Product Description
Buckwheat originally comes from the central part of Asia. It reached us through the migration of peoples. Before the 20th century, it was mainly consumed by the poorer classes living off agriculture, in the form of porridge, but later it completely disappeared from our diet. Only in the past few years have we started rediscovering it.
The interesting, triangular-shaped, greyish-brown seeds have a special aroma, which may seem strange at first, but with the right seasoning, it is easy to get used to and love. It goes well with walnuts and basil.
Buckwheat originally does not belong to the grains (it belongs to the family of knotweeds), but it is very similar in appearance, nutritional value, and possibilities of use.
Importance, impacts:
Buckwheat is rich in fiber, which not only aids digestion and relieves constipation, but is also beneficial in cases of blood sugar or cholesterol issues. It has a low glycemic index, making it recommended for diabetics, those with insulin resistance, and people on a diet.
Buckwheat is rich in methionine, an amino acid that has a liver-protective effect. It also contains significant amounts of lysine, which is less common in cereals.
It is a valuable source of vitamins and minerals. Its high content of folic acid, magnesium, potassium and zinc, as well as its B-vitamin content, is noteworthy, similar to grains. Its antioxidant and flavonoid content plays a role in the prevention of cardiovascular diseases. In addition, it contains a substance called rutin, which strengthens the walls of capillaries and improves blood circulation. It may also play a role in regulating blood pressure.
Buckwheat does not contain gluten.
Usage: Cook in double the amount of water or vegetable broth for 20 minutes until done.
Most commonly consumed as a side dish or porridge, but can also be used as filling for soups (dumplings), meatballs, and for making stuffed vegetables.
Basil and curry are suitable spices for it.
Ingredients: buckwheat