Though the name might suggest otherwise, buckwheat is not actually a form of wheat. In fact, it isn’t a grain at all. This plant is commonly cultivated in Asia and can be used for a variety of culinary purposes, particularly in noodles, breakfast foods, and certain beverages. It’s also used in recipes for those following a raw food diet.
Buckwheat Flour has much higher levels of essential minerals (including zinc, copper, manganese and magnesium), as well as fiber. In addition, buckwheat flour is a complete protein source, containing all the amino acids needed by the body. Not surprisingly, buckwheat recipes have gained new popularity among vegans looking for protein-rich foods that don’t originate with animals. Studies suggest this superfood can lower cholesterol, ease hypertension, support liver function, fight inflammation and the disease- triggering ravages of free radicals, reduce blood sugar levels and relieve certain gastrointestinal problems. Researchers are also investigating one unique component of buckwheat, D-chiro-inositol, for its ability to manage polycystic ovarian syndrome.
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