Description of buckwheat, its relationship with buckwheat and buckwheat porridge

Buckwheat groats are the fruits of buckwheat, a herbaceous crop of the Buckwheat family. Its seeds spread into the food culture of not only humans, but also animals about 5 thousand years ago. The highlands of the Himalayas are considered the homeland of buckwheat, where its wild forms still grow. Let's look at what buckwheat is and what varieties there are.

Characteristics and description of buckwheat

Buckwheat is small triangular nuts (buckwheat fruits) of brown, light brown or green color. They are covered with a dense shell - husk. The crop is resistant to many types of weeds and is characterized by high productivity.

Buckwheat has a rich chemical composition. Vitamins:

• groups B: B1, B2, B4, B5, B6, B7, B9;
• E;
• beta-carotene;
• RR;
• K;
• lutein and zeaxanthin.

Minerals:

• potassium;
• calcium;
• silicon;
• magnesium;
• sulfur;
• phosphorus;
• chlorine;
• boron;
• iron;
• iodine;
• lithium;
• manganese;
• copper;
• molybdenum;
• selenium;
• chromium;
• zinc;
• zirconium.

Cereals contain up to 14% protein. Amino acids are balanced. The predominant fatty acids are oleic, linoleic and linolenic. The product is low-calorie: the energy value of raw kernels is about 343 kcal per 100 g, boiled - 130 kcal.

Buckwheat does not contain gluten. Therefore, it is allowed for people with gluten allergies.

Various types of cereals

Depending on how the raw materials are processed (steaming, crushing, etc.), there are several varieties of cereals.First, the kernels are separated from the thin shell, then steamed. As a result, the product acquires the familiar brown color of various shades.

Reference. What are the differences between buckwheat and buckwheat? There are none: buckwheat itself is called buckwheat, and cereals and porridge.

Buckwheat fruits that have not undergone steam treatment have a light cream color with a yellowish or greenish tint. This type of cereal is considered the healthiest, as it contains the most vitamins and minerals.

Yadritsa

Yadritsa - These are whole brown steamed buckwheat grains, triangular in shape, separated from the husk. The cereal is considered grade 1, as it is produced with minimal mechanical processing. Used both raw and lightly fried.

Porridge, which is prepared from the egg, normalizes metabolism, helps to get rid of excess weight, and removes toxins from the body.

Sechka

Chopped, or done, - the same kernel, only split into several parts (2 or more). During production, raw materials are passed through a special sieve to separate the main product from the fine grinding fraction. When crushed, the chaff loses its original triangular shape, therefore it belongs to grade 2 cereals and costs less than kernels.

Important! Prodel is suitable for baby food because it boils quickly and does not lose its beneficial properties.

In the East, in addition to the usual dishes, buckwheat is used to make tea. It is especially popular in China. To prepare this drink, Tatar buckwheat is used.

Smolensk buckwheat

Smolensk buckwheat is one of the smallest grains, comparable in size to poppy seeds. It is made from crushed chaff. The raw materials are passed through a sieve to separate the finely ground grains from the flour dust.The result is light brown grains. This type of cereal belongs to the 3rd grade and costs less per kernel and per part.

Smolensk buckwheat is suitable for dietary and baby food, cooking viscous porridge and baking.

Green buckwheat

Green buckwheat not subjected to heat treatment. During production, the cereal is cleared of the outer shell and immediately packaged for sale. This product retains more vitamins, minerals and flavonoids.

For greater preservation of nutrients, this type of buckwheat is best consumed raw, and soaked in water or milk for swelling.

Reference. Flavonoids (rutin, quercetin, vitexin, isovitexin, orientin and isoorientin) are found mainly in buckwheat itself. There are few of them in the grains; most of them are lost during processing. However, these substances are preserved in buckwheat sprouts.

Green buckwheat is suitable for planting and, subject to optimal conditions and care, sprouts.

Buckwheat flour

Buckwheat flour is made from chaff or small fraction of buckwheat. The ingredients are thoroughly ground to a dust-like consistency. Flour belongs to the 1st grade and is widely used in cooking. Due to the lack of gluten, it is used as an addition to bread baking.

Buckwheat flour lowers cholesterol levels, saturates the blood with oxygen, helps normalize nutrition and reduce caloric content of food.

What grain is buckwheat porridge made from?

Buckwheat porridge usually cooked from the whole kernel. In addition, casseroles, cutlets, soups, puddings, etc. are prepared from it. Most often, porridge is made with milk, but to reduce the calorie content of the finished dish, it is better to use water.

What is the difference between buckwheat and buckwheat porridge? Nothing: from cereals (kernels, prodel, Smolenskaya) porridges of different consistency are obtained.

The product is rich in complex carbohydrates - cooked dishes leave you feeling full for a long time, but do not lead to weight gain.

Important! If the cereal has a bright brown color with a red tint, it should not be consumed. This color scheme indicates that the raw materials were heavily fried during production. Therefore, it contains a minimal amount of useful substances. The right choice would be buckwheat that is light brown, uniform in color, and has even kernels.

Despite all the benefits, the product has some contraindications. It is not recommended for people with increased blood clotting as it increases its viscosity. However, this only happens if you eat only buckwheat for a week or more. With a varied diet, the circulatory system is not in danger.

Cereals are contraindicated in case of individual intolerance. It is advisable to use buckwheat in moderation during pregnancy and breastfeeding to eliminate the risk of allergies.

Conclusion

Buckwheat is a valuable source of complex carbohydrates and protein. A nourishing and healthy product suitable for consumption by nursing women, children, people with diabetes and high blood pressure.

Industrial technology for processing buckwheat fruits makes it possible to obtain several types of cereals: kernels, prodel, Smolensk buckwheat.