Home Be healthy! Experts say Technologist's advice Buckwheat, unground

гречневаяBuckwheat - a product useful and nutritious, rich in vegetable proteins, vitamins, and PP, potassium, phosphorus, magnesium and iron. Of cereals cooked buckwheat flour, which contains no gluten (which is why it is always in bread mixed with wheat flour). By the way, "buckwheat" groats become due Greek monks. In Kievan Rus and Vladimir are mainly cultivated buckwheat, hence the Slavs and to define a name for the brown seeds.


Nutritional value per 100 g buckwheat, Unground:

Protein - 12.6 g
Fat - 3.3 g
Carbohydrates - 57.1 g
Dietary fiber - 11.3 grams
Water - 14 gr
Mono-and di-saccharides - 1.4 oz
Starch - 55.4 gr
Ash - 1.7 g
Saturated fatty acids - 0.6 oz
Unsaturated fatty acids - 2.28 oz

Calories   -  308 kcal

For the preparation of buckwheat should observe the following: cooking under heavy cover, keep a strong fire to boil the water and then reduce to a minimum, so that the water evaporates from the surface and the bottom. Suitable for filling cereal butter, chopped eggs, onions and mushrooms. Buckwheat is suitable for a variety of fillings, as goes well with fish, vegetables and meat.

What you need to know about buckwheat?

гречневаяChoosing best quality buckwheat, look on the package link to GOST. This technological law was passed back in 1974, but is still in effect, and most manufacturers are still working on it. Depending on the method of processing buckwheat is divided into two types - Unground and slipped. More useful is the first, since this whole buckwheat kernels separated from the hard fruit shells. Slipped also called small chopped seeds: vitamins and fiber in them less, but are good at doing porridge, gruel for babies. Now on sale, there is another kind of grain, which is not defined in the Soviet visitor - is buckwheat flakes. They are smaller, but higher quality slipped, because the grains are made by raplyuschivaniya. Many people love them for a very fast cooking and viscous.

Unground and slipped can be made from unsteamed or steamed grains. The first option saves maximum nutrients cereal and has a creamy color with a yellowish or greenish tinge, but it is not well suited for cooking, so the sale is rare (usually in wet markets). More often on the shelves is bystrorazvarivayuschayasya grits, made from pre-steamed buckwheat. For crumbly cereal is better to choose it (by the way, the guests she should be prepared 15 minutes). After processing, the product becomes brown color of different shades - from light to dark. But it is believed that the pale grains, the grain is less than steamed, and thus preserved the more nutrients.

гречкаAnother indicator of the quality of buckwheat - grade. I slipped them not, but unground divided into first, second and third. It is best to select a product first class - it is more qualitative, large, and there is less trash in the form of remnants of stalks, sand, pebbles, foreign grains and nuclei with hard shells. In addition, first grade must be well calibrated. If the dealer in the package is different in size, it seethe at different times and crumbly delicious meals you do not succeed. To cook also affects the color of the product - if the package are simultaneously dark and light grains, therefore, the first sod they used, and the latter will remain tough. So pay attention not only on the variety, but also carefully consider buckwheat through the clear plastic packaging. If at home, printing package, you will feel musty or some other smell, so spoiled grain and cook it impossible.


витаминыVitamin PP - 4,2 mg
Vitamin E - 6,65 mg
Beta-carotene - 0.01 mg
Vitamin A (RE) - 2 mg
Vitamin B1 (thiamine) - 0.43 mg
Vitamin B2 (Riboflavin) - 0.2 mg
Vitamin B6 (pyridoxine) - 0.4 mg
Vitamin B9 (folic) - 32 mcg
Vitamin E (TE) - 0.8 mg
Vitamin PP (niacin equivalent) - 7.2 mg


Iron 6.7 mg
Zinc 2.05 mg
Iodine 3.3 mg
Copper 640 mcg
Manganese 1.56 mg
Selenium 8.3 mcg
Chromium 4 mcg
Fluoride 23 mg
Molybdenum 34.4 mcg
Silicon 81 mg
Cobalt 3.1 mcg
Nickel 10.1 mg
Titan 33 mcg