Buckwheat is one of the world’s first domesticated crops. Originating thousands of years ago in China, buckwheat has been a part of the diets of many Asian and European cultures for centuries upon centuries. Buckwheat most definitely qualifies for “superfood” status, not only for its incredible health benefits, but also its versatility in the kitchen for both sweet and savoury cooking and baking. A naturally gluten-free food, buckwheat is a great choice for coeliacs and those avoiding ordinary wheat products.
Buckwheat contains all essential amino acids and is a highly digestible, plant-based protein source that supports bone and muscle strength. If you’re on a vegetarian or vegan diet, buckwheat is a great food to regularly include in your diet because it provides two specific types of essential amino acids – lysine and arginine – that you cannot make on your own and must get from the foods you eat. A heavyweight in nutrition, each tiny buckwheat seed is packed with plenty of beneficial antioxidant flavonoids, including rutin, which supports the circulatory system and helps protect against heart disease. The rich content of antioxidants found in buckwheat fights against free radical damage in the body and thereby energises body cells.
Buckwheat has a good amount of dietary fibre to help fill you up, as well as regulate digestion and promote overall great gut health. Last but not least, buckwheat is a great source of energy-boosting B vitamins, plus minerals including manganese, magnesium, zinc, iron and folate. The supply of magnesium can soothe muscles aches and pains, promote restful sleep and defend against stress. B vitamins, manganese, phosphorus and zinc all help with healthy circulation and blood vessel function, plus they’re known for their natural benefits in fighting depression, anxiety and headaches.
Contrary to its name, buckwheat has nothing to do with wheat. It is actually a fruit seed that is related to rhubarb and sorrel.
The name “buckwheat” or “beech wheat” comes from its triangular seeds, which resemble the much larger seeds of the beech tree, combined with the fact that it is used like wheat.
Buckwheat belongs to a group of foods commonly called “pseudo-grains”. Pseudo-grains are seeds that are consumed in the same way as cereal grains, but do not grow on grasses. Other common pseudo-grains include quinoa and amaranth.
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Buckwheat Broccoli Salad - This one is created by our good friends Rosa and Margo from the Two Raw Sisters. It's the easiest recipe & works a treat every time.