Many people who are totally focused on the problem of excess weight are concerned about the question: is buckwheat possible when losing weight? Everyone can cook this cereal for dinner, but the calorie table of products indicates that there are as many as 320 calories in a hundred grams of cereal! It would seem that such numbers are unacceptable on a diet, so many people in an attempt to lose weight exclude this cereal from their diet. Let's try to understand this issue in more detail in order to refute the myth of high calorie buckwheat porridge.
Can I have buckwheat for dinner?
Nutritionists recommend buckwheat as a side dish for main courses to many people. True, some are discouraged, because the calorie content of this type of porridge is considerable. The catch is this: some sources that provide information on the calorie content of foods do not take into account the cooking process. Indeed, one hundred grams of dry cereal and ready-made buckwheat for dinner are significantly different.
To make it easier to understand, you can take one glass of dry buckwheat, which holds an average of 180 grams, and then boil it until tender. How many glasses of porridge do you get? Almost three, which is enough for three full meals. Now calculate how many calories will be obtained in each serving? About 80-90 on the same glass, but already boiled product. Therefore, do not worry: buckwheat for dinner with weight loss is possible and even necessary!
The benefits of buckwheat for the body
In support of the above observation, it is necessary to add some more important facts:
- The nutritional value (per hundred grams) of buckwheat is as follows: 63 grams of carbohydrates, 14 grams of protein and only 4 grams of fat, and most of the carbohydrates are complex, which are slowly broken down. This suggests that half an hour after taking buckwheat for dinner, you will not overtake a new wave of hunger, as it happens if you eat something sweet, consisting of fast carbohydrates.
- The nucleus is rich in fiber (more than ten percent of the total mass), which makes it useful for intestinal motility, as well as the removal of toxins from it.
- Buckwheat does not contain gluten, so people who are allergic to this substance can freely eat it.
- A large number of B vitamins contained in buckwheat makes it indispensable for regulating metabolic processes, combating premature aging and hematopoiesis. Together with vitamin P, they regulate blood pressure, and also contribute to the formation of bile.
- This cereal is also recommended for people with anemia and cardiovascular problems, as it contains not only a high amount of iron, but also magnesium in combination with potassium.
What kernel to choose for a diet?
Buckwheat for dinner. Which is better to use? Fried core without treatment or even green? Which one is more useful? Nutritionists and knowledgeable people will answer with one voice: green!
The fact is that when roasting cereals, almost half of the useful properties of these magic grains are lost, which can not be said about green buckwheat. Of course, its taste is different from the usual porridge, but the priority is weight loss or gastronomic pleasure? You can also choose a more compromise option: use an unroasted type of cereal, which is less useful than the green type, but more than fried. You can always find a way out. It is worth noting that fried buckwheat was introduced into everyday life during the time of Nikita Khrushchev, and before that, the usual one was taken as food: green or unroasted.
Express Weight Loss Method
A few years ago, Internet pages were filled with stories about a wonderful tool for losing weight from buckwheat: for dinner, breakfast and lunch, only this cereal soaked in kefir was taken. What is this miracle cure and does it really help get rid of hated kilos?
In order to cook buckwheat with kefir for dinner, you need to take two glasses of cereal, rinse thoroughly under running water, removing fine litter and dust, throw it in a colander so that all the water is glass. Then pour buckwheat with one liter of fresh kefir (yogurt is also good) and leave it overnight in the refrigerator. In the morning, divide the resulting porridge into three to four meals. In addition, it is permissible to drink only clean water without gas or herbal tea. According to nutritionists, buckwheat porridge prepared in this way perfectly cleanses the intestines from toxins in a gentle, gentle way.
Important note: such a diet can be used only one week and no more than once a quarter, so as not to overload your body. According to reviews of losing weight using this method of making porridge, the weight goes off rapidly: you can lose about five kilograms per course, because a hundred grams of ready-made buckwheat on kefir only accounts for 75 calories, and this is very small, considering that there is nothing other than it will be accepted. The only condition for use: do not get involved in such diets, having felt the taste of quickly leaving kilograms, because the body should receive the whole gamut of microelements and minerals, and not live off the reserves.
Buckwheat with milk: cooking options
Recipes for buckwheat dinner with dairy products can be quite diverse, because in addition to kefir, you can use yogurt without additives or milk. You should also try these options:
- Boil buckwheat in milk, using it instead of water in the following proportions: take three glasses of milk for one glass of cereal. Be sure to rinse the buckwheat in several waters to remove the smallest specks of dust, which will give the porridge a grayish tint. Boil milk and pour buckwheat into it. When it boils, make the fire half smaller and cook for at least half an hour so that the porridge boils slightly. Immediately before serving, put a teaspoon of butter in each serving plate, and, if desired, some honey or dried fruits to sweeten the dish. This buckwheat dinner is good for people weakened by the disease, as well as those who have digestive problems.
- Boil ordinary friable porridge in water and pour milk directly on a plate before serving: use one glass of milk for about one and a half glasses of finished porridge. You should also use a flavor enhancer if in this form the dish seems too fresh: use a small pinch of salt or one teaspoon of honey.
- Adherents of a healthy diet use a very interesting technique: in the evening they soak one glass of green (!) Buckwheat in two glasses of fresh milk. The next morning, ready swollen porridge pleases the eye with an appetizing look, you can already eat it by pouring a spoon of honey. But this is not all: the obtained porridge with a blender is turned into mashed potatoes, adding a handful of dried fruits, half a banana, an apple, sliced to taste. The resulting delicacy is not only very tasty, easily digestible, but also very useful for the whole organism. Moreover, even vegans use it in their diet, replacing cow's milk with coconut or soya milk, and vegans definitely know a lot about proper nutrition!
