Buckwheat: nutritional value, beneficial properties
Buckwheat porridge - one of the most useful in the world. The homeland of this herb is India, the mountainous regions of Nepal. The first mention of the cultivation of buckwheat found about four thousand years ago. On the territory of the CIS countries and neighboring countries once it was brought by the Greeks on the trade barges. Since then, the plant is actively grown in the Altai and Ukraine.
Today, buckwheat is cultivated in many countries around the world, including Canada. This is due to the fact that the plant is unpretentious in the care, a beneficial effect on the soil. The stalk, planted in the land poor in minerals, can reach one and a half meters in height and at the same time give an excellent harvest.
Grain itself has beneficial properties, is rich in vitamins and trace elements. It also contains a large number of rapidly digestible proteins, which has a beneficial effect on the body. It is included in the menu to people who want to get rid of extra pounds and watch the figure.Groats are extracted from steamed buckwheat grains, while removing the shell. Only the core is suitable for sale.
What does buckwheat contain? The nutritional value of 100 g will be described below. Let us dwell on what substances and trace elements are in its composition:
- Apple acid;
- lemon acid;
- vitamin P;
- vitamin PP;
- vitamin E;
- alimentary fiber;
100 grams of the finished product contains half the daily iron requirement, which should be addressed by people with anemia. One of the leaders among cereals in the number of nutrients is food buckwheat. The value of cereals lies in the content of vitamins of group B, which are water soluble. Because of their properties, they are daily excreted from the body, so their constant replenishment is necessary.
Buckwheat is famous for the complete absence of saturated fats that harm the body. At the same time, you can safely add vegetable or butter to the dish. Scientists have found that with them increases the nutritional value of buckwheat.
100 g contains:
- proteins - 12.8 g;
- fat - 3.4 g;
- carbohydrates - 63 g
Caloric content is 330 kcal.
During cooking, croup has the ability to double in size. This must be taken into account when calculating calories, since the nutritional value of boiled buckwheat also decreases. Therefore, in the final form per hundred grams of product contains about 5 g of proteins, 2.4 g of fat and 25 g of carbohydrates. Calorie content is also reduced by half.
Buckwheat, the nutritional value of which is determined by the content of complex carbohydrates, is beneficial to all. Organic matter is slowly processed by the body, consuming a lot of calories. Because of this, you can feel full for a long time and not want to eat.
During weight loss buckwheat must be consumed because of vegetable fats, which speed up the metabolism and remove toxins from the body. It is especially recommended to eat diet porridge for those who want to lose weight and suffer from obesity. Gradually reducing the amount of calories consumed per day, you can lose weight by many kilograms and lose in volume from two to four sizes.
Experts in the field of medicine and dietology appoint buckwheat to their patients to improve digestion.Buckwheat has a positive effect on the stomach, cleansing the gastrointestinal tract from toxins, neutralizes heartburn and even regulates the acid-base balance. That is why buckwheat should be consumed by those who suffer from increased or decreased acidity of the stomach.
Buckwheat kernel is one of the first foods that are introduced into the diet of young children. A stomach of a newborn that is not adapted to adult food must first adapt to light food, and only then to complex and rich in taste dishes.
Human liver can accumulate vitamin A in the body (retinol and carotene). It is also found in buckwheat. The daily rate of this substance is 1 mg. Its deficiency can lead to slow healing of wounds, poor skin regeneration and blood clotting, reduced vision, and the appearance of a rash. That is why buckwheat is useful food. The value of porridge is difficult to overestimate.
Buckwheat can reduce the risk of swelling, and also helps with hypertension, leukemia and anemia.
Buckwheat can be used not only in cooking, but also in traditional medicine. Special medical pillows are made from the husk with a corresponding odor that promotes good and sound sleep.Drugs based on buckwheat help to heal minor wounds, contribute to a speedy recovery for scarlet fever, measles, radiation sickness and chronic diseases of the upper respiratory tract.
For various types of rash buckwheat flour is used. Sometimes it is used as a powder for children's hygiene and is made independently.
Use during pregnancy and feeding
For pregnant women, buckwheat is also useful. Value - in the routine contained in the porridge and helps prevent pressure drops. Iron enriches the fetus with oxygen. Lysine is an excellent building material for the formation of bones and muscle tissue. The use of buckwheat porridge is an excellent prevention of constipation.
Contraindications to the use and consumption of buckwheat as food is the individual intolerance of this product. It should be noted that buckwheat should not be abused - food should be balanced and varied. This is especially true for diabetics, people with chronic heart disease and gastrointestinal disorders.