Description
Buckwheat groats are a grain product that is obtained from the seeds of the buckwheat plant. As a result of peeling buckwheat grains, two types of cereals are obtained: kernels (whole grains) and seeds (crushed grains).
Usage: boiled buckwheat is considered one of the easiest dishes to prepare, because cooking is not accompanied by the release of starch, which can lead to clumping grains. In addition, buckwheat groats are used as raw materials for making casseroles, puddings, cutlets, soups.
Benefit:
Full-fledged vegetable protein, which is easily and quickly absorbed.
Iron and copper contribute to the synthesis of hemoglobin, which serves to prevent the appearance of anemia.
Magnesium and B vitamins strengthen the nervous and cardiovascular systems, activate the brain.
Calcium contributes to the strength of bones and teeth, and iodine normalizes the hormonal background.
Phenolic compounds make buckwheat one of the antioxidants that slow down the aging process.
Nutritionists recommend including cereals in the daily diet for people who are overweight, have diabetes and other conditions caused by metabolic and immune system disorders.
Country of origin: Lithuania
