What is the difference between green buckwheat and ordinary brown to taste: what are these varieties? Green buckwheat - how to cook: the recipe is delicious and healthy porridge

How tasty is buckwheat! With a sultry summer, cooled down, flooded with cold milk, in a winter cold - hot, seasoned with butter. She is good with meat and vegetables. There are a lot of legends with the appearance of cereals. The most common - about the appearance from Asia. There is an assumption that they brought it for a long time from Greece, therefore the name is similar - buckwheat.

Read in another article on our website on the topic: "What can be prepared from the remaining yesterday's buckwheat porridge?". You will find out what to do with the remnants, and you will also find tips and recipes.

From this article you will learn how green buckwheat differs from brown. You will also find several delicious cooking recipes. Read further.

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Why is buckwheat green and brown: what are these varieties?

In stores, among many packages with the usual buckwheat, packs with green buckwheat can be found. You might be mistakenly think that this is a new variety. In fact, these cereals may be collected from one field. Just brown - it is peeled and thermally processed (fried or steamed). Green is only cleaned.

It is heat treatment that contributes to the appearance of differences:

In green buckwheat, a large number of antioxidants, for example, routine. It is located in a thin shell of grains.
Quercetin has pronounced antioxidant properties and belongs to the group of vitamins R.
In brown buckwheat, these elements, subjected to frying, break up.

There is also a difference in the ratio of fats, proteins and carbohydrates. 100 g of brown buckwheat Contains:

Fat - 3.4 g
Squirrels - 13 g
Carbohydrates - 72 g

In green cereals:

Fat - 3.3 g
Proteins - 12.5 g
Carbohydrates - 62 g

Green buckwheat grains can be germinated, but not brown. Even more useful information is below in the text. Read further.

The benefits of green buckwheat

Processed cereal began to be eaten not so long ago. Prepared earlier only raw (green). Doctors recommend that you include buckwheat in adults and children, and it is better to use green. It retains many substances and vitamins necessary for the body. This is the benefit of green buckwheat:

Porridge is rich in microelements, amino acids, contains fiber.
According to some indicators of the protein composition, it can be compared with meat, and in the content of amino acids - with legumes.
Its beneficial properties are seen in the normalization of metabolism.
In dietary nutrition, buckwheat helps to reduce excess weight.
Helps to remove heavy metals from the body.
The substances contained in the croup raise the level of dopamine, improving the mood, relieving stress.
Polyanaturated fats reduce cholesterol.
Buckwheat has the ability to stabilize blood pressure.

You can name many diseases in which green buckwheat is useful:

Cardiovascular diseases
Disorders of the liver
Diseases of the gastrointestinal tract
Disorder of the immune system, etc.

Of course, this does not mean that it is necessary to sit on the buckwheat diet. Reasonable introduction to the nutrition of buckwheat porridge will improve the physical condition of the body.

One of the wonderful properties of green buckwheat is the ability to germinate it. This is how to do it:

Place the washed grains in glass dishes for 6 hours.
Pour water at room temperature with water, slightly covering grain.
Then rinse it again, cover it with a damp cloth, and after about 10 hours sprouts will appear. Eat seedlings that have reached 3 mm lengths.
They can be added to the salad, soup, yogurt.

Green sprouted buckwheat is a product of an energy that is necessary for physical and mental stress. Buckwheat sprouts, like other cereals, are rich in protein, which is an analogue of animal protein. The calorie content of green buckwheat - 296 kcal in 100 g. With cooking, sprouted cereal three times reduces this indicator. Store germinated grains in the refrigerator, no more than four days. After this period, sprouts lose their beneficial substances.

Green buckwheat: how differs from ordinary brown to taste

The difference between green buckwheat and an ordinary brown

The taste of brown buckwheat is familiar to everyone. It is not difficult to cook it. The shape of the grains is also well persisted, the habitual croup is cooked faster. But green grains are boiled very quickly, and the porridge turns into a "smash". Although the taste is more pleasant, there is no pronounced smell, there are only echoes of bread or light nut aroma.

The shelf life of green buckwheat is less. She is also capricious to the place of storage. Left in the light, she very quickly loses her beautiful green hue, while Rutin is destroyed in it. This is a substance necessary for the body to strengthen blood vessels, maintain their elasticity, normalizing pressure, helping to regulate the content of glucose in the blood.

Green buckwheat - how to cook: recipes tasty and healthy porridge

Delicious porridge made of green buckwheat

There are many options for cooking delicious and healthy dishes from green buckwheat. How to cook it correctly, few know. Below you will find recipes tasty and healthy porridge.

Cook the right buckwheat correctly:

Rinse the cereal in running water until the water becomes clean.
Pour into a pan and pour water 2 cm above the level of grains.
Add salt, 1/2 teaspoon per glass of cereal.
On low heat, without covering the lid, bring to a boil and cook for 15 minutes.

This is the optimal time, prolonged cooking destroys beneficial substances and broken porridge is not so tasty.

We brew, not cook porridge:

Group is washed.
For 20 minutes it is poured with cold water so that the grains are swollen.
The water is drained, and the cereal is poured with boiling water, until the surface is coated.
It is infused for 15 minutes under a tightly closed lid.

We get a delicious and loose product.

Porridge without cooking:

My in running water.
Pour cold boiled or purified water 1.5-2 cm above the level of cereal.
Close the container and leave it minimally for 6 hours, better by 12.

In this way, it is good to cook in the evening, leaving cereal for the whole night. In the morning you will get a great porridge. Perhaps, having tried this method, there will be a desire to generally refuse buckwheat.

Advice: Buckwheat is combined with many products: berries and fruit, dried fruits and nuts. You can use the spices and zest of citrus fruits. It will always be possible to choose an additional component for porridge according to preferences.

There is another interesting and very tasty way of cooking.

Mousse "Berry and fruit magic":

We cook porridge. Any of the three ways.
With the help of a blender, beat and turn into a homogeneous delicate mass. You can add a couple of tablespoons of yogurt to a portion.
Decorate with berries. From fruits is preferable to banana, apricot, nectar, plum. Those who like a sweeter taste can add a little reed sugar.

You can supplement such a breakfast with pancakes or pancakes prepared using buckwheat flour. Looked buckwheat grains are connected to wheat flour and added to already finished dough for lines. It is good to make such dumplings with cheese, on kefir, with cottage cheese and other ugly products. It will turn out tasty and nutritious. Enjoy your meal!