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Buckwheat is one of the most popular gluten-free foods all over the world. It’s extremely rich in antioxidants and minerals. It’s very tasty, simple to make and affordable. So it’s obvious that the advantages of consuming buckwheat are overwhelming.
Buckwheat, or Fagopyrum esculentum, is an annual herbaceous plant which is typically grown for its seeds. It belongs to the Polygonaceae family. Actually, buckwheat is not a grain, wheat or grass. It is related to such plants as rhubab, knotweed and sorrel. Buckwheat is also referred to as pseudocereal. It is native to Central Asia and Northern Europe. The plant has an erect stem with many branches. It can grow up to 2-5 feet tall. The leaves are big, green and heart-shaped. The tiny white, pink or yellow flowers are gathered into close-packed clusters. The fruit is represented by a dry achene with one triangular seed. The seeds can be greyish-brown, brown and even black.
Key Components
Interesting Buckwheat Facts
Uses
Simple Buckwheat Porridge Recipe (for breakfast)
What you need:
Pour the water over the buckwheat groats. Bring the mixture to a boil. After that reduce the heat and simmer your porridge for around 10 minutes. Try not to overcook it. Then switch off the heat, cover the porridge with a lid and let it steam for approximately 5 minutes. You can add some butter, milk or fresh berries to this wonderful porridge. Enjoy your healthy meal!
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