Boiled buckwheat

Over fifty centuries ago, North Indians were the first to cultivate buckwheat, then referred to as "black rice. " Given the fact that all Asian countries use rice as the main side dish, it is not difficult to guess that the Indians loved this product so much that buckwheat became their second rice.

Buckwheat came to the countries of Europe thanks to Arab and Turkish traders, and the Slavic peoples got acquainted with this cereal plant thanks to the great and mighty Byzantium. Often buckwheat is simply called buckwheat or beech wheat.

Buckwheat is usually divided into several species, the main of which is ordinary buckwheat. It is it that we most often use when preparing buckwheat porridge. This plant is mainly cultivated on agricultural land.

The most common cooking option for this cereal is to boil. Boiled buckwheat, with proper culinary processing, can turn out to be crumbly or, conversely, liquid. Nevertheless, to cook cooked buckwheat, it is necessary to first sort through dry cereals in order to get rid of garbage. In addition, buckwheat is thoroughly washed under running water so that the remains of dust and sand, which are present even in the highest quality product, leave.

Boiled buckwheat is always cooked in a certain amount of liquid - whether it is simple drinking water or saturated meat broth. As a rule, it is necessary to use a liquid for one glass of dry cereals, the volume of which exceeds buckwheat by a little more than twice.

A piece of butter, herbs or fried onions can be added to the finished cooked buckwheat to taste. Many people like sweet boiled buckwheat, to which sugar or honey is added. In addition, boiled buckwheat can become the basis for the preparation of other delicious and satisfying dishes - for example, all kinds of casseroles and buckwheat.

Composition of boiled buckwheat

The composition of boiled buckwheat is rich in a significant amount of biologically active compounds that are certainly useful for the human body. First of all, vitamins A, E, groups B and PP are present in this product, as well as beta-carotene. Boiled buckwheat is enriched with potassium, sodium and dietary fibres.

The benefits of boiled buckwheat

Nutritionists unanimously assert the benefits of boiled buckwheat, especially lean. The small calorie content of cooked buckwheat (92 kcal) and its ability to remove heavy metals and cholesterol from the body put it on a par with other healthy dishes of dietary and healthy nutrition. The benefits of boiled buckwheat are so obvious that even pediatricians recommend starting to feed babies with this particular product.