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10 Health Benefits of Buckwheat

buckwheat growing Buckwheat Benefits

Interesting trivia:

  • There is a King Buckwheat and a Lady Agriculture, the queen is Queen Ceres, named after the mythological goddess of agriculture at the Preston County Buckwheat Festival every year.
  • Buckwheat is related to rhubarb and sorrel.
  • Buckwheat nectar is used to make honey.
  • Buckwheat seedlings emerge and grow quickly so it is an unusually fast-growing crop.
  • In the growing of buckwheat disease has not been a problem so you will not find a lot of pesticides used in growing it. It will die when grown with most chemicals.
  • It has been used as a substitute for other grains in gluten-free beer.

Nutrition:

  • Has high quality protein, containing all nine essential amino acids, including lysine.
  • Rich in iron.
  • Very high in carbohydrates (80%).
  • Very high in antioxidants.
  • Filled with many minerals and vitamins such as zinc, copper, and niacin.
  • Contains a high level of rutin.

History:

Buckwheat has been eaten since the eighth millennium BC. It was gathered from the wild in where it grew naturally.When cultivation began is not known.

Buckwheat is native to Northern Europe and Asia. It was cultivated in China from the 10th through the 13th century. Then in the 14th and 15th centuries it spread to Europe and Russia. Later it came to the United States by the Dutch during the 17th century.

How to Store:

Store in a airtight container in a cool dry place. Buckwheat flour is best stored in the refrigerator.

Tips for eating or cooking:

Rinse buckwheat under running water before cooking to remove dirt or debris.

  • Buckwheat can be milled into flour to make things like pancakes and pasta.
  • The groats and grits make a tasty cereal.
  • In Russia they roast the whole groats to make kasha.
  • Buckwheat groats roasted are a very tasty addition to soups and other grain dishes.
  • Buckwheat is gluten-free; this makes it a great substitute for grains.
  • In Japan they use buckwheat flour to make one of my favorites: Soba noodles, which is a traditional dish.
  • Buckwheat is also used in the chocolate bar and snack food industry.

Please Note Use and Safety:

If you need to be gluten-free; when buying buckwheat products like soba noodles do check the label as wheat flour is often added.

Chinese medicine cautions against buckwheat for individuals with spleen qi deficiency.

Macrobiotics indicates buckwheat will only do well in the intestines when Candida has been dealt with.

A Japanese study found that 194 children out of 92,680 children exhibited allergy symptoms in response to buckwheat. Check with an allergy specialist before feeding buckwheat pasta to your child. (1998 study in Arerugi)

Recipes:

Millet & Buckwheat with Sunflower Seeds This highly dish is yummy!

Buckwheat and Sunflower Seeds Simple and nutritious!

Soba Soup A Japanese favorite made with buckwheat noodles.

To learn more about gluten-free flours check our my Healthy Baking BootCamp.

Related Articles:

Read more: Diet & Nutrition, Health, ,

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Diana Herrington

Diana Herrington turned a debilitating health crisis into a passion for helping others with healthy, sugar-free, gluten-free, eating and cooking. After testing and researching every possible healthy therapy on her delicate system she has developed simple, powerful principles which she shares in her recent book Eating Green and Lean, and as host to Care2 groups: Healthy Living Network and Healthy Cooking. She is the head chef at Real Food for Life, where she shares recipes and tips. Sign up for the Real Food for Life weekly newsletter or catch her on Facebook or Twitter (@DancinginLife).

42 comments

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4:30AM PST on Feb 15, 2013

My Mom has this in her garden as a cover crop.

2:20AM PST on Feb 15, 2013

Thanks

2:45AM PST on Feb 3, 2013

Well, I have a few points.

One, I think it's meant that Buckwheat does not *raise* blood sugar as fast versus lower it as fast. Also, I would point out that it's not just a carb but a complex one.

My biggest issue though is the perpetuation that "protein" is some magical thing that we have to get more and more and more of and of some "high" quality. Protein is in all foods we eat and some we wouldn't expect in very high amounts. It's how horses, cows, elephants, rhinos, giraffes, and so on get to be so big and muscular. They are not down at the GNC lugging out giant bottles of whey (which is an industrial waste product of cheese-making cleverly marketed so we'll haul the garbage away *and* pay for it). Further, all sources are complete (all essential amino acids). As long as one is meeting his/her caloric need then s/he is meeting, even exceeding the protein needs (unless only consuming refined sugar or alcohols but then there are other problems there than protein lack).

http://www.drmcdougall.com/misc/2007nl/apr/protein.htm

Toasting it, as with nuts/seeds tends to turn the oils rancid which is not so healthful so best to soak it, rinse it, sprout it, then dehydrate to get Buckwheaties, a crunchy treat. It's also good pre-dried, in the raw state, in salads and other dishes.

6:32PM PST on Feb 2, 2013

I love kasha!

5:16AM PST on Feb 1, 2013

Thanks!

6:19AM PST on Jan 28, 2013

I love buckwheat and have been making kasha and using it in bread for years. It is hard to come by in West Virginia, though.

3:20AM PST on Jan 26, 2013

Thanks. I think that's a dietetic complement very useful.

5:57AM PST on Jan 25, 2013

I have been eating Kasha for many years which is very healthy for you. I like my Kasha in the meat sauce with meat balls and mushrooms. It is delicious.I am very healthy for 66 years old since I was raised on simple and healthy food.

5:55AM PST on Jan 25, 2013

Heidi A. Thank you for pointing out my typo error because for sure there are 9 essential amino acids. I corrected it.

3:35AM PST on Jan 25, 2013

@Quanta: 'buckwