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        • Buckwheat, green 5 kg

          Green buckwheat and cooking buckwheat

          Pimenta, Bulgaria
          1 2 3 4 5
          In stock

          Buckwheat, green 5 kg

          Green buckwheat and cooking buckwheat.

          Green buckwheat is a raw, natural product. It is suitable for the preparation of sprouts as well as for inclusion in different culinary recipes in the form of seeds or flour.

          Buckwheat is not a cereal crop, and the seeds of a one year old plant with broad leaves and white flowers of the Famupirum family. Compared to grains, it has some serious benefits - it contains more protein and essential amino acids, is lower in calories and does not contain gluten and can therefore be eaten by people with a gluten allergy.

          Buckwheat buckwheat is an excellent source of complex carbohydrates, soluble and insoluble fiber, folic acid, zinc, proteins, iron, magnesium, phytonutrients, antioxidants and other nutrients. They are low in fat and help fight bad cholesterol.

          Buckwheat is good food and overweight because of the rich fiber and pectin content. as well as large physical loads. For vegetarians, this is a complete substitute for meat.

          For germination use green buckwheat, blanched buckwheat is suitable for cooking and does not germinate.

          Wash the desired amount of green buckwheat in a strainer under running water for about a minute to wash the starch well.

          Pour it into a deep dish and add water in a 3: 1/1 cup buckwheat - 3 cups of water /. Let it soak for 30 minutes. Buckwheat takes the required amount of water very quickly and does not have to stay in the water for too long because it may not germinate.

          Pour the buckwheat into a strainer, rinse it with lukewarm water. Rinse until the water becomes completely clear. It is important to remove all the starch that has been separated during the soaking process so as not to make the germination process difficult. Buckwheat contains more starch than other seeds and requires more rinsing.

          Allow the washed buckwheat to drain well and transfer to the germination tray. You can also leave it in the container on a container to drain excess water. Spread it on the sides of the sieve, cover with a cheesecloth or other breathable fabric that will not interfere with air circulation. Leave at room temperature away from direct sunlight. Every 8 to 12 hours, the buckwheat should be rinsed with lukewarm water. For each rinse, try to determine whether the sprouts are ready for use - they are already alive and can be consumed during the entire germination process.

          When they reach the desired length (1-2 cm), pour them onto kitchen paper or a soft cloth and dry them well. They are ready for storage in the refrigerator when they are dry. The refrigerator can stay for several days, freeze them, dry them in an oven or in the sun and bake them in flour.

          Fresh sprouts are a great addition to cereal snacks, muesli, salads, raw energy bars, muffins and more.

          Green buckwheat as well as brown blanched buckwheat can be consumed boiled as a component of salads as a substitute for rice such as breakfast cereal,

          Buckwheat flour can be added to other white or wholegrain flours to improve their nutritional qualities and enrich their taste.


          Source: Pimenta

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