It is four times healthier than ordinary buckwheat. Supports heart and immunity, cholesterol

White buckwheat, thanks to the fact that it has not been subjected to the roasting process, retains more valuable vitamins and minerals. It is milder in taste, lighter digestible and is perfect for the diet of people struggling with digestive problems. This is a real treasury of health that deserves a place in your kitchen.

Uncovered buckwheat is a real nourishing bomb. Is rich in vegetable proteincontains all the necessary amino acids, which makes it The perfect choice for vegetarians and vegans. Also contains B group vitamins, magnesium, iron, zinc and manganesewhich support the functioning of the nervous system, improve metabolism and strengthen immunity. Besides, thanks low values ​​of the glycemic indexhelps maintain stable blood sugar levels. It’s also perfect fiber sourcesupporting the work of the digestive system and helping to lower cholesterol.

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

The main difference between white and ordinary buckwheat lies in the process of their processing. Ordinary porridge is subjected to roasting, which gives it a characteristic, intense taste, but at the same time causes the loss of some valuable nutrients. White buckwheat, uncommon, retains more vitamins and mineralssuch as B vitamins or magnesium, and has a more delicate taste. Both varieties are healthy, but white buckwheat is distinguished by a milder taste and higher content of ingredients beneficial to the body.

White buckwheat is a valuable and healthy component of a diet that brings many benefits. However, like any food product, it is not suitable for everyone. People struggling with kidney failure should consume it carefullydue to the content of proteins and minerals that can be burdened by this organ. Similarly Patients suffering from stomach ulcers, reflux or hyperacidity They may feel the severity of the ailments after eating it. In young children, especially before the 10th monthbuckwheat can sometimes irritate a delicate intestinal mucosa, which is why its introduction to the diet should be consulted with a pediatrician. It is also worth observing the individual reactions of the body and in case of doubt consult a doctor or dietitian.

To cook white buckwheat so that it is soft and loose, it is worth using a few proven rules. The optimal proportion is 1: 2, which means that two glasses of water should be used for one glass of porridge. First, boil salted water, to which you can add a teaspoon of oil (this treatment will improve the taste of groats). Put the rinsed thoroughly in boiling water and cook for about 15 minutes. After this time, it is worth covering the pot and set aside for a few minutes so that the porridge can still evaporate, which will allow it to get the perfect consistency and full taste.

Some prefer unusual methods of preparing groats. They mix raw grains with egg whites, dry them in the oven, and then crumble and cook as usual. Alternatively, disposable buckwheat bags are available on the market, which is enough to put in boiling water for 15-20 minutes. Although this is a convenient solution, it should be remembered that cooking in such bags can be unhealthy and non -ecological, because plastic during cooking can release harmful substances, and after use it goes to the dump.

You already know how healthy and noteworthy white buckwheat is. The use of this ingredient in the kitchen is very wide. Perfectly thanks to your delicate taste It blends 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 replacement for rice or pasta in the main dishes. It is also great for sweet dishes – As an ingredient in puddings, casseroles or healthy desserts with fruit and honey. Its versatility means that it matches both everyday meals and more sophisticated dishes.

Check examples, proven recipes for delicacies with white buckwheat in the lead role.

Salad with white buckwheat and vegetables

Ingredients:

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

Method of performance:

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

White buckwheat and broccoli cream soup

Ingredients:

• a glass of white buckwheat,
• Little 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.

Method of performance:

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

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

White buckwheat pancakes

Ingredients:

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

• Frying oil.

Method of performance:

1. Cook buckwheat and then set aside to cool.
2. In a bowl, mix cooked porridge, chopped onion, egg and flour. Season with salt and pepper.
3. In a hot pan with oil, apply mass with a spoon, forming pancakes. Fry on both sides until golden brown.
4. Serve warm as an addition to salads or as an independent dish with natural yogurt or garlic sauce.

Idea for breakfast, lunch, dinner? White buckwheat. The nutritional values ​​of this product are impressive. When we add ease of preparation, versatile possibilities of use in dishes and a great taste, we have an almost ideal component of the diet. White buckwheat and ordinary buckwheat differ from each other. The latter has a lot of opponents. Maybe they will find out for this unmamed version? It’s worth a try.

Source: NowowoPuje.pl