Variety and How to Cook

sweets that contain various ingredients and, with respect to the VII basic food groups, have intermediate or promiscuous properties. However, these are very caloric products, rich in soluble and complex carbohydrates, but also in lipids characterized by a significant percentage of saturated fat and cholesterol. There is no lack of vitamins and minerals, but there are molecules frequently subject to food intolerance - gluten, lactose.

In the diet, consuming large portions of waffles has a far from negligible impact. They are not suitable foods for dietary therapy against obesity and metabolic pathologies; even in the diet of the healthy subject, especially in the long term, an excess of waffles can prove to be inadequate and negatively impact the state of health.

The waffle recipe is not complex; it is sufficient to create a dough based on eggs, flour, sugar, butter, milk, chemical yeast and vanilla, and cook it in the appropriate tools. However, it must be specified that there are different types of waffles, or rather different variants, which are distinguished according to the type of cooking, the shape, the type of ingredients or the relationship between them.

Waffles are now globalized foods; they are eaten all over the world but especially in Belgium, where at least a dozen types are known. They can be cooked fresh, or using ready-made batter, or regenerating pre-cooked and frozen ones. Some are classified as finger food, street food, fast food and, especially highly seasoned ones, junk food.

, and finally from proteins. The fatty acids are mainly saturated, the "usually" complex carbohydrates (starch) - even if in the case of sweet waffles, the soluble sugars acquire considerable importance - and the peptides with high and medium biological value - due to the presence of various kinds of foods. They contain fiber in moderate quantities, while cholesterol is abundant.

The waffle iron provides gluten and lactose - both for the butter content and for the possible addition of milk. Purines and phenylalanine amino acid are present at significant levels. of eggs - more precisely of egg white - which histamine liberating foods can be problematic.

The waffles have an interesting vitamin profile, determined by the "excellent concentration of water-soluble molecules of group B, for example thiamine (vit B1), riboflavin (vit B2) and niacin (vit PP), but also fat-soluble such as retinol (vit A) and calciferol (vitamin D). With regard to minerals, the levels of phosphorus, calcium, iron and zinc stand out.

. They are therefore inappropriate, especially in meals that precede sleep, in case of stomach and esophageal impairments and dysfunctions such as: dyspepsia, stomach acidity, hypochlorhydria, gastritis, gastric or duodenal ulcer, hiatal hernia and excess reflux or disease gastroesophageal reflux.

The waffles are contraindicated in nutritional therapy against overweight, due to the "calorie excess, a large part of which is attributable to lipids mainly due to the presence of butter. Due to the non-negligible level of cholesterol, they can be considered unsuitable for the ordinary diet of those who suffers from hypercholesterolemia, they also have a glycemic load such that they can negatively affect the diet for type 2 diabetes mellitus and hypertriglyceridemia. Waffles should also be consumed in moderation in case of hyperuricemia and a tendency to uric acid-induced renal lithiasis (stones) - especially in the presence of overweight. Due to the presence of whole eggs, they are not considered relevant even to food therapy against phenylketonuria. They should be totally excluded from the diet of celiac and lactose intolerant. In case of histamine intolerance, what makes the difference is mainly the level of individual hypersensitivity.

Waffles contain a good dose of high biological value protein, but they cannot be considered a primary nutritional source of essential amino acids. The same goes for vitamins and minerals; undoubtedly participate in filling the need for water-soluble molecules of group B, fat-soluble vitamin A and vitamin D, calcium, phosphorus, iron and zinc. However, due to the contraindications we have mentioned above, these are foods to be consumed only marginally and therefore not incisive on the overall nutritional balance.

Traditional waffles do not respect vegan and vegetarian criteria. They are also not suitable for Hindu, Buddhist, Jewish and Muslim religious diets.

The average portion of the waffle maker should be as moderate as possible.

or chemical yeast, only occasionally both. They are lighter, have "squares" - or pockets - larger than other European types of waffles and are rectangular in shape. In Belgium, waffles are served hot by street vendors and sprinkled with confectioners' sugar, although in tourist areas they might be enriched with whipped cream, jam or hazelnut and cocoa spread. Some variants of Brussels waffles - with whipped egg white, cooked in large rectangular plates - date back to the 18th century

Liège waffel: it is a richer, more full-bodied and sweeter waffel. Originating from the greater region of Wallonia in eastern Belgium - also known as "Gaufres de chasse" - it is an adaptation of the brioche bread dough, with added praline sugar and caramel on the outside. It is the most common type of waffle available in Belgium Can be cooked in simple varieties, vanilla and cinnamon

