I have written many articles about different products, but today is a special occasion. The world has never seen such a delicious, healthy, and simply gorgeous grain! Today, we will talk about it — our beloved buckwheat, one of the most popular grains in Ukraine.

I have to note that in our country, buckwheat is often found in a roasted form, which, alas, is not good. By the way, the play on words turned out to be interesting, and the meaning remains the same. Both meanings are correct: fried buckwheat is not good, and fried buckwheat is “not good.” I think my compatriots understand what I mean))) But let’s not get carried away with juggling different verbal expressions and return to our wonderful heroine of today — especially since she clearly deserves it.

What is so good about green, unroasted buckwheat? The fact that it is alive and healing, not killed by heat. And, accordingly, all the vitamins, minerals, and microelements — and believe me, there are quite a few of them — are preserved intact. This way, our body gets them all in full, especially if we cook buckwheat in one of the gentle ways: steam it, bake it with vegetables or mushrooms in the oven, or… well, there are a couple more interesting and delicious, and most importantly, healthy ways to cook it, along with recipes. But not all at once.

Although everyone knows about the benefits of this magical grain, let’s take a quick look at its composition. It has a very high fiber content, B vitamins, riboflavin, fatty oils, flavonoids, mono- and disaccharides, organic acids (oxalic, citric, and malic), as well as zinc, phosphorus, potassium, iron, and a huge amount of other valuable minerals — and that’s not even the whole list — which makes buckwheat, which we all love so much, a veritable treasure trove of elements that are indispensable for our body.

I can’t speak for everyone, but personally, I love it in any form (even sprouted), but that’s a completely different story. Another important nuance — add fewer artificial seasonings from the supermarket to this miracle product, such as ketchup, which contains almost the entire periodic table. Before you season your steamed buckwheat with something “tasty,” read the ingredients first. Actually, one of the best options is to add a little bit of any natural spices and then drizzle all this goodness with extra virgin olive oil — or any other oil you like. The main thing to remember is that any oil you use must be extra virgin. This is really important!

In general, experiment with oils and seasonings (only natural ones!), find the best combination for you and your family with our beloved buckwheat, and enjoy not only immense pleasure but also the maximum benefit from all this beauty.

Bon appétit, everyone!