Buckwheat

“The garden suggests there might be a place where we can meet nature halfway”

Michael Pollan

Buckwheat

Buckwheat is a plant cultivated for its grain-like seeds and as a cover crop. A related and more bitter species, Fagopyrum tataricum, is a domesticated food plant common in Asia and Central and Eastern Europe. Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Because its seeds are rich in complex carbohydrates, it is referred to as a pseudocereal. Organic buckwheat is a versatile, gluten-free grain that can be tossed in salads, added to soups, and more. Toasted buckwheat groats are commonly used to make kasha, a hot breakfast porridge. Since the texture of buckwheat is similar to other grains, it can be used in place of whole grains in nearly any recipe.

 

3 facts about Buckwheat

1. The nutritional value of buckwheat is considerably higher than that of many other grains. The nutrition facts of raw buckwheat are Water, Protein, Carbs, Sugar, Fiber, Fat.

2. Buckwheat is richer in antioxidants than many common cereal grains. Its plant compounds include rutin, quercetin, vitexin, and D-chiro-inositol.

3. Buckwheat may moderate blood sugar levels, making it a healthy choice for people with type 2 diabetes. What’s more, it may boost heart health by improving blood pressure and your blood lipid profile.