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What exactly are the types of buckwheat, and how do they differ? Depending on the processing method, buckwheat is divided into two types: core and prodel. The core is the most common form, these are whole buckwheat kernels, peeled. Such cereals contain less litter, it is easier to rinse. Small split grains are called a part: there are fewer vitamins and fiber in them, so such cereals go mainly to various production additives. Now there is another type of cereal on sale – buckwheat flakes. They are smaller, but better done, because they are made by flattening the grains. Many people love them for their very quick preparation, because buckwheat flakes do not require cooking (NTV): they are either poured with boiling water or minimal heat treatment is used. There are also derivatives of buckwheat, for example, buckwheat flour, which is often used by confectioners and bakers, is used for cosmetic purposes. In its consistency, it is not much different from wheat flour, except perhaps only in color.

The core can be fried or steamed (brown in different shades), this is how we are used to seeing it on sale.