The benefits and harms of buckwheat for human health

Buckwheat is a popular and indispensable grain in almost every kitchen. The usefulness of buckwheat is due to its rich composition. Due to its properties, buckwheat is used not only in cooking, but also in folk medicine. This product is also indispensable for those who want to say goodbye to extra pounds.

From the article you will learn the benefits and possible harm of buckwheat, how to properly use and buy.

Composition of buckwheat

100 g of product contains:

• complex carbohydrates – 61 g;
• proteins – 12.6 g;
• fats – 3.3 g;
• dietary fiber – 11.3 g;
• saturated fatty acids – 0.6 g;
• unsaturated fatty acids – 2.28 g;
• mono- and disaccharides – 1.4 g;
• starch – 55.4 g;
• vitamins A, B1, B2, B6, B9, C, E, PP;
• minerals potassium, calcium, magnesium, sodium, phosphorus, sulfur, iron.

Total calorie content – ​​308 kcal.

Benefits for the human body

Thanks to its vitamin and mineral composition, buckwheat is considered beneficial for both men and women. Cereals are used not only for culinary, but also for dietary and medicinal purposes.

For diseases and for their prevention

Buckwheat is used in various fields of medicine:

1. It satisfies the feeling of hunger for a long time, but at the same time does not allow you to gain extra pounds. That is why nutritionists recommend including it in their diet for overweight people.
2. With regular use, it reduces the level of bad cholesterol in the blood. This prevents the development of atherosclerosis and liver diseases.
3. Stimulates the motor-evacuation function of the large intestine, which means it helps fight chronic constipation.
4. Used in the treatment of boils, carbuncles, pustules and wet eczema.
5. Increases hemoglobin, thereby preventing anemia.
6. Potassium in buckwheat maintains normal blood pressure levels and regulates the contraction of the heart muscle.
7. Thiamine prevents disorders of the gastrointestinal tract, cardiovascular and central nervous system.
8. Vitamin PP normalizes the functioning of the gastrointestinal tract, central nervous system, and accelerates metabolism.
9. Manganese regulates the synthesis of the hormone insulin.

Types of buckwheat and differences in benefits

Buckwheat can be found on store shelves in different forms:

1. Yadritsa. This is a whole grain cereal. The larger it is, the more expensive it is, accordingly. Mainly used for preparing porridges, side dishes and other dishes. It contains a lot of easily digestible protein and is useful for low hemoglobin levels. Recommended for kidney and liver diseases, tendency to edema. Increases immunity. Useful for gastritis and other diseases of the gastrointestinal tract.
2. Prodel, chop. These are split kernels. It costs less than kernels and cooks faster. Helps strengthen capillaries, cleanses the liver, is easily absorbed by the intestines, and lowers cholesterol.
3. Smolensk groats. She made it smaller. Ideal for lovers of sticky porridge. Recommended for people with intestinal diseases.
4. Flakes. They are obtained from whole grains that have been flattened and steamed. The cereal cooks quickly. However, their nutritional value is lower than that of the kernel. Useful for people suffering from anemia. It is also a source of easily digestible protein.The flakes are suitable for children's and dietary nutrition.
5. Flour. This is ground grain. It makes pancakes and pancakes, baby cereals. Normalizes the functioning of the brain and nervous system, improves blood circulation, strengthens the immune system, regulates metabolism. Positively affects skin, hair and nails. Improves the digestion process.
6. Green buckwheat. These are still unprocessed kernels. Used in dietary nutrition and for sprouting. Thanks to the increased content of antioxidants, it maintains strength, health and youth, regulates intestinal function, cleanses the body, improves metabolism, promotes weight loss.

Is buckwheat equally beneficial for everyone?

Buckwheat in any form improves health and brings invaluable benefits. Its use has a positive effect on digestion, metabolism, vascular function, heart function, etc.

If we talk only about the male body, then its inclusion in the diet:

• normalizes the psycho-emotional background;
• stimulates the production of the pleasure hormone (dopamine);
• improves potency and increases libido.

Eating buckwheat also has a positive effect on women’s health:

1. Promotes weight loss.
2. Regulates the functioning of the endocrine glands, as well as the reproductive organs. Eliminates hormonal imbalance. Women who regularly consume buckwheat experience PMS and menopause more easily.
3. Prevents anemia, which is more useful and important for pregnant women.
4. Prevents vitamin deficiency and postpartum depression.
5. Regulates sudden surges in blood glucose.
6. Improves the condition of hair, skin and nails.

Buckwheat is recommended to be introduced into complementary foods from 6 months. From infancy, it has a positive effect on the development of the child and the body as a whole:

1. Strengthens the immune system.This is due to the rutin contained in buckwheat, which enhances the effects of vitamin C.
2. Promotes proper development of the muscular system.
3. Improves digestion.
4. Prevents anemia.

