Secrets and features of green buckwheat: how to prepare to preserve the benefit

Секреты и особенности зеленой гречки: как готовить, чтобы сохранить пользу

Secrets and features of green buckwheat: how to prepare to preserve the benefit
Comments: 0

Secrets and features of green buckwheat: how to prepare to preserve the benefit

Green buckwheat – a product, which has already seen the adherents of a healthy lifestyle, as well as people with various diseases and those who are watching their diet.

Buckwheat has always been held in high esteem by nutritionists and the adherents of a healthy lifestyle, however in recent times more attention is not familiar to us dark rump, and green. Let’s see what the product is and how useful and harmful properties it possesses, and also will find the best ways of cooking to preserve more nutrients.

First, it should be understood that familiar dark hue of the kernel is obtained during roasting, in fact the color of the seed – light green. Note that the kernel of the buckwheat began to fry to increase the shelf life – however, even despite the heat treatment, the grits still have a lot of nutrients.

Useful properties of green buckwheat

Green buckwheat – a living product, due to the fact that the barley is not susceptible to heat treatment, it contains a lot more useful elements and vitamins. By the way, below and caloric content of green buckwheat – 100 grams of the product just 295 calories.

The composition of green buckwheat contains:

  • b vitamins
  • Vitamins PP, P, E
  • minerals: potassium, iodine, calcium, phosphorus, magnesium, rutin
  • folic and Pantothenic acid
  • dietary fiber
  • proteins

Nutritionists also love this cereal because of its energy value and content of antioxidants. For example, in 100 grams of product contains:

  • protein 13-15 %
  • fat – 2.5 -3 %
  • sugar – 2,0-2,5 %
  • starch – 70 %
  • fiber – to 1.1-1.3 of fiber, by the way 1.5-2 times more than in oats, barley, millet and rice
  • ash elements – 2,0-2,2 %

The green buckwheat is one of the strongest antioxidants, so 100 grams of cereals accounts for about 182 mg of antioxidants. For example, in rice, only 5 mg of antioxidants per 100 grams of product. Nutritionists in one voice say: green buckwheat – a unique product that will help keep skin and hair healthy and also in General a positive effect on our body.

Секреты и особенности зеленой гречки: как готовить, чтобы сохранить пользу

How to grow green buckwheat

Useful properties of green buckwheat

Green buckwheat is a great source of b vitamins and magnesium, phosphorus, iron, potassium, calcium, selenium, the well-learned organizmom form. In addition,it contains a large number of mono – and polyunsaturated fats, including essential body omega-3 and omega-6 fatty acids. All this charity affects the blood vessels and is an excellent prevention of cardiovascular diseases.

Low glycemic indek allows to use green buckwheat people who follow the blood sugar levels.

Complex carbohydrates contained in the cereal provide the body with energy and also help you maintain the feeling of satiety, which is very attractive for people that control weight gain.

Also, nutritionists have proven that green buckwheat is an ideal product for elimination from the body toxins, toxins, salts of heavy metals. In addition, this cereal is beneficial for the normalization of metabolism.

By the way, this cereal is also gluten-free, and therefore suitable and those who follow a gluten-free diet.

In what diseases it is necessary to include in the diet of green buckwheat:

  • digestive diseases (including ulcers of the stomach and intestines, intestinal obstruction)
  • diseases of the cardiovascular system
  • high blood pressure
  • weakness of vessel walls and varicose veins
  • obesity, metabolic disorders
  • elevated intraocular pressure
  • diabetes
  • problems with the thyroid gland
  • problems with the liver and kidneys
  • a weak immune system
  • diseases of the respiratory tract
  • problems with the pancreas
  • diseases of the blood
  • postoperative processes.

Despite the many beneficial substances in the green buckwheat, is on top of it and contraindications. For example, doctors do not recommend eating this cereal for children, but also for people with problems with blood clotting.

Methods of preparation

The main question being asked by people – how to properly use green buckwheat. Nutritionists from all over the world to assure that the greatest amount of benefit from consuming the product body is obtained by the use of buckwheat in its raw, sprouted form. However, even in cooked green buckwheat is superior to roasted familiar to us.

At the same time, nutritionists say that you need to learn how to cook green buckwheat to keep it as much as possible nutrients.

How to brew green buckwheat

First, it is important to remember that before preparing green buckwheat it should be thoroughly rinsed under running water. This will help not only to get rid of the small COP, which is in the rump, but also to prevent the occurrence of slime during cooking of buckwheat.

Already flushed “to clear water” the cereal should be placed in a heavy-based saucepan, cover with water and boil the porridge on a slow fire 15 minutes. In addition, in order to maximize the friability of cereal is recommended to monitor the water and remove the green buckwheat from the heat at the time of boiling.

As for the proportions: 1 part buckwheat to 2 parts water if the barley is too dry, you can increase the amount of water to 2.5 parts. To pickle green buckwheat suggest based 1/4 teaspoon of salt per Cup of grits.

Many fans of green buckwheat use it for cooking familiar dishes, and added to the rice, and even make the pate of green buckwheat with different herbs and spices.

Note that even boiled green buckwheat contains 182 mg of antioxidants per 100 grams of product. However, in germinated their number twice – 383 mg per 100 grams of product.

As steamed green buckwheat

Nutritionists say that steaming method is much simpler cooking, but also allows you to save in the rump a little more nutrients.

Cereal also need a good wash to avoid unpleasant mucus and viscosity, pour into deep bowl and add salt. After that cereals pour boiling water at the rate of 2 parts water to 1 part grits and left overnight. The next morning the porridge is ready to eat.

At the same time, nutritionists say that the greatest amount of nutrients and minerals by drinking green buckwheat our body gets in case of germinating seeds.

Секреты и особенности зеленой гречки: как готовить, чтобы сохранить пользу

What are the similarities between brown and green buckwheat

What are the similarities between brown and green buckwheat

Green and brown buckwheat, a very similar content of different nutrients and minerals. However, the differences between them are enough – let’s look at a bit more:

  • Both species of buckwheat is actually the same sort and differ only by heat treatment, which is subjected to a brown rump.
  • The composition of both cereals is part of the same vitamins and minerals, but in different kolichestve
  • Due to the rising cost of brown buckwheat, grits, both approximately equal in price.

Arguably, this is where the similarity ends data croup, despite the fact that grains of the same varieties have significant differences. For example:

  • Brown buckwheat gets its color from roasting, while green – not subjected to heat treatment.
  • In the green buckwheat contains about a third more nutrients and minerals.
  • Brown buckwheat should be cooked at a time, how green can be used raw, steamed or boiled.
  • Due to the heat treatment in brown buckwheat no risk of pathogenic organisms, while green is prone to their appearance.
  • Brown buckwheat no contraindications, but green is not recommended for small children and people with problems with blood clotting.
  • Green buckwheat differs considerably more delicate flavor from the brown.
  • By the way, the most useful is green buckwheat made in Germany or Austria.
Share Button