Buckwheat
Not belonging to the Poaceae botanical family, buckwheat is not classified as a ‘true’ grain, but rather a ‘pseudo-cereal’. Its nutritional profile, nutty flavour, appearance and culinary applications have led it to be commonly referred to as a grain.
Buckwheat has played an important role in diets around the world, mainly in Asia and Eastern Europe for around 8,000 years. It is neither a grain popular with bucks or a relative of wheat, but rather, its seeds so closely resemble the much larger seeds of the beech tree that the plant has been called “beech wheat,” or buckwheat, ever since.
Benefits of Buckwheat
- High in protein (13-15%), second highest only to oats, and rich in the amino acid lysine.
- Rich in carbohydrates (mainly starch).
- Rich in polyunsaturated essential fatty acids, such as linoleic acid.
- Contains vitamins B1, C and E.
- High in soluble fibre.
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- Type: Free