Everything you need to know about buckwheat!

Buckwheat groats are devoid of gluten, making them suitable for consumption by individuals who are intolerant to this substance. Their primary advantage is that they serve as a source of carbohydrates that support the digestive process and contribute to the restoration of acid-base balance. This attribute is particularly significant today, as many of us consume excessive amounts of caffeinated beverages, sweets, alcohol, carbonated drinks, fatty meats, and dairy products. In buckwheat groats, the carbohydrate fraction (80%) dominates, with starch constituting the majority of it. The nutritional value of a portion of buckwheat groats (approximately 50g of dry product) is about 189 kcal, indicating that it is a product with high energy value. However, it is essential to note that the fiber content in buckwheat groats is low, making them suitable for consumption by individuals following a light diet. Buckwheat groats are a rich source of nutrients. They are a source of high-quality protein and contain substantial amounts of B-group vitamins, potassium, phosphorus, magnesium, and zinc. Furthermore, consuming buckwheat groats provides the body with iron, which is present in smaller quantities in other available grains. Buckwheat groats aid in the neutralization of excess stomach acid, thereby supporting the treatment of gastrointestinal disorders. Moreover, due to the favorable ratio of fatty acids, buckwheat groats contribute to the prevention of cardiovascular diseases by lowering the level of LDL cholesterol.

Many people are discouraged from consuming buckwheat groats due to their characteristic bitter taste. However, this should not be a reason to exclude it from their diet! The bitter taste of buckwheat groats indicates that it has not been properly prepared. Before cooking, buckwheat groats should be rinsed several times under cold water to remove saponins, which are anti-nutritive substances. If we want our buckwheat to be crumbly, it should be cooked in a ratio of 1:2 (1 - volume of buckwheat, 2 - volume of water). However, if we prefer a sticky consistency, we should pour three volumes of water on one volume of buckwheat. In the boiling pot, we add the buckwheat, add a small amount of salt, cover the pot, and cook on low heat until the buckwheat absorbs the water and becomes soft, for about 15-20 minutes. After cooking and turning off the heat, we let the buckwheat rest in a warm place for about 10 minutes. (*1 cup buckwheat; 2 cups water)

Jaglanka is an excellent ingredient for breakfast due to its neutral taste and high nutritional value. It can be prepared on both sweet and savory dishes, such as an additive to pulpets or soup, or as a milk jaguar with a fruit additive. Jaglanka is often available in large supermarkets and in healthy food stores in smaller cities. Don't hesitate to experiment with jaglanka and enjoy its flavor and nutritional benefits.

Mandatory ingredients: 50 grams of buckwheat groats, 200 milliliters of almond drink, 90 grams of apple, 30 grams of cranberries, 7 grams of xylitol and cinnamon as a spice.

We repeatedly rinse the casing in the net under running water. Then we place it in a round and pour 100 ml of almond drink and about one-third of a cup of water. We cook it on a small flame under cover until it becomes soft and absorbs fluid, approximately 20 minutes. We transfer the cooked casing into a blender container, add the remaining almond drink and xylitol, and then blend to achieve a smooth consistency. We pour the prepared puree into a bowl and add sliced apple. We decorate the whole with cranberries and a small amount of cinnamon. Nutritional values: protein: 7.9 g, fats: 6.2 g, carbohydrates: 79.4 g, fiber: 7.2 g, total energy value: 399 kcal.