She is called still the queen of grain, and it is quite fair – in it many proteins, vitamins and minerals. And buckwheat received the name because that it was grown up by the Greek monks. Till its rather recent time nobody thought to fry, and people ate simple raw. Cooked soups, garnishes, baked fritters and did a stuffing in pies. After World War II it was nearly only food product. But gradually its cultivation began to die away.
What green buckwheat differs from usual in
And the difference is small - it is the same buckwheat, only without thermal treatment. Roasting gives it familiar brownish color. It becomes for the purpose of increase in storage period and elimination from the surface of pesticides and other chemicals of agricultural purpose, and still traces of stay of insects. But together with processing also a considerable part of curative substances cleans up. And in the raw buckwheat curative substances remain. And for it at it one more name — live buckwheat.
Buckwheat — a product which each hostess has in kitchen: this nutritious and useful grain promotes not only to maintenance of health, but also helps to shape up.
Caloric content, vitamins and minerals
On 100 grams 310 kilocalories — proteins 12.6 grams, fats – 3.3 grams, celluloses of 10 grams and carbohydrates 62 grams.
In addition the described product contains a huge number of curative elements and vitamins.
Hundred grams of grain contain:
- vitamin A (RE) – 6 micrograms;
- B1 vitamin (thiamine) – 0.4 milligrams;
- B2 vitamin (Riboflavinum) – 0.2 milligrams;
- B6 vitamin (pyridoxine) – 0.4 milligrams;
- B9 vitamin (folates) – 31.8 micrograms;
- vitamin E (an alpha tocopherol) – 6.7 milligrams;
- RR (NE) vitamin – 4.2 milligrams;
- calcium – 20.7 milligrams;
- magnesium – 200 milligrams;
- sodium – 3 milligrams;
- potassium – 380 milligrams;
- phosphorus – 296 milligrams;
- chlorine – 34 milligrams;
- sulfurs – 88 milligrams;
- gland – 6.7 milligrams;
- zinc – 2.05 milligrams;
- iodine – 3.3 micrograms;
- copper – 640 micrograms;
- manganese – 1.56 milligrams;
- she is lame – 4 micrograms;
- fluorine – 23 micrograms;
- molybdenum – 34.4 micrograms;
- silicon – 81 micrograms;
- cobalt – 3.1 micrograms.
For reference: B1 vitamin of a squirrel, fats and carbohydrates turns into energy; B2 takes part in hemoglobin synthesizing, is necessary for sight, skin, mucous membranes; B3 promotes synthesis of the main hormones (estrogen, testosterone, insulin and so forth); B6 normalizes intensity of nervous system and promotes the fastest recovery of muscles; B9 – the participant of process of a krovoobrazovaniye and the assistant to good development of a fruit at pregnancy; vitamin E protects cellular membranes.
Whether you know? Green buckwheat is especially favorable for men – increases potency.
Advantage for an organism
- Reduction of danger of emergence cancer metastasis.
- Strengthening of protective properties of an organism.
- Normalization of a metabolism.
- Minimizing of emergence of locks.
- Brings cholesterol and also toxins out of an organism.
- Normalizes sugar and glucose.
- Cleans walls of vessels, a liver, intestines and kidneys.
- Favorably influences functioning of digestive tract.
- Normalizes pressure.
- At pregnancy has the most beneficial influence on formation of a fruit.
- Protects skin from presenilation.
- Prevents varicosity, bronchitis, diabetic diseases, impassability of intestines, obesity and a depression.
- Also recommended at diseases of heart and vessels (ischemia, a hypertension and atherosclerosis), at certain infectious diseases (tonsillitis, scarlet fever, measles), for the purpose of reduction of intraocular pressure, at illnesses of a thyroid gland and bleedings of gums and a nose.
How to choose upon purchase
Here the main selection criterion – a smell and color. If grain good, it has a greenish shade. If it was stored with violation of norms on light – the greenish shade will disappear. Now on a smell: if, having smelled, you feel mustiness, grain gives a mold and dampness – it was stored with violations at humidity much too. In food it is unsuitable.
Whether you know? Buckwheat is known since the second millennium B.C. Its homeland – the Himalayas.
How to store in house conditions
Houses are recommended to be stored in well closed glass or ceramic ware, or in a sack from a natural cloth in dry, impenetrable for light and rather aired place. In the capacity of a croup it should not be densely filled – a certain air circulation is necessary.
The period of storage in the conditions of the house no more than a year, then grain will begin to darken gradually. It is also not necessary to store in plastic bags – so she will choke soon. Germinated buckwheat has to be in the fridge at most three-four days.
We advise to read about useful properties and ways of preparation of grain: bulgura, kinoa, pearl barley, lentils, semolina and corn.
How to couch buckwheat green for food
Simple step-by-step recipe of a prorashchivaniye:
- In the beginning washing, two-three times: to fill in with water, to remove shredded particles of buckwheat and other garbage.
- To lay a bottom of a colander one layer of a gauze and to fill the washed-up grains.
- Then to cover with two layers of a gauze (grains have to breathe) and to rinse under the pressure of water.
- Water needs to flow down partially, then it is necessary to postpone a colander for eight hours for germination of buckwheat.
- After the specified term to get grain from a gauze and to pour out for rinsing in a deep bowl. It is necessary for removal of an unpleasant smell and white foam which was formed.
If sprouts the size are necessary more, then the term of endurance has to be – from twenty to twenty four hours.
Whether you know? In germinated buckwheat of antioxidants in 76 times more, than in also very useful rice.
What can be prepared and what it is combined with
There is an assumption – that to take the maximum use from green buckwheat, it cannot be cooked. But some specialists in diets say – the germinated, a little boiled thoroughly and steamed grain will preserve the medical qualities. They recommend to place grain in water, to bring to a condition of boiling and to remove from fire. Also for the night it is possible to fill in with boiled water in a thermos.
There is a set of the most various recipes of dishes from live buckwheat. From it make the most tasty and most useful family breakfast – buckwheat cereal with berries and dried fruits, the queen of grain and in vegetables and cheese salads is good, is tasty in pastes and first courses, perfectly will approach in pies. And germinated it is used also with salt, spices, with any not refined vegetable oil. The germinated queen of grain with honey is tasty for breakfast.
Also it can be added to various both fruit, and vegetable salads, yogurts, it is safely possible to mix with dried fruits and nutlets. If to replace rice with germinated grain, beaters will turn out. Having a little bit tried, it is possible to make unusual and gentle sauce.
Read also about properties and culinary use of dried fruits (dried apricots, dried apricots, dried apples) and nuts (walnut, cashew, black).
It is possible to combine green buckwheat very successfully: it is successfully combined practically with all herbs, spices and oils. It is perfectly combined with tomatoes, cucumbers, sea and sauerkraut, avocado, salad.
Contraindications and harm
This product has not enough restrictions, but, anyway, it is better for people to refuse it with blood clotting above norm.
Increase in gas generation in intestines is possible. At a meteorizm it is better to use it absolutely gradually. Such buckwheat is not recommended to children too as the probability of locks is high. It is possible to include in a diet of the kid it not earlier than on the fourth year of life.
Flowers and leaves of green buckwheat to the use are strictly forbidden – they can provoke severe intoxication.
Important! At gastric problems before consumption of green buckwheat it is necessary to consult with the gastroenterologist.
Healthy and natural food becomes more and more popular. And a specific place is held by green buckwheat – a well of vitamins and useful minerals.