Buckwheat: benefits and harms

Health Tips

Buckwheat comes from ancient times. It is generally accepted that for the first time they began to grow and cultivate it about 5000 years ago in the territories of India, Nepal and Burma. Gradually, it spread to Africa, Central Asia, China and Greece. It was the Greeks who traded this cereal, so the Scythians, when buying, called it Greek.

Did you know that buckwheat is perhaps the only food product that has not been genetically modified? Therefore, pesticides, herbicides and nitrates will never be found in this wonderful cereal!

The composition of buckwheat

The content of vitamins and minerals in buckwheat is almost three times higher than in other cereals. The list itself is amazing:

  • vitamins A, B1, B2, B3, B6, B9, E, H, PP and choline;
  • trace elements: iron, potassium, calcium: silicon, magnesium, sodium, sulfur, phosphorus, chlorine, aluminum, boron, vanadium, iodine, cobalt, manganese, copper, molybdenum, nickel, titanium, fluorine, chromium, tin, selenium, strontium and zinc;
  • mono- and disaccharides;
  • ash;
  • alimentary fiber;
  • starch.

As for fats, proteins and carbohydrates, buckwheat also shines with positive properties here: fats (mostly polyunsaturated) of vegetable origin successfully lower cholesterol and improve fat metabolism. Buckwheat proteins contain a large amount of essential amino acids, and in terms of the protein composition itself, it is quite comparable to meat.

Despite the fact that buckwheat is quite high in calories (310 kcal per 100 g), the content of unhealthy, easily digestible carbohydrates in it is small. And, by the way, a lot of fiber. Therefore, when eating buckwheat, the metabolic rate increases, more calories are burned, and the blood sugar level rises very slightly.

Useful properties of buckwheat

Buckwheat is able to have a detoxifying effect on the body, strengthen the walls of blood vessels, increase the level of the neurotransmitter dopamine, which can prevent the development of depression. Therefore, the benefits of buckwheat are undeniable in the following cases:

  • chronic fatigue syndrome, stress;
  • decreased immunity, poisoning, intoxication;
  • pathology of the gastrointestinal tract: gastritis, peptic ulcer, dyspepsia;
  • diseases of the cardiovascular system: hypertension, atherosclerosis, cholesterolemia;
  • anemia;
  • diabetes;
  • edema of various origins;
  • osteoarthritis.

Who should not eat buckwheat

As you know, what is good for one person may be bad for another. Whom can buckwheat harm?

Let’s make a reservation right away: there is nothing harmful in buckwheat, it may just not be suitable for some of us due to, for example, allergic reactions. And the point here is not that it is an allergenic product, but that buckwheat contains a lot of protein, which our body can react to.

Some can be harmed by a large amount of starch in buckwheat. But if you don’t eat it daily and don’t boil it, but steam the cereal, then this trouble can be easily avoided.

Nutritionists willingly recommend buckwheat as a dietary product, but they do not welcome enthusiasts who are ready to sit for weeks on one buckwheat at all. No matter how rich this cereal is in nutrients, it still does not contain everything our body needs. Therefore, we recall that everything is good in moderation.

Recipes for healthy buckwheat dishes

Everyone knows how tasty buckwheat porridge with milk, butter, meat or mushrooms is. But there are also unusual recipes for dishes, including healing ones:

Buckwheat kissel
How to cook: 3 art. spoons of buckwheat flour ground in a coffee grinder pour 1.5 cups of warm water. Then gradually add diluted flour to 1 liter of boiling water, cook with constant stirring for 2-3 minutes. Such jelly should be taken half a glass before each meal 30 minutes before meals. The optimal course is 2 months, then you can take a 2-week break. This will clean the blood vessels, activate metabolic processes, eliminate headaches, remove salts and relieve swelling.

Buckwheat soup with mushrooms
How to cook: to begin with, boil the washed, peeled and chopped mushrooms for 20 minutes, then add the potatoes and buckwheat, salt and cook for another 15 minutes. During this time, lightly fry the grated carrots and onions in a pan, put in a saucepan with soup, let it boil for another 4-5 minutes and add fresh herbs. You can add spices to taste, but this is usually not required: the soup is very fragrant.

Buckwheat dessert
How to cook: boil a simple custard of eggs, flour and sugar and add soft cottage cheese there. Bake a fresh apple in the oven until soft, cool, remove the skin and mash into a puree. Add some cinnamon and ginger. Fry the finished buckwheat porridge with sugar in a dry frying pan until it is completely dissolved. Put cream, applesauce and buckwheat mass in layers for dessert, cream again and so on. Set the molds themselves on a baking sheet filled with water and put in the oven for 30-40 minutes.

Buckwheat without cooking

You can not cook buckwheat porridge on fire, but in the evening pour water or kefir over the cereal. In the morning, a wonderful breakfast product will be ready, especially useful for diabetes. You don’t want to completely deprive yourself of carbohydrates, so a little honey, dried apricots, figs, or other dried fruits as a supplement won’t hurt.

Buckwheat cooked with vegetables
The advantage of such a dish is that very little fat is required for the initial light frying of vegetables, and then everything is stewed in a saucepan with a small addition of water. You can use a wide variety of vegetables: from the usual onions and carrots to spinach and Brussels sprouts. Fragrant, tasty, nutritious and healthy. Especially if cooked in a slow cooker.

Bon appetit and good health!

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