Welcome to the Ingredient spotlight issue #2: BUCKWHEAT.
I got to know buckwheat only for the past 6-7 years and at first i didn't even tried it.
There's no good reason for that except that quinoa at the time was more appealing to me, so it took me a little time to 'break the ice' as they say, but the moment i tried it, it became one of the staples in my kitchen.
There is something about having cooked buckwheat part of your meal that is very satisfying and that's why i loved it so much. Not long after i started to use it as a raw ingredient, sprouting and dehydrating, giving it the crunchy texture i was lack of in my granolas and other dishes.
Although buckwheat sounds similar to wheat it have nothing to do with it and it's actually a gluten free grain with so much benefits!
Here are some buckwheat evidence-Based Health Benefits:
Rich in vitamins and minerals: Niacin, Riboflavin, Magnesium, Manganese, Copper, Iron, Phosphorus and more. All of these are beneficial for cholesterol level, metabolism, anemia, tissues and growth therefore are essential for the heart health, blood, bones, digestive system and more.
High quality plant protein: One cup of cooked buckwheat groats contains 5.68 g of protein and 12 different amino acids including all 9 essential amino acids, especially lysine, threonine and tryptophan, that makes the buckwheat a great source of complete/whole plant protein . (1)
Fiber: Buckwheat is a source of complex carbohydrate as it contains a decent amount of fiber, so it get digested more slowly and it also increase satiety (the feeling of fullness after a meal).The body takes longer to break down complex carbohydrates, This slows down digestion and helps keep blood sugar levels stable for longer, what makes it good for diabetes. Some of the soluble carbs in buckwheat, have been shown to help moderate the rise in blood sugar after meals. (1) (2) (3) (4)
We use buckwheat in two different forms:
1. Sprouted buckwheat
2. Buckwheat flour
We have sprouted buckwheat in our raw cakes bases, it helps us to get a crunchy beautiful texture!
Stay tuned for a new and easy buckwheat recipe coming next week!