Buckwheat kernel

Buckwheat is a rich source of antioxidants, including rutin, which helps prevent inflammation, quercetin, which protects against heart disease, and regulates blood sugar. This fragrant dish is the favorite cereal of Ukrainians and the leader in the balance of nutrients and vitamins among all types of cereals. Buckwheat is a source of iron and does not cause allergies, which allows it to be used in children's and specialized food.

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Proteins 11,0 g
Fats 1,0 g
Carbohydrates 65,0 g
Calories 316 kcal
Vitamins А, В1, В2, В5, В6, РР, В9, Н, Е
Valuable elements selenium, bionin, carotenoids, phosphorus, magnesium
Made according to DSTU 7699:2015
Packaging Polypropylene bag, net weight 600 g. Group pack of 10 pcs
Country of origin Ukraine
Manufacturer Farm "Ukraine"
Shelf life 9 months in a dark, dry place at a temperature not higher than 30 ˚С

Recommendations for cooking

To prepare buckwheat kernels, you need: - 1 glass of buckwheat kernels - 2 glasses of water - 0.5 teaspoon of salt 1. Sift the buckwheat, remove all unnecessary impurities. 2. Wash the buckwheat several times in cold water, let the water drain. 3. Pour buckwheat into a saucepan, pour 2 glasses of water. 4. Add 0.5 teaspoon of salt. 5. Mix well. 6. Place the saucepan on a large stove over medium heat. 7. Bring to a boil. 8. Reduce the heat to a minimum and cook with the lid closed for 10-15 minutes. 9. Check that the water has completely evaporated. 10. Remove the ready buckwheat kernel from the heat and leave it in the pot under the lid for another 10-15 minutes (to let the buckwheat infuse). Bon appetit!

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