Buckwheat is safe for people suffering from celiac disease and can be a good substitute for wheat, oats, rye and barley. One of its most important characteristics is that it does not contain gluten, so it’s great for all who have gluten intolerance.
Although it is not grain, buckwheat is used in diets in a similar manner as cereals, but its nutritional values exceed rice, wheat, corn and millet. It has more high quality protein from all of them; it contains eight essential amino acids including lysine and arginine, which are deficient in the main cereal cultures.
Specific protein profile of buckwheat makes it:
- Unsurpassed food that affects cholesterol reduction
- A key factor in the prevention of diabetes and obesity because it reduces and stabilizes blood sugar levels
- Powerful product for reducing hypertension
- It contains several vitamins and minerals, especially manganese, magnesium, copper and zinc
- Healthier fat and mono saturated fat acids which are good for heart
- Healthier dietary fibers that are soluble in significant part and contribute to lower cholesterol level and reduce the risk of colon cancer
- Resistant starch that also affects the maintenance of a healthy colon and serves to reduce blood sugar level
- Contains flavonoids beneficial for a healthy heart and blood circulation
Buckwheat is traditionally considered as food that “builds the blood”. It contains high level of antioxidants, supports the circulatory system and assists in prevention of recurrent bleeding caused by weakened blood vessels, such as varicose veins and hemorrhoids.
Although buckwheat has a similar size as wheat, it has a unique triangular shape. It is often used as an alternative to rice or instead oatmeal. It is sold in grainy form or grinded into flour. Whole-grain buckwheat should be stored in a dry and cool place in a well sealed and moisture tight box, while flour should be stored in the refrigerator.