It is four times healthier than regular buckwheat. Lowers cholesterol, supports the heart and immunity

White buckwheat retains more valuable vitamins and minerals because it has not been roasted. It is milder in taste, easier to digest and is perfect for the diet of people struggling with digestive system problems. It is a real treasure trove of health that deserves a place in your kitchen.

Unroasted buckwheat is a real nutritional bomb. It is rich in plant proteincontains all the essential amino acids, which is why it is an ideal choice for vegetarians and vegans. Also included B vitamins, magnesium, iron, zinc and manganesethat support the functioning of the nervous system, improve metabolism and strengthen immunity. Other than that, thanks low glycemic index valueshelps maintain stable blood sugar levels. That’s also perfect source of fibersupporting the functioning of the digestive system and helping to lower cholesterol levels.

It is not only a tasty addition to meals, but above all, an ally of health. Why is it worth eating white buckwheat? Its regular consumption can help lower the level of “bad” cholesterolsupporting the functioning of the heart and blood vessels. Thanks to its high antioxidant content protects the body against oxidative stress and supports immunity. It is easily digestibleso it is perfect for people with a delicate digestive system. Its versatility in the kitchen means it can be used in both savory and sweet dishes, providing valuable nutrients every day.

The main difference between white and regular buckwheat groats lies in the processing process. Ordinary groats are roasted, which gives them a characteristic, intense flavor, but at the same time causes the loss of some valuable nutrients. White buckwheat, unroasted, retains more vitamins and mineralssuch as B vitamins or magnesium, and has a more delicate taste. Both varieties are healthy, but white buckwheat has a milder taste and a higher content of ingredients beneficial to the body.

White buckwheat is a valuable and healthy dietary ingredient that brings many benefits. However, like any food product, it is not suitable for everyone. People struggling with kidney failure should consume it with cautiondue to the content of proteins and minerals that may burden this organ. Similarly patients suffering from stomach ulcers, reflux or hyperacidity may experience intensification of symptoms after consuming it. In small children, especially before 10 months of agebuckwheat may sometimes irritate the delicate intestinal mucosa, so its introduction into the diet should be consulted with a pediatrician. It is also worth observing the body’s individual reactions and, if in doubt, consult a doctor or dietitian.

To cook white buckwheat so that it is soft and pourable, it is worth following a few proven rules. The optimal proportion is 1:2, which means that you should use two glasses of water for one glass of groats. First, boil salted water to which you can add a teaspoon of oil (this will improve the taste of the groats). Throw the thoroughly rinsed grains into boiling water and cook for about 15 minutes. After this time, it is worth covering the pot and setting aside for a few minutes so that the groats can evaporate, which will allow them to obtain the perfect consistency and full flavor.

Some people prefer unusual methods of preparing groats. They mix the raw grains with egg white, dry them in the oven, then crush them and cook them as usual. Alternatively, there are disposable bags of buckwheat available on the market, which you just need to place in boiling water for 15-20 minutes. Although this is a convenient solution, remember that cooking in such bags may be unhealthy and unecological, because plastic may release harmful substances during cooking, and after use it ends up in a landfill.

You already know how healthy and noteworthy white buckwheat is. The use of this ingredient in the kitchen is very wide. Thanks to its delicate taste, it is perfect goes well with vegetables, meat, as well as in vegetarian and vegan dishes. It can be used as a base for salads, stuffing or soups, as well as a substitute for rice or pasta in main dishes. Also great for sweet dishes – as an ingredient in puddings, casseroles or healthy desserts with fruit and honey. Its universality makes it suitable for both everyday meals and more sophisticated dishes.

Check out sample, proven recipes for delicacies with white buckwheat as the main ingredient.

Salad with white buckwheat and vegetables

Ingredients:

• a glass of white buckwheat,
• 2 cups of water,
• field cucumber,
• red pepper,
• small onion,
• 1/2 cup of corn (can be canned),
• 2 tablespoons of olive oil,
• lemon juice,
• salt and pepper to taste,
• fresh parsley or dill for decoration.

How to do it:

1. Rinse the buckwheat and then cook it in salted water (1:2) for about 15 minutes. After cooking, set aside for a few minutes to evaporate.
2. Meanwhile, cut the cucumber, pepper and onion into small cubes.
3. In a large bowl, combine the cooked groats with chopped vegetables and corn.
4. Drizzle the salad with olive oil, lemon juice, season with salt and pepper, and mix thoroughly.
5. Serve cold, decorating with fresh parsley or dill.

Cream soup with white buckwheat and broccoli

Ingredients:

• a glass of white buckwheat,
• small broccoli,
• onion,
• 2 cloves of garlic,
• 4 cups of vegetable broth,
• 2 tablespoons of olive oil,
• salt and pepper to taste,
• fresh parsley for decoration.

How to do it:

1. Fry the chopped onion and garlic in olive oil in a large pot until soft.

2. Add cooked buckwheat, vegetable broth and broccoli divided into florets. Cook for about 15-20 minutes until the broccoli is soft.
3. Blend the soup until smooth and creamy, then season with salt and pepper to taste.
4. Serve hot, garnish with fresh parsley.

White buckwheat pancakes

Ingredients:

• a glass of white buckwheat,
• small onion,
• egg,
• 1/2 cup of flour (you can use gluten-free flour),
• salt and pepper to taste,

• oil for frying.

How to do it:

1. Cook the buckwheat and then set aside to cool.
2. Mix the cooked groats, chopped onion, egg and flour in a bowl. Season with salt and pepper.
3. Place the mixture in a heated frying pan with oil, forming pancakes. Fry on both sides until golden brown.
4. Serve warm as an addition to salads or as a stand-alone dish with natural yogurt or garlic sauce.

An idea for breakfast, lunch, dinner? White buckwheat groats. The nutritional values ​​of this product are impressive. When we add ease of preparation, versatile possibilities of use in dishes and great taste, we have an almost perfect dietary ingredient. White buckwheat and regular buckwheat are different. The latter has a lot of opponents. Maybe they will be convinced to try this unsmoked version? It’s worth a try.

Source: Terazgotuje.pl