Only in the 20th century, thanks to the development of science, there were confirmed data on the record content of vitamins, microelements, high-grade proteins necessary for the health of the human body in buckwheat. But all these nutrients are found in large quantities only in raw green buckwheat, the kernels of which remain alive during the processing of buckwheat into cereals using special technologies.
The nutritional value of cereals directly depends on technological methods, especially on the modes of hydrothermal action. In the process of processing grain with high temperature water vapor, unground buckwheat becomes brown with many shades – from cream to dark golden.
Simultaneously with the change in taste, smell and color, there is a change in the structure of the grain and its properties. Under the influence of high temperature, the green pigment of chlorophyll is destroyed, the synthesis of substances stops. Biochemical and microbiological changes lead to inactivation of enzymes and their death. When roasting the grains, the internal bridges are also opened, which facilitates the subsequent cleaning of the kernel. Such an industrially processed product does not carry the benefits that we are used to hearing about – only live green buckwheat has the full range of unique properties.
High-temperature hydrothermal treatment
High-temperature hydrothermal treatment leads to the decomposition and loss of vitamins and nutrients in the grain. The fact that the consumer can attribute the quick digestibility of cereals to its advantages is in fact a disadvantage – buckwheat loses its entire rich and unique nutritious assortment of substances.
The maximum return on a healthy product occurs precisely with the use of green buckwheat, which is becoming more widespread among adherents of a healthy lifestyle and a balanced diet.
Green buckwheat seed consists of 16% of the highest quality proteins – they contain essential amino acids that are not synthesized by the human body on its own. It has been established that “buckwheat” protein is equal in biological value to the protein of meat, fish and eggs.
It is the green buckwheat seed that contains a large amount of rutin, which is called an anti-sclerotic vitamin – according to its content, buckwheat is the absolute champion among other green crops. Green buckwheat not subjected to hydrothermal treatment is indispensable for vascular disease, arthritis, etc. Green buckwheat contains 5 times more trace elements than other cereals: iron, potassium, calcium, phosphorus, iodine, etc. It is rich in organic acids, and its antioxidant properties contribute to long storage – cereals do not turn rancid and moldy for a long time even in high humidity conditions.
All nutrients of green buckwheat are of high value, but they are especially effective in a complex effect, beneficially combining and healing all systems of the human body.
Providing a general strengthening effect, green buckwheat is able to increase the level of hemoglobin, strengthen the walls of blood vessels, and reduce capillary fragility. Untreated in the traditional way, this buckwheat is recommended in the prevention and treatment of vascular diseases, anemia, diabetes mellitus, etc.
Despite the changes in offers on the buckwheat market, the use of “live” buckwheat, unfortunately, is not a tradition and does not yet form the eating behavior of a significant part of the population of our country. Although, according to nutritionists, the addition of 2-3 tablespoons of green cereals pre-soaked in water to the usual salads, yoghurts, etc., would make a significant contribution to the health of the population.
Sprouted grain of green buckwheat is especially useful. Such a simple product can be easily obtained at home. Green buckwheat is washed and poured with water, leaving for two hours. Then the water must be drained, and the grains must be rinsed again, after which they must be left damp for a day. During this time, the grain will activate its energy and begin to germinate. The highest content of nutrients in buckwheat sprouts is observed on days 2-4. On the basis of synthesis and biochemical reactions, live buckwheat generates new useful compounds. So, the content of antioxidants in sprouted buckwheat increases several times and reaches 383 mg / 100 g, vitamin C – up to 26 mg / 100 g. In the presence of B vitamins, iron, phosphorus, copper, zinc, boron, nickel, iodine and calcium in green cereals, green buckwheat is several times superior to all cereals.