Why Do You Need Green Buckwheat?

Green buckwheat is a light dietary cereal, rich in vitamins, and does not contain pesticides at all. Sprouted cereal becomes even more useful.

Green buckwheat is a light dietary cereal, rich in vitamins, and does not contain pesticides at all. Sprouted cereal becomes even more useful.

A little history of buckwheat groats

If you enter "croup queen" in the search of any browser, the information and search system will return "buckwheat". Groats acquired such a status because our ancestors actively grew buckwheat in their gardens and prepared many dishes from it. Initially, buckwheat came to us from Greece, that's why it is called so. Buckwheat they cooked it as a separate dish, adding lard, made soups and pancakes from it, added buckwheat as a filling for pies, even made buckwheat flour and baked bread and pancakes. We are all used to the fact that buckwheat is brown, but in those days nobody fried buckwheat, and it was white. After World War II, most people ate exclusively self-grown buckwheat. Over time, gardeners for some reason stopped planting this crop, perhaps buckwheat requires great effort in harvesting and processing, especially compared to potatoes.

There is a legend that brown buckwheat appeared on the territory of our country after the visit of Nikita Khrushchev to the USA, where he watched how buckwheat is fried there, giving it a brown color. But in modern America, buckwheat is sold exclusively in pharmacies and departments of dietary nutrition, while buckwheat is not fried, but pale green in color. And it is not entirely clear where the legend about Khrushchev and fried buckwheat came from, and where brown buckwheat managed to evaporate in America over the past 50-60 years, if it really was there.

Green buckwheat

Today, the popularity of green buckwheat is growing due to the spread of the culture of healthy eating. After all, green buckwheat is much more useful than brown buckwheat, because it is not subject to additional heat treatment, so its useful properties are not lost.

Buckwheat does not contain gluten, a protein that is found in cereals and gives bakery products a special tenderness.

Manufacturers of various food products began to add gluten to bread, sausage, pizza, and even yogurt, because gluten acts as an effective preservative. It has not been proven that gluten is dangerous for everyone, it is known that health problems arise in people with gluten intolerance. However, gluten has acquired a bad reputation, and "gluten-free" products are already advertised by athletes as the main component of healthy nutrition. And green buckwheat is included in the list of dietary products, and it gains additional points due to the absence of gluten in its composition.

Useful properties of green buckwheat

Buckwheat groats are rich in vitamins E and B, and buckwheat also contains calcium, potassium, iron, phosphorus, zinc, iodine, manganese, and fiber. All vitamins contained in buckwheat are stored in it all year round. Buckwheat stabilizes the level of sugar in the blood, strengthens the kidneys. Sprouted buckwheat is especially useful, of course, only green buckwheat is suitable for germination.

Green buckwheat is an excellent source of easily digestible proteins. Therefore, buckwheat is an excellent substitute for meat. Buckwheat flour is believed to help reduce cholesterol, fat and gallstones.

Green buckwheat is an alternative to fat. Buckwheat starch acts as a substitute for fat in processed food products.

Green buckwheat helps with diabetes. The latest studies show that green buckwheat is useful for diabetics because it stabilizes sugar in the human body. The glycemic index of green buckwheat is 54.

Regular consumption of green buckwheat improves digestion, because buckwheat strengthens the intestines and improves appetite. This cereal is also effective in the treatment of dysentery and chronic diarrhea.

Green buckwheat does not contain chemicals. Buckwheat grows very quickly, so it does not require additional fertilizers and pesticides to accelerate growth.

Green buckwheat helps to remove excess moisture from the body, which helps to reduce swollen areas of the body.

Sprouted green buckwheat is rich in rutin, which helps strengthen arteries and veins, so sprouted buckwheat makes capillary walls stronger and helps with cardiovascular diseases .

How to cook green buckwheat

Green buckwheat can be simply boiled, or it can be sprouted first and then boiled.

The first method of cooking: Before cooking green buckwheat, the groats should be properly washed, and you can immediately start cooking by adding 2 parts of hot water to 1 part of buckwheat. As soon as the buckwheat boils, turn off the heat, cover with a lid, wait 30 minutes. Buckwheat can be simply boiled, green buckwheat is cooked for 10-15 minutes, depending on the amount of groats. It is necessary to ensure that the buckwheat does not stick to the bottom of the pan.

Green buckwheat secretes a little mucus, which is very useful, but not everyone likes it.

Method two: To get rid of slime, green buckwheat should be soaked for 2 hours, then properly rinsed from slime and boiled.

How to sprout green buckwheat?

Sprouted buckwheat requires a little more effort to prepare, but it is worth the time and effort. Sprouts of sprouted green buckwheat contribute to weight loss and cleanse the body, and the vitamin content doubles.

Green buckwheat groats should be washed, soaked for 2 hours in water at room temperature (1 part of green buckwheat, 2-3 parts of water).

Take a colander, put it on a bowl or jar. After soaking, the groats should be thoroughly washed, then the groats should be placed in a colander, and the colander should be covered with cheesecloth. Leave at room temperature for 1 day.

Every 7-8 hours, buckwheat should be washed with water at room temperature to get rid of mucus.

As soon as the first sprouts (1-3 mm) appear, buckwheat is ready for use (can be used without heat treatment). Green sprouted buckwheat can be stored in the refrigerator for up to 5 days.