Functional properties of bucket granule

Abstract

The scientific article defines the importance of buckwheat in solving the problem of forming and maintaining the health of the population. One of the functional properties of the dietary fiber (fiber) of buckwheat is its water-holding capacity and cation binding, due to which the digestive tract functions correctly. Buckwheat is an excellent source of vegetable protein. Proteins – buckwheat are well absorbed by the human body. Buckwheat protein contains up to twelve amino acids, which provide energy and are also responsible for increasing muscle mass. The amino acid composition of buckwheat includes tryptophan, threonine and lysine, which are necessary for the human body for metabolic processes, affect the production of hormones and the proper functioning of all organs. Buckwheat contains a large amount of trace elements and minerals. the largest share of trace elements in buckwheat is iron, manganese and zinc, which are well absorbed by the human body. Iron in the human body is contained in blood hemoglobin, a fifth is in the liver, bone marrow and muscles, and the same amount is involved in the synthesis of cellular enzymes. Buckwheat is included in the list of essential foodstuffs. It also includes organic acids – citric, oxalic, maleic, malic, vitamins of group B, PP, P (rutin), and in a better, more balanced ratio than in other cereals. Buckwheat is rich in lipotropic substances that protect liver cells from fatty degeneration, therefore buckwheat is especially indicated for diabetes mellitus, cardiovascular diseases, pathology of the hepatobiliary system, atherosclerosis. There is a lot of folic acid in buckwheat (it stimulates hematopoiesis, increases the body's endurance and resistance to many diseases). Buckwheat is a healthy food, has functional properties, contains dietary ingredients, has a beneficial effect on the physiological functions of the human body, maintains and strengthens health, and improves the quality of life.