The nutritionist listed the difference between green buckwheat and regular

Nutritionist Natalia Pavlyuk explained the difference between green buckwheat and regular buckwheat.

In an interview with Radio 1 on Monday, March 17, the doctor noted that green buckwheat is ordinary, but not fried. The regular one lasts longer and is better stored. Green is unprocessed, it retains more vitamin B1 and antioxidants.

Pavlyuk pointed out that when cooking, green buckwheat loses its shape faster and turns into a "mess". It can be used as a side dish or as an addition to cold dishes.

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On the same day, nutritionist Elena Solomatina told Life.ru Contrary to myths, buckwheat cannot replace meat, since the protein it contains is absorbed by the body by only 60%. Also, this cereal does not help to lose weight, because it will not give a full and balanced diet, writes RT. The doctor stressed that long-term consumption of buckwheat alone, despite its benefits, will negatively affect the body due to a lack of essential substances, notes 360.ru .

In January, internist Zumrud Omarova called for not eating buckwheat every day, as it threatens kidney problems and hormonal disruptions. She explained that a monotonous cereal-based diet can lead to dizziness, loss of strength, sleep disorders, rashes, stool disorders, and dental problems.

Earlier, cardiologist Hrant Shekhian advised patients with heart disease to include buckwheat, oatmeal and millet porridge in their diet. So, according to him, buckwheat porridge contains a lot of iron, and, like millet porridge, it has a good balance of protein and carbohydrates.