Buckwheat porridge: who needs to include it in their diet and why
Gluten-free buckwheat porridge will appeal to people suffering from celiac disease, as well as diabetics and anyone who wants to maintain health.
It can be eaten sweet and salty, and excellent pancakes and other desserts can be made from buckwheat.
In stores, buckwheat comes in two types: cereals whose skin is peeled mechanically or by strong heating.
If you smell buckwheat, you're probably dealing with high heat.
This, unfortunately, destroys some of the valuable substances in the cereal and is often the cause of its strange taste and smell.
The mechanical method of peeling buckwheat is considered more gentle and preserves some of the beneficial substances under the skin.
Peeled buckwheat has a delicate taste and aroma. Such cereals have organic quality, as they are not subjected to chemical treatment.
Buckwheat contains potassium, phosphorus, calcium, iron, copper, manganese and zinc. However, it is most valued for its high content of the bioflavonoid rutin, found in the seeds and husk.
Rutin acts as a medicine on blood vessels throughout the body. Relieves varicose veins.
It is useful to eat raw vegetables with buckwheat or fresh fruits with buckwheat porridge. Regular intake of vitamin C reduces the risk of thrombosis, heart attack or stroke. Buckwheat is also very good for detoxification.
Ways to use buckwheat:
• Buckwheat flour (plain or coarse) – used to make pancakes and desserts.
• Buckwheat porridge for breakfast with fruit, cinnamon, cocoa, honey.
• Whole peeled buckwheat - as a side dish, for making puddings, risotto.
• Buckwheat slice (pieces of buckwheat) – used to make porridge, pancakes, and thicken soups.
Previously, they gave advice on how to bake pies so that they don’t burn .
