Buckwheat healthy components of the genus flowering plants in the family Lapadovi (Polygonaceae). Buckwheat is not a cereal although often prepared as such. In our buckwheat gained great popularity in recent years and although once used primarily as food for common people, today even the best restaurants in the world must offer their specialties on the menu with the addition of buckwheat.

There are several types of buckwheat: multi buckwheat (Fagopyrum cymosum), buckwheat (Fagopyrum esculentum) and Tatar buckwheat (Fagopyrum tartaricum). Buckwheat is popular as Grecka, which is the Russian name of these tasty useful triangular grains.

Homeland of buckwheat is considered India but its popularity is greatest in Russia. Origin of buckwheat. There is evidence that buckwheat was domesticated before 6000, the Southeast Asia. The origin of the culture associated with the lands of Altai and about 7-8 century the territories of present-day Romania buckwheat enters and spreads in Russia. In Europe, grains arrive much later – between 15-18 century. In India buckwheat called “black rice” and in other countries is known as “black wheat”.

In Greece and Italy name her “Turkish grain”, and in France, Spain and Portugal know her as “Saracen” or “Arab grain.” In other Slavic countries called Greek buckwheat grain because of growing its centuries ago have looked more competent Greek monks in the monasteries populated by Slavic peoples territories.

The Latin name of buckwheat (Fagopyrum) comes from the fact it resembles grains beech nut, so often called beech wheat. With the proliferation of buckwheat, it quickly became a regular guest on the tables of poorer people. Buckwheat is easily grown, while its crops do not thrive weeds naturally, which does not require processing of crops with chemicals.

Chemicals radically change the taste of grain, which is a prerequisite culture is ecologically clean food, which is used for feeding infants. Composition of buckwheat. The triangular grains of buckwheat contain up to 16% easily digested proteins, including beneficial essential amino acids arginine and lysine. In buckwheat is 30% carbohydrate, 3% fat, fiber, citric and oxalic acids, vitamins, B, B1, B2, PP (rutin), P, E, and minerals: iron, calcium, magnesium, potassium, phosphorus, copper, zinc , boron, iodine, nickel, cobalt.

There are several tips in which you have to listen when choosing buckwheat. When you choose buckwheat, pay attention to the following features.

– Choose buckwheat with pale color because this reddish in most cases has undergone thermal treatment, resulting in much of its nutritional substances is wasted

– After opening the package with buckwheat feel unusual smell mold, it means that the product is broken or very poor quality and is better not to consume

– Keep always buckwheat in glass or ceramic containers. Buckwheat is becoming more culinary and popularity. Although there is a slight astringent bitter taste to work well in both savory and sweet recipes in.