Food Focus: Buckwheat

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Did You Know

Buckwheat is not related to wheat or even a grain at all, but a fruit seed in the same family as rhubarb and sorrel.


Buckwheat has a rich supply of youth-enhancing flavonoids, particularly rutin to keep our circulation flowing freely and help prevent varicose veins.

Buckwheat is technically a grass, not a grain so a really good fibre and energy source for those intolerant to wheat and gluten. Reducing our wheat burden can help digestion; buckwheat is easier to digest and more alkalising, meaning that it helps all body processes work as efficiently as possible. Both buckwheat and millet contain substances called nutrilosides – the best known being the anti-cancer compound laetrile or B17 – that are essential in the cleansing detoxification processes of the body. Buckwheat is a particularly sustaining energy source and is recommended for diabetics as it releases its sugars slowly.
• Contains lecithin that helps break down fats in the liver and in the food that we eat for good detoxification and less cravings for fatty foods.
• Magnesium and potassium work together both for a healthy heart beat and strong bones.
• Selenium makes both of our natural rejuvenating antioxidants glutathione and Co-enzyme Q10.

Practical Tip

Buckwheat can be used as an alternative to rice or the flakes made into a porridge. Buckwheat flour makes excellent gluten-free pancakes, the traditional way in Poland and Russia and as French buckwheat crepes; it is considered superior to the wheat flour version by many.


KCalories 343 kcal
Total fat 3.4 g
Omega 6 oils 1052 mg
Protein 13.25 g
Carbohydrate 71.5 g
Fibre 10 g
Vitamin B2 0.43 mg
Vitamin B3 7.02 mg
Vitamin B5 1.23 mg
Vitamin B6 0.21 mg
Magnesium 231 mg
Potassium 460 mg
Manganese 1.33 mg
Selenium 8.3 mcg
2.4 mg

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