Buckwheat it is actually a fruit seed rather than a cereal grain and is related to rhubarb. It is a good substitute for grains for people who are sensitive to wheat or other grains that contain gluten. It is high in magnesium which relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure, so the perfect combination for a healthy cardiovascular system.
They are an excellent source of complex carbohydrates as well as being low in fat. They are also a good source soluble and insoluble fiber, contain folate, zinc, protein, iron, magnesium, phytonutrients and antioxidants.
Buckwheat is rich in flavonoids, particularly rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. Buckwheat's lipid-lowering compounds help maintain blood flow, keep platelets from clotting excessively and therefore preventing excessive blood loss. All these benefits help to protect against heart disease. The nutrients in buckwheat may also help blood sugar control and reducing the risk of diabetes.
Buckwheat flour can be used instead of whole wheat flour to make delicious breads, muffins and pancakes. The pyramid-shaped kernels are harvested and ground into surprisingly rich flour with little black specks that come from the ground seed hull. This is how traditional Buckwheat Flour has been made for hundreds of years.
Buckwheat flour contains good amount of fiber, and is also a good source of protein and calcium. Buckwheat has a unique, assertive flavor that is especially nice in breads. You can add a little buckwheat flour to almost any recipe that calls for regular flour. In wheat bread, use half buckwheat flour to add a rich, earthy and nutlike flavor and darker color. Buckwheat flour is a must-have for making blini or pancakes. Time to ditch the traditional wheat for Buckwheat!