With the advent of the healthy lifestyle trend, our eating habits have begun to change rapidly.
We increasingly turn to more complex products, forgetting about the nutritional value of simple ingredients.
According to nutritionists, not only specific low-calorie foods are good for healthy eating.
With the help of seemingly banal cereals and vegetables, you can successfully and effectively lose weight.
Buckwheat has been present in our diet almost always. However, few people know what useful substances this cereal is rich in when cooked.
We advise you to pay attention to buckwheat, because it is its composition and properties that make the product an interesting alternative to other weight loss dishes.
Useful properties of buckwheat
Firstly, buckwheat has a high (about 10-16%) protein content and, unlike other cereals, contains a large amount of lysine, arginine and tryptophan.
Moreover, it is assumed that consuming 100 g of buckwheat satisfies a person’s daily need for exogenous amino acids, that is, those that the body cannot produce on its own.
That's why we have to supply them from outside.
In addition, a valuable component of buckwheat protein is the so-called thiamine-binding proteins (vitamin B1), which affect the process of absorption of vitamin B1.
Buckwheat is also a source of B vitamins (thiamine, riboflavin, pyridoxine), niacin and vitamin E (alpha, gamma, delta tocopherol) and minerals.
It is worth paying attention to the fact that buckwheat contains five times more magnesium than other grains, including those that have recently become fashionable in dietetics.
Common buckwheat contains several times more minerals such as zinc, copper, manganese, potassium and phosphorus than other cereals.
Only in terms of iron does buckwheat surpass another grain – millet.
Studies have shown that regular consumption of buckwheat helps maintain blood sugar levels within normal limits.
For this reason, buckwheat should be included in the diet of diabetics, as well as people who are overweight.
Other tests have shown that 4 weeks of daily consumption of dishes prepared from 100 g of buckwheat flour can lead to a significant increase in the concentration of "good cholesterol" - HDL.
This fact should be taken into account by people at risk of cardiovascular diseases.
“Good cholesterol” helps remove fatty deposits from the walls of large vessels, which reduces the risk of heart attacks and strokes.
Some consumers do not like the characteristic taste of fried or boiled buckwheat. No need to worry, because there is a wonderful alternative - white buckwheat.
In terms of its taste, it differs significantly from the classic version.
In addition, white buckwheat contains 4 times more flavonoids. 100 g of white buckwheat contains the same amount of flavonoids (for example, rutin) as one tablet of rutinoscorbin.
Considering all the above facts, it becomes clear that buckwheat has been undeservedly forgotten by many nutritionists or people who adhere to a healthy lifestyle.
Sometimes healthy foods for the body can be found in the most banal things. Make the most of what nature gives you.
Moderate consumption of buckwheat will certainly help you in the process of losing weight, and will also provide the body with the necessary nutrients.
Earlier we talked about how to choose healthy bread in the store.
