Buckwheat Nutrition

Buckwheat nutrition has been sadly overlooked.

Buckwheat Nutrition Buckwheat Nutrition Buckwheat Nutrition

Buckwheat Nutrition Facts

Buckwheat nutrition has been sadly overlooked since other grains crowded it out of popular use. Buckwheat is not actually a grain, and not a member of the grass family. It is related to sorrel and rhubarb, and as such can give your body a break from grains, which are rising as a cause of food allergy. Cooking whole buckwheat (called groats) is simple and it can be used in many delicious and healthy recipes. It is an excellent substitute for people with wheat and gluten sensitivity.
 
Buckwheat cultivation goes back at least 8,000 years and was first domesticated in southeast Asia. It slowly spread over all of Asia, the Middle East, and Europe. It is still a main food crop in Tibet, where growing conditions are harsh. The wonder of buckwheat is that it flourishes in poor soil and short growing seasons, making it ideal for areas under nutritional pressure.
 
Buckwheat flour is made into soba noodles in Japan where it is extremely popular. It can be cooked whole, added to soups, or served like rice for a chewy, nutty side dish. The flour is also very suited for unleavened flat breads, much like tortillas.
 
Buckwheat Nutrition - per 1 cup
 Buckwheat Nutrition
 
Benefits of Buckwheat
 
Healthy Cardiovascular System - Studies of populations with regular buckwheat intake, such as 1 cup per day, show a marked reduction of cardiovascular disease, including high cholesterol, high blood pressure, vascular problems, and heart disease and attacks. Rutin in buckwheat keeps blood flowing, relaxes blood vessels, and reduces unwanted platelet clotting,
 

Reduces Diabetes Risk - Buckwheat regulates blood sugar levels by reducing blood sugar content and slowing insulin reactions, which lowers risk of diabetes.
 

Prevents Gallstones - The insoluble fiber in buckwheat speeds food through the digestive tract, and decreases bile acid secretion, which when excessive, contributes to the formation of gallstones.
 

Supports Overall Health - just as do fruits and vegetables. Phytonutrients in whole grains are absorbed in the lower intestine after digestion, to be released over time into your system. Phenolics, the  anti-oxidants in whole grains, are powerful protections against diseases and cancers, and are as abundant as they are in fruits and vegetables. 
 

Protects Post-menopausal women from heart disease. Eating 6 servings per week slows the build up of arterial plaque, which causes atherosclerosis, and slows stenosis, when the arterial passageways become narrower.
 
How To Cook Buckwheat
 
●  Rinse well 1 cup of whole buckwheat groats. Put in a heavy bottomed pot with 2 cups of water and a little salt. Bring to a boil. Reduce to slow simmer and cover.
 
●  For chewy buckwheat, remove from heat after 15 minutes, and let sit covered another 15 minutes.
 
●  For softer buckwheat, let simmer a full 20 minutes. Serve both styles with butter, or with fruit and milk for a breakfast cereal.
 
Take advantage of the health benefits of buckwheat nutrition -  a tasty, economical break from wheat and rice.