Many of us have already heard that buckwheat is called the "queen" and is considered one of the most nutritious, healthy and delicious cereals. This is due to the interesting composition of cereals, its beneficial effects on the human body and the speed of cooking. For the first time, people learned about this product in North India. And only years later, groats came to our peoples and turned into the most popular and popular product among the Slavs.
In this article, we will tell you about the beneficial properties of buckwheat kernel, its composition, as well as how to properly cook cereal and how to serve it on the table. In addition, you will learn some historical facts and interesting observations, the secrets of preparing this product.
Origin history
As we said earlier, the first to know about this grits in North India. It was from this country that buckwheat came to the territory of modern Russia and Ukraine. Some historical facts indicate that the Slavs grew and actively used this product even before the adoption of Christianity. But Europeans learned about such a useful and nutritious product only in the 15th century.
Over time, buckwheat has undergone minor modifications and began to be called differently in different countries. For example, in Russia and Ukraine, it remained buckwheat, but in Denmark, Sweden, Norway and Germany, the product turned into beech wheat.
Characteristics of buckwheat - kernel
At the moment, there are several types of this product that differ in the processing and sieving processes. The most popular is considered to be the nucleus, which is divided into two varieties. But a smaller type of cereal, not dividing into varieties, did it. It is a chopped buckwheat kernel that cannot pass through a sieve at number 8.
Now back to the topic of our article and consider the kernel in more detail. The classification of this product depends not only on the variety, but also on the method of manufacture and processing. The largest variety of buckwheat is the kernel. It is customary to divide it into first and second grades. For the production of this product, unpacked grains are used, which are processed by special plants that divide them into kernels and fruit shells. The croup itself is a large or chipped kernel.
There are also cheaper varieties. Most often, they are very small and quickly digest. A characteristic feature of this variety is a less pronounced taste and aroma.
Buckwheat porridge from a kernel: useful properties and harm
Before proceeding to the beneficial effects of cereals on our body, we will figure out what is in its composition. Buckwheat is rich in magnesium, calcium, B, P and E vitamins. In addition, this product contains a large amount of iron, fatty acids and antioxidants.
The main useful qualities of this product include the following:
- reduces vascular permeability and fragility;
- normalizes the gastrointestinal tract;
- removes toxins from the body;
- helps to reduce excess weight;
- strengthens hair, nails, bones and teeth;
- improves the skin and restores its healthy appearance;
- quickly and easily absorbed by the body;
- useful for liver diseases;
- improves the functioning of the nervous system;
- strengthens the cardiovascular system;
- prevents prolonged and chronic constipation;
- normalizes the digestive system.
Excessive consumption of buckwheat is contraindicated for people suffering from gastritis, chronic colitis, ulcers and kidney pathologies. In addition, this product should be limited in consumption by pregnant women, nursing mothers and young children. It is enough to eat buckwheat porridge once a day to get all the necessary vitamins and minerals.
How to choose cereals?
Before adding this product to the basket, you need to make sure its quality. Let's start with the packaging, which should be completely intact and not damaged. If there is a defect, it is best to refrain from buying such cereals.
Next, we pay attention to the terms of manufacture and storage. Carefully inspect the packaging and read the name. The most acceptable grades of this product according to GOST are buckwheat kernels of the first and second grades, as well as prod.
According to GOST, the groats must be well-dried, have a characteristic smell for buckwheat, without the appearance of mustiness or mold, with a pronounced taste without bitterness and acidity. In unpaired buckwheat, the color prevails from a greenish to a yellowish tint. Steamed or fried groats should be brown. According to a recent law, according to GOST, even in the highest grade there may be an admixture of wheat grains. This is the only difference from the times of the Soviet GOST, where grains were allowed only in third-grade buckwheat groats.
The nucleoli should be the same size and free of debris. If there is such an opportunity, it is best to smell the cereal. The smell should be pleasant and not pungent.
How to cook buckwheat?
Buckwheat kernel is quite easy to prepare, and we will tell you how to do it:
- First you need to rinse the cereal under cold water.
- Then pour it into a small saucepan and pour water in a ratio of 1: 2, respectively.
- Bring the liquid to a boil, reduce heat and cook for 20-25 minutes.
- After all the water has evaporated, add spices, fried onions with carrots and a little butter.
- Thoroughly mix the resulting mass and arrange the dish on plates.
Buckwheat kernel goes well with meat and fish side dishes. In addition, you can prepare a light vegetable salad with boiled chicken eggs.