Sprossen – Das Wunder des Keimens nutzen
Buchweizen verwenden wir schon sehr lange in unserer Ernährung. Er hat wunderbare Eigenschaften. Ursprünglich aus der Mongolei hat er sich auch im Westen weit verbreitet. Wie der Namen nicht vermuten lässt, ist der Buchweizen kein Getreide, sondern ein Pseudogetreide. Er ist damit als glutenfrei eingestuft und für diese Ernährungsform geeignet. Wir empfehlen ihn trotzdem nicht ungekeimt, da alle Samen Klebereiweiße besitzen, welcher schwer verdaulich sind und auf die wir Menschen reagieren.
Durchschnittliche Nährwerte g/ 100g
Energie 340 kcal Fett 2 Kohlenhydrate 71 Zucker 0 Eiweiß 9 Ballaststoffe 4 Mineralien Kalium, Calcium, Magnesium, Phosphor, Chlorid Spurenelemente Eisen, Zink, Kupfer, Mangan, Iodid, Schwefel Vitamine A, B1, B2, B3, B5, B6, B7, B9, C, E, K Sonstige
Buchweizen Gesundheitliche Wirkungen
Gesundheitliche Wirkung wird Buchweizen Sprossen vor allem wegen des enthaltenen Flavonoids Rutin nachgesagt. Es soll Gefäß-kräftigende und -schützende Eigenschaften besitzen. So soll es die Elastizität und Spannkraft der Venen und somit den Blutfluss verbessern.
Durch Keimung steigt die Menge an wertvollen Antioxidantien im Buchweizen wie Polyphenole , Rutin, Quercitin und Vitamin C enorm an. Polyphenole gelten als gesundheitsfördernd und einige wirken antioxidativ, entzündungshemmend und krebsvorbeugend. Sie schützen unsere Zellen vor freien Radikalen und verlangsamen die Zelloxidation .
Einsatzgebiete Buchweizen Sprossen
Durchblutungsstörung Krampfadern Vorbeugung vor Arteriosklerose Antioxidative Wirkung Entzündungshemmend Krebsvorbeugend
Keimung
Geschälter Buchweizen ist gut für Anfänger geeignet. Er benötigt wenig Einweichzeit und ist schon nach 2-3 Tagen gut zum Verzehr geeignet. Wer grüne Sprossen züchten möchte sollte es, besonders im Winter mit Erde probieren.
Tip
Falls sich etwas viel Schleim bildet oder der Buchweizen etwas riecht, einfach mit Wasser gut abspülen.
Ernährung
Frischer
gekeimter Buchweizen eignet sich hervorragend als Topping für Salate, Suppen,
Smoothie, Joghurt. Wie alle Sprossen ist er frisch eine wahre Vitaminbombe und
verfügt über jede Menge nahrhafter Inhaltsstoffe.
Er
eignet sich im Stadium von 2-3 Tagen besonders zum Trocken und bekommt schon
bei niedrigen Temperaturen einen leichten Crunch. So zaubern Sie im Hand
umdrehen ein Knuspermüsli, Crunch am Joghurt, Smoothie oder im Smoothiebowl. Auch an Salaten und Suppen bringt punktet er
mit seinem Crunch. In Suppen einfach kurz vor Schluss unterrühren und genießen.
Ernährungstechnisch hat dies den Vorteil, dass wir Suppen und andere Gerichte
besser kauen und damit verdauen.
Geschmack
Buchweizen hat einen milden aber sehr eigenen nussigen und etwas herben Geschmack. Beim backen, besonders bei hohen Temperaturen wie beim Brot backen, ändert sich der Geschmack ein wenig und kann unangenehm werden. Daher raten wir vom Brotbacken mit Buchweizenmehl ab.
Weiter lesen
Sekundäre Pflanzenstoffe , Polyphenole , Vorteile Keimen 3
Quellenverzeichnis
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