Green buckwheat: benefits and harms to the body

History of green buckwheat

It seems that green buckwheat is a rather new product on our table. Until recently, no one had heard of her, but everyone knew that buckwheat porridge must certainly be brown. Although in fact, for thousands of years people have been eating raw buckwheat, and they began to subject it to heat treatment relatively recently. This was done mostly to increase the production of cereals, because the roasted grain becomes much stronger, which increases the amount of product produced. Raw buckwheat is softer and therefore vulnerable.

Green buckwheat was sold in Soviet stores until about the middle of the XNUMXth century, when Nikita Khrushchev, inspired by the example of the Americans, began to actively develop the production of brown, fried, cereals.

I must say that buckwheat is a very convenient crop for agriculture. The fact is that it is so undemanding to soils that it is grown even on depleted waste land, it does not need fertilizers either (by the way, this is why buckwheat does not contain any chemicals and is not subject to genetic modification). As a result, our country has become the world leader in the production of roasted buckwheat. But it is clear that when heated, many useful substances are destroyed in the grain, in particular, rutin or vitamin P.

But now, when people began to think more about healthy eating, interest in green buckwheat has flared up with renewed vigor.

The composition and calorie content of buckwheat

The benefits of green buckwheat

All nutritionists agree that buckwheat is one of the most useful cereals, and they add that only green buckwheat is more useful than usual. Especially if you let it grow. After all, these grains were not subjected to any destructive influences for their structure, therefore they retained the ability to sprout.

Phosphorus, iron, a whole complex of vitamins – this is not a complete list of vital substances contained in this unique product. In particular, vitamin P and other flavonoids, which are rich in green buckwheat, are responsible for the strength of the walls of blood vessels, remove cholesterol from the body, strengthen the nervous system and prevent cancer. Plant hormones have pronounced antioxidant properties, that is, they help prolong youth, and also increase the body’s resistance to viruses. Omega acids and fats contained in green buckwheat are exceptionally easily absorbed by the body. Also in this cereal there are as many as 18 amino acids, including essential ones, like lysine. But gluten, which is contraindicated in many diseases, including diabetes, is not in green buckwheat.

It is also useful for pregnant women, because its rich vitamin and mineral composition helps the expectant mother to compensate for the loss of nutrients that go to the development of the fetus.

Harm of green buckwheat

There is no need to talk about any specific harm in this case. Although, of course, it is worthwhile to understand that any diet may not be beneficial if you overdo it. No matter how many useful substances this miracle cereal contains, you should not eat only it alone. As a result, firstly, a person will soon develop a persistent rejection of this dish, and secondly, an imbalance of substances will be created in the body: there will be an excess of something, but, for example, the necessary proteins will be lacking.

Also, with caution, you need to switch to a buckwheat diet for people who have problems with the gastrointestinal tract. Try to consult with your doctor if you plan to start feeding this dish to your child.

Another risk group can be called people with too high blood clotting rates – the fact is that rutin, which is contained in large quantities in green buckwheat, can make blood even more viscous. Especially often such phenomena are observed in people in old age.

The use of green buckwheat in medicine

Ancient Chinese doctors knew about the healing properties of buckwheat. They said that green buckwheat improves the functioning of the pancreas and the circulation of qi energy. In addition, in China and Tibet, poultices were made from buckwheat to heal wounds and burns, and decoctions to stabilize the functions of the stomach. The Slavs used this unique cereal to treat blood diseases, including anemia – without knowing anything about the biochemistry of plants, people empirically discovered the properties of buckwheat to increase the level of hemoglobin in the blood due to the iron contained in it. Also, this cereal was widely used for complex cleansing of the body.

Green buckwheat is useful for both women and men. For the first, it helps to be slim and maintain youth, and for the second, regular use of buckwheat significantly improves potency and reduces the risk of prostatitis.

The use of green buckwheat in cooking

You can use green buckwheat in different ways. The simplest, but less healthy dish is porridge boiled in water. But it is much better for health to use raw buckwheat, which can be poured with water or kefir in the evening. Overnight, the grains will swell and become soft. In this form, green buckwheat has a delicate taste and retains all the nutrients. Groats infused with kefir do not even need to be seasoned with anything – it is tasty on its own. And to make the dish even more tender, the grains can be ground in a coffee grinder and made into a kind of puree or even mousse. If you still want to diversify such a breakfast with something, you can add honey, dried fruits or fresh berries.

However, the most useful dish will turn out if the buckwheat is germinated in advance. The fact is that, unlike roasted brown, green buckwheat is a living grain, and if you place it in a humid, warm environment, you will soon see small sprouts. The positive impact on the health of sprouted buckwheat dishes can not be overestimated.

How to choose and store green buckwheat

Unlike fried buckwheat, green buckwheat is not stored for a long time, which, along with fragility, is one of the reasons for its higher cost. Therefore, when purchasing this cereal, be sure to pay attention to the date of manufacture. As a matter of fact, it does not lose its germination for about a year and a half, however, if the date on the package is at least a year old, you should be wary – in front of you is a product, as they say, of the second freshness. You should not make a strategic supply of green buckwheat at home either – it is better to buy classic fried buckwheat for future use. Store green cereals in a dark, cool place and make sure that it always has access to air.

When choosing buckwheat in the store, pay attention to its color – it should be pale green, greenish-gold or whitish, but not gray or brown. Make sure that the grains are approximately the same size and shape, and among them there are no foreign impurities. It is best that the product be produced in Our Country, since most of all buckwheat is grown in our country, and its quality is much higher than that which grew in the fields of Southeast Asia and China. And the final touch: if possible, smell the cereal. It should have a delicate bready smell. But the notes of rotten grain will say that it is better to refrain from buying such a product.

Expert Opinion

Natalya Koneva: “The difference between green buckwheat and brown buckwheat, which is familiar to us in terms of color, lies in the technological process of processing. Brown buckwheat is peeled and then fried, while green buckwheat is not heat-treated. Therefore, in terms of nutrient conservation, green buckwheat wins a little.

Arina Pallo: “Green buckwheat is my favorite in cereals!

But I don’t cook it like usual and don’t soak it in kefir – its value is different. I germinate green buckwheat for maximum benefits, vitamins and minerals. It is necessary to rinse the buckwheat, soak in warm water for 30 minutes, rinse again and put in a germinator, or in a shallow plate under wet gauze. In a day, the first sprouts will appear, which contain a very powerful natural force!

This buckwheat is necessary when the sprouts reach a length of 3-5 mm. I put it in salads, soups, kefir, cereals, yogurts, and sometimes we just eat with my daughter! Very tasty and healthy!”