Healthy Diet Buckwheat is delicious and versatile

Buckwheat is versatile: cooked, germinated or ground
Buckwheat is an interesting ingredient in the kitchen. The grain is not a cereal, but a Knöterichgewächs. The name "buckwheat" was derived from the beechnut-shaped seeds. The plant is native to Central Asia.
Buckwheat can be prepared much like rice. First, the peeled grains are roasted briefly in the pan, so that the nutty aroma can develop better. Then add the buckwheat in cold water at a ratio of 1: 2, bring to a boil and simmer over a low heat until the liquid has evaporated. Heating can cause slime, similar to oatmeal. If you do not like it, wash the grains thoroughly with warm water before and after cooking.
Buckwheat flour is very easy to process bread and cake.

Since buckwheat does not contain gluten, baking stability can be achieved with cereal flour, soybean meal or locust bean gum. For some cake recipes, it is also sufficient to provide a larger amount of eggs for binding. For buckwheat groats, peeled buckwheat grains are crushed. They are ideal for a breakfast buffet with fresh fruits and a pinch of cinnamon.

Buckwheat: versatile vegetarian cuisine. Image: kmiragaya - fotolia

Buckwheat seedlings refine salads and soups. Add a cup of grains to a bowl and add two to three times the amount of lukewarm water. Soak for an hour, drain and rinse with cold water twice a day for two days. The seeds are already germinating.

Buckwheat is a good source of energy and provides high quality protein (11 to 14 g per 100 g). It also contains minerals such as potassium (460 mg), phosphorus (254 mg), magnesium (231 mg) and calcium (18 mg) and B vitamins. The contained carbohydrate inositol (obsolete: "muscle sugar") has a positive effect on the blood sugar level. Another ingredient is rutin (a phytochemical), which is said to improve blood circulation and counteract atherosclerosis. Since the pseudo-cereal contains no gluten, it is well suited for celiac disease patients.

Buckwheat is available in health food stores, well-stocked supermarkets and drugstores. In the assortment there are the grains pure, as instant buckwheat and seedlings, buckwheat flour, groats and wholegrain flakes. Buckwheat tea is made from the leaves. (Heike Kreutz, aid)