Green buckwheat - useful properties

Useful properties of green buckwheat are due to the fact that the croup is not subjected to heat treatment. This product has recently been very popular among adherents of proper nutrition. Green buckwheat is used to prepare a variety of dishes, for example, salads, pates, cereals, side dishes and even baking. In addition, for growing thin use sprouted cereals.

What is useful for green buckwheat?

This food has many advantages:

1. The croup contains a lot of protein, up to 15%.
2. Due to the absence of gluten, grits can be consumed during the gluten-free diet period.
3. Despite the high calorie content, green buckwheat is very easily and quickly absorbed by the body.
4. The composition of this product includes a large amount of fiber, which cleans the body of the products of decay and toxins, which in turn contributes to weight loss.
5. Groats do not accumulate harmful substances, which means that it is an environmentally friendly product.
6. The rich composition of green buckwheat allows you to recommend it to people who suffer from obesity.
7. The composition of this cereal includes a large number of complex carbohydrates, which split long enough in the body and for a long time retain a feeling of satiety.

Benefits and harm of green buckwheat

This groat can be used as an excellent means for losing weight. In this case, with a buckwheat diet, regular porridge is replaced with steamed or sprouted green croup, which will help to clean the intestines and get rid of excess kilograms. This option does not brew cereals, as it contributes to the destruction of all useful substances. Prepare green buckwheat can be as follows:

1. Groats should be soaked for a couple of hours, rinsed and left overnight. In the morning the porridge will be ready for use.
2. Croup can be germinated for this, it needs to be poured into a container 1.5 cm high. Several times it is washed with water to remove all impurities and dirt. Then pour the rump with water so that its level is 1.5 cm higher. After a couple of hours, the remaining liquid is drained, and from time to time stir the buckwheat until the sprouts appear on it.

With improper cooking, green buckwheat can cause discomfort in the stomach. It is not recommended to use this groats for people with GI problems and with increased blood coagulability. In addition, buckwheat increases the amount of black bile and gases.