Buckwheat is a traditional food of the East, as it has been used to make pasta and noodles, and it is considered one of the healthiest food choices. Lately, it has become more widespread in recipes, bars, and Cereals, thanks to its rich nutritional value.

What is Buckwheat?

Buckwheat belongs to pseudo-cereals, which derives from a plant – bush (Fagopyrum esculentum); its Seeds are triangular with brown color. That’s why Buckwheat became known as the “black wheat.”

Nutritional value of Buckwheat

It is a Seed with exceptional Nutritional value. Its protein content is specifically high and is a rich source of essential amino acids. It supplies the body with Buckwheat is 343 calories per 100g. Its high soluble and insoluble fiber naturally facilitates bowel movement, helps stabilize glucose and cholesterol levels, and contributes to bowel microflora and gut health.

Properties

Buckwheat benefits our health thanks to its nutritional value, making it an excellent food choice.

Buckwheat and gluten

Buckwheat does not contain gluten. It is a Safe and nutritious option for people with celiac disease or gluten Sensitivity.

Buckthorn and heart

Rich in Flavonoids, such as rutin, Buckwheat has been shown to have potent Buckwheat was associated with a reduction in the risk of hypertension, high cholesterol, and cardiovascular disease.

Buckwheat and Diabetes

Thanks to its fiber content and complex carbohydrates, Diabetes as it contributes to better glycemic control, reducing postprandial hyperglycemia, mainly postprandially.

Brain Health

Due to its high protein content, essential amino acids, and B-complex Vitamins, Buckwheat is food for “thought.” It contributes to good concentration and memory and is a healthy choice for teenagers and those with mental fatigue.

Buckwheat, does it help Weight Loss?

Thanks to its high fiber concentration, Buckwheat can increase Saturation and reduce appetite and desire to eat. It boosts metabolism, contributing to Weight Loss and slimming.

Buckwheat, how is it cooked?

Buckwheat can be eaten either raw or cooked, while its derivatives, such as flour, can be used in recipes for pies, pasta, bread, cereal bars, and more. It can be combined or even replaced with rice for a richer flavor and added to milk/yogurt for breakfast or Salads. The boiling ratio is 1: 2.

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