Dorothy FarrarBuckwheat
Buckwheat is a pseudo-cereal and is mainly used in whole foods for cooking, baking and roasting. It is also good for quick dishes. The grains and seedlings are referred to as superfood because they contain many easily digestible proteins and vital substances and minerals.
What you should know about buckwheat:
Botanically, buckwheat (Fagopyrum esculentum) belongs to the knotweed family. The best known buckwheat species is the real buckwheat. The pseudo-cereal grows as an annual or perennial plant and also as a dwarf shrub. It has a taproot and is usually 20 to 60 cm high.
The lower leaves are stalked and arranged alternately. They can grow up to 8 cm long and often taper to a point. The buckwheat inflorescences are grapes or umbrella-shaped. The fruits resemble beechnuts. The old cultivated plant does not tolerate temperatures below 10 °C. Their seeds and sprouts taste slightly nutty.
The herb of the “Medicinal Plant of the Year 1999” is used to prepare tea and is picked from June to August. The seeds are harvested in the months of September to November. The plant originates from China, where it has been cultivated for around 4600 years. Today, about 16 species of buckwheat are found in Europe, western Asia and East Africa. In Central Europe, the buckwheat prefers sandy, loose and acidic soil. It also grows on heath and bog soil.
importance to health
Since real buckwheat does not contain gluten , it is also suitable for people with celiac disease (sprue). As a component of alkaline or alkaline excess nutrition, it prevents diseases caused by over-acidification of the body. Because of their high chiro-inositol content, buckwheat products lower high blood sugar levels and can therefore be used to treat diabetes .
The essential amino acid lysine strengthens the bone substance. The high content of silicic acid makes skin and hair healthier and more beautiful. The rutin contained in buckwheat lowers abnormally high blood pressure and, thanks to its anti-oxidative effect, reduces the risk of arteriosclerosis . It promotes blood circulation and relieves symptoms of varicose veins and venous insufficiency .
In particular, the tea made from buckwheat herb is well suited for this application. The roughage contained in the tasty pseudo-grain and its high lecithin content have a cholesterol-lowering effect. In addition, the lecithin has a liver-protective effect. Since lecithin contains phospholipids, sprouted buckwheat also optimizes brain performance.
Ingredients & nutritional values
Buckwheat products have higher quality ingredients than conventional grain. They contain proteins, flavonoid glycosides, fagopyrin, tannins, fats, caffeic acids, hyperoside, vitamins , minerals , trace elements , rutin, naphthodianthrone, phenolic carboxylic acids, quercitrin, salicylic acid and tryptophan. 100 g peeled buckwheat has 71 g carbohydrates, 9.8 g proteins, 1.8 g fats, 12.8 g moisture, 4 g fiber, 2.2 g minerals and 340 kcal (1421 kJ, 5.9 BE)
intolerances
The reddish membrane surrounding the seed can cause allergies in sensitive people. Under the influence of UV light, eczema and – in children – inflammation can occur. In order to avoid this, it is advisable to only eat the buckwheat in shelled form. In some people, buckwheat consumption can also trigger hives , bronchial asthma , conjunctivitis , and rhinitis (Type I food allergies, systemic IgE immediate-type reactions).
Shopping and kitchen tips
Buckwheat products are available in health food stores, health food stores and well-stocked supermarkets. The customer can buy them as buckwheat flour, groats, flakes and whole hulled grain. He finds buckwheat sprouts in organic stores.
It is advisable not to keep the purchased goods for a long time, as buckwheat quickly becomes rancid. Buckwheat should be stored protected from light. Buckwheat sprouts are especially valuable for the human body. They still have the full vital substance content.
The user can even germinate them at home. To do this, he pours a small cup of buckwheat seeds into a flat container and pours 2 to 3 times the amount of water on them. After stirring, the seeds need to soak for 1 hour. Then the water is poured off. For the next 2 days, the seeds are rinsed with cold water 2 times a day. Some time later, the seedling develops from the brown dots.
preparation tips
If you want to enjoy a more intense buckwheat taste, you should buy the Russian instead of the German buckwheat. It can be prepared immediately. Buckwheat is mixed with water in a ratio of 1:2. Only pots that close well should be used for cooking, as no steam should escape. In addition, it is best not to cook the buckwheat for so long, otherwise it will lose its nutty taste. If you want to bake buckwheat bread, you should mix the flour with other types of flour ( rye , wheat ) in a ratio of 1:2.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.