Timeless Nutrition Tip
Buckwheat is a fruit and is in the same family as rhubarb and sorrell. However, consumers don't perceive it as a fruit because it's processed like cereal grains, such as wheat and oats.
Commercially, buckwheat is used as a component in pancake mixes, noodles and pasta, porridge and soups.
Nutritionally, buckwheat has a higher protein quality than wheat or oats - it's both energizing and nutritious. Because of this unique characteristic, buckwheat is often added to various cereal flours to boost nutritional quality.
A study published in the American Journal of Gastroenterology says buckwheat can help women avoid gallstones.
Recent studies have labeled substances in buckwheat as healthy.
Rutin, found in buckwheat bran, plays a role in managing blood cholesterol levels as a good source of flavonoids. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants.
The fact that buckwheat is already used in many products and that antioxidant activity has been found shows that a potential new source of natural antioxidants can be derived from buckwheat. Buckwheat contains 387 and 1314mg/100g favonoids and 47 and 77mg/100g rutin in the seeds and hulls, respectively. (Source: Antioxidants in Food, Woodhead Publishing Limited)
Regular consumption of buckwheat has also been found to lower blood pressure.
Buckwheat Serving Suggestion:
Combine buckwheat flour with whole wheat flour to make your own delicious breads, muffins and pancakes.