“Black rice” is the name of the buckwheat in Nepal and in northern India. More than 5 thousand years ago, humanity cultivated this herbaceous plant. Through China and Central Asia, it penetrated into Europe, where in places it is traditionally called "beech wheat." Hence, in fact, the Latin name Fagopyrum is “similar to beech nut”. The benefits and applications of culture are described in the article.

The concepts of "buckwheat" and "buckwheat"

Common buckwheat - a species from the same genus of the buckwheat family - Polygonaceae, is bread and honey. Belongs to cereal bread types of pseudo-grain. Seeds not only make up the human diet, they are also eaten by birds.

Culture looks like this:

• inflorescences from many white or pink flowers;
• seeds (the fruit in botany is called a "nut"), ripening in September or October, light green, trihedral in shape;
• plant height - up to 100 cm;
• stem - erect;
• leaves are swept-triangular.

The word "buckwheat" has not one meaning, but several:

• whole grain cereal, which is a whole grain;
• prodel - ground buckwheat fruits;
• Smolensk groats (strong grinding of grains);
• flour.

These species can be subjected to heat and hydrotreatment, then the product turns brown. Without such conditions, a greenish tint remains. "Green buckwheat" is considered dietary, and the price per kilogram of such cereals is more than two times higher than the usual roasted one. But it is interesting that there is another "buckwheat" - a paspalum from the Cereals family. This plant is completely different from buckwheat and grows in the tropics and subtropics.

Did you know? Kodo, or codra, is the cereal made in South Asia. A species of palm buckwheat of the same genus is found in the territory of Crimea.

Productivity

More than 2.3 million tons of buckwheat is grown worldwide. In the country, crop yields (8–10 c / ha) relative to wheat are about 2 times lower. The highest rate is 30 kg / ha. Growing a plant does not require special expenses, the main factor in the yield of the crop is weather conditions.

The quality of cereals directly affects its price, which, in turn, shares the three varieties of goods.

Chemical composition

Buckwheat has a unique taste and excellent chemical composition.

The minerals with which it is rich are important for humans, among them it is especially worth noting:

• copper;
• phosphorus;
• iodine;
• zinc;
• potassium;
• iron.

The grain component of the plant contains vitamins of group B, PP and E. Vitamin abundance of the culture distinguishes it against the background of other cereals, therefore buckwheat is a dietary product.

Did you know? The culture that came from the East got its name due to the fact that it came directly to Slavic land through Greek land.

The composition of the grains includes:

• 18 amino acids;
• up to 60% of complex carbohydrates;
• cellulose;
• squirrels.

Benefit and harm

Buckwheat calories are relatively high - per 100 g 308 kcal. Moreover, when steaming cereals, the indicator is preserved, but as a result of cooking it decreases to 110 kcal. The advantage of porridge consists mainly in the content of flavonoids with antioxidant properties.

Substances affect the body so that the vessels are strengthened, and thereby the excellent work of the heart muscle is maintained. Buckwheat is used to normalize hemoglobin levels in case of anemia.

• So, the main indicators of benefit:
• reduction in unnecessary cholesterol;
• digestive stimulation;
• cleansing the body of toxins and toxins;
• maintenance of the nervous system and stabilization of the endocrine;
• assistance in metabolism, maintaining blood pressure;
• Contributing to brain activity.

But not every person can freely eat buckwheat products.

• Refrain from the use of culture due to possible harm:
• those people who have increased blood clotting (there is a lot of routine in croup);
• due to gas and constipation;
• with diabetes, migraine and varicose veins;
• due to the presence of renal failure.

Important! Do not eat buckwheat with milk - different enzymes are required for the digestion of ingredients, which affects the digestive tract.

Buckwheat

From cereals are prepared:

• buckwheat;
• puddings;
• cutlets;
• soups;
• tea, known in the East.

The grain is subjected to grinding into flour, in which there is no gluten (gluten), therefore, wheat is added to prepare buckwheat bread. Various pasta are made from such flour mixture. From "green buckwheat" porridge is also boiled.

The Chinese use it in the form of tea, which lowers blood pressure.

Getting honey

In those regions of the country where soils are mainly sandy loam, buckwheat is the main honey plant. Under good conditions (normal humidity), up to 80 kg of honey is collected from one ha of crops. Buckwheat is pollinated by insects, among which bees are important (they also provide about 70% of seed production).

Flowers give a lot of nectar and pollen. If the weather is warm with high humidity, then nectar production increases. The resulting buckwheat honey is dark brown in color, has a reddish tint, its taste is spicy, and the aroma is special.

Eating

Groats and flour are the main products of buckwheat.

Connoisseur of Russian culinary William Pokhlebkin claims that:

• Slavic cereals were traditionally prepared from kernel;
• sweet milk dishes were made from Smolensk cereals;
• I’ve cooked it.

The first option is usually an independent dish or a side dish.

There are several interesting recipes, for example:

• “Krupenik” - buckwheat baked with eggs and cottage cheese;
• "Buckwheat" - bread from the corresponding flour;
• the ram’s stomach stuffed with porridge is a “nanny”.

Medical use

Separately, it is worth mentioning once again vitamin R.

• In medicine, this substance is part of various drugs and is used as a therapeutic and prophylactic component of drugs for diseases such as:
• hypertension;
• preeclampsia;
• glomerulonephritis;
• septic endocarditis;
• hemorrhage.

The dietary value of buckwheat is already indicated above.

• In folk medicine, in addition to cereals, flowers and leaves of a plant are known in use, which:
• strengthen vascular walls;
• treat diseases of the respiratory system;
• contribute to the rapid regeneration of the skin;
• remove pain with radiculitis.

The flowers of the culture are brewed for medicinal purposes, infusions are made from dry grass of inflorescences and leaves, groats are used for warming (heated grains are placed in bags, which are then used to warm painful areas).

• The healing properties are characteristic, of course, for buckwheat honey, which is useful:
• with hypertension and vitamin deficiency;
• to relieve chronic gastritis;
• due to increased acidity of the stomach.

Important! It is dangerous to eat fresh flowers and buckwheat leaves - they are poisonous.

A wonderful culture, traditional and popular to this day - buckwheat. Not only porridge known to everyone is prepared from it, but also flour. In addition, parts of the plant are used to prepare various infusions and decoctions. Buckwheat products are useful to many people. This cereal is the queen of vitamins and other important components. In addition to simple buckwheat recipes, there are many interesting, characteristic of different peoples. The combination of unusual ingredients will surprise and renew your attitude to buckwheat. Be healthy!