How to cook buckwheat: a recipe for crumbly buckwheat porridge with a photo. Recipe Boiled buckwheat with butter and sugar

For centuries, buckwheat has been one of the favorite foods of Russians. Its health benefits have long been no longer a secret. However, now, when physical inactivity is common, it is extremely important to know the nutritional value of each recipe.

Peculiarities

boiled buckwheat on water has a minimum number of calories and does not contain even small amounts of gluten. Therefore, it is great for anyone who suffers from contact with gluten. It is quite acceptable to use this dish for early feeding of children. The composition of buckwheat porridge includes many vitamins and minerals, valuable amino acids.

• suffering from anemia;
• pregnant women;
• people with a distorted balance of water and salt;
• who want to organize proper nutrition.

The chemical composition of buckwheat is well balanced. This product can be safely recommended to those who have an overestimated blood sugar concentration - it will soon decrease. With regular use of buckwheat, there is a decrease in joint pain, an improvement in skin diseases. Hair, teeth, nails look better. It remains to be seen how exactly buckwheat with butter can change the overall nutritional value of the diet.

How additives affect the nutritional value of a meal

It is important to consider that the calorie content of buckwheat with butter (even if we talk about a modest portion of 100 grams) is noticeably higher than when using cereals separately. Therefore, it is recommended, especially within the framework of diet food, cook porridge for a couple without the addition of fat. Even if only 5 g of oil per 100 g of boiled cereals are added to the dish, this portion will contain 132 calories. Wherein chemical composition will be as follows:

• 25 g of carbohydrates;
• 4.5 g proteins;
• 2.3 g fat.

In its pure form, without adding oil, the calorie content of 0.1 kg of boiled buckwheat varies from 92 to 110 kcal. Depending on the mode of heat treatment, this number can be more or less, and the type of product also affects this.

It is important that both with the addition of oil and without it, useful components do not leave boiled buckwheat. As laboratory studies have shown, the concentration of B vitamins, folic acid, tocopherol and vitamin A remains unchanged. Yet nutritionists agree that losing weight recipes with salt and oil should be rejected if possible, at least for a while.

Additional Information

The most sparing option for the body is not boiled, but cereals that have been infused overnight in boiling water. The calorie content of the dish will increase if you cook it with milk. But here it is already necessary to take into account the characteristics of a particular type of milk, or rather, its fat content. For mono-and any other diets, it is better not to use whole milk. The total nutritional value of 100 g of porridge cooked on it varies from 340 to 360 kcal.

The share of protein can fall from 12 to 16 g. The dish also contains 3 g of fat, and the remaining 81-85 g of mass are slow-acting carbohydrates. For the youngest children who are prone to allergies, it is better to use goat milk. In extreme cases, you can breed a whole cow variety with 2 parts of water.

With mono-diets, it is useful to use buckwheat for cooking meat broth. Many people like this version of the dish. His nutritional value(even with the addition of salt) ranges from 105 to 115 kcal. The final figure is determined by the technology of cooking and the severity of salting. If you add 12 g to such an amount of porridge butter, the energy value will rise to 155 kcal. This level can hardly be considered rational for those on a diet.

There is another recipe. It involves the preparation of portions of 150 g of cereal. For 1 serving, 100 ml of water, 12 g of oil and 10 g of granulated sugar. The total nutritional value of 100 g will be approximately 120 kcal, while the fat content is approximately 5 g, and the protein accounts for 2.5 g. It is worth considering that the calorie content of porridge with the addition of oil is calculated on creamy product with a nutritional value of 660 kcal. If it differs, then recalculation of indicators will be required.

Buckwheat boiled with butter and sugar rich in vitamins and minerals such as: vitamin E - 15%, silicon - 83.1%, magnesium - 15.3%, phosphorus - 11.3%, iron - 11.3%, manganese - 24.1%, copper - 19.8%, molybdenum - 15.1%

Benefits of boiled buckwheat with butter and sugar

• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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Buckwheat for a Russian person is more than just an everyday product, it is primarily a symbol of stability. It is her, dear, and not semolina, not millet and not rice, that the Russians first of all sweep away from the shelves in times of crises and turmoil. If there is buckwheat in stores, and even a supply on the mezzanine, then everything will be ho-ro-sho!

