Calorie dry buckwheat

Not many have heard that buckwheat is actually fruit seed, not grain. Although it is widely used as a pseudo-croup, it has nothing to do with wheat.This is a nourishing grain that provides the consumer with a large amount of energy. It was first grown in Southeast Asia, from where it later spread to other regions.

Flowers of buckwheat plants have a pleasant aroma, they get a special honey. Culinary use of buckwheat has no boundaries. It is processed to create noodles in Japanese and Korean cuisines. In addition, it is used to prepare various dishes, such as pancakes and cereals. Buckwheat is simply necessary for those who are allergic to other cereals.

It is believed that she was domesticated in Southeast Asia, where she was actively cultivated. From there, it gradually spread to Central Asia and Tibet, then to the Middle East and Europe. In China, buckwheat first appeared in the western part of Yunnan Province. In Europe, it began to be used in the Balkans in the era of the middle Neolithic. Today, the main producers of buckwheat are Russia and Poland.

The content of CBDU may depend on the variety. The amount of protein in this product varies from 13% to 15%. The main protein fraction is globulin, which represents almost half of all proteins. A characteristic feature of buckwheat proteins is the very low content of prolamins.

Starch is the main carbohydrate in croup. Its quantity in a glass of Canadian varieties can vary from 67% to 75%.

The total mass of lipids in buckwheat grain ranges from 1.5% to 4%. Their highest content in the embryo (9.6-19.7%), the endosperm contains 2-3%, and the husk 0.4-0.7%. Buckwheat oil contains 16-20% saturated fatty acids, 30-45% oleic acid and 31-41% linoleic acid. Palmitic, oleic, linoleic and linolenic acids account for about 95% of all buckwheat fatty acids. The ash content varies between 2-2.2% (in different plant species, the indicators differ).

With regard to the number of calories per 100 grams accounted for 567 kcal. Carbohydrates - 123 g, protein - 19.2 g. Fiber is contained in the amount of 16.9 g, and fat is 4.4 g. It contains omega-3 (102 mg) and omega 6 (1256 mg). Of the main trace elements can be distinguished:

• calcium;
• phosphorus;
• potassium;
• sodium;
• zinc;
• copper;
• iron;
• magnesium;
• manganese;
• selenium.

Sprouted buckwheat has a high nutritional value. It is recommended to use as a hearty breakfast, as an ingredient for salads. It is suitable for creating healthy dietary dishes. At the same time, the amount of nutrients in raw buckwheat is not the same as in the prepared one, since some substances are destroyed during exposure to high temperature.

For breakfast it is best to use cereal. They are in wide assortment on sale. Groats are used in Asia and Europe, but buckwheat pasta is only gaining popularity with consumers. People who have an allergic reaction to wheat can eat pancakes made from ground buckwheat without fear. The product is actively used as a substitute for rice.

Moreover, these days, gluten-free beer is successfully brewed from this cereal, and tea made from the dried leaves of the plant is used for medicinal purposes.

Buckwheat is not susceptible to diseases and insects, therefore it is not treated with chemicals. This product is completely safe. It is useful for people with a predisposition to edema, because it removes excess water from the body.The composition of the product contains a large number of substances necessary to maintain the cardiovascular system.

Buckwheat is useful for women during menopause. Croup helps to reduce the amount of sugar in the blood, reducing the risk of diabetes. Its use prevents the occurrence of gallstones, obesity, heart failure. Buckwheat improves health better than fruits and vegetables. The fiber contained in the product protects women from breast cancer. Fiber helps to improve digestion.

Many use porridge with milk, but in fact these two products are completely unsuitable for each other, because the iron contained in the cereal does not allow calcium to be absorbed. Especially it is recommended to eat buckwheat in winter and spring, when the body lacks vitamins. But “a lot” does not mean “useful,” therefore, buckwheat should be present in the diet no more than once a week. If you have it more often, you can harm the gastrointestinal tract or pancreas.

The benefits of buckwheat with proper nutrition, see below.