What is different from the usual green buckwheat?

Many people have never even heard of the existence of green buckwheat. Everyone is used to eating ordinary brown cereals. What is different from the usual green buckwheat? This is one and the same culture, it grows on the same field. Differences appear after grain processing.

Unlike brown cereals, green is not dried or steamed before cleaning. In the shell of grains is rutin, which is destroyed during heat treatment, so this substance is absent in brown cereal, and is stored in green. Namely, rutin improves blood circulation, so raw buckwheat is more beneficial than fried. For all other indicators, brown buckwheat is almost equivalent to green. Both contain large amounts of vitamins, proteins, iron; just in brown their number is less due to heat treatment.

Brown grain buckwheat acquire after roasting and heat treatment. After that, the grain gets a nutty flavor and cooks much faster. Brown buckwheat has many useful properties:

• perfectly absorbed;
• strengthens the immune system;
• inhibits the aging process;
• it contains many vitamins and minerals that the body needs;
• low-calorie cereal;
• included in the list of products useful for patients with diabetes;
• The presence of antioxidants in its composition has a beneficial effect on the skin, hair and nails of a person.

Even after heat treatment, it retains many nutrients and nutrients. Just buy much dark cereal is not worth it, it is a sign that it is very overcooked. Heat treatment of buckwheat prolongs its shelf life. Brown buckwheat cheap for the price, affordable and useful to everyone.

If you cook ordinary porridge from green cereal, then its difference from brown will be minimal. The only difference is that the brown has lost some of the nutrients during the heat treatment, plus some more during cooking, and the green only during cooking. But green germinated buckwheat really is a storehouse of protein and nutrients. Sprouting buckwheat does not take much time:

• buckwheat must be washed several times, then pour water for 20 minutes;
• pour out the water and put the cereal on a cloth, put a napkin on the bottom of the colander;
• water four times a day with water, not allowing drying;
• Before use, germinated grains should be well washed under running water, before removing mucus.

Within 24 hours sprouts will appear. In this form, buckwheat is ready for use in the preparation of various salads. As the ingredients fit any greens: parsley, mint, onion, dill, sorrel, basil. Salad components can be tomatoes, broccoli, pepper, and as a dressing you can use vegetable oil with the addition of lemon juice.

In nature, there is no brown buckwheat. In its original form, buckwheat is a green grain. That is how it is removed from the fields. Brown, it becomes after steaming and roasting. In the Soviet stores until the 50s they sold green cereal, but in this form it was kept poorly, quickly deteriorated. To avoid losses, a decision was made on the heat treatment of buckwheat. This process made it possible to extend its shelf life, as well as remove chemicals used in agronomy from the grain surface. But as a result of such actions the mass of useful substances is lost.

As part of the green buckwheat are saved:

• amino acids;
• vegetable protein;
• vitamins B, C, E, PP;
• antioxidants;
• trace elements and minerals;
• flavonoids.

Green buckwheat differs from the usual one in that the whole composition of nutrients is fully preserved in it and this is its advantage and advantage over brown.

According to reviews, those who prefer healthy food and introduced into their diet meals of germinated green buckwheat, it is not hard, it tastes good. It can be eaten just like that or used as an additive to salads, smoothies and other dishes. Eating it in the diet should be gradually and eat in small quantities, up to 50 grams per day. If you are a food eater, alternate sprouted buckwheat seeds with a wave and chickpeas, it will be healthy and tasty.

Green buckwheat is used in diet therapy:

• in diets for weight loss it is used because of coarse fibers and slow carbohydrates, additional energy is used to digest them, a feeling of satiety is maintained for a long time;
• for a gluten-free diet, green buckwheat is also suitable, it does not contain gluten (gluten);
• vegetarians can eat green buckwheat, getting protein from it;
• In the diet of raw foodists, it also occupies not the last place.

Vitamins PP contained in green buckwheat, iron, folic acid have a beneficial effect on the course of pregnancy. These substances normalize the pressure of the future mother, reduce the risk of oxygen starvation of the child in the womb. Since the use of medicines is not desirable during the childbearing, the presence of green buckwheat in the diet of the future mom has a preventive effect against colds and exhaustion.

Along with the beneficial and nutritional properties of green buckwheat, it can also cause harm. Not everyone can eat it. There are contraindications for people with certain health problems:

• for people with increased blood clotting, it will only cause harm due to the routine contained in the cereal;
• those with gastrointestinal diseases should refrain from eating live buckwheat;
• with flatulence, you can eat green buckwheat, but in small quantities;
• children under 4 years old should not use it in order not to injure the fragile children's intestines with coarse fibers of buckwheat and not cause constipation or allergies;
• for children over five years old, you can add 2 tablespoons of buckwheat to the usual brown porridge, but not often.

Choose buckwheat need to properly. Buying buckwheat, pay attention to its color and smell. If you choose brown, it should have a pleasant nutty smell and not be very dark in color. There should be no other impurities except buckwheat grains. The color of "live" buckwheat is usually pale green. Fresh grassy, ​​light aroma, odorless damp says a high-quality product.

The fact that the useful green buckwheat, see the following video.