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Buckwheat

buckwheat

buckwheat

Buckwheat  is  an excellent replacement for meat, thanks to highly soluble and digestible protein and calories and delicious taste . Useful properties of the buckwheat are not only of high nutritive value , but also the content necessary for human health ingredients: iron, iodine , nickel , copper , phosphorus , zinc , boron, cobalt. Rich buckwheat and microelements and organic acids : malic acid, oxalic acid , maleic acid, citric acid. Dietetic in quality buckwheat contains vitamins B, P (rutin ) , PP , but unlike other cereals , vitamins are buckwheat balanced ratio.

In buckwheat is a lot of folic acid, so this cereal is especially useful for pregnant women. Folic acid has amazing properties: increases stamina, helps the body to better fight the disease, stimulates the formation of blood.

Buckwheat strengthens blood vessels, increased muscle strength, reduces bad cholesterol, a beneficial effect on the pancreas and gastrointestinal tract. The constant use of buckwheat recommended for obesity, diabetes and metabolic disorders. If you have heartburn – chew a pinch of raw grains.

Buckwheat porridge

Buckwheat porridge – a valuable dietary product, indispensable for the proper nutrition of children and adults.

To buckwheat was crumbly, you must abide by when cooking proportions: one part buckwheat to two parts water. When all the water is absorbed, buckwheat can be removed from the fire, wrapped in a towel and put “under the pillow.” If there is no time to wait, buckwheat can be cooked in different proportions: one part grits to three parts water. During cooking, do not open the lid, and even more so – to interfere with porridge.

With buckwheat in the human body comes and beneficial trace elements – phosphorus, calcium, iron , manganese , zinc , copper. By the way , copper along with iron is involved in hematopoiesis and the formation of hemoglobin , treats anemia. Zinc is known to provide a plurality normal absorption of substances, particularly at elevated radiation.

Organic acids buckwheat – maleic, citric, menolenovaya oxalic – improve digestion, especially in diseases of the gastrointestinal tract.

Biologically active substances are also provided in a variety buckwheat provide qualitative exchange , growth and regeneration of cells and tissues . It substances such as phospholipids , tocopherols , pigments and vitamins. Incidentally, with regard to the latter, the content of vitamin E , B1 , B2 , E.

Buckwheat is superior to other cereals . Out of competition she and the presence of vitamin P ( rutin ) . Namely routines reduces the permeability and fragility of blood vessels, reduces blood clotting, strengthens the contraction of the heart muscle, promotes the accumulation of vitamin C, has a beneficial effect on the thyroid gland. It helps in the treatment of radiation sickness , hypertension , congestive heart failure , diabetes , rheumatism, toxemia of pregnancy , nephritis, bacterial and viral diseases , certain skin diseases .

To all  fans of buckwheat we recommend buying the buckwheat , which has a pale yellow color, because brown color indicates that the cereal crop was high thermal treatment, which means that it has lost all nutrients… Through cooked buckwheat before cooking, do not forget that it should be done better directly during the process of preparation.

To   Five food groups

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