Buckwheat (buckwheat) – characteristics, useful properties, application, recipes
Cruses are definitely considered a very nutritious product. In addition, they are inexpensive, easy to prepare and offer many culinary capabilities. What are its characteristics? How to cook it, who should include it in your diet, and who should be avoided by its use?
Buckwheat – characteristics and types
Buckwheat grinding is made of seeds of buckwheat plants. Buckwheat is a member of the Polygonaceae family and, along with Amaranth and Movie, refers to the so-called “buckwheat products.” Pseudo-plants from a botanical point of view are two-colon, but due to the high content of starch in their seeds, they are used in the same way as traditional grains. Due to the presence of biologically active substances (in particular, the routine and other flavonoids), buckwheat is considered a plant that has improved effect on the human body. Buckwheat is also used to produce buckwheat flour (previously known as Tartar Flour). If we talk about the groats, we are available to usual buckwheat, or white buckwheat, unjit and roasted buckwheat croup. In addition, the first can be integer, broken or finely chopped (otherwise known as Krakow’s porridge). On the other hand, the fried buckwheat bar can be found in solid or crushed form. Both white and fried cereals have many advantages not only in terms of nutrition, but also from the point of view of taste.
However, it is important to note that fried gruses, due to the high temperature used in production, as follows from the name, has a lower content of healthy antioxidants. According to available sources, antioxidant activity can be four times lower than in white buckwheat.
Buckwheat – nutritional value
Buckwheat and, accordingly, buckwheat cereals have a high protein content. In 100 grams of buckwheat (on the example of white unheared buckwheat) contains about 13 g of protein. The equivalent amount of the product contains 71.5 g of carbohydrates and 3.4 g of fats. Calorie (kcal) buckwheat is 343 kcal per 100 g of product.
Buckwheat cereals contain a large amount of magnesium (231 mg per 100 g of product). It also includes, among other things, iron, zinc, potassium, manganese, group V. Vitamins worth noting that buckwheat has a very favorable amino acid composition. It is estimated that the use of 100 grams of buckwheat cereals allows you to satisfy the daily need of a person in an indispensable amino acids, i.e. Amino acids that should come with food, as we are not able to produce them on their own.
Buckwheat contains about 10 g. The fiber in 100 g. The glycemic index (GI) boiled buckwheat is 54.
Properties of buckwheat
Buckwheat is a recommended product for a healthy, diverse nutrition. In addition to valuable minerals and vitamins, it contains flavonoids (mainly rutin) – compounds with antioxidant properties. The conclusions from the study say that regular use of buckwheat cereals can prevent the development of hypertension, cardiovascular diseases, dyslipidemia, and also help reduce the level of glucose (sugar) in the blood.
For whom yes, and for whom there is no? Contraindications for the use of buckwheat
As mentioned earlier, buckwheat cereals is a product recommended for regular use in a variety of healthy people. Since buckwheat is a natural gluten-free product, buckwheat is an important product for people who cannot use gluten for health state (for example. People with celiac disease). Buckwheat Cropa can be included in the menu of a person suffering from diabetes. Large cereals, including buckwheat, are recommended to people suffering from constipation and liver disease.
Buckwheat Cropa, like other coarserates, is not recommended to be used in cases where it can promote the exacerbation of certain diseases. For this reason, in particular, it is not recommended to use: with diarrhea, gastro-enophageal reflux, chronic pancreatitis, peptic ulcer, as well as for people suffering from ulcerative colitis (when aggravating the symptoms and the appearance of diarrhea).
Buckwheat – how to cook it? How much to cook?
The main way to prepare buckwheat cereals – Cooking. To prepare buckwheat cereals, it is recommended to cook it in a ratio of 1: 2 with water (i.e., two cups of water should be used for a buckwheat cereal for cooking). It should be remembered that the buckwheat croup can only be added to boiling water (pre-flushing it under running water). Then wait a bit until it reaches boiling, reduce the fire and cook, cover with a lid, about 15 minutes. You can add a little salt into water for cooking, and some people prefer to add a teaspoon of oil.
Buckwheat in the kitchen – what can you do with it? What to add, with what to combine?
Buckwheat cereals are mainly used as a side dish to dinner. As an independent dish, it is well combined with mushroom, vegetable or meat sauce. What else can you eat buckwheat? It is used in combination with vegetables, mushrooms and cheese as a filling for pancakes and dumplings. It is also used for the preparation of casserole, casters and as a filling for cabbage rolls. An interesting idea can be the use of buckwheat cereals for stuffing vegetables (for example, fried pepper) and as a supplement to salads. Properly prepared buckwheat salad can go well as a lunch box that can be taken with me to work (an approximate recipe can be found at the end of this article).
The buckwheat croup can be prepared in a sweet version – in the form of buckwheat cooked with milk or yogurt. Surprisingly, Popcorn lovers (fried corn) prepare popcorn from buckwheat cereals similarly to the classic. It is eaten as a snack or as an additive to soups.
Buckwheat with zucchini and beans
- Buckwheat – 5 spoons
- Zucchini – 0.5 pcs.
- Beans – 1 handful
- garlic – 1 teeth
- Onions – 0.5 pcs.
- Rapeseed oil – 1 teaspoon
- Parsley – 1 tablespoon
- Spices to taste: pepper, thyme, salt.
Cooking: Boil the beans, then give cool and clean. Boil buckwheat porridge in a slightly salted water. Heat the oil in a frying pan, fry a cut onion and finely chopped or squeezed through a press garlic. Kabachki cut into bed with numerals, add to the pan, season with pepper, thyme and salute a little. Fry, then add a cooked croup and beans and mix all the ingredients. Before serving, sprinkle with fresh parsley.
Colorful salad with buckwheat (2 servings)
- Buckwheat Groat – 100 g,
- Fresh cucumber – 1 pcs,
- Yellow pepper – 1 pcs,
- Tomato – 2 pieces (or approx. 2 covers of Cherry tomatoes),
- Parsley is one or two tablespoons, or at will,
- Olive oil is one or two tablespoons,
- black pepper,
- Eggs – 2 pcs.
Preparation: Prepare a buckwheat croup, meanwhile wash and cut cucumber cucumber, pepper and tomatoes. Put vegetables into a large bowl, season with pepper and pinch of salt, sprinkle with olive oil, add chopped parsley and mix. Boil the eggs scrabble. Add buckwheat to vegetables, mix before feeding to the salad cut on the fourth eggs.