How to choose buckwheat?


From early childhood, our mothers and fathers racked their brains over how to choose buckwheat and how to cook it so that we like it and we finally eat it. Years have passed, and I don’t know how for you, but for me it is one of my favorite products.

How to choose buckwheat in the store

So, buckwheat is a cereal, which is very rich in such useful microelements as rutin, calcium, magnesium, etc., so we are accustomed to it from an early age. This is not surprising, parents want to strengthen our immunity, nervous and cardiovascular systems as much as possible, because buckwheat, due to the absence of carbohydrates and the minimum content of gluten, is easily digestible and is not “heavy” for a child’s stomach.

Choosing buckwheat and preparing such a dietary dish as buckwheat porridge, which should bring only one benefit, is sometimes not easy, because, as you know, the product is not the same product. In accordance with GOST 5550-74 “Buckwheat groats” there are three types of this product:

  • kernel – whole grains in the form of a triangular pyramid, which are produced from steamed or unboiled grains (fruit shells and kernels are separated). Depending on the quality, the presence of litter and impurities, there are three varieties of unground – the first (highest quality), second and third.
  • done – chopped, small grains, with a high content of litter, which, in other respects, does not affect the usefulness. It is not divided into varieties.
  • Smolensk – the same unground, just more finely detailed, looks like semolina porridge.

Focusing on this small classification, you can figure out a little about how to choose buckwheat depending on the dish you plan to cook (maybe it will be casserole, pies or porridge), and on the expected degree of grind.

Now let’s go over the packaging a little. It is logical that it is worth giving preference to the first grade cereals, on the label of which the GOST icon will flaunt. At the same time, the packaging should be transparent so that you can better see the color and shape of the grains. By the way, it is better to take light buckwheat, since dark buckwheat has gone through a lot of heat treatment, which means that there are fewer nutrients in it. But it also depends on what kind of dish you are going to cook. For crumbly porridge, white cereal is not suitable, because it is very soft, but for soups – just right. I think the hostesses already know this.

It should also be alerted if you see such inscriptions as “extra” or “premium” on the packaging – most likely the product was produced not according to GOST, but according to TU, so you can doubt the quality and recipe. There is another option, under such loud names the manufacturer hides a not very high-quality product, in which there is a lot of litter, so again we come to the conclusion that it is better to take it in a transparent package.

Another thorny point is the expiration date. Remember, it should be counted not from the date of packaging, which is often indicated on the packaging, but from the date of harvest. But since, often, the manufacturer may not know exactly when this cereal was harvested, then, as a rule, this does not indicate. And we just have to hope that the purchased groats are not several years old.

Do you know that:

  • buckwheat is imported to our country from two regions – Siberian and Chinese. The first is light with clearly visible edges, the second is dark and heavily fried. The conclusion suggests itself – it is better to put the Siberian in the basket.
  • unground – the best option for making crumbly porridge.
  • steamed buckwheat is less useful than unboiled buckwheat, however, it is almost impossible to find the latter on the shelves.
  • according to GOST, buckwheat should be light cream in color with a slight greenish tint.

It is not so difficult to understand how to choose buckwheat correctly, the main thing is to apply this knowledge in practice !!! So, good luck with your practice, dear readers!

Which buckwheat is healthier

The fact that buckwheat is useful is no doubt among nutritionists. Among the various cereals, it is given the first place in terms of value for the body. Without a doubt, it should be present in the daily diet. But in stores today there are different types of buckwheat. And a reasonable question arises about what kind of buckwheat is useful? This article will tell you about it.

The main thing to remember: the properties of buckwheat do not depend on who exactly and where it grew. What matters is the way the grain is processed, the form in which it is offered to the buyer. Let’s briefly consider the features of each type in order to understand which buckwheat is healthier.

Green buckwheat – grains that have not been heat-treated. A natural product suitable for sprouting and used in a raw food diet.

Kernels are whole grains, which are fried (then they have a rich brown color) or steamed (such cereals become light brown in color) to increase preservation.

Prodol – chopped grains, larger or very small (Smolensk groats, chaff).

Buckwheat flour – ground buckwheat. Buckwheat bread is not baked in its pure form – there is no gluten in it. But buckwheat pancakes are famous for their unique taste and aroma. On the basis of buckwheat flour, children’s cereals are prepared for early feeding.

Buckwheat flakes are flattened grains, thermally processed and do not require cooking. The product of the Velocity Age is instant porridge.

To prepare the flakes, buckwheat grains are flattened and steamed.

Have you already guessed which buckwheat is the most useful?

Natural green, of course. It does not undergo any heat treatment at any stage. Therefore, all the valuable elements contained in buckwheat are completely preserved in it. However, at the same time, it is not stored for a long time, and the taste has a peculiar one. You cannot cook the usual buckwheat porridge from it – neither crumbly, nor smear. You can buy green buckwheat only in specialized diet food stores.

In second place is the unground. Fried saves useful substances a little more, steamed – a little less.

After that, there are flakes and flakes, during the production of which the grains are damaged and lose some of their value.

Finally, in the last place in the rating is buckwheat flour, which retains the healing properties of buckwheat to the least extent.

However, this difference is almost imperceptible by the body. Therefore, when you need buckwheat, which one is better, you can not hesitate. Take the one that you like best. What you plan to cook also plays a role. However, we will tell you separately how to choose buckwheat.