If you are still thinking about washing or not washing, then this article will help you solve the problem of washing buckwheat groats forever.
Who doesn't love buckwheat?! The question is rather rhetorical. It is good in any form: with stewed meat, cutlet, sausage or just with milk.
We cook it all in one way - we cook it in water on the stove, and sometimes in the oven. Such a simple and easy-to-prepare product is convenient and everyone likes it for its simplicity.
Interesting!
Russians living abroad miss buckwheat the most. Even those who hated her at home. Here's a paradox.
But back to the main question - is it necessary to wash it or not? Here you need to look back at the process of growing and processing cereals.
Buckwheat, like any other cereal, grows in fields where there is a lot of dust and insects.
This crop is necessarily fertilized, watered and sprinkled with all possible achievements of the chemical industry for better yields and protection from pests.
Then the buckwheat is harvested using special equipment, poured into trucks and taken to the TOK, where it lies under a canopy for drying and blowing in the fresh air. Again dust and dirt.
Then it is sifted and sorted, and only then it is sent to companies, where it will be packed in beautiful boxes and bags.
Question: Do the packers wash buckwheat before packing? No, or they do it very rarely and only in the case of portioned boiling bags.
The fact is that buckwheat is very sensitive to moisture. And the slightest excess of it leads to the formation of mold and fungi, and there is also a risk that the grains will pick up and germinate.
Important!
It is even dangerous to eat buckwheat without cleaning. In addition to dust, the packaging may contain insects, sand, pebbles, various impurities, etc.
Removing large debris from cereals is not the only reason why you should rinse them before cooking.
The main thing for which you need to do this is to wash the phytic acid that is part of the grains, which impairs the absorption of buckwheat.
Phytic acid is the main phosphorus storage in plant tissues, especially in the shell of cereals and other seeds.
But phosphorus is built into the phytic acid molecule so tightly that for most animals (except ruminants) and humans, this trace element is not bioavailable.
That is, our body does not assimilate this substance at all. Another disadvantage of phytic acid is that it interferes with the absorption of other nutrients, such as zinc and potassium. Actually because of which buckwheat is eaten.
Thus, if buckwheat is not washed, then it is practically useless for health.
We hope this information was useful to you.
Good luck!
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