The difference between a kernel and a piece.

Buckwheat is one of the cereal crops of exceptional importance to humans. The seeds of this plant are used to make cereals useful for our health. It is called, respectively, buckwheat. This product is available in different flavors. Let's consider two of them, or rather, find out how the unground differs from the thread.

Definition

Kernels - cereals, grains which, after some processing, retain their integrity.

Kernels

Prodel - fragments of grains obtained by crushing.

Prodel

Comparison

Thus, the main difference between the core and the prodel is whether the raw material retains its integrity. The kernel is a product that has undergone minimal mechanical processing. In this case, only the fruit shell is removed, and the structure of the grains themselves is not disturbed. Particles of such cereals repeat the natural triangular shape.

Meanwhile, done is a product in a crushed form. Here the kernels lose their integrity after crushing. In modern production, prodel is often a top layer of grains that has disintegrated into fragments, which is removed during processing. That is, it is a kind of residual product, another name for which is “cut”. By the way, buckwheat is also a source of production of valuable Smolensk groats. In it, only light centers remain from the core. In addition, buckwheat flour is produced.

Prodel costs less than a whole grain product. The reason, perhaps, is in its not so presentable appearance. Indeed, in the nutritional value, most likely, there are no noticeable differences between these buckwheat options. At the same time, sometimes one kind of product is the most preferable for the preparation of a certain dish.

Let us consider in more detail what is the difference between kernel and done from the point of view of cooking. So, if you want to please yourself with crumbly porridge, it is better, of course, to take whole cereals. The dish will take a little longer to cook, but it will come out lush and aromatic. Prodol is ideal for cooking porridge, the consistency of which is more tender, close to mashed potatoes. Crushed grains are often used to make liquid food for babies or those who cannot fully chew large particles. Such a product is more suitable for people who have problems with the digestive system.

Table

Kernels Proceed
Whole grainsChopped buckwheat
Cooks longerBoil faster
For crumbly dishesFor viscous cereals and as an ingredient in cutlets, meatballs, etc.
More expensiveCheaper
.