Full family dinner in the oven
For those who do not need such extreme methods of weight loss, you can cook a regular buckwheat dinner with chicken. The combination of dietary cereal and tender breast with vegetables will allow you to “catch two birds with one stone”: a pleasant long-lasting feeling of satiety and a small amount of calories in the evening meal. Here's what you need for this:
- one and a half glasses of nucleus;
- three glasses of purified water;
- six hundred grams of skinless chicken breast;
- one onion and one carrot;
- two tablespoons of vegetable oil;
- some black pepper and coriander, as well as two leaves of laurel.
This delicious buckwheat dinner is prepared in the oven, so you should choose a baking dish in advance: a stewpan or a deep refractory bowl are also suitable. Cut the peeled onions into small cubes and fry in oil in a pan until transparent, grate the carrots on a coarse grater (no need to fry them). Chicken fillet cut into small pieces (2 by 2 cm). It also does not need to be fried, because we need the most healthy dietary product. Next, rinse the buckwheat groats under running water two to three times to qualitatively remove all small debris.
In one dish, mix buckwheat, pieces of meat and vegetables, sprinkle them with spices and salt. Stir so that the ingredients are evenly distributed, and then put everything in a baking dish, pour boiled water and place in the oven for twenty minutes. The temperature regime of the oven should be 190 degrees. After the timer works, notifying of the end of cooking, do not remove the form from the oven for another 15 minutes - this will allow the porridge to become more crumbly and absorb all the aromas of vegetables. The energy value of such a delicious dish is only 105 calories per hundred grams.
Porridge with vegetables
What to cook with buckwheat for dinner if the person is a vegetarian? How can he get his dose of protein in the evening meal? Green vegetables will come to the rescue, which have repeatedly proved that they are an excellent supplier of vegetable proteins that are absorbed by the human body much better and without health consequences. Considering that buckwheat combines wonderfully with almost every vegetable, there can be many options. Here is one of the proven recipes:
- one glass of buckwheat;
- 2.5 cups of purified water;
- a generous handful of broccoli inflorescences (can be replaced with Brussels sprouts);
- one hundred grams of green beans;
- one carrot;
- one bell pepper;
- two medium sized tomatoes;
- one small onion;
- one or two tablespoons of olive oil;
- seasoning and salt to your taste.
If desired, you can add zucchini or eggplant, cut into small cubes, cauliflower inflorescences, as well as green peas, peeled from the pods.
How to cook?
To begin with, you should prepare all the vegetables: divide the broccoli into small inflorescences, finely chop the onion, and grate the carrots. Cut green beans into two or three pieces each (depending on the length of the pod), and sweet pepper into small cubes. Pour the tomatoes over with boiling water and, having made an incision from above, remove the skin from them with a knife. Next, cut into small pieces, two centimeters thick. In a saucepan, heat the oil and fry the onion on it until the light changes slightly, then add the carrots and peppers there and simmer for two to three minutes, stirring occasionally with a spatula. Then send slices of tomatoes, spices and stew for five minutes, slightly diluting with water (1/2 cup). Then add there the remaining vegetables, buckwheat, previously washed in several waters, mix thoroughly, pour hot water according to the recipe and close the lid. Simmer for fifteen minutes, then gently mix again and turn off the stove. Close the lid, wrap the dishes with buckwheat for dinner with a towel folded several times, for the same amount of time. This procedure is necessary so that the porridge is well stiffened and crumbly, and vegetables give it more of their taste.
Buckwheat soup in a slow cooker
Buckwheat dinner soup fast and tasty? Easy! The use of a multi-cooker in the kitchen makes life easier for women and allows them to devote more free time to themselves and their interests. Buckwheat soup with vegetables is a dietary dish, because in one hundred grams only 75-90 calories, depending on whether the soup is cooked on the broth or on the water. For cooking, you will need an almost standard set of products:
- 120 grams of core
- about three liters of water;
- one each carrot, sweet pepper, onion;
- four medium-sized potatoes;
- two to four tablespoons of vegetable oil;
- a set of seasonings to your taste;
- a small bunch of greenery;
- three hundred grams of meat fillet (optional).
How to cook soup in a slow cooker?
Chop the onion into small cubes. Turn on the multicooker by selecting the "Frying" mode for 10-12 minutes (in some brands of machines you can use the "Baking" mode). Pour the oil into the bowl, put the onion there and fry it, after four minutes of the process add grated carrots to it (it is better to choose a fine grater).
When the carrots become softer and begin to give color to the oil, add sweet pepper, sliced into thin strips. While the vegetables are fried, peel the potatoes and cut into small cubes or cubes, as you like. Put the potatoes to the vegetables in the bowl. If you want a more satisfying dish, and you still decided to use meat, then it should be cut in the same way as potatoes, and placed with other products. Sort buckwheat, removing litter, and rinse under running water. Pour it into the multicooker bowl and pour it with the required amount of purified water. Close the multicooker lid, set the “Extinguishing” or “Baking” mode for one hour. A few minutes before the timer signal, put spices in the soup and mix it lightly. Finely chop the greens: it can be parsley or dill, or possibly a mixture of herbs. When the timer works, announcing the readiness of the dish, pour the greens into the bowl and let the soup stand for another ten minutes to absorb the aroma of herbs.