How to fill buckwheat with water at night?
Buckwheat is a widespread croup, but due to its specific aroma, not all adults and children like it.Despite this, the use of buckwheat has never been questioned: possessing a huge amount of substances important for the human body, it is considered to be a low-calorie product. This fact caused many diets based on buckwheat.
In addition to the marked advantages of buckwheat, people who lead an active lifestyle love it for its speed and ease of preparation. Let's look at what is the use of buckwheat and how to cook it properly, while retaining the benefits of the product.
Pros and cons of boiled and steamed buckwheat
Buckwheat groats are very rich in iron, so people with a low hemoglobin rate try to include this cereal in their daily diet in the first place, which is quite justified. In addition, buckwheat, as a product of plant origin, is rich in fiber, normalizing the work of the gastrointestinal tract.
Thanks to her, buckwheat dishes are easily digested, maintaining a feeling of fullness for a long time, which is also an important factor, since no additional snack is required. First of all, you need to pay attention to people who are overweight or wanting to lose weight.
In addition to iron, cereals contain vitamins of the following groups:
- PP, reducing blood sugar levels and normalizing the work of the gastrointestinal tract;
- E, strengthening and cleansing vessels and capillaries;
- In responsible for the work of the nervous system, improving skin condition and complexion.
Contained in croup and a large number of minerals: potassium (helps remove excess fluid from the body), copper (rejuvenates the body), calcium (strengthens the nails and hair), zinc (responsible for cell growth), etc.
Thus, buckwheat diets will not lead to the development of diseases such as anorexia, which cannot be said about other, less benign diets. But the benefits of dishes from buckwheat largely depends on the method of its preparation.
Buckwheat is popularly called “instant cereal”, which doubles under the influence of liquid or heat, which must, of course, be taken into account during use (it is recommended to take two glasses of liquid for one cup of buckwheat). Traditionally, in Russia, porridges were cooked from the above-mentioned cereal with milk, water, with meat and without it, adding various spices at their discretion. The situation today, in principle, has not changed, but with the development of the concept of healthy eating has changed the approach to cooking porridges. Today they are not only boiled, but steamed in various ways, which are presented below.
If we compare buckwheat boiled and steamed, then the latter has significant advantages.
For example, if you take the same fiber, then a hundred grams of steamed porridge contains 11 grams (daily allowance - 20), and 4 grams in boiled one. The caloric index is also significantly different: a hundred grams of boiled product will contain 300 kilocalories, while the same amount of steamed cereal has 100 kcal.
Thus, dishes cooked from steamed buckwheat, are very nourishing, but not high-calorie. But this does not allow to use them without measure, because with frequent use (usually 2-3 days), they still can negatively affect the body.
- First of all, fiber will make itself felt, the excess of which in the body causes indigestion.
- There is no pronounced side effect of croup, but it should not be abused by persons suffering from hypertension, increased blood clotting.
- Rarely, but it happens that even the most useful products in some cases can cause allergies (especially in pregnant women). And buckwheat can also cause it.
To get the maximum amount of useful substances from cereals, experts in the field of nutrition recommend not to subject buckwheat to thermal effects, that is, to boil it. From this method of preparation the benefit of the product is significantly reduced. At times it is more useful to soak buckwheat for a while, the main thing is to maintain the correct proportions: one to two.
Soaking Techniques
Of the many options for soaking buckwheat perfect to choose. Some do it with cold water, while others - with boiling water. There are those who prefer to do it on kefir, while others add it only a few spoons to the water when soaking. Someone recommends keeping the dish for about 12 hours, and someone claims that 30 minutes will be quite enough. To understand the ambiguous advice, you need to pay attention to the recommendations of experts, the properties of cereals and their needs.
- As already noted above, the main recommendation is not to expose the croup to thermal effects, which significantly reduce the amount of useful substances. Therefore, wanting to get the most healthy dish, you should give up steaming in boiling water, and stay in cold water. Most likely, in cold water, the croup will swell much longer than in hot water, therefore, in order for the kernel to swell, as they say, “to the ground”, it is better to pour buckwheat with water overnight.
- Being on a diet, I really want to somehow diversify the diet. If this is a buckwheat diet, then you can add a few spoons of 1% kefir to the cereal poured with cold water for the night, which will make the dish slightly sour (especially if you also refused spices).
- It also happens that you do not sit on any diets, but feel only an acute lack of time, leading an active lifestyle. Then pour a glass of buckwheat with two glasses of boiling water overnight in a thermos for the first and second courses, adding all the spices you need. In the morning you will get more than half a liter of warm buckwheat porridge, which, by the way, can be used according to your usual recipe, for example, with the addition of stew or with gravy.
You can choose any option suitable for you steaming buckwheat. But still, experimenting with your own health is no longer necessary, and if necessary it is recommended to resort to the help of dietitians.
But fasting days based on buckwheat (once a week), according to experts, have not harmed anyone yet.
How to cook buckwheat steaming method, see the next video.
