Buckwheat porridge is one of the most common and famous in our country. You can cook an innumerable number of dishes from buckwheat, but the benefits of this product can hardly be overestimated. It is not known for certain where buckwheat came from. The most common version is that it originated in the Himalayas (Nepal) as much as 4 thousand years ago, and in Europe it became known only in the 15th century.
Interesting facts about buckwheat
Buckwheat is the purest ecological product. Firstly, this unique plant (one of the few on the planet) does not lend itself to genetic modification. Secondly, buckwheat is extremely unpretentious when grown, and it is almost impossible to influence its yield by external factors. Therefore, it is not treated with nitrates, pesticides or other chemicals.
Buckwheat contains protein, which is saturated with eighteen essential amino acids and, in terms of biological value, is almost identical to the protein of meat, fish, eggs. And since cereals, unlike meat products, are of vegetable origin, it is absorbed by the human body much better.
Cooking tip:
- If sugar is added to buckwheat porridge, then it loses almost all of its beneficial properties. If you really want to sweeten it, it’s better to use a little honey.
- It seems that buckwheat is consumed most of all in Russia. However, this cereal is a national dish in Japan. Traditionally, the Japanese cook tender buckwheat noodles (soba) with various additives – seafood, meat, mushrooms and vegetables.
Why do you need to eat buckwheat?
It is believed that buckwheat relieves insomnia, headaches and fills the body with vital energy. It is not for nothing that pillows stuffed with buckwheat husks are so prized, and in India and China, walking on sprinkled buckwheat is one of the ways to prevent and treat diseases. It is said to be capable of affecting important biological points in the human body.
The calorie content of buckwheat is 313 kcal, and the finished porridge, boiled in water, is 123 kcal. Its usefulness can hardly be overestimated. As noted above, buckwheat in its nutritional value is close to meat and meat products, as it contains easily digestible proteins with essential amino acids. Worth taking note of for vegetarians!
In addition, we will list a few more useful properties:
- buckwheat contains two to three times more vitamins and minerals than any other cereal.
- it perfectly stimulates metabolism, removes excess fluid and promotes normalization and weight loss without harmful effects on the body.
- buckwheat is rich in flavonoids – these substances act as antioxidants and reduce the risk of cancer;
- regulates blood sugar levels, normalizes blood pressure and lowers cholesterol.
Grains contain minerals such as potassium, sulfur, phosphorus, chlorine, magnesium, iodine, titanium, manganese, nickel, as well as vitamins B1, B2, B6, B9, E, etc. There is also a large amount of iron in the composition, which is important for decreased hemoglobin.
Regular consumption of buckwheat porridge slows down age-related visual impairment.
In addition, buckwheat porridge is very tasty, nutritious and perfectly satisfies hunger.
How to choose the right one
In stores you can find this cereal of several types:
- Green groats, not roasted, are the healthiest. It can also be germinated.
- Kernels – whole buckwheat grains, roasted, not processed. Traditional porridge is made from just such a cereal.
Prodel – small crushed grains. It boils down much faster, and the porridge turns out to be homogeneous (“smudge”). Such cereals are more often chosen when preparing porridge in milk. Prodel retains some of the nutrients of whole grains, but you can’t make crumbly porridge from it.
Flakes are crushed grains, instant porridge is prepared from them, but they lose a significant part of the beneficial properties.
Which type to choose is up to you. If there is no fundamental difference, then it is better to prefer whole cereals. Also buckwheat varies in color – from lighter to dark brown. The dark one has a richer and more pronounced taste, while the light one retains more nutrients.
Delicious steamed fish cakes in a slow cooker with buckwheat and broccoli
These delicious and juicy fish cakes with buckwheat and broccoli are a light, filling and low-calorie dish, ideal for proper nutrition, fasting and all kinds of diets. You can take any fish you like (hake, pollock, tuna, cod, silver carp). I cooked in a slow cooker for a couple on a wire rack.
I have an output for 3 portions of 300 g, each with 2 cutlets, the weight of the cutlet is 60-65 g.
- KBZHU for 300 g: (buckwheat, broccoli, 2 cutlets)
- Calories – 300.0
- Proteins – 31.0
- Fats – 2
- Carbohydrates – 25
With a busy working day, when there is no time for cooking, you can do this:
Prepare a dish in the morning, have breakfast with cutlets with any salad and a slice of black bread. Warm up for lunch with buckwheat and vegetables.
And for dinner there will still be 2 cutlets. Add a glass of kefir to them, it will turn out satisfying and tasty.
By the way, if you take silver carp for cutlets, then you can marinate it very tasty according to this recipe.
Products:
- silver carp 700 g (pure fillet 400 g);
- 1 potato – 75 g;
- 1 small onion – 50 g;
- salt pepper;
- 1 glass of buckwheat;
- 800 ml of water;
- broccoli 3 coals.
How to cook:
- Clean and prepare the fish.
- First, disassemble the fish into fillets and grind. Grate potatoes finely, squeeze out the juice.
- Finely grate the onion, squeeze out the juice. Mix everything, make cutlets.
- Put the washed buckwheat in the multicooker bowl. Fill with water, add salt.
- Place the steaming wire rack. Put cutlets and broccoli on it (salt it a little beforehand, otherwise it will be very bland).
- That’s it, turn on the multicooker in the “Steam” mode, or “Porridge”, if there is no such mode.
- After 40 minutes, put everything on a plate, and – bon appetit!