Buckwheat

Buckwheat is a nutritional powerhouse. Since it is not a wheat, it doesn’t contain gluten, making it an ideal dietary option for those who are gluten sensitive or who have celiac disease. It is high in fiber and protein, and is a good source of iron and magnesium. It can be baked in bread and cakes and, when combined with egg, the combination of amino acids forms a perfect protein. Its nutty flavor also makes it an  addition to soups and stews, or it can be eaten cold as a salad.

Nutritional Benefits of Buckwheat

Buckwheat contain many nutrients such as vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin E, vitamin K, carbohydrates, protein, water, calcium, natural fats, copper, zinc, iron, selenium and amino acids. Buckwheat nutrition offers plenty of vitamins and nutrients without large amounts of fat. It is high in fiber, protein and is gluten free.

Health Benefits of Buckwheat

Buckwheat contains a good combination of nutrients for a healthy cardiovascular function.
It helps control blood sugar levels and thus lowers the risk of diabetes.
It helps prevents gallstones.
The plant lignans present in buckwheat protect against heart disease.
Postmenopausal women may reap significant cardiovascular benefits from buckwheat.
Dietary fiber protects from breast cancer and improves digestive health.
Buckwheat lowers your risk of heart failure, obesity and type 2 diabetes.
Rutin present in buckwheat helps to lower cholestrol and blood pressure.

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