What are buckwheat, semolina?

Hulled after buckwheat grains are known as buckwheat. They are unexposed, raw or entire buckwheat cores that can be used just like cereals. Groat buckwheat is considered to be a psuedo-cereal because it is not related to wheat; It belongs to the same family as rhubarb and sorrel. Groats are extremely resident and also lack gluten. They can be made in a porridge, mixed with other foods and used as a filling or used instead of meat in food like chilli.

Toast buckwheat are known in America as Kasha or Kashi and have a very walnut, earth's taste. Bucks are consumed around the world and are very popular in Poland, Ukraine and Russia. Mash made of these Groat has a texture similar to a texture as with rice and is a basic meal in Eurasia. It is common practice to soak them before cooking because it is difficult to chew when they are raw. In addition to being used as breakfast food, they are also used for Thicken sauce, soups and bandages.

buckwheat is also an excellent food for those suffering from diabetes because they have low sugar content, without cholesterol and contain a high amount of protein. They also contain many vitamins such as niacin, choline, riboflavin and folate. Excellent alternatives for those with gluten allergies are rich in fiber, low sugar content and contain complex carbohydrates. These Groats also have low sodium and fat content and help to satisfy the hunger of a person in reducing cholesterol levels. According to USDA National Nutriens Database, it provides one cup (136 grams) of cooked groat about 155 calories.

raw grains have a bitter taste and their cooking helps to get rid of bitter compounds. Cooking semolina is similar to cooking rice; Around two cups (about 473 milliliters) of water and brought to Avapříž to Avapříž to the cup (136 grams). If they are excessively cooked, they will turn into porridge. It is also easy to make Kasha at home by roasting after buckwheat sands in smallMili until a rusty brown color changes. Oppning or baking Groats intensifies their nutty taste and intensifies their aroma.

It is also easy to hatch after buckwheat circles. They absorb water quickly and need not be soaked for a long time. The soaking time of these groat is about 20 minutes to one hour. After soaking, they must be thoroughly rinsed and hatched in one or two days. The sprouts can be mixed with cereals or granoles or sprinkled on salads, yoghurt and biscuits. They make excellent crispy snacks when they are thrown by spices, dehydrated and stored.