Buckwheat is a worthy alternative to meat

Popularly referred to as “buckwheat”, it belongs to the group of so-called pseudo-cereals (quinoa and amaranth are also included in it). Buckwheat is gluten-free and is perhaps the only plant that has not been genetically modified. Groats, flour, noodles and even buckwheat tea are prepared from it. The main growing area is the northern hemisphere, in particular Central and Eastern Europe, Russia, Kazakhstan and China. calories – 343 water – 10% proteins – 13,3 g carbohydrates – 71,5 g fat – 3,4 g Buckwheat is richer in mineral composition than other cereals such as rice, corn, and wheat. However, it does not contain a large amount of vitamins. Copper, manganese, magnesium, iron and phosphorus are all that our body receives from buckwheat. Buckwheat contains a relatively small amount of phytic acid, a common inhibitor (inhibiting agent) of mineral absorption, present in most cereals. Buckwheat seeds are very rich in soluble and insoluble dietary fiber. Fiber helps prevent the problem of constipation by speeding up the contractions of the intestines and the movement of food through it. In addition, fiber binds toxins and promotes their elimination through the intestines. Cereals are made up of several polyphenolic antioxidant compounds such as rutin, tannins, and catechins. Rutin has anti-inflammatory and antioxidant properties, helps prevent the formation of blood clots in blood vessels.

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