Buckwheat kernel: composition, useful properties and cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many of us have already heard that buckwheat is called the "queen" and is considered one of the most nutritious, he althy and tasty cereals. This is due to the interesting composition of cereals, its beneficial effect on the human body and the speed of preparation. For the first time, people learned about this product in Northern India. And only years later, cereals came to our peoples and turned into the most sought-after and popular product among the Slavs.

In this article we will tell you about the beneficial properties of buckwheat kernels, its composition, as well as how to properly cook cereals and what to serve it with. In addition, you will learn some historical facts and interesting observations, the secrets of cooking this product.

Origin story

As we said earlier, the first people to learn about this cereal were North India. It was from this country that buckwheat came toterritory of modern Russia and Ukraine. Some historical facts indicate that the Slavs grew and actively used this product even before the adoption of Christianity. But the Europeans learned about such a useful and nutritious product only in the 15th century.

Over time, buckwheat has undergone minor modifications and began to be called differently in different countries. For example, in Russia and Ukraine it remained buckwheat, but in Denmark, Sweden, Norway and Germany the product turned into "beech wheat".

Characteristics of buckwheat - cores

At the moment, there are several types of this product, which differ in processing and sieving processes. The most popular is considered to be the core, which is divided into two varieties. But a smaller type of cereal, not divided into varieties, is done. It is split buckwheat kernels that cannot pass through the sieve number 8.

Now let's return to the topic of our article and consider the core in more detail. The classification of this product depends not only on the variety, but also on the method of manufacture and processing. The largest variety of buckwheat is the core. It is customary to divide it into first and second grades. For the production of this product, unsteamed grains are used, which are processed by special installations that separate them into kernels and fruit shells. The groats themselves are large or split kernels.

There are also cheaper varieties. Most often they are very small and boil quickly. A characteristic feature of this varietyis less pronounced flavor and aroma.

Ground buckwheat porridge: beneficial properties and harm

Before moving on to the beneficial effects of cereals on our body, let's figure out what is in its composition. Buckwheat is rich in magnesium, calcium, vitamins B, P and E. In addition, this product contains a large amount of iron, fatty acids and antioxidants.

The main useful qualities of this product include the following:

• reduces vascular permeability and fragility;
• normalizes the functioning of the gastrointestinal tract;
• removes toxins from the body;
• promotes weight loss;
• strengthens hair, nails, bones and teeth;
• improves the skin and restores its he althy appearance;
• quickly and easily absorbed by the body;
• useful for liver diseases;
• improves the functioning of the nervous system;
• strengthens the cardiovascular system;
• prevents prolonged and chronic constipation;
• normalizes the digestive system.

Excessive consumption of buckwheat is contraindicated for people suffering from gastritis, chronic colitis, ulcers and kidney pathology. In addition, this product should be limited to pregnant women, nursing mothers and young children. It is enough to eat buckwheat porridge once a day to get all the necessary vitamins and minerals.

How to choose cereals?

Beforeadd this product to the basket, you need to make sure its quality. Let's start with the packaging, which must be completely intact and undamaged. If there is a defect, it is best to refrain from buying such cereals.

Next, pay attention to the terms of production and storage. We carefully examine the packaging and read the name. The most acceptable varieties of this product according to GOST are buckwheat kernels of the first and second grades, as well as done.

According to GOST, the groats should be well dried, have a characteristic smell for buckwheat, without mustiness or mold, with a pronounced taste without bitterness and sourness. In unsteamed buckwheat, the color predominates from greenish to yellowish. Steamed or fried cereals should be brown. According to a recently issued law, according to GOST, even in the highest grade there may be an admixture of wheat grains. This is the only difference from the times of the Soviet GOST, where grains were allowed only in third-rate buckwheat.

Nucles should be the same size and without debris. If possible, it is best to sniff the cereal. The smell should be pleasant and not harsh.

How to cook buckwheat?

Buckwheat is pretty easy to make and we'll show you how:

1. First, rinse the cereal under cold water.
2. Then pour it into a small saucepan and pour in water in a ratio of 1:2, respectively.
3. Bring liquid to a boil, reduce heat and simmer for 20-25 minutes.
4. After all the water has evaporated, add spices,fried onions with carrots and a little butter.
5. Thoroughly mix the resulting mass and lay out the dish on plates.

Buckwheat kernel goes well with meat and fish side dishes. Alternatively, you can make a light vegetable salad with boiled chicken eggs.