What is buckwheat kernel and how to prepare it correctly

Buckwheat core - healthy and nutritious product, which is included in the diet from childhood. The healing properties of buckwheat are used in the prevention and treatment of many diseases.

Preparing delicious crumbly porridge or side dish does not require a lot of time and effort. We will tell you in this article how to use buckwheat for medicinal purposes, prepare delicious dishes from it, and lose weight on a buckwheat diet.

What kind of buckwheat is this - kernel

Yadritsa is the most common buckwheat, these are whole or slightly chopped kernels.

After full ripening, the buckwheat is groundto separate husk. Next, the grains go through the process of steaming or roasting. In the first case, the resulting grain is light brown, in the second, dark brown.

How is it different from other types

Buckwheat is divided into two types - core and processed. Prodel is crushed buckwheat or small remains of buckwheat after processing.

The main difference between the nucleus is that it undergoes minimal mechanical processing. The shell is removed, but the grain itself remains intact. The grains have a triangular shape.

The kernel has varieties: highest, first, second, third. The taste and nutritional characteristics of the cereal do not change - the difference is in the amount of impurities after processing.

Composition and properties

Vitamin and mineral composition of buckwheat.

Vitamins:

• RR - 4.3 mg;
• E - 6.7 mg;
• A - 0.006 mg;
• B1 - 0.43 mg;
• B2 - 0.2 mg;
• B6 - 0.4 mg;
• B9—32 mcg.

Macronutrients:

• calcium - 20 mg;
• magnesium - 200 mg;
• sodium - 3 mg;
• potassium - 380 mg;
• phosphorus - 298 mg.

Microelements:

• iron - 6.65 mg;
• zinc - 2.05 mg;
• iodine - 3.3 mcg;
• copper - 640 mcg;
• manganese - 1560 mcg;
• chromium - 4 mcg;
• silicon - 81 mg;
• cobalt - 3.1 mcg;
• molybdenum - 34.4 mcg.

All mineral composition is present in easily digestible form. With regular use of the product, the balance of microelements in the body is restored.

Calorie content and BZHU

The method of preparing the product affects the number of calories. Per 100 g there are:

• in dry grain - 308 kcal;
• in steamed cereal - 250 kcal;
• in a boiled egg - 100 kcal.

Main cast:

• proteins - 10-18%;
• fats - up to 3.5%;
• carbohydrates - 60-84%.

Benefits for the body

Regular and moderate consumption of kernels has a positive effect on the functioning of all systems. Properly cooked cereal:

• participates in strengthening the walls of blood vessels;
• improves memory;
• has a beneficial effect on the functioning of the nervous system, protects against stress, and fights depression;
• is easily digestible, so it is included in children’s diets already at the end of the first year of life;
• helps lower blood pressure;
• cleanses the body of waste and toxins;
• helps to get rid of excess weight;
• normalizes the functioning of the digestive tract;
• helps reduce “bad” cholesterol in the blood;
• reduces the risk of liver disease.

How to use

Buckwheat has found its use as a food product and a remedy for many diseases in folk medicine.

In cooking

Buckwheat is used and known by many as a side dish or porridge. But the possibilities of its preparation are not limited to this.

What else is being prepared:

• from buckwheat - soup and hominy;
• from flour - sauces, pancakes and pancakes, noodles;
• from buckwheat - tea, jelly, beer, whiskey.

“Buckwheat menu” for the whole day

For breakfast - buckwheat porridge pancakes for 4 servings.

Ingredients: 100 g of raw cereal, egg, 30 g of butter and sour cream, 2 sprigs of fresh dill and parsley, salt to taste.

Cooking steps:

1. Cook buckwheat porridge and cool.
2. Beat the egg and sour cream. Add the mixture to the porridge and add salt.
3. Finely chop the greens and mix with the dough.
4. Fry in butter.

First course for lunch - cheese soup with zucchini and buckwheat for 5 servings.

Ingredients: 70 g of cereal, 250 g of zucchini, 150 g of processed cheese, 1 carrot and onion, 1-2 cloves of garlic, 3 tbsp. l. vegetable oil, salt and spices to taste. For the broth: 250-300 g of meat on the bone, 1 liter of water.

Cooking steps:

1. Cook meat broth.
2. Take out the meat, strain the broth and pour it back into the pan.
3. Wash the buckwheat and pour it into the broth. After boiling, cook for 5 minutes.
4. Carrots and zucchini are washed, peeled, and grated on a coarse grater.
5. Onions and garlic are peeled and cut into cubes.
6. Heat a frying pan with vegetable oil and fry the carrots and garlic for 4-5 minutes.
7. Add the zucchini with onions and fry for another 5 minutes.
8. Place the fried vegetables in a saucepan and cook for 10 minutes.
9. Add processed cheese and herbs to the container. Stir until the cheese is completely dissolved.
10. The soup boils for another 2-3 minutes. Add salt and spices to taste.
11. Before serving, decorate with greens.

Second course - buckwheat with minced meat in pots for 2 servings.

Ingredients: 1 cup buckwheat, 100 g minced meat, 50 g margarine, onion, salt to taste.

Cooking steps:

1. Buckwheat is washed under cold water and dried in a frying pan for 3-4 minutes.
2. Rinse under hot water.
3. Melt margarine in a frying pan and fry the onion.
4. Add minced meat and fry for 5 minutes.
5. Place minced meat and buckwheat into the pots, filling 3/4 of the part.
6. Fill with boiling water completely, add salt to taste.
7. Place in an oven preheated to 180°C for 50 minutes.

For dinner - sweet buckwheat casserole with cottage cheese for 4 servings.

