Scientists have talked about the beneficial properties of buckwheat

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Buckwheat is a favorite cereal in many families. It is tasty, fragrant, it is cooked easily and quickly (although it is not necessary to cook it, it is enough to fill the buckwheat with warm water and leave it for 1-1,5 hours. It will absorb all water and swell as a sponge).

But, is it so useful to us from the childhood, brown buckwheat?

How many people have heard that buckwheat is really green? Many people have not even tried green buckwheat and do not suspect how tasty and nutritious they are.

Doctor physician, expert on healthy eating, certified dietitian of the Ministry of Health of Ukraine Tetyana Vialkova told interesting facts about the most popular dietary product.

In the fifties of the last century in the USSR sold whole green buckwheat. Massively giving her a rosy look began with the filing of Nikita Khrushchev, who looked at this way in the States.

It turns out, before getting to me in a plate, buckwheat twice undergoes heat treatment - first in the factory, then in the kitchen. What in it remains useful after this?

Method of hydrothermal processing of grain of buckwheat.

To begin with, I'll tell you how to handle buckwheat. The method of treating grain buckwheat is called hydrothermal. We began to use this method more than 50 years ago. The purified grain of buckwheat is roasted at a temperature of 170-200 ° C. Then moisturize with water at a temperature of 90-100 ° C, steam steam for 4-5 minutes and then in isothermal conditions, that is, in the thermostat withstand 1-2 hours. Dry buckwheat is carried out to a moisture content not exceeding 13,5%. Then the buckwheat is cooled to a temperature of 20 ° C.

What's going on inside our green buckwheat after such a hot exposure?

Studies of buckwheat after heat treatment show a sharp decrease in the nutritional properties of buckwheat grains. There is a change in color, smell, taste, structure and other properties of the grain. Because of the high temperature in the seeds, the green chlorophyll pigment is destroyed, the synthesis of substances is violated, enzymes are killed, which leads to an increase in the shelf life. In the grain, there are numerous biochemical and microbiological changes that lead to the inactivation of enzymes. Corn is also fried to unpack the jumper in the shell and have a better separation of it from the core. The content of vitamins and micro-and macro-elements is sharply reduced. So, in terms of benefits for our body, such a buckwheat should not be used.

It makes no sense to talk about the benefits of industrially processed buckwheat. All that is written about buckwheat is useful, applies only to green buckwheat.

Such grains are easy to sprout. Need to wash them, pour water for 2 hours, then drain water, rinse and leave it in a wet state for a day. You will see how life is activated in the corn and will begin to sprout. The sprouted buckwheat not only retains all the nutritional properties, but also due to synthesis and biochemical reactions, new beneficial compounds appear. For example, the total content of antioxidants in the seeds of buckwheat increases in the process of germination several times. By the content of vitamins of group В buckwheat is not equal among cereals. In addition, in raw cream it contains enough iron, phosphorus, copper, zinc, boron, nickel, cobalt, iodine and calcium.

Scientists have talked about the beneficial properties of buckwheat
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