Buckwheat: benefits and harms

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Buckwheat history
Buckwheat is the seeds of common buckwheat. The word “buckwheat” comes from an abbreviated version of “Greek groats”, since it supposedly came to Russia from Greece.

Buckwheat is widespread throughout the world and is considered an ancient culture. Its homeland is India and Nepal, where buckwheat was specially grown 4 thousand years ago. Further, buckwheat was introduced to Asia, spread to the Middle East, and came to Europe around the 16th century.

Due to the active trade in buckwheat between different countries, in each state, it was called differently. For example, in Italy and Greece “Turkish grain”, and in France and Portugal – “Arabian”.

In India, buckwheat is still of great cultural importance. During the Navaratri religious festival, Hindus are allowed to eat only certain vegetables, buckwheat, and other cereals. And in Nepal, buckwheat seeds are dried and gnawed as a snack, as we have sunflower seeds.

Buckwheat is also considered an important honey plant – the famous buckwheat honey with a peculiar smell and taste is made from buckwheat nectar by bees.

The benefits of buckwheat
Buckwheat is one of the richest in protein cereals. In this sense, it is second only to peas. Buckwheat proteins contain many amino acids: lysine, tryptophan, which are necessary for the synthesis of their own proteins in the body. Therefore, buckwheat is of such great importance for vegetarians as a partial substitute for meat food.

Also, buckwheat is rich in starch – a carbohydrate that feeds the body. The fiber in the composition gives a long feeling of satiety, so buckwheat is a favorite of many diets. For constipation, the same fiber helps to increase peristalsis and improve digestion. Although in large quantities, buckwheat has the opposite effect.

Buckwheat is one of the few kinds of cereal that contains choline, a B-vitamin essential for the nervous system to function. Some scientists believe that buckwheat even reduces the risk of cancer due to its high concentration of flavonoids. These substances inhibit the proliferation of cancer cells.

There are a lot of other B vitamins in buckwheat, as well as fat-soluble vitamins E and K, which are absorbed only together with fats.

Calorie content per 100 grams of boiled cereal 95 kcal
Proteins 4 g
Fat 0.8 g
Carbohydrates 19 g

Buckwheat harm
With moderate consumption of buckwheat, there are usually no problems. In some people, buckwheat causes allergic reactions.

In large quantities, buckwheat can increase constipation if a person is prone to this. On the contrary, after food poisoning, buckwheat is a rather “easy” product to start eating again as before.

The use of buckwheat in medicine
The benefits of buckwheat in dietetics are invaluable. Especially known are “buckwheat diets” in which they eat one buckwheat and kefir. Of course, any mono-diet is extremely harmful, since it does not provide the body with all the necessary substances. But if you include buckwheat in your main diet, it really helps you lose weight. Buckwheat provides the body with proteins, and the feeling of hunger does not arise so quickly.

In classical medicine, many preparations are made on the basis of buckwheat. At the same time, many parts of the plant are harvested: flowers, leaves, and stems. Pharmacists obtain the substance rutin from the herbaceous part, and the flowers are used for the production of herbal preparations. Rutin is used in the treatment of vitamin P deficiency, to improve vascular permeability, which is impaired in many diseases – hypertension, rheumatism, and others.

Buckwheat is also known in folk medicine. They drank a decoction of buckwheat flowers from a dry cough with bronchitis. The broth also facilitates the expectoration process. Crushed dry or fresh leaves help to heal purulent wounds and ulcers.

Buckwheat seeds are interestingly used in oriental medicine. Dry buckwheat is supplemented with therapeutic massage sessions: bags with cereals are heated and then laid out on problem points. The even heat improves tissue blood flow and reduces pain. In cosmetology, coarse buckwheat flour is added to scrubs and peels to cleanse the skin.

The use of buckwheat in cooking
A lot of dishes are prepared from buckwheat and even eaten in a raw, forgiven form. Buckwheat can be used to make casseroles, bread, cutlets, pancakes. Buckwheat is used even in the manufacture of alcohol. It goes well with many products: vegetables, meat, milk, honey.

How to choose and store buckwheat?
Buckwheat is of several types. The most useful and untreated is green buckwheat. This is the primary product in the form in which buckwheat is harvested. It is commonly consumed by vegetarians raw sprouted, although the taste may seem rather odd.

Fried dry cereal turns brown, acquires a different taste. It is called a kernel. Crushed ungrounds are sold under the name Buckwheat Prodel. It cooks much faster but contains fewer nutrients. The flattened grains, steamed, become buckwheat flakes, which are convenient for a quick breakfast.

Regardless of which cereal you choose, it should be dry, odorless, moldy, and musty. Also, check the bag for bug bugs. For this reason, it is better to buy prepackaged buckwheat – parasites are less likely to grow in it.

Store cereals in a tightly sealed container, jar, or container in a dark place. If all conditions are met, the croup can lie for several years.

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4 thoughts on “Buckwheat: benefits and harms”

  1. Yes. Buckwheat is one of those things that has been around for hundreds of years and is still basically nutritious. Higher in starch than regular white or whole wheat, but with twice the protein.

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