What is buckwheat done, what is good and for which dishes it is suitable

Buckwheat is rightfully called the queen of cereals. It combines great taste with nutritional value and benefits. Almost everyone, from small to large, can eat buckwheat.

This cereal is recommended as the first complementary food for babies, dishes are prepared from it for those who are sick or in rehabilitation, it is consumed during a diet. Buckwheat has several varieties and one of the most popular is buckwheat.

In the article we will tell you about the distinctive features of the thread, its useful properties and the intricacies of cooking.

What is buckwheat done

There are several ways to process buckwheat, resulting in five varieties of it: unground, flakes, flour, green buckwheat and done.

It is interesting... Buckwheat came to Russia from Greece, which explains its name. It is reliably known that it was used in Kievan Rus already in the X-XI centuries.

Buckwheat made - the second most popular type of cereal after the kernel. It is found on display windows in almost every store and has the broadest use in cooking. Prodel is crushed buckwheat kernels, which are split into two or more parts.

Sometimes in recipes and descriptions of dishes one can find the name “cut”. This is not a variety, but only a variant of what the crushed cereal or other product is called.

Composition and useful properties

100 g of buckwheat contains:

• calories - 300 kcal;
• proteins - 9.5 g;
• fats - 2.3 g;
• carbohydrates - 60.4 g;
• fiber - 12.5 g.

Vitamins:

• B1 (thiamine) - 0.42 mg;
• B2 (riboflavin) - 0.17 mg;
• E (TE) - 0.6 mg;
• PP (Niacin Equivalent) 6 mg

Macro- and microelements:

• iron - 4.9 mg;
• potassium - 320 mg;
• calcium - 20 mg;
• cobalt - 1 μg;
• magnesium - 150 mg;
• manganese - 1.12 mg;
• copper - 360 mcg;
• sodium - 3 mg;
• sulfur - 74 mg;
• phosphorus - 253 mg;
• zinc - 1.95 mg.

Due to its rich composition, buckwheat has a number of properties beneficial to the body. First of all, it is one of the few grains that does not contain gluten - the main source of allergy to cereals. Therefore, buckwheat is a real salvation for people with intolerance to this substance.

Its cleansing effect is no less important. This product effectively removes toxins from the body, and the abundance of fiber improves intestinal peristalsis, cleanses it.

Buckwheat contains polyunsaturated fats that normalize blood cholesterol levels. Moreover, this croup has a positive effect on the circulatory system as a whole and helps to strengthen the walls of blood vessels. In addition, iron helps maintain normal hemoglobin levels.

Vitamins B1 and B2 normalize metabolism and improve digestion. Vitamin P is important for the heart muscle and blood vessels, supports the normal functioning of the thyroid gland, and has a bactericidal effect.

Buckwheat porridge is great for those who are in rehabilitation after serious illness or surgery. That is why it is often served in hospitals.

Buckwheat dishes are recommended for people suffering from:

• chronic fatigue and stress;
• immunity disorders;
• diseases of the gastrointestinal tract (gastritis, gastric ulcer and duodenal ulcer);
• poisoning;
• diseases of the heart and blood vessels;
• anemia;
• diabetes mellitus;
• swelling;
• osteoarthritis.

Application

Buckwheat is, first of all, a tasty, inexpensive and healthy product. It is included in recipes for a large number of dishes:

• porridge on water and milk;
• pots with vegetables and meat dressing;
• casseroles;
• cutlets;
• julienne;
• buckwheat hominy;
• soups.

Prodel has found its place in traditional medicine. This cereal was domesticated about 4000 years ago, its medicinal properties were already known in ancient times.

The application did the following:

1. Shredded raw buckwheat is used to treat abscesses, inflamed wounds, pimples and other skin problems. There are also recipes for masks from this cereal.
2. Use it to relieve heartburn. For this, a small amount of raw cereals is chewed. The burning sensation diminishes or disappears shortly thereafter.
3. In oriental medicine, buckwheat is used as a remedy for anemia. It is recommended to be consumed with pomegranate juice. With her help, massage is also done.

It takes a special place in diets... It serves as an integral component of almost all weight loss diets. The most popular recipe for those who want to quickly lose a few kilograms is buckwheat with kefir. This diet is among the most effective. Buckwheat mono-diets of various durations are also quite common.

Important! Although buckwheat is a rich source of nutrients and a balanced product, nutritionists recommend adhering to a strict diet for no more than two weeks and taking a month break before repeating it.

Cooking buckwheat

Buckwheat is used in a wide variety of dishes, but most often porridges are prepared from it - both crumbly and viscous. The latter are most often used for baby and medical nutrition. For the preparation of such cereals, done is much better than kernels, since it is much smaller.

Porridge on the water

The recipe for buckwheat porridge in water is simple:

1. Before boiling, it must be sorted out in order to clear it of litter and pebbles. After that, it is thoroughly washed with cool water. It is advisable to do this several times.
2. Next, pour water into the pan at the rate of 2 tbsp. for 1 st. buckwheat, bring to a boil and pour into it. Unlike kernels, it does not need to be soaked before cooking.
3. The porridge is cooked over low heat under a closed lid until all the water has evaporated and is absorbed into the cereal. In this case, do not interfere with it and raise the lid.
4. After turning off the fire, buckwheat is languished for several minutes, after which butter and sugar are added to taste or some kind of gravy and served to the table.

Such porridge can be cooked both on the stove and in a slow cooker. In the case of a trick, you can even do without cooking. Cereal in the evening is poured with hot water or kefir and tightly covered with a lid. Often the pan is wrapped in a towel, thermoses are used.

In the morning, you will get a light, hearty and healthy breakfast, which retains a maximum of nutrients and vitamins. It is recommended to use honey, dried fruits (for example, dried apricots, raisins or prunes) or figs as a tasty addition to porridge.

Porridge with milk

You can use milk instead of water... In this case, it turns out the so-called "messy porridge", so named because of the viscous consistency. For her, it is also sorted out and washed, and then poured into boiling water and boiled for 20-25 minutes. For 200 g of cereal, 500 ml of water will be needed.

When all the water has evaporated, pour 300 ml of milk into a saucepan and add sugar. To get a thinner porridge, the volume of milk is increased.

The mixture is brought to a boil, then turn off the heat and leave under a tightly closed lid for 5-10 minutes.

Porridge with meat

A more complex and appetizing dish is buckwheat porridge with meat. For her, you need 500 g of beef, one and a half cups, an onion and one large carrot.

Beef is peeled from films, cut into small cubes and boiled for about thirty minutes in a saucepan or stewpan in a little water. After that, the meat is salted, chopped carrots and onions are added and left to simmer for another 10 minutes.

When the beef is almost cooked, a thoroughly washed prodel is poured into it, filled with water about 1-1.5 cm and brought to a boil. After this, the dish is cooked for 20-25 minutes on low heat until the cereal absorbs all the water. Porridge is infused for about ten minutes under a tightly closed lid and served on the table.

Buckwheat cutlets

A very tasty dish - cutlets from a chaff. They will require 1.5 tbsp. done, 2 eggs, two medium onions, bread crumbs, 2 tbsp. l. flour, salt and spices to taste.

It's easy to cook them:

1. Prodel is boiled and cooled slightly.
2. Finely chop the onion and fry in a skillet until golden brown.
3. The ready-made onion is mixed with beaten eggs and flour, and then mixed with the boiled process.
4. Add seasoned salt to the resulting mixture, roll in breadcrumbs and fry.

How to choose the right cereal

To choose a high-quality buckwheat, it is enough to know and follow a few simple recommendations.

Packaging

It is best to buy cereals in transparent packaging or packaging with a "window". This allows you to carefully examine the contents. It is desirable that it be cellophane - this provides reliable protection against moisture. Be sure to check the integrity of the packaging.

Variety

Buckwheat is divided into three varieties. The cereal of the first grade should not contain foreign impurities such as husks, leaves or litter. The second grade contains 5-7% of impurities, the third - up to 10%. Therefore, it is best to choose the first grade.

Colour

It is important to pay attention to the color of the cereal. Prodel should be uniform in color. If there are light, greenish and dark grains in the same package, it means that the product has been steamed for different times. Such cereals will cook unevenly and the taste will deteriorate.

Important! It is advisable to choose a cream or light brown shade. The lighter the color, the less the cereals were steamed and the more they retained useful substances.

Taste and smell

It is unacceptable for the smell of cereals to be musty or moldy. When buying by weight, it is better to smell it. It could become damp or moldy if stored improperly. Insects can also grow in open bags.

The finished product should in no case be bitter or sour. This taste indicates a poor-quality product. It was either not properly stored or expired. It is not recommended to store buckwheat for more than a year.

Advantages and disadvantages

Like any product, buckwheat has a number of advantages and disadvantages.

The main advantage of the process is the speed of cooking. Crushed grains boil down much faster, so cooking time can be saved.

The small size of the cut is also better suited for cooking gruel or buckwheat cutlets.

It is better to give preference to doing and when feeding small children. Toddlers cannot yet chew and digest large particles of food properly, so a small piece is perfect for liquid and puree porridge. For this reason, it is also recommended for adults with gastrointestinal problems.

An undoubted advantage for the thrifty is that buckwheat is worth much less than a kernel - this is one of the cheapest cereals.

To the disadvantages of buckwheat include its culinary qualities. The taste and smell of this cereal is worse than that of kernel.

Some unscrupulous manufacturers sometimes produce propeller with impurities and litter. Due to the structure of the kupa, they can be difficult to detect, and the taste of the dishes can be affected by this.

Harm and contraindications

Buckwheat contains a lot of protein, and it can cause an allergic reaction. Although this cereal is considered hypoallergenic, it can cause individual intolerance.

There are few people who develop an allergy to buckwheat, but they are found among both children and adults. An allergic reaction is recognized by the following signs:

• the appearance of a rash on the body;
• swelling (most often the lips are swollen);
• runny nose;
• watery eyes.

With a stable manifestation of these symptoms, it is necessary to exclude buckwheat from the menu and consult an allergist.

This product can be harmful even with an unbalanced diet. Oddly enough, the reason for this is precisely the usefulness of buckwheat. This cereal is rich in proteins, useful micro and macro elements, therefore it often serves as the basis of a mono diet for weight loss. But for all its usefulness, it cannot provide the body with all the substances necessary for vital activity. Therefore, a long-term diet often brings not only weight loss, but also health problems.

Do not forget about starch, which is added to buckwheat. This substance often causes intolerance in both children and adults. It can manifest itself especially strongly if you eat boiled cereals. To avoid this problem, it is recommended not to cook, but to steam it.

There are few contraindications to the use of buckwheat. This product is considered one of the safest and is included in the most stringent diets. But this does not mean that he will not be able to cause problems.

There are several groups of people whom doctors recommend to give up buckwheat or limit its use. Do not eat in large quantities:

• hypertensive patients;
• people with increased blood clotting;
• diabetics;
• people suffering from constipation;
• allergy sufferers.

Conclusion

Buckwheat is a very useful product that is practically not inferior in properties to the kernel, and in some ways even surpasses it. It is cheaper, much easier and faster to cook, especially steamed.

Almost everyone can eat it, but we must not forget about some of the limitations and features of this cereal. If you follow all the instructions regarding the selection, storage and use of buckwheat, it will delight you with its excellent taste and reveal all the useful properties.