Energizing and nutritious, buckwheat can be served as an alternative to rice or made into porridge. It is gluten free and does not contain wheat. 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.
Like grains, buckwheat should be rinsed thoroughly before cooking. After rinsing, add one part buckwheat to two parts boiling water or broth. After the liquid has returned to a boil, turn down the heat, cover and simmer for about 30 minutes.
Buckwheat flour can be used instead of whole wheat flour to make delicious breads, muffins and pancakes. It can also be used in place of oatmeal as a delicious hearty breakfast cereal, or added to soups or stews to give them a hardier flavor and deeper texture.
You can also use Buckwheat in your raw food recipes! They must be soaked or sprouted first and are some of the quickest sprouts around, usually ready in 48hrs. If soaking then allow a minimum of 30 minutes and longer for a softer texture. Once soaked or sprouted they can be used in raw vegeburgers, pizza bases, cake crusts, and any time you want to replace nuts in a recipe.
1 cup dry raw buckwheat = 2 1/3 cup sprouted (roughly).
Per 120g serving:
All figures are approximate and can vary.
Please consult your doctor before taking any products.