Ingredients: 0.5 cups of cereal, 150 g of cottage cheese, 2 eggs, 2 tbsp. l. sour cream and sugar, one packet of vanillin, 1 tbsp. l. breadcrumbs, 1 tbsp. l. butter, salt to taste.

Cooking steps:

1. Buckwheat porridge is cooked.
2. Beat eggs with sugar and vanilla.
3. Add sour cream and cottage cheese to the whipped mass and mix with a mixer.
4. Pour buckwheat porridge into the creamy foam, mix gently and beat with a mixer at low speed.
5. Preheat the oven to 180°C.
6. Grease a baking dish with butter and sprinkle with breadcrumbs.
7. Spread the mixture and bake for 20-25 minutes.
8. Remove the casserole and brush with sour cream.
9. Place in the oven for 5-6 minutes until golden brown.
10. Allow the dish to cool and sprinkle with powdered sugar.
11. Served with syrup, jam, honey, condensed milk.

In folk medicine

Buckwheat is included in many folk recipes. Green grains are considered the most healing. They are not processed, so they retain their original natural strength.

The flowers of the plant are used to prepare decoctions and tinctures. Their used in the treatment of colds:

1. Expectorant. 1 liter of boiling water is poured into 50 g of buckwheat flowers. The infusion is taken 4-5 times a day, 1 glass.
2. Dry cough. Mix herbs: 40 g of buckwheat flowers, 20 g each of common white, black elderberry, heart-shaped linden, 30 g each of wild poppy flowers, wild mallow and medicinal lungwort. Steam overnight in 1 liter of boiling water. Strain and drink 50 ml every hour.

Fresh buckwheat leaves are used for external use.. Wash and apply as a compress to purulent wounds.

Yadritsa is used to prepare homemade cosmetics: masks, scrubs. To do this, grind it in a coffee grinder to flour and add auxiliary ingredients: honey, olive oil, sour cream.

For weight loss

Buckwheat is considered dietary product. It saturates the body with nutrients and helps get rid of toxins and waste.

Nutritionists have developed buckwheat diets lasting 3, 7 and 14 days. There are “soft” and “strict” options.

Quickly getting rid of extra pounds occurs by consuming only buckwheat and water.. With this method, cereals can be eaten in unlimited quantities. Weight loss occurs from the first days.

Nutritionists recommend going on a “strict” diet no more than once every six months., since on such a diet the body does not receive enough nutrients to function properly.

A “soft” diet includes additional components: chicken breast, vegetables, herbs, fruits, cottage cheese, dried fruits, kefir, tea and coffee without sugar. The body does not experience much stress during natural cleansing. The principle of this diet: breakfast - buckwheat, lunch - buckwheat and breast, dinner - vegetables. Second breakfast and afternoon snack - cottage cheese, vegetables, fruits.

Important! With any diet option, drink at least 1.5 liters of water per day.

How to properly cook fast-cooking grains

Fast-cooking kernels are grains that have been treated with steam at high pressure.. In other words - steamed. Processing takes away some of the nutrients and nutrients, but extends the shelf life of the product.

Advice! Nutritionists recommend not boiling the egg until completely cooked.More useful elements remain in crumbly grains than in boiled porridge.

How to cook - cooking stages:

1. The kernel is sorted out, debris and impurities are removed.
2. Rinse with cold water.
3. Heat a thick-bottomed pan and pour in the cereal. Warm up the grains.
4. Pour in cold water and bring to a boil.
5. Cover with a lid and cook over low heat for 15 minutes.
6. Add salt and butter if desired.

How to choose high-quality buckwheat core

At the time of buying buckwheat pay attention to the following points:

1. Package. Manufacturers package the product in ordinary plastic bags and boxes. This affects the price difference, not the quality of the cereal. Buckwheat in a box is more expensive.
2. Variety. Yadritsa can be of the highest, first, second, third grade. The words “Extra”, “Premium”, etc. have nothing to do with the variety.
3. GOST. Since October 2014, the new standard GOST R 55290-2012 has been in effect for buckwheat. The difference from the previous one is that an admixture of wheat grains is allowed even in the highest grade buckwheat.
4. Net weight. Manufacturers produce cereal in 800 and 900 g sizes. Before purchasing, it is worth calculating how much 1 kg of buckwheat costs.
5. Color and shape of grains. The healthy cereal has a light brown color and triangular kernels. Buckwheat, which is dark brown in color, is grown in China. It is processed at high temperatures to increase shelf life and loses some of its beneficial properties.
6. Date of manufacture and expiration date. If the conditions are met, buckwheat can be stored for two years.

Advantages and disadvantages

Rich the composition of buckwheat gives it its benefits:

• a good source of easily digestible protein;
• diabetic cereal;
• dietary product;
• affordable.

The main disadvantage is the appearance of instant cereals on sale. Buckwheat, steamed twice, loses all its beneficial properties..

Contraindications and possible harm

Undesirable side effects may occur when using the product.. To avoid this, it is worth finding out in advance what contraindications the kernel has.

The product is contraindicated:

• people prone to increased blood clotting;
• people with intolerance to the product;
• children under 6 months.

When consuming buckwheat as a mono-diet for more than seven days, weakness, fatigue, headache, insomnia and other symptoms of a lack of vitamins and minerals in the body.

Conclusion

Buckwheat kernels are buckwheat grains. After removing the outer shell and heat treatment, they become light or dark brown in color. High-quality cereals have triangular kernels. When buying buckwheat, pay attention to the packaging, date of manufacture, expiration date, GOST, color and shape of the grains.

When preparing, nutritionists recommend not overcooking the kernel so that the maximum amount of nutrients remains in the grains. Buckwheat is widely used in cooking and folk medicine.