From early childhood each one of us is sure that buckwheat is very useful. But what is the value of this simple product, a place where there is always on our table? Delicious and nutritious buckwheat dishes for centuries been appreciated in United States. Remember the saying: “Buckwheat – our mother”?
Buckwheat in the diet of the baby dietology argue that the composition of buckwheat so complete, that can replace meat food or just harmoniously complement the regular menu of any person. It is important to learn how to store and prepare buckwheat to conserve its useful properties.
Today that cereals porridge – a symbol of simple everyday food. In the world of buckwheat is listed along with elite healthy food costs more than conventional food.
In some supermarkets in Europe sell buckwheat in small portions with surround brochure about its beneficial properties. However, on the shelves of any stores nor would the buckwheat – it is our national edible symbol, in other languages it sounds simple: “kasha”.
But buckwheat does not necessarily have to be a mess. In China, for example, buckwheat flour is used for making chocolate. In Japan, buckwheat noodles (soba) is almost as popular Fig. In South-East Asia eat not only cereals, but the leaves and shoots of buckwheat – add them to soups, salads, sauces and marinades.
Next of kin buckwheat – rhubarb, and sorrel, however, a widespread misconception that buckwheat is a sister of the wheat. Actually, the triangular “seeds” buckwheat are not grains, and seeds, but it’s all the subtleties of botany.
The famous commander A.V. Suvorov was called buckwheat “giant mess”. And no wonder: buckwheat –a storehouse of useful nutrients, minerals and vitamins.
The use of buckwheat is useful in diseases of the liver and kidney, hypertension, atherosclerosis, diabetes and metabolic disorders, anemia, and gastrointestinal tract. Healthy meals that cereals and to enhance the immune system, the substances contained in it, help in dealing with stress, chronic fatigue syndrome and even depression. Buckwheat is widely used to reduce weight – it speeds up the metabolism and cleanses the body of toxins. Buckwheat is one of the best honey plants. Because and honey from his pollen not only has a special taste and aroma, but also healing properties.
First baby cereal Buckwheat
Until recently, the porridge has taken its place in the diet of crumbs only after one component of mashed vegetables. However, in recent years, many doctors would recommend parents to start introducing baby food feeding with cereals. This is due to the fact that the mess of their consistency and taste sensations caused by the closest to breast milk.
Besides the contained vitamins and minerals meet the demands of a growing organism necessary for the enrichment of the diet. After 5-6 month of life needs child in some trace elements may not be satisfied with only breast milk.
According to the recommendations of the National programme feeding of children in the first year of life in Europe and the United States (revised 2011), the sequence of the introduction of special products and meals of complementary foods depends on the health status, nutritional status of the child (the ratio of height and weight) and the functional state of his digestive system. Thus, children with reduced body weight and increased stool as the first main feeding should enter porridge industrial production, enriched with iron, calcium, zinc and iodine. In children with increased body mass and are prone to constipation foods to start with vegetable puree.
Introduce your baby to new product – porridge – must be the least allergenic grains. Buckwheat is perfect for this role, as it has the highest nutritional value, easily digested and doesn’t contain gluten (a protein cereal). At an early age in children with this form of protein possible allergic reactions. To gluten-free cereals include cereal made from rice and corn flour.
Buckwheat is recommended in the diets of children suffering from anemia. Often mothers wanting to give their kids the best of everything, I want to first cook porridge for feeding themselves, forgetting that cereal, which is sold in the shop can be notoriously low quality. Reasons as always many, incorrect handling, smallest the package is damaged, improper storage or handling of raw materials may lead to reproduction is not beneficial microorganisms. So for the first meal, a good cereal with industrial production. After all, it’s a guarantee that they are made from high quality raw materials. Cereals for baby food is treated with the use of modern technology, keeping it healthy substances. Typically, these cereals have a guaranteed chemical composition, including vitamin, as well as the necessary degree of comminution. Furthermore, porridge industrial production enriched with biologically active ingredients: vitamins, minerals, Pro – and prebiotics, omega-3 and other beneficial elements.
An important advantage of cereals industrial production – does not require cooking cooking. Mom needs to plant a dry porridge (a temperature is normally indicated on the package), gently stir the mixture to avoid lumps, and all a vitamins remain in the plate. When choosing a cereal for your child, choose products known and trusted manufacturers.
Dairy-free meals that do not contain gluten (it just refers buckwheat), are hypoallergenic. They can be used in the diet of healthy children as a kind of first feeding. But it is especially important that they can also be used in the diet of children at risk for the development of food Allergy and nutrition children with allergies.
First, the baby is introduced to a dairy-free porridge, after crumbs will turn 8 months, you can enter in the diet of milk porridge industrial production. Remember that whole milk for preparation porridge at home can be used only if your child is already one year old. Milk be sure to dilute with water in 1:1 ratio.
How to choose and store buckwheat
To get from buckwheat maximum nutrients, when choosing cereal, pay attention to the label. You need to buy buckwheat is the highest grade (it has no impurities and debris). The color is also very important: croup should be pale. Dark brown means that the raw materials have passed heat treatment and, therefore, has lost some of its healthy properties. Choosing between unground (whole kernel) and slipped (kernel, broken into pieces) note: for crisp cereal is more suitable unground, for a viscous porridge – groats.
Buckwheat is quite long shelf life without losing its beneficial properties. To a storehouse of vitamins is not turned into a home for mold or insects, buckwheat should be stored in a glass or ceramic container in a dry, dark place.
How to cook buckwheat?
Before cooking buckwheat need be cleaned of impurities and debris and rinse thoroughly. While cooking grits – 20-30 minutes on low heat with the lid closed, and without stirring. If before cooking lightly fried buckwheat in the pan, it will be more crumbly and fragrant.
Buckwheat you can also prepare: pour boiling water over night (1 Cup cereal – 2-3 cups of water) and carefully wrap up, in the morning the porridge is ready. In this way, better preserved the beneficial properties of buckwheat.
Useful properties of buckwheat
Proteins (18%) — high-value and easily digestible, contain essential amino acids. Nutritionally vegetable proteins of buckwheat close to the animal, it is easier to digest – to proteins in legumes.
Carbohydrates (60-80%) – the so-called difficult, not dramatically increase the level of blood sugar (suitable for diet diabetes and for weight loss).
Fats (3%) – useful polyunsaturated that are beneficial to the metabolism of fats and reduces the level of harmful cholesterol in the blood.
Fiber and fruit acids – improve digestion, nutrient absorption, protect against bowel disorders, constipation and hemorrhoids.
Vitamins: B1 (thiamine), B2 (Riboflavin), PP (nicotinic acid), E (tocopherol), P (rutin) in buckwheat maximum content in comparison with other cereals. Rutin strengthens blood vessels, improves blood clotting, promotes the accumulation of vitamin C.
Minerals: copper and iron are involved in hematopoiesis and the formation of hemoglobin, calcium and phosphorus are important for bone formation, magnesium is essential for cardiac, neural and muscle tissue. In addition, buckwheat contains zinc, fluoride, iodine, manganese, selenium, molybdenum and cobalt.
Cooking buckwheat-child (simple recipe)
Buckwheat and cottage cheese souffle
500 g of cottage cheese,
200 g of buckwheat,
4 cups milk,
200 g butter,
half a Cup of sugar,
salt to taste.
RUB in a blender with the cheese, grind buckwheat and sifted through a sieve. Milk bring to a boil. Sprinkle buckwheat flour in a milk, add butter. While the resulting mixture is languishing, separate yolks from whites. To combine a cooled mass with pureed cottage cheese, egg yolks and sugar and mix thoroughly. Chilled whites beaten with salt and evenly pour them into the main cottage cheese and buckwheat mixture. Form for baking grease with oil and place the resulting “dough”. Bake 15-20 minutes at 180°C. Serve delicate souffle can garnish with berries and fruit, whipped cream or chocolate.