Green buckwheat: "live", useful and very tasty

Green buckwheat is a "living" product, which has gained immense popularity among many adherents of a healthy diet. It is filled with vitamins, minerals and other biologically active ingredients. These characteristics allow it to be in any diet menu, and even in the action that is aimed at losing weight.

Brown and green cereals: what's the difference?

What is the difference between a green buckwheat and an ordinary buckwheat?

• First of all, the way of processing. Its brown color is the usual buckwheat for all of us as a result of thermal impact.
• Green buckwheat is not subjected to such heat treatment, and therefore it is more useful - it contains about 30% more biologically active substances.
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• In addition, buckwheat light green color is quite easy to germinate, which allows you to significantly expand its use - from it you can cook not only the usual garnish, sprouted grains are added to salads, pates, pastries, including bread, smoothies and other dishes. While brown rump can be used only in cooked form.
• The taste is also different - in green buckwheat it is much more gentle than brown.
• However, the croup that has undergone the heat treatment process is not susceptible to the appearance of pathogenic microorganisms in it, which can not be said for green buckwheat - the risk of developing microbes in it is quite large.

Taking into account these characteristics, each person can easily choose the most suitable kind of buckwheat for their diet or combine them successfully in their menu. For example, in a buckwheat diet, using a brown grain for soups, and sprouted - for salads and cocktails.

Note! Today, quite a few manufacturers sell green buckwheat, but the best quality is considered cereals from Germany and Austria!

Rich composition and nutritional value of "live" buckwheat

The peculiarity of the composition of green buckwheat is that it contains a rather large amount of protein - about 13-15%, while in rice it is only 7%, and it is the last cropthe most often recommended include in the diet to fill the deficit of this substance. The protein present in the grain of green buckwheat is perfectly balanced in amino acid composition, plus everything, it contains a large portion of lysine, which in other grains is very small.

Green buckwheat contains flavonoids, as well as protease and trypsin inhibitors. And thanks to these components, the product has anti-cancer activity. However, it should be remembered that the amount of these substances directly depends on where and under what conditions the plant developed - under the influence of high temperatures a significant portion of these substances is destroyed.

Green buckwheat is rich in mineral substances, including calcium, iodine, iron, potassium, copper, phosphorus, fluorine. The composition also contains vitamins B, E and PP.In addition, the green grain contains organic amino acids, such as oxalic, linolenic, citric, maleic and malic.

The calorie content of green buckwheat is 310 kcal per 100 g of product.

Effect on the body

Green buckwheat is perfectly absorbed by the body and does not leave a feeling of heaviness in the stomach, and all because of the unique proteins present in its composition, useful vegetable fats and minerals. In addition, this grain is recognized as one of the best suppliers of natural antioxidants, which are designed to strengthen our immune system and provide prevention of premature aging. The components in it help to eliminate the negative impact of bad ecology, removing radioactive substances and heavy metal salts from the body, purifying blood from excess cholesterol and stimulating the protective functions of cells.

Note! Sprouted grains of green buckwheat contain 75 times more antioxidants than other cereals!

Useful properties of green buckwheat spread to improve the digestive system. These grains help normalize the basic functions of the intestine and its microflora.

In general, adding green buckwheat in your daily diet, you bring quite a tangible benefit to your body. Significantly improves overall health, stimulates metabolism, significantly increases protective functions and strengthens health.

Use for weight loss

Green buckwheat is considered a very valuable product, not only to free the body of harmful substances, but also for weight loss. In many countries of the world it is one of the main components of dietary nutrition. Such buckwheat contains in its composition the most valuable components that help to get rid of harmful deposits from the body and at the same time perfectly support it during the fight against excess weight.

Note! With regular consumption of green buckwheat for 2 two weeks, you can reduce body weight by 5 kg!

In order to cleanse the body and at the same time get rid of extra pounds, you need to take a two-week course, which involves the use of green buckwheat. There are two menu options.

In the first case, the green grain must be thoroughly ground. During the first half of the day we drink only water, ground buckwheat we eat in the afternoon time for 120-150 g. Cook the powder thoroughly chew, if necessary, washing it with any vegetable juice.

Note! If for you this method of cleansing the body and losing weight seems too hard, then in this case it is allowed to add a couple of fruits that you can eat 2-3 hours after eating buckwheat!

The second variant of the diet is green buckwheat with kefir. Here the grain must be pre-steamed. Rinse 2 cups of cereals, pour it into a pan or a large bowl and pour a liter of steep boiling water. Tightly close the dishes with a lid and leave for a few hours, preferably at night. In the morning we divide the resulting porridge into several equal portions and use them throughout the day. In parallel throughout the day, it is necessary to drink a liter of kefir, fat content of 1%.Meals distribute in such a way that the latter was not at a very late time - no later than 3-4 hours before bedtime.