And who would answer the question: why her? What is bad, say, rice or millet porridge? Maybe the whole point is that buckwheat is extremely rich in vitamins and other useful substances, it can be eaten both as a side dish and as a main dish, it can be eaten with butter or milk, with meat or eggs. Also, they say, buckwheat is very useful for weight loss.

And when, if not now, when the shelves with buckwheat are inexplicably empty here and there, when prices for it here and there inexplicably soar, what is your euro exchange rate, when information is transmitted from mouth to mouth, where it was seen and where it stands cheaper, it's time to lay out the recipe for native buckwheat porridge with butter.

It would seem that after all of the above, there is no need for a recipe. Like, in this situation, in the cookbook of every self-respecting Soviet citizen she must be Russian. But let me tell you, it's not that simple. And even in the preparation of this wonderful porridge has its own nuances.

When I started living alone, I had to learn how to cook buckwheat myself. At first, I did it by eye, without measuring the ingredients at all, and, of course, the ideal buckwheat porridge did not come out. The proportions were either too small or too large, the groats turned out either crumbly, but tough, then overcooked, or something else. And then the good old “Book of Tasty and healthy food» 1984 release, and thus, I will share with you an exemplary recipe.

All cereals have their own proportions, which should be observed strictly enough so that the porridge does not come out too dry or watery. In the "Book ..." it is proposed to take 3 glasses of water for 2 glasses of buckwheat (that is, 1: 1.5). Through experience, I found out that this is the best ratio: on the Internet, a 1: 1 ratio is often found, but in this case, the cereal turns out to be too hard - a little bit is not enough to cook to the ideal condition.

So, we measure 2 glasses buckwheat, remove the black grains, transfer it to a bowl and rinse well (collect several times cold water- and drain until the drained water runs clear). Pour 3 cups into a saucepan water and bring to a boil. As soon as the water boils, salt it a little (1 teaspoon of salt is enough for the indicated proportions) and pour the cereal. Bring to a boil again, mix everything well, remove the floating grains. Reduce the gas, cover with a lid and cook, without stirring, for 15-20 minutes. The recipe recommends stirring, but they immediately attribute: if you do not interfere, the porridge will come out more crumbly. These are the controversial compilers. Ok, let's not stir. As a result, the water will be absorbed into the grains, and the porridge will thicken.

When everything in the pan has become good, leave it under a closed lid for 1-1.5 hours to soak. At the same time, I wrap the pan tightly with a towel - so that the porridge does not cool down. As time has passed, open the lid, put a good piece in the porridge butter, mix everything well and serve. You can not skimp on butter and put as much as you don’t mind: as you know, you can’t spoil porridge with butter!

This is how we get through any crisis. Although, of course, better without them.

Buckwheat is a real storehouse of vitamins in a balanced ratio when compared with other grains. This cereal is known for its softness, excellent taste characteristics, and calorie content. In addition, it is buckwheat that can be called a full-fledged meat substitute, because its proteins are well dissolved and digested. Therefore, there is no doubt about the benefits of buckwheat porridge! There are many ways to cook buckwheat: soaking with water overnight, frying, etc. It will not be refined, and we will prepare ordinary tasty and healthy buckwheat with butter.

Ingredients for 2-3 servings of porridge:

1. buckwheat - 1.5 cups;
2. water 2.5 cups;
3. salt - 0.5 tsp;
4. butter - 30 g;
5. greens - for serving.

Cooking buckwheat with butter

Do not forget to sort out buckwheat, as it contains particles of garbage and black grains, which are desirable to be removed immediately, rather than catching them later in a plate.

Then wash the cereal well, preferably several times, so you can get rid of the garbage that you did not see. Cereals need to be taken about 2 times less than water. Pour the buckwheat into boiling water, cook over medium heat for 5 minutes, and then switch the heat to slow.

Little by little the water will evaporate. Now you can salt the porridge and mix it. Cook for another 5-7 minutes and turn off the heat.

Cover the porridge with a lid and leave for 10-15 minutes. During this time, it will “reach” and it will be possible to fill it with oil. If you like slightly reddish buckwheat, then you can add a pinch of soda to boiling porridge and mix everything, so the porridge will change color, become more crumbly.