Our ancestors considered buckwheat "queen of croup". Thanks to her, a person could get a good supply of energy and saturate your body with important substances. Now buckwheat is also considered to be the most useful cereal. However, the technological process of preparing buckwheat for consumption significantly lowers its value.
Buckwheat groats are of two types:
- brown: the grain was separated from the shell and thoroughly fried;
- green: the grain is simply separated from the shell.
Since green buckwheat can not be heat treated, it has much more useful nutrients.
The use of green buckwheat
"Live" raw buckwheat is valued due to the presence in it of such useful substances:
- protein. Its quantity in green buckwheat can reach 15%;
- various flavonoids, which are valued for their anti-cancer effect;
- vitamins: group B, folic acid, E, PP;
- minerals: copper, potassium, fluorine, phosphorus, calcium , cobalt, iodine, iron, phosphorus, molybdenum;
- Fatty acids, strengthening cell membranes and participating in the work of various organs;
- organic acids, improving metabolism and the work of the gastrointestinal tract.
The use of green buckwheat is recommended for anemia, leukemia, blood loss, ischemic disease, atherosclerosis, constipation, hypertension, weak potency.
The benefits of cooked buckwheat are greatly reduced, so the best way to consume green buckwheat is to germinate. The use of sprouted green buckwheat lies in its cleansing action, saturation of the body with useful substances and its strengthening.
To germinate buckwheat, it must first be soaked in cool water. After a couple of hours, you can drain the water and leave the moist grain in a closed container for germination. After 12 hours, buckwheat will already have the first sprouts, which are extremely useful for the body.
However, in addition to the benefits, green buckwheat has harm. It is not necessary to use it if there is an increased coagulability of the blood and serious problems with the gastrointestinal tract.