The secret to the popularity of buckwheat is simple with minimal cooking is an excellent side dish, combined with milk and sugar, or with meat, gravy, mushrooms.
Buckwheat has a truly unique composition. Buckwheat contains iron, iodine, Nickel, copper, phosphorus, zinc, boron, cobalt, which are needed by the body. In addition, it has a high content of trace elements and organic acids such as malic, oxalic, maleic, citric. It should also be mentioned that all the vitamins and minerals in this cereal are in a balanced ratio. This means that they are well absorbed by the body, filling it with strength, energy and health.
Also buckwheat will be of interest to vegetarians, because it was the highest content of easily digestible vegetable protein – as much as 12.6 grams per 100 grams dry weight.
If you are using buckwheat in your diet, you should remember that when weighing dishes better to weigh it dry product, so as to determine exactly how it will split the buckwheat in advance is impossible.
To cook buckwheat, you will need 1 Cup of buckwheat and 2.5-3 cups of water. As dishes for cooking it is best to use pots with thick walls and bottom to avoid burning. Additionally, when choosing the size of the cookware you need to consider that when cooking buckwheat grows in size in 2-4 times, so it's best to select the desired volume with a small margin. In small 2-liter pot is convenient to cook small servings of buckwheat: 1 Cup of cereals by 2.5-3 cups of water.
The increase of buckwheat in the amount depends on how long it will cook. Thus, 1 Cup of grits you will receive either 2 cups of crumbly buckwheat - a grain to a grain, or 4 cups of seethe buckwheat. How long to cook rump - depends on the purposes of the preparation of buckwheat. As a rule, from crisp cereal make excellent milk soups that will appeal to children, especially if you add in a plate of sugar or edible bright decorations that are also used for Easter cakes. As an alternative to sugar, you can season the dish with dried fruits: dried apricots, raisins or candied fruit. Well boiled porridge is ideal as side dishes.
Buckwheat can be cooked in a clay pot in the oven. The cooking time will increase, but the flavor will be more intense and enjoyable.
The composition of grains
Buckwheat has a truly unique composition. Buckwheat contains iron, iodine, Nickel, copper, phosphorus, zinc, boron, cobalt, which are needed by the body. In addition, it has a high content of trace elements and organic acids such as malic, oxalic, maleic, citric. It should also be mentioned that all the vitamins and minerals in this cereal are in a balanced ratio. This means that they are well absorbed by the body, filling it with strength, energy and health.
Also buckwheat will be of interest to vegetarians, because it was the highest content of easily digestible vegetable protein – as much as 12.6 grams per 100 grams dry weight.
If you are using buckwheat in your diet, you should remember that when weighing dishes better to weigh it dry product, so as to determine exactly how it will split the buckwheat in advance is impossible.
Fans of buckwheat diet you need to be careful: this type of diet promotes the loss of calcium, increasing the risk of fractures and cracks of bones.
Cooking buckwheat
To cook buckwheat, you will need 1 Cup of buckwheat and 2.5-3 cups of water. As dishes for cooking it is best to use pots with thick walls and bottom to avoid burning. Additionally, when choosing the size of the cookware you need to consider that when cooking buckwheat grows in size in 2-4 times, so it's best to select the desired volume with a small margin. In small 2-liter pot is convenient to cook small servings of buckwheat: 1 Cup of cereals by 2.5-3 cups of water.
The increase of buckwheat in the amount depends on how long it will cook. Thus, 1 Cup of grits you will receive either 2 cups of crumbly buckwheat - a grain to a grain, or 4 cups of seethe buckwheat. How long to cook rump - depends on the purposes of the preparation of buckwheat. As a rule, from crisp cereal make excellent milk soups that will appeal to children, especially if you add in a plate of sugar or edible bright decorations that are also used for Easter cakes. As an alternative to sugar, you can season the dish with dried fruits: dried apricots, raisins or candied fruit. Well boiled porridge is ideal as side dishes.
