Called buckwheat porridge, cooked from buckwheat, which is divided into unground and slipped. Great taste, slightly nutty flavor and attractive appearance, all contribute to the use of buckwheat as often as you want every day.
Buckwheat is eaten by many generations of our compatriots. As a national dish of Russian, Ukrainian, Belarusian and Polish cuisine, for many Europeans and, especially, overseas residents, buckwheat is a real delicacy and a rare treat.
Calorie buckwheat porridge is very dependent on the method of cooking and serving (with or without butter), the calorie content of cereals, cooked in water without oil, is 132 calories per 100 grams of product.
Composition and useful properties of buckwheat
Buckwheat is unique in all respects, the product contained within the protein is almost completely digested, and carbohydrates that make up the buckwheat, are “slow” that allows you to maintain a sense of fullness due to the constant supply of energy. In addition to fiber, necessary for the normal activities of the gastrointestinal tract, the buckwheat porridge contains: vitamins B1, B2, B5, B6, E, H and PP, as well as essential minerals: potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, iodine, boron, phosphorus and sodium, folic acid, etc.
Doctors say that consumption of buckwheat significantly affects the condition of cancer patients by slowing down the development of metastases and inhibiting the growth of malignant tumors and cancer cells.
Highly recommended by doctors to eat buckwheat adolescents during physical and mental stress, because the vitamin-mineral composition of the product promotes resistance to stress and immune function. Buckwheat is a great provider of plant-based protein for everyone who for various reasons do not consume meat. The protein of buckwheat has a high nutritional value that is necessary for maintaining the vital activity of the organism. Buckwheat is a traditional product to increase the level of hemoglobin in the blood shown in all types of anemia and is especially useful for pregnant and nursing moms. Buckwheat pediatricians suggest the first feeding to the level of iron is not reduced.
Strange but true – the harm from the use of buckwheat is equal to zero. Allergic reactions and individual intolerance to the minimum, and a surplus of vitamins and minerals caused by excessive consumption of buckwheat is extremely rare, and then only in cases where buckwheat is the only food product.
Buckwheat in losing weight
Buckwheat porridge – the perfect base for many diets and fasting days its great taste and aroma rarely bored, so include buckwheat in your diet athletes, tracking weight and all who try to follow complete and proper nutrition.
Buckwheat in cooking
Depending on the degree of processing of grains buckwheat (which, incidentally, are not cereals) will vary the cooking time of porridge. Put the cooked very quickly, the most sensible way – “steamed” groats with boiling water, cover, wrap and let stand, so will still have all the vitamins and minerals inherent to the original product.
Unground often boiled, but it can pour boiling water (e.g. overnight) and in the morning to taste the crumbly buckwheat porridge.
Often buckwheat is poured sour milk products – kefir, yogurtohms or yogurt, combining delicious and contribute to the mild cleansing of the bowel. Perfect companion buckwheat, salt, milk, butter, eggs, vegetables, mushrooms, herbs and cheese. Buckwheat use as a garnish for meat, poultry, stuffed her game, used as a filling for pancakes and pies.