Buckwheat (buckwheat)

Buckwheat began to be cultivated about 4,000 years ago in India and Nepal. In the 20th century, it was defined as the "queen of cereals" because of its record content of vitamins, trace elements, complete proteins necessary for human health. Of course, this applies to raw grains, which are ground by a special technology. As a result of such processing buckwheat does not lose its ability to germinate.

The culture occurs in several variants: whole grains, crushed grains with damaged structure, ground grains, flour, medicines.

Composition of buckwheat

Buckwheat contains 18 essential amino acids, iron, calcium, potassium, phosphorus, copper, iodine, zinc, boron, fluorine, molybdenum, cobalt, vitamins B1, B2, B9 (folic acid), PP, E.

The flowering aboveground part of the crop contains rutin, phagopyrine, also protocatechuic, gallic, chlorogenic and caffeic acids. The grains contain starch, protein, sugar, oil, organic acids (maleic, oxalic, malic, citric), riboflavin, thiamine, phosphorus, iron. In terms of lysine and methionine, the proteins in buckwheat are superior to all cereals. It is characterized by absorption of up to 80%.

Buckwheat is a valuable protein low-carbohydrate and dietary product. The large amount of folic acid in it stimulates hematopoiesis, increases the body's endurance and resistance to many diseases. In terms of fat, buckwheat is second only to oats and millet among cereals, and in terms of protein - it is superior to all.

Buckwheat is recommended for consumption in atherosclerosis, liver disease, hypertension, edema of various origins. Medicines prepared from the flowers and leaves of the plant reduce the fragility and permeability of blood vessels, accelerate wound healing, have a beneficial effect on diseases of the upper respiratory tract, scarlet fever, measles, radiation sickness.

Scientists explain such a variety of properties not only by the rich chemical composition, but also by the high content of rutin in the leaves and flowers of the plant.

Buckwheat is an ecologically clean plant, unpretentious to the soil, grown without chemical fertilizers. They are afraid of weeds, fight them on their own, so there is no need to use pesticides.

Unlike other legumes, buckwheat can and is recommended to be eaten raw, because heat treatment destroys the vitamins, minerals and nutrients found in green beans.

Useful properties of buckwheat

Fresh buckwheat is extremely useful in various vascular and rheumatic diseases, arthritis. It improves blood circulation, strengthens the immune system. The use of green buckwheat contributes to the removal of excess cholesterol from the body, as well as slag and ions of heavy metals.

Citric and malic acids, which are rich in culture, are catalysts for digestion. The organic acids in the composition of the beans promote digestion.

During long-term storage, buckwheat does not become bitter, does not mold in high humidity.

Buckwheat is a hematopoietic agent, used in anemia, leukemia, recommended for atherosclerosis, ischemic heart disease and hypertension. It increases muscle strength and endurance. Recommended for diseases of the pancreas and gastrointestinal tract. It is a good remedy for heartburn, to regulate metabolism, obesity and diabetes.

With regular use, buckwheat reduces the level of "bad" cholesterol in the blood. As it removes fluid from the body, it is recommended in the treatment of lung problems - removes thick phlegm from the bronchi, relieves dry cough (for this purpose, tea is prepared from 40 grams of brewed buckwheat flowers per liter of water).

Harm and contraindications

Excessive use of buckwheat is contraindicated in diseases of the gastrointestinal tract (gastritis, ulcers), during pregnancy and lactation (due to the risk of developing allergies in the baby), as well as in individual intolerance.