Buckwheat, 0,4 kg

Buckwheat is recognized by doctors and cooks as the best cereal, since it combines the qualities of a dietary product and an excellent basis for preparing a variety of dishes. This croup is a protein product with an increased content of essential amino acids, which are not synthesized in the human body.

In addition, buckwheat porridge is very nutritious and consists of complex carbohydrates, which are longer cleaved in the body and absorbed longer, respectively, giving saturation for a long time.

The range of "Traditional" cereals is produced since 1997, in its assortment - cereals and pulses. During this time, the technology of production was significantly improved, the design was updated, and the strength of the packaging was increased. The products of the line meet the highest standards accepted in the industry.


Пищевая ценность и калорийность на 100 г продукта:

  • The nutritional value , kcal
  • Energy value , кJ
  • Proteins, g
  • Fats, g
  • Carbohydrates, g

Bon Appetit!


Cooking method

Remember that in order for buckwheat to retain all its useful properties, it must be properly cooked. Before you cook buckwheat, do not soak the rump in the water, as some housewives do. After such manipulation, the porridge actually turns out to be more gentle, but most of the useful substances are washed out of buckwheat. Do not pour too much water into the pan with buckwheat. Optimal portion: 1: 2.

To prepare buckwheat TM "One hundred Pudov" you need:

  • One measure of buckwheat groats should be washed with water
  • Add two water measures
  • Salt to taste
  • Cook on low heat for 15-20 minutes before boiling water

Видео о правильном приготовлении гречки


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Cutlets from buckwheat with mushrooms


Buckwheat groats of TM "Sto Pudov" - 1 glass

Water - 2 cups

Oyster mushrooms or champignons - 700-800 g

Onions - 2-3 pcs.

Parsley or fennel greens

How to cook:

    Buckwheat groats TM "One hundred Pudov" rinse, pour cold water and bring to a boil on high heat.

    Reduce heat to medium and cook without mixing until buckwheat absorbs water. Near the end of cooking, reduce the fire to a minimum and cook the porridge until all the moisture evaporates (about 20 minutes).

    Pan with porridge wrap a towel and put it for 10-15 minutes. The present porridge to salt and mix.

    Wash the mushrooms and cut into slices. Peel onion and finely chop. Wash greens, dry and chop.

    Fry the onion for 4-6 minutes, add the mushrooms, and fry, stirring, 10-15 minutes. Salt, pepper and chill the mushrooms.

    Mushrooms with onions chopped in a blender or scrolled through a meat grinder. In the mushroom mass, gradually add the buckwheat porridge so that a rather thick viscous mass from which it will be possible to form cutlets is obtained. Add the greens to the mushrooms and buckwheat, mix.

Bon Appetit!

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