While the name implies it is a ‘wheat’, it in fact is far from it, it’s not even a grain. It is a seed from a plant related to rhubarb. Here are some of its health benefits….
- Low in GI with a rating of 50 (unlike rice, corn and wheat). GI Ratings: White rice 58, Brown rice 68, Wheat 60, Corn 68.
- Packs a protein punch. 100g buckwheat has 12g of protein. 100g rice has 6g of protein.
- It is rich in potassium, magnesium, phosphorous, copper, zinc and manganese.
- A good source of fibre. 10g Fibre per 100g.
- Antioxidant rich, with Rutin (bioflavonoid) which is great for heart health as it has lipid-lowering activity.
- If you’re a Celiac, it’s gluten free. But be careful to look at products labelled ‘buckwheat’ such as SOBA, as often they also contain wheat flour.
HOW TO ENJOY
- Add to soups and stews as you would lentils and beans.
- Cook the groats, and toss through salads, or roast vegetables.
- Use the groats to make buckwheat flour & substitute it for wheat flour in baked goods.
- For a change, instead of porridge (oats) cook the groats add a little cinnamon & honey and enjoy a warm breakfast.
- Can be sprouted. Take a look at our ‘HOW to SPROUT’
- Can be added to the GOJI BERRY SLICE
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