Rutin is found in common foods like apples, figs, and tea. High amounts of rutin occur naturally in foods especially buckwheat (Fagopyrum genera. F. tataricum), commonly known as tartary buckwheat. Dry tartary buckwheat seeds contain up to 1.7 percent rutin. By comparison, the seeds of common buckwheat, known scientifically as Fagopyrum esculentum, only contain 0.01 percent rutin by dry weight. […] The support of blood vessel health is the most common reason for taking rutin.[…]
I can’t stop recommending buckwheat, it suits me in all the ways.
First of all, a bit of history. Buckwheat is a very resistant type of plant and for this reasons it was first domesticated in Southeast Asia about 8000 years ago and then spread to China, Tibet and Europe.
In the Tibetan plateau it’s still being grown because it’s among the few plants that can flourish on poor or acidic soils and great altitudes. It is a short season plant, this means it grows very fast ( you can pick up the seeds in 10 weeks ) and this is why it’s perfect to grow in countries like Finland and Russia. If you want to grow it in sunny countries do it at the end of the summer season. The thing I like most about it is that it needs no fertilizers or pesticides to grow, even more, this…
View original post 230 more words
Buckwheat groats are not actually wheat, it is a seed. They look like little pyramid shapes and are not roasted. Roasted buckwheat will be darker in color.
How to Sprout Buckwheat
Firstly measure out a cup of buckwheat groats. If you see in a recipe that you need two cups of sprouted buckwheat, you can actually start with one cup because by the time they’ve sprouted, they will usually double or even triple in size depending on how long you leave them.
Next add some water into your cup of buckwheat just enough to cover them and soak for 15 minutes. Buckwheat takes in water very quickly, if you leave them soaking for too long, there will be a gelatinous residue, which you want to avoid.
Next use a sieve and wash it off and drain it. Leave this with a cover over it. A tea towel is perfectly fine.
Depending on humidity of where you live, it will take 24 – 48 hours or even 3 days if you live in a colder climate to actually spout. Rinse the cup of buckwheat twice a day. They will double or even triple in size after it’s sprouted.
And it’s done! You can now use it in your recipes.
Video Source: Russell James (www.therawchef.com)
Buckwheat has many benefits. Buckwheat is a common food in Japan, Korea and Russia.
A study published in the Journal of Agriculture and Food Chemistry to study the difference in antioxidant and functional components between tartary and common buckwheat sprouts. Tartary buckwheat is also called bitter buckwheat because of its bitter taste.
Both varieties are found to be rich in polyphenols and ﬂavonoids, especially the major antioxidant component – rutin. Studies have shown that rutin is anti-inﬂammatory and is effective for preventing capillary apoplexy and retinal hemorrhage. Previous studies have reported that the ﬂavonoid content of tartary buckwheat is higher compared to common buckwheat.
The research shows that both common and tartary buckwheat is high in thiamine, riboﬂavin, and pyridoxine contents.
Rutin was the major ﬂavonoid in both varieties and is an essential role in the antioxidant activity of buckwheat sprouts. Apart from rutin, the key ﬂavonoids in tartary buckwheat sprouts includes quercetin and quercitrin. Comparing both, tartary buckwheat sprouts was found to have higher antioxidant levels. It was concluded from the research that tartary buckwheat sprouts should be chosen more often because of its better health-promoting properties.
Related Article: How to Sprout Buckwheat Groats (www.helynshealthykitchen.blogspot.sg)