Buckwheat is a plant cultivated for its triangular grains. Unlike most other grains, it’s not a grass but a fruit seed and not related in any way to wheat. .
It is becoming very popular for many good reasons.
It is a highly nourishing, energizing and tasty food that can be eaten instead of rice or the usual porridge.
1. Best source of high-quality, easily digestible proteins.
This makes it an excellent meat substitute.
High protein buckwheat flour is being studied for possible use in foods to reduce plasma cholesterol, body fat, and cholesterol gallstones.
2. Fat alternative.
Buckwheat starch can also act as a fat alternative in processed foods.
3. The high level of rutin is extracted from the leaves for medicine to treat high blood pressure.
4. Non allergenic.
Buckwheat hulls are used as pillow stuffing for those allergic to feathers, dust, and pollen.
5. May help diabetes.
New evidence has found that buckwheat may be helpful in the management of diabetes according to Canadian researchers in the Journal of Agricultural and Food Chemistry.
With a glycemic index of 54, it lowers blood sugars more slowly than rice or wheat products.
6. Great for the digestion.
“The properties of buckwheat are: Neutral thermal nature; sweet flavor; cleans and strengthens the intestines and improves appetite. Is effective for treating dysentery and chronic diarrhea.” According to Paul Pitchford in Healing with Whole Foods (1993)
7. Chemical free.
Buckwheat grows so quickly that it does not require pesticides or other chemicals to grow well.
8. Buckwheat is good at drawing out retained water and excess fluid from swollen areas of the body.
9. Buckwheat is a warming food.
It is classified by macrobiotics as a yang food. It is great for eating in the cold winter months.
10. Buckwheat contains no gluten and is not a grain.
It is therefore great for celiacs and those on grain free and gluten sensitive diets.
Buckwheat flour is flour ground from Fagopyrum esculentum, known more casually as buckwheat. It has a rich, nutty flavor and a very high nutritional value, making it popular in many nations, especially in Asia. In addition, this flour is gluten free, leading people with gluten intolerance to seek it out as a flour alternative. Many grocery stores carry the pure flour and buckwheat blends.
Although buckwheat is treated like a cereal crop, it is not a grass. The grain-like fruit of buckwheat is what is harvested and eaten, after the hard outer husk has been pulled away. The plant thrives in poor growing conditions and matures quickly, two things which have made it a popular choice of crop around the world. In addition to making flour from the buckwheat harvest, people also crack it into groats and steam or boil them in puddings and porridge. Buckwheat is also planted as a cover crop for beekeeping, since it produces a high volume of flavorful nectar.
To make buckwheat flour, the plants are mowed and allowed to dry before threshing to remove the inedible outer husk. The fruit is allowed to dry out completely, to prevent it from going rancid. It is ground, typically with the outer bran, which is high in fiber and other nutrients. The bran turns the resulting flour a rich brown color, with dark flecks. Then, it can be packaged for sale on its own, or blended with other flours.
For people who are not limited by dietary restrictions, mixed flours with buckwheat included can be used in baking bread, muffins, and biscuits. For breads, no more than half of the total flour should be buckwheat, as it can have an impact on rising and dough performance. The rich flavor complements many foods, and can elevate a dish from the mundane to the interesting. Inclusion of buckwheat will also make a dish more nutritious, since it is high in fiber, amino acids, protein, niacin, and vitamin B, among other things.
Buckwheat can be sprouted & very easy to make, they are very nutritious and healthy, once sprouted they have a delicious nutty taste & can be included in any salads etc..…..