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.

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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.

MAJOR NUTRIENTS PER 3.5OZ/ 100G RAW BUCKWHEAT

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
Zinc
2.4 mg

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