The benefits of green buckwheat

We offer organic buckwheat. Its natural color is green, not brown, since its grains are not subjected to heat treatment - roasting. That is why they remain “alive”, retaining much more (up to 30%) useful properties than ordinary buckwheat grains, and preserve the ability to germinate. In addition, green buckwheat has a delicate flavor, and having become accustomed to that, you will not have a desire to return to brown buckwheat.

The composition of green buckwheat includes 18 amino acids, including all the essential ones. This cereal is valuable in protein: 11.5 per 100 g. It contains vitamins of group B: B1, B2, PP, B5, B6, B9; macro- and microelements: potassium, phosphorus, magnesium, calcium, iron, zinc, manganese, copper, sodium, selenium, pantothenic and folic acid, lysine, methionine, lecithin, etc.

In green buckwheat there is quercetin and flavonoid proanthocyanidin, the antioxidant activity of which is about 50 times higher than that of vitamin E and selenium and 20 times stronger than that of vitamin C.

In addition, regular consumption of our green buckwheat:

• provides the body with a huge amount of antioxidants that help cell renewal, and thus preserve youth;
• helps to normalize blood sugar levels and the weight;
• supplies the body with many useful amino acids, the presence of which is by itself a guarantee of health;
• improves the work of the intestines, as the grains are rich in dietary fiber and fiber;
• is saturated with special substances, gently cleanses the body from toxins and other harmful substances;
• with the help of microelements contained in it, it will improve metabolism, helping to keep slim or lose extra kilos in a considerate mode;
• strengthens the immune system, and the valuable protein promotes the active growth of muscle mass;
• replenishes the supply of vitamins that improve the quality of nails, hair and skin.

Tips for cooking buckwheat

To maintain the maximum benefit from the use of green buckwheat, you need to know how to cook it properly. We offer some tips to use.

• Before cooking, buckwheat should be rinsed by clean water;
• The best way to prepare buckwheat: do not boil, steam and bake buckwheat, but just soak for a few hours. Water is quickly absorbed, so you should add a large amount of water into the grains (2-3 cm above the grains). It is better to leave the cereal in clean, drinking water over night, and in the morning you will get porridge ready for eating;
• You can germinate buckwheat cereal in wet gauze, constantly wetting and washing the grain. Germinated grains are even more healthy;
• At first the taste will seem unusual for you, but try to make yourself not to add salt, sugar, butter and seasonings to the ready porridge – and you will feel its delicate taste. The only things that will not harm the green buckwheat are fruits, berries, vegetables and herbs;
• After you have prepared a dish of green buckwheat, do not store it in the refrigerator for longer than 2-3 days. Ideally, eat it during the day;
• Green buckwheat could also be grinded into flour or crushed to a state of mashed potatoes, it could be whipped up to mousses, added to cocktails, blended with vegetables, fruits and berries, it could be used for making thick porridges, soups, and it could be even eaten dry, just quickly rinsed before eating;
• Green buckwheat is indispensable for breakfast and dinner, but you can eat it also for lunch.