Buckwheat and rice: what properties have and what is more useful?

What just do not cook buckwheat and rice.But many fans of these croup sometimes have a question of whether buckwheat or rice has more beneficial properties for shape and health. To answer these questions, it is better to get acquainted with both cereals.

Buckwheat contains more protein, and therefore the body needs amino acids than many other cereals. It also includes:

• useful (complex) carbohydrates, which are characterized by a slow process of decay and significant benefits;
• macronutrients (calcium, magnesium, sodium, potassium and others);
• trace elements (iron, iodine, manganese and a number of other important substances for the body);
• Vitamins PP, A. E, group B.

Thanks to this composition buckwheat contributes to:

• gentle cleansing of the digestive tract;
• removal of all kinds of toxins from the body;
• strengthening the walls of blood vessels;
• normalization of sugar and cholesterol;
• increase physical strength and endurance.

Buckwheat is often recommended to eat with anemia to replace hemoglobin in the blood. However, here it is important to take into account that plant-derived iron is poorly absorbed - no more than 1-6% (from animal products, from 15 to 40% of Fe is absorbed).

The following are considered special advantages of buckwheat.

• Its ability to replace meat in the diet (for example, with a vegetarian diet).
• Good digestibility of a person regardless of age - buckwheat porridge is useful for both babies and older people.
• Hypoallergenic. There is no gluten in buckwheat grains - the main allergen of cereals. Therefore, the risk of allergies to this cereal is minimal.
• The ability to restore and regulate metabolic processes and remove excess fluid from the body.
• Beneficial effect on almost all body systems, including cardiovascular and nervous.
• No harmful substances. Due to the unpretentiousness of buckwheat when it is grown, no chemicals, fertilizers and growth accelerators are used, which makes the cereal an environmentally friendly product.

As for the contraindications to the use of buckwheat, there are practically none. Is that when inflammation of the gastrointestinal tract porridge from it is recommended to do not crumbly, and liquid or semi-liquid wiped.

The main riches of rice are complex carbohydrates involved in all vital processes occurring in the body. They are in rice groats almost 70%, and they help normalize digestion and reduce the consumption of simple carbohydrates.

Also in this cereal culture are present:

• proteins (7-8%), consisting of amino acids;
• B vitamins necessary for the smooth functioning of all internal organs;
• mineral components, including calcium, phosphorus, magnesium, iron, iodine and others.

Moreover, in this cereal, as in the buckwheat grains, there is no gluten.

Due to the components of rice, regular consumption of dishes from it has a beneficial effect on organs and processes:

• intestinal mucosa, enveloping it and protecting it from the effects of gastric acid;
• brain activity;
• arterial pressure.

In addition, rice helps to eliminate excess salt, liquid and toxic substances.

However, with all the positive qualities of this croup has several disadvantages:

• firstly, along with unnecessary substances, potassium is also removed from the body, without which normal functioning of the cardiovascular system is impossible;
• secondly, a large amount of rice can adversely affect digestion, as the substances contained in the cereal have a fixative effect;
• thirdly, rice, especially purified white, contains a large amount of starch, which is far from always beneficial to the body.

If we consider cereals - "opponents" from this angle, we can conclude that rice is more caloric than buckwheat.However, the number of calories in buckwheat porridge directly depends on the method of its preparation. So 100 g of boiled grits contain about 132 kcal. And in the porridge with butter will be 153 kcal per 100 g. If you cook buckwheat with milk or add cream to the porridge, then the calorie content of the dish will be 150-160 kcal per 100 g.

Counting the calories of rice grain, it is important to take into account the fact that raw cereals contain 330 kcal, and boiled - only 140 kcal. Taking into account the additives in a dish with rice may contain from 150 to 380 kcal per 100 g.

Both rice and buckwheat are actively used by those who follow the figure or want to lose weight. If we compare at the same time, which cereal is better for losing weight, then it turns out that they give almost identical results.

Clearly following all the rules of cooking diet meals with these cereals, in 3 days you can throw from 3 to 5 kg. This is due to the fact that both cereals actively remove excess fluid from the body, which is often the main cause of excess weight. In addition, thanks to the carbohydrates contained in them, both rice and buckwheat make it possible to get enough fast enough and for a long time not to feel hunger.

At the same time, according to professional nutritionists, buckwheat diet will be more effective if the cereal to eat with kefir. And when using rice cereal it is worth remembering that the effectiveness of the diet depends largely on the choice of product. Effective and beneficial to all is the use of unpeeled brown rice. On the second place by utility is steamed rice. But in a very popular white polished product there is almost no benefit to either the figure or the organism as a whole.

Both buckwheat and rice are cereal crops known to man since ancient times. And although rice is more widespread in the world than buckwheat, it does not detract from the taste and healthy qualities of the latter.

Given the similar qualities and almost the same caloric content, it is rather difficult to determine which of the cereals is healthier and more quickly help to lose weight. Therefore, in addition to the advantages and disadvantages of the grains themselves, many consider the following facts.

• Buckwheat is the only grain crop in which no scientist has yet intervened in the genome. Therefore, regardless of the manufacturer, it will definitely not be genetically modified. In addition, its pre-sales processing is minimal, which allows it to keep most of its useful components.
• Rice cereal is cooked longer, so cooking will take more time out of it. It is enough to pour buckwheat with boiling water, cover tightly and leave overnight.
• The taste of buckwheat, even without butter and milk, is much richer compared to rice cooked without additives.

Also, when choosing is worth guided by personal taste and preferences. And the best option, according to experts, will be the combination of both croup, or rather their alternation when drawing up the menu. In this case, it will be possible not only to lose weight effectively, but also to cleanse the body and improve your health.

That is actually more useful: buckwheat or rice, look in the following video.