Oatmeal is the most useful! And yet universal! How much did all that tasty you can cook!

Buckwheat birthplace is India, where it is still considered a drug. But all over the world for some reason decided that this is our national product. Really, in Russia love her. And even called the Queen of cereals. Nutritionists agree. There is something to appreciate buckwheat: for the record the content of vitamins, minerals, complete proteins needed for health. The amount of protein this cereal can easily compete with meat. When this is digested it much better. And there are other advantages: in buckwheat a lot of carbohydrates and little fat. It is indispensable for those who want to lose weight and keep normal weight without feelings of hunger. Macronutrients in the healing croup, too short: there is iron, and potassium, and calcium and magnesium. Buckwheat strengthens blood vessels and cleanses the liver, raises the level of serotonin and reduces the level of stress hormones.

The Japanese made of buckwheat flour cooked soba noodles, the Koreans buns SAE IU Duk. In Europe, popular buckwheat flakes.

Strictly by the rules
Check yourself whether you cook buckwheat. How you do this depends on its taste. Oatmeal is especially delicate, unground better to cook with water or milk in a ratio of 1:3. For fragrant and crisp garnish the amount of water taken in a ratio of 1:2. Cook grits for about 20-30 minutes on low heat under a tightly closed lid, in any case without mixing! And then allow to stand for half an hour in the heat.

Test purchase:
— Гречневая крупа бывает двух видов — ядрица (целые зерна) и продел (раздробленные).
— Ядрица считается более полезной: в ней сохраняется больше витаминов и клетчатки.
— Для приготовления молочной каши лучше использовать гречневые хлопья, она получится нежнее.
— Наиболее полезной считается зеленая гречка, термически не обработанная, ее можно даже проращивать.