Flemish waffel: also called "Gaufres à la Flamande", they are a specialty of northern France and some parts of western Belgium. The original recipe is as follows: <

American waffles: These can vary significantly. Generally more compact, crunchy and thin than the Belgian versions, they are often based on leavened batter and mixed with pecans, fruits, chocolate chips or berries of various kinds; it can be round, square or rectangular in shape. Like American pancakes, they are usually served as sweet food for breakfast, topped with butter and maple syrup, other fruit syrups, honey, or powdered sugar; sometimes with bacon. They are also used in the preparation of many savory dishes, such as Fried chicken and kidney stew. They can also be served as a dessert, with ice cream and creams. A large chain called "Waffel House" is ubiquitous in the southern United States

Belgian waffel: are a variety of North American waffles, based on a simplified version of the Brussels Gaufres. Recipes typically call for baking soda as a leavening agent, although some may contain sourdough. They are distinguished from American waffles for the use of 1 ½ inch plates. They take this name from the Bel-Gem brand

Waffel Bergische: or Waffle from the county of Berg, is a specialty of the German region of Bergisches Land. These waffles are crunchy and less compact than the Belgian ones; they are shaped like a heart and are served with cherries, cream and possibly rice pudding as part of the traditional Sunday afternoon feast

Hong Kong style Waffel: here known as "grid cake" or "grid biscuits", it is a waffle produced and sold by street vendors. It is similar to a traditional waffle maker but larger, round in shape and divided into four quarters. It is served as a one-sided snack topped with butter, peanut butter, and sugar, then folded into a semicircle. It has a very sweet taste, as sugar and condensed milk are also added to the dough. It is generally soft and not crunchy. Traditional Hong Kong-style waffles generally have a strong yolk flavor. Sometimes ingredients such as honey, chocolate and fruit are added which give it different colors

Pandan Waffel: It is originally from Vietnam and is characterized by the use of pandan flavor and coconut milk in the batter. The addition of pandan flavor turns the batter green. Once cooked, the waffles are brown and crunchy on the outside and remain green and chewy on the inside. Unlike most waffles, Pandans are generally eaten in a simple way. In Vietnam they are relatively cheap and popular with children. It is a famous street food made in charcoal or electric heated cast iron molds

Scandinavian style waffles: common in all Nordic countries, they are thin and heart-shaped. The batter is similar to other varieties. The most common recipe is sweet, with whipped or sour cream and strawberry or raspberry jam, or berries, or simply coated with sugar.

In Norway they are also seasoned with "brunost" and "gum". As with crèpes, there are those who prefer them in a savory style with various ingredients, such as blue cheese
In Finland, salty dressings are rare; generally jam, sugar, whipped cream or vanilla ice cream are used.
In Iceland the traditional garnish is based on rhubarb, blueberry jam, chocolate, syrup or with whipped cream
In the Swedish tradition, waffles are seasoned with strawberry jam, blueberry jam, blackberry jam, raspberry jam, raspberry and blueberry jam, sugar and butter, vanilla ice cream and whipped cream. Others can be: salmon roe, cold smoked salmon and fresh cream.

Gofri: in the singular gofre, they are Italian waffles of Piedmontese cuisine: they have a light and crunchy consistency, according to the oldest recipe they do not contain eggs or milk and are produced in both sweet and savory versions. Central Italian cuisine also offers waffel-like biscuits, known locally as pizzelle, ferratelle (in Abruzzo) or cancelle (in Molise)

Stroopwafel: These are thin waffles with a syrup filling. The batter is made from flour, butter, brown sugar, yeast, milk and eggs. Medium sized batter balls are placed on the waffle iron; when they are cooked and still hot, they are cut in two and stuffed with syrup. They are very popular in the Netherlands and Belgium

Galettes campinoises / Kempense galetten: are a popular type of waffle in Belgium. Dry and crunchy, but also buttery, they are crumbly and soft in the mouth

Hotdog waffles: These are long waffles containing a hot dog inside them, similar to a corn dog. Originally from Thailand, this snack is served with ketchup, mayonnaise, or both. The batter is similar to American waffles, but uses margarine instead of butter, as it is one of the most accepted quirks of their food culture

Waffel on a stick: These are long waffles cooked on a stick, usually dipped in something like chocolate syrup and with whipped cream on top.