Consumption norms per day

There are no established standards for buckwheat consumption per day. Doctors advise starting the morning with it, because complex carbohydrates provide the body with energy for approximately 2-3 hours. But they recommend avoiding buckwheat for dinner. If you load your stomach in the evening, it will work for a long time at night, and this is harmful to health.

Eating buckwheat alone for a long time and in large quantities is not recommended. It is important to supplement the diet with other plant and animal foods. Since complex carbohydrates are concentrated in buckwheat, it creates a strong load on the gastrointestinal tract, which will fail over time.

Application

Buckwheat is not only a nutritious and healthy porridge. Thanks to the beneficial substances it contains, cereals are also used as a medicine.

In cooking

Buckwheat is great for feeding children and adults. Dishes prepared from buckwheat are served as a side dish or an independent treat (from breakfast cereals to desserts made from buckwheat flour):

• from the kernel we get the crumbly porridge we are used to;
• done, the chaff cooks quickly and is ideal for baby food;
• Smolensk grain is often used to prepare casseroles, as well as fillings for pies;
• flakes are used for instant porridges and baking dietary cereal breads;
• buckwheat flour is used to make noodles, bake bread, pancakes, buns, etc.;
• Green buckwheat is eaten raw or sprouted, adding to salads.

In folk medicine

Buckwheat is also often used in folk medicine.

There are effective recipes based on it:

1. Crushed buckwheat leaves or buckwheat flour are used to treat boils, purulent wounds, etc.
2. With the help of juice from the leaves they fight conjunctivitis.
3. Buckwheat honey copes well with colds and gastrointestinal problems.
4. Buckwheat flowers and leaves are also suitable for the treatment of measles, scarlet fever, diseases of the upper respiratory tract, for strengthening the walls of blood vessels, and healing wounds.
5. To cope with heartburn, just chew a few buckwheat kernels.
6. Pillows are stuffed with husks and are recommended for use for insomnia and osteochondrosis.

For weight loss

Buckwheat is an effective aid in losing weight. The compounds included in its composition contribute to weight loss and cleansing of the body:

• fiber removes waste and toxins from the intestines, improves digestion, creates a feeling of satiety;
• organic acids do not allow carbohydrates and lipids to be deposited as fat reserves;
• complex carbohydrates take a long time to digest and prolong the saturation of the body;
• vitamins normalize metabolism;
• minerals remove toxins, excess fluid, optimize blood sugar levels.

Rules for selection and storage

To buy high-quality buckwheat, evaluate it according to the following characteristics:

1. Blooming. If the buckwheat is dark, then most likely it was grown in China (this should also be stated on the packaging). Buckwheat acquires this color after roasting, and during heat treatment some of the beneficial substances disappear.
2. Impurities (unprocessed grains and small pebbles). The fewer there are, the better the product. The type of kernel will help determine this.The first grade is the best, but the third contains about 10% impurities and requires mandatory sorting.
3. Availability of GOST and varietal affiliation, which must be indicated on the packaging.
4. The smell. Spoiled buckwheat will give off a pronounced unpleasant smell of mold or mustiness.
5. Date of production and packaging. The storage period should not exceed 20 months.

To preserve the taste of buckwheat for a long time, follow the storage rules:

• humidity – no more than 60%;
• temperature – from +5°С to +15°С;
• container - after purchase, pour the cereal into a glass or plastic container that closes tightly, or into a canvas bag;
• storage place - dry, warm and well protected from sunlight;
• absence of pronounced odors - any cereal absorbs them.

For longer storage, it is recommended to dry the buckwheat in the oven or in a frying pan.

Who is buckwheat contraindicated for?

Buckwheat is not recommended for use if:

• individual intolerance – provokes allergic reactions;
• increased blood clotting - vitamin P in cereals will aggravate the condition.

Excessive consumption of buckwheat may result in:

• sensitivity to cold;
• tingling or numbness in the hands;
• inflammation of the skin in areas exposed to direct sunlight.

Reviews

Buckwheat is not only a popular and tasty porridge that many families include in their diet. It is a preventive and therapeutic remedy for many diseases, as well as an effective dietary product. The usefulness of the cereal is proven by consumer reviews.

Christina, 49 years old: «Our whole family loves buckwheat. And in any form. I cook it at least 2-3 times a week.The only downside is that once you eat it, it’s hard to stop because it’s so delicious!”

Irina, 21 years old: “The last time I donated blood, they said that I had low hemoglobin. They advised me to eat more buckwheat. So I not only raised it, but now my hair falls out less and my nails look better.”

Conclusion

Buckwheat is good for health at any age. Even six-month-old babies are allowed to use it. This cereal is easy to select and store at home. It is used in cooking, folk medicine, and dietary nutrition. Buckwheat has practically no contraindications, but it is better to discuss the norms of its consumption with your doctor in advance.