The name buckwheat is misleading because it isn’t related to wheat at all. In fact, buckwheat isn’t a true grain, but rather the fruit of a leafy plant belonging to the same family as sorrel and rhubarb. It is often referred to as a pseudo-cereal, since the grain is used in ways similar to cereal grains. Its name comes from a Dutch word that translates as “beechwheat,” most likely a reference to the plant’s triangular fruits, which resemble beechnuts. Most of us are most familiar with buckwheat flour used to make the pancakes, crepes or noodles (Japanese Soba). Here are 10 reasons why you should give buckwheat a try:
- Buckwheat is high in fiber; good for those with constipation.
- The protein in buckwheat has all 9 essential amino acids (that the body cannot manufacture), making it closer to being a “complete” protein.
- Buckwheat is high in the amino acid lysine, which is used for tissue growth and repair.
- Buckwheat is gluten-free so this makes it suitable for those with wheat allergies.
- Buckwheat is rich in calcium, iron, vitamin E, and B vitamins, magnesium, manganese, zinc and copper.
- The magnesium in buckwheat, helps relaxes blood vessels; helps improve circulation, decrease blood pressure and reduce cholesterol.
- Buckwheat helps to stabilize blood sugar levels. Due to the slower breakdown and absorption of the carbohydrates in buckwheat, this helps to raise our blood sugar levels more evenly. This especially good for those suffering with diabetes by helping to control their blood sugar levels.
- Buckwheat is low in calories, good in helping to reduce fat accumulation.
- Buckwheat contains rutin, a chemical that strengthens capillary walls.
- Buckwheat being high in insoluble fiber, can help women avoid gallstones. It is also protective against childhood asthma.
Buckwheat is plant with a grain-like seed used in many recipes today. It originates from Central Asia, but today you can probably find it in any store or market. Don’t know if many of you had a chance to cook with buckwheat, but a considerable amount of recipes you can find today use buckwheat as a base for the dough so you can make pasta with it, cakes and desserts. Another way to prepare buckwheat is to cook it with vegetables and make a delicious side or main dish.
A few of the interesting facts about buckwheat are:
- 90% of globally consumed buckwheat originates from Russia,
- Discarded hulls of buckwheat are used as fillers for the pillows,
- Buckwheat is also used to manufacture an intensely flavored, dark-colored honey,
- It is also used in the alcohol beverage industry for the production of gluten-free beer and whiskey,
- Buckwheat is a rich source of dietary fibers, proteins, vitamins of the B group and minerals such as iron, manganese, copper, magnesium and phosphorus.
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via Buckwheat with crispy bacon, carrot & celery — Recipes by chefkreso
Good morning! I’ve got the recipe for these Buckwheat Crepes with Bourbon Vanilla Plums for you today. Continue reading for the recipe and a special deal… Does anyone else have a love hate relationship with crepes? I love them. I love how versatile they are and how delicate and simple. But cooking them can be a major pain. I tend to get flustered quickly and give up when I can’t get them to cook without sticking. A few weeks ago I got a set of GreenPan non-stick pans.
via Buckwheat Crepes with Bourbon Vanilla Plums — TENDING the TABLE
This is an enriched version of Blue Bottle Coffee’s Strawberry Buckle cake. The original recipe uses all white flour, but I’ve really been enjoying adding buckwheat or rye flour to my bakes. If you’re not sure about buckwheat flour, give it a try. It’s nutritionally one of the better gluten-free ingredients, it has calcium, phophorus […]
via Buckwheat Strawberry Buckle with Almond and Cashew Streusel — Three Hour Brunch Friend
I also had a bag of Iowa buckwheat groats (yay local grains!), a jar of tahini, and a craving for the most delicious, perfectly crispy, perfectly warm, naturally-sweetened chocolate chip cookie. […]
via Salted Buckwheat and Tahini Chocolate Chip Cookies — prairie.notes
Making a cake with buckwheat flour can be a gamble. The results of my experiments in the past have been mixed so I heeded the sage advice of baking guru Alice Medrich and handled the buckwheat flour with extreme care to avoid it toughening from being over processed.
The flavour combination lived up to expectation. The buckwheat flour makes a cake that is dense but not heavy, a great cake to slice and pack into a lunchbox. The nutty banana flavour is not very sweet, just moist and moreish. This cake is gluten free. […]
via Buckwheat Banana Cake with Pecans and Maple — Please Pass the Recipe
Buckwheat and Health
- New evidence shows that buckwheat may be helpful in the management of diabetes. Single doses of buckwheat seed extract lowered blood glucose levels by 12-19 percent. The component responsible for these effects is chiro-inositol.
- One study found that women who consumed an average of three servings of whole grains daily, such as buckwheat, had a 21 percent lower risk of diabetes compared to those who ate one serving per week.
- Diets that contain buckwheat have been linked to a lowered risk of developing high cholesterol and high blood pressure.
- Buckwheat contains a good concentration of dietary fiber and magnesium. Fiber has been shown to reduce cholesterol levels while magnesium helps to promote blood vessel relaxation and blood circulation.
- People with celiac disease can eat buckwheat. This is an intestinal disease associated with sensitivity to grains or other foods that contain the protein gluten.
- A concentrated source of phytonutrients called flavonoids that include rutin, quercetin, and kaempferol are found in buckwheat. They are strong antioxidants that protect the cells from harmful free radicals in the body.
via Health Benefits of Buckwheat —