Buckwheat: cultivation and recipes

Buckwheat, it is not a cereal even if many believe it to be so, but there is no need to be surprised or disappointed because it is still rich in properties. Just like rhubarb and sorrel, buckwheat is a seed, and belongs to their own family, it is confused with a cereal because it is often intended as a substitute for wheat, but it is in truth above all for those who are sensitive to wheat or other cereals that contain gluten proteins. Even if we have no obstacles in consuming wheat, we can still alternate it with buckwheat given the properties of the latter non-cereal.

Buckwheat: cultivation

Native to of Northern Europe and Asia the Saracen was cultivated a lot in China, up to the thirteenth century, then it arrived and spread in our continent and in Russia where already in the fifteenth century it was common, widespread and appreciated. Americans still had to wait at least 100 years before they could taste it.

Today i major producers are countries such as Russia and Poland, and those who know their gastronomic traditions, will have already noticed, even the United States, Canada and France use, trade and cultivate this seed by inserting it with ease in traditional recipes. Even in crepes!

Buckwheat property

We are not exaggerating if we say that the Buckwheat is great for our health, it has many useful and interesting properties that do not concern a niche of people. It is rich in flavonoids, especially rutin, which they protect against disease and act as antioxidants.

Thanks to the abundance of magnesium, this seed has the ability to improve blood flow and reduce blood pressure, hence i benefits on the cardiovascular system they are notable not to mention the ones that diabetes sufferers can enjoy.

The Saracen in fact check your blood sugar levels. At the same time, containing insoluble fiber, it prevents gallstones. Despite all these positive properties, it is necessary to ask whether this food is for us because it can cause side effects if a person is hypersensitive or allergic. For this reason, the better avoid buckwheat during pregnancy and breastfeeding. Those who want to learn more about the properties of this seed can do so in the article we have dedicated to them.

Buckwheat: recipes

Give her cakes side dishes, there are many recipes that are born with buckwheat among the ingredients or adopt it as a substitute, it is in fact an excellent alternative to rice with its 343 calories per 100 grams of which 72 grams of carbohydrates, 13 of proteins and 3,4 of fats.

Rich in potassium and magnesium, should be rinsed very well with running water before being cooked. Usually one part of buckwheat is used with two parts of boiling water or vegetable broth and left to cook for 30 minutes over low heat.

Buckwheat: plant

Said Fagopyrum esculentum, the plant makes flowers and belongs to the Polygonaceae family, its name combines the word "beech" in Latin and the word wheat in Greek. Its biological cycle ends in 80-120 days and can even reach 120 centimeters or stop at 60.

Buckwheat: bread

One of the simplest and tastiest ways to eat Buckwheat is to consume or prepare the bread made with it. It reduces bad cholesterol and is definitely good, even with a veil of jam or chocolate cream, but who prefers the cookies, you can buy the Bio Buckwheat with Carrot and Almonds, 250 grams for 4 euros on Amazon.

Buckwheat pasta

It is not as easy to prepare or to find as bread but it is just as tasty: it is fresh pasta with buckwheat. Have you ever tasted it?

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Video: How to Grow Buckwheat Microgreens - Cheap Easy Method (May 2021).