Buckwheat - a longtime friend of man. It was cultivated more than 4 thousand years ago in India, where it is still called "black rice". From the 15th century BC - widely spread in Asia and the Caucasus. In Russia, buckwheat arrived in the 7th century AD from Byzantium, which owes its name.
Most often in food there are 2 types of buckwheat groats:
- yadritsa - whole grains of buckwheat, freed from the shell, is used to make crumbly cereals. Represents the greatest value for its taste, the most nutritious among all varieties of buckwheat .
- the cut is crushed buckwheat groats, used to make viscous porridges.
There are also other types of buckwheat (velogorka, Smolensk croup - different variants of the so-called "pelletized" kernel with grain edges smoothed), but at present they are practically not used.
Energy value of buckwheat porridge
Buckwheat porridge can be considered a national Russian dish. Tasty, nutritious, nutritious - she enjoyed the deserved respect of the people. Traditionally, buckwheat was cooked on water, seasoned with fried onion, boiled chopped eggs or fried mushrooms, and also used as a filling for pies.
Now, it is increasingly used as a side dish to the main dish, adding butter. Calories in this garnish will be about 180-200.
As an independent dish buckwheat served with butter and sugar (energy value - about 200 kcal), or with milk (an average of 110-115 kcal).
Popular buckwheat and as a component of dietary nutrition , and this is not surprising, because the energy value of 100 grams of boiled buckwheat without additives is only 92 kilocalories, while such porridge for a long time satisfies hunger and contains many necessary minerals.