Important! Only in this case buckwheat is necessary to eat without any additives. Use of salt, sugar and oil is prohibited!

Both the first and second variant of a two-week diet can be practiced no more than twice a year.

Cooking green buckwheat

Sprouted grains

The most useful is sprouted green buckwheat. In this case, all its useful properties are fully disclosed.

• We pour the green cereal with water and remove all the pop-up fragments and debris. Then pour it into a colander and rinse thoroughly.
• Transfer the buckwheat into a bowl, and the colander is covered with gauze( one layer is enough), after which we return the washed grain to it. On top of the buckwheat also covered with gauze, but only already, folded into two layers.
• Wetting everything under the stream of water, letting off excess liquid and leaving at room temperature for 7-8 hours. After this time, we moisten the top gauze once more and leave the seeds for another 5-6 hours.
• After gently transfer the buckwheat into a deep container and thoroughly rinse. This method allows you to get rid of the white foam that formed on the grains and the unpleasant odor.
• Spread the germinated seeds in a container and store in the refrigerator for 3 days.

This cooking option allows you to get a small neat sprouts. If you want them to be larger, then the groats should be aged twice for about 20 hours, every 7 hours, moistening the gauze.

Ground green buckwheat

You can also make flour from green buckwheat. Use it in diets, as described above, as well as for making pancakes, dumplings, bread, fritters and other pastries.

Note! Buckwheat, and, consequently, buckwheat flour does not contain gluten in its composition, and therefore in its pure form for cooking bread, pancakes and other baking is practically not used. Usually it is mixed with wheat flour!

Make flour from green buckwheat very simple. To begin with, the groats should be thoroughly washed, then thoroughly dried and ground in a coffee grinder.

Porridge

Porridge from green buckwheat has a somewhat unusual taste for us. In most cases, the one who tries it for the first time does not understand that it is actually buckwheat. This porridge has a very delicate taste and the same texture, and therefore, having tried this dish once, many people want to see it in their diets as often as possible.

Before cooking green buckwheat, it must be filled with water and left for several hours. It is convenient to do this in the evening, leaving the rump in the water for the night.

Tip! If you want to try the porridge as quickly as possible, then the grains can be soaked not at night, but at least for an hour!

In the morning we rinse the croup and put it into boiling water. After repeated boiling, remove the foam with a foam, remove the pan from the plate, close the lid and leave it for about 20 minutes. Porridge should take some time to brew and absorb the water.

You can prepare such a mess in another way. For the beginning of the grain washed, put in a thermos and pour boiling water. Close tightly with a lid and leave for several hours. This porridge is very convenient to prepare in the morning and take with you to work - so at lunchtime you will always have a hearty and very useful dish.

The best breakfast with green buckwheat

The recipes for cooking green buckwheat are continued with an incredibly delicious breakfast that energizes for the whole day. We will need such products:

• green buckwheat - 2-3 tablespoons;
• banana;
• celery( green part);
• chia or flax seeds - 1 teaspoon;
• walnuts are a handful of peeled kernels.

Preparation begins in the evening. In separate containers soak buckwheat groats and nuts. In the morning, drain the water and thoroughly wash it. We put in the bowl of the blender all the ingredients except the seeds and interrupt until homogeneity.



If you use chia seeds, they must first be soaked for 5 minutes in water, then add to the dish. If you have flax seeds, you should grind them separately - in a coffee grinder, and only then add the resulting powder to the steel ingredients.

Green buckwheat with vegetables

To prepare this dish you need the following products:

• glass of green buckwheat;
• egg;
• 30 g of butter;
• 1 clove of garlic;
• ½ head of onion;
• 1 Bulgarian pepper;
• 1 tomato;
• 1 avocado.

Rinse the green buckwheat and discard it in a colander, so that excess liquid is gone. Separately beat the egg. We connect the buckwheat with the beaten egg and mix it.

On the stove, warm up the frying pan and melt the butter. We spread the rump with the egg and with constant stirring we fry them until the buckwheat becomes friable.

Finely chop a garlic clove. Half of the bulb is shredded in small cubes. Add to the frying pan, salt. All mixed and poured in water - it should cover the products by about 1 cm. Cover it with a lid, reduce the gas supply to the minimum level and cook for 10 minutes.

Bulgarian peppers and tomatoes are cut randomly. Avocado is divided into two parts, we extract the flesh and also cut it into slices. Add the prepared ingredients to the pan and cook for about 5 minutes.

Is it possible to harm?

After considering the benefits of green buckwheat and finding out how it can be used, it remains only to find out if it can harm.

• In this croup was discovered a routine, and therefore with increased coagulability of blood to use it is not recommended.
• If green buckwheat is present in the menu too often, it can provoke increased gas production.
• To offer porridge from such cereals to small children it is not necessary, since constipation is possible.

If you eat green buckwheat moderately and take into account contraindications, then it will bring the body extremely good!