Buckwheat is an annual plant. Externally, it can be identified by its characteristic features - reddish stem, branching leaves, white or pinkish flowers, collected in a brush. The height of this plant can reach up to 1.5 meters. It blossoms in July, but only fully ripens in August. White or pink flowers are collected in bundles. Buckwheat seeds, trihedral seeds, are used for culinary purposes. This cereal is ideal for diabetics and dieters. Buckwheat is considered a national Russian dish. It is characterized by a high content of digestible proteins, carbohydrates and ash substances, a significant proportion of which is accounted for by P, Ca, Fe (it is also rich in Mn, Cu, Mg, Co and other trace elements)....
Where is it grown?
They grow this crop in regions with a warm climate, plus they sow buckwheat later than other crops, i.e. after the warm weather is guaranteed.
It grows only in damp soil. But it is desirable to grow it on the fields, which are surrounded by woodland. This, in turn, will protect the culture from cold spells, strong winds and drought. And in case there will be a river or water flow near the field, the yields will be more abundant
What countries eat buckwheat in?
How often do buckwheat dishes appear on your menu? For some, it's a favorite cereal, for others it's an indispensable diet product. And few of us think about whether anyone else eats it. And, really, where do they eat buckwheat? Is it recognized all over the world? It turns out that it is not.
It is not without reason that buckwheat porridge is Russian, national food. And it is customary only where a significant part of the Russian-speaking population is used to it. Generally speaking, its main consumers are Russia and the post-Soviet territory (first of all, Belarus and Ukraine). It is here that buckwheat cultivation as a foodstuff is mainly practiced.
In Italy and Greece buckwheat is called "Turkish grain". In Spain, Belgium, Portugal and France it is considered to be an Arab or Saracen plant, and Germans call it "pagan". According to the residents of these countries, as well as Americans, buckwheat is worthy of being just animal feed. It is fed to pheasants, deer and some other pets. That's why there is mostly green buckwheat on sale there, not the traditional steamed cereals. In addition, in some countries the nucleus is sold in pharmacies as a special product for diabetics. The habit of Russians to have buckwheat in the daily diet of foreigners seems strange, at least.
Nevertheless, there are many countries where buckwheat is eaten, except Russia and the former Soviet republics. For example, they are China (buckwheat is grown here not much less than in our country), Korea and Japan. But it is not porridge that is widespread here, but flour. Koreans bake lush, fragrant buns of buckwheat flour - Sae Me Duk, and Japanese people make delicious noodles of a characteristic brown color.
Unusual buckwheat dish offers Jewish cuisine. This is "varnishkes" porridge: separately cooked pasta and cereals, fried onions on chicken fat are combined just before serving. Try making buckwheat in Hebrew, a variety you'll love.
There are buckwheat dishes in Poland. Here you can find special buckwheat cutlets made of buckwheat. Buckwheat pancakes are also famous among Poles. And in India, along with rice you can try fried buckwheat.
As you can see, there are very few countries where buckwheat is eaten. Despite the benefits, only the Slavs could really appreciate its taste and nutritional value. Therefore, with rare exceptions, buckwheat dishes can be considered as dishes of Russian national cuisine.
Buckwheat grits contain the highest amount of vitamins compared to other cereals, as it has a highly developed embryo, which remains when processed inside the core cereals and retains healthy micronutrients.
B1 - 0.43 mg
B2 - 0.2 mg
PP - 4.19 mg
Iron - 6.7 mg
Calcium - 20 mg
Phosphorus - 298 mg