Steamed Buckwheat
Steamed organic buckwheat groats are the cores of organically grown buckwheat treated in a traditional way – by thermal steaming under pressure. This treatment provides dark colour and distinctive buckwheat flavour. Buckwheat groats is notable for optimally balanced biochemical composition, high food and energy value. That’s why it is considered to be one of the most healthy products and components of a balanced diet, including baby food.
3 Facts About Buckwheat:
- Buckwheat is a rich source of proteins and amino acids. 8 of 20 amino acids contained in food proteins are indispensable. These are tryptophan, lysine, methionine, valine, threonine, leucine, isoleucine, and phenylalanine. All the 8 indispensable amino acids are contained in buckwheat in a quite considerable amount, and the most important thing is that they are balanced and digestible, unlike the products of animal origin. Green buckwheat is also rich in lysine that is entirely absent in other plants.
- Buckwheat is the leader among most cereal crops by the content of vitamin B complex (B1, B2, B3, B6, B8, B9), which is responsible for good health and appearance of skin, hair and nails, and plays a key role in hematopoiesis, functioning of brain, cardiovascular, immune and digestive systems.
- Green buckwheat contains no gluten, which means that it can be consumed by those who follow a gluten-free diet and are allergic to gluten.
| Vitamins | |
|---|---|
| Vitamin PP | 4,2 mg |
| Vitamin E | 6,65 mg |
| Beta-carotene | 0,01 mg |
| Vitamin A (retinol) | 2 mcg |
| Vitamin B1 (thiamine) | 0,43 mg |
| Vitamin B2 (riboflavin) | 0,2 mg |
| Vitamin B6 (pyridoxin) | 0,4 mg |
| Vitamin B9 (folic acid) | 32 mcg |
| Vitamin E (tocopherol) | 0,8 mg |
| Vitamin PP (B3, niacin equivalent) | 7,2 mg |
| Macroelements | |
| Calcium | 20 mg |
| Magnesium | 200 mg |
| Sodium | 3 mg |
| Potassium | 380 mg |
| Phosphorus | 298 mg |
| Chlorine | 33 mg |
| Sulphur | 88 mg |
| Microelements | |
| Iron | 6,7 mg |
| Zinc | 2,05 mg |
| Iodine | 3,3 mcg |
| Copper | 640 mcg |
| Manganese | 1,56 mg |
| Selenium | 8,3 mcg |
| Chromium | 4 mcg |
| Fluorine | 23 mcg |
| Molybdenum | 34,4 mcg |
| Boron | 350 mcg |
| Silicon | 81 mg |
| Cobalt | 3,1 mcg |
| Nickel | 10,1 mcg |
| Titanium | 33 mg |
| Information on product weight: | |
| Glass 250 ml = 210 g (646.8 kcal) | |
| Glass 200 ml = 170 g (523.6 kcal) | |
| Tablespoonful (heaped spoon, except liquid products) = 25 g (77 kcal) | |
| Teaspoonful (heaped spoon except liquid products) = 8 g (24.6 kcal) | |
Chemical composition of a product is characterized by calories, proteins, fats, carbohydrates, dietary fibres and vitamins. For organic products, these parameters significantly depend on natural factors – air temperature and precipitation during vegetational season, dry or rainy season, geographic latitude and longitude of cultivation, botanical grain varieties, and soil type.
It is impossible to foresee all the factors, so these values are average and indicative only.
How to Cook Steamed Buckwheat Easily
Healthy Recipes with Steamed Buckwheat
Buckwheat with Beet and Dill
Directions: Wash buckwheat groats, fry it on a dry hot frying pan for 2-3 minutes until characteristic racy flavour appears. Heat organic vegetable oil in a separate big frying pan. Add onion and fry it slightly for 5 minutes. Add chopped garlic and fry for about a minute more. Add buckwheat groats and boiling water, season with sea salt and ground black pepper. Cover the pan, slack the fire and simmer on low fire for 20 minutes, until the water is absorbed and the buckwheat becomes soft, but not boiled. Add shredded beets and cook for another 2-3 minutes. Add dill. Season the dish with sour cream and serve hot.
Buckwheat with Shiitake Mushrooms and Vegetables
Directions: Cook buckwheat in a simple way. Heat 1 tbsp of coconut oil in a big frying pan on low fire. Add chopped garlic and chopped shiitake mushrooms. Then sequentially add diced vegetables and keep the pan constantly covered to make vegetables steamed, but not fried. First, add zucchini, then sweet pepper, curd, and tomato. In general, your mix of mushrooms and vegetables should stew for 10-15 minutes on medium fire. Once buckwheat groats are cooked, add them to the vegetable mix, stir and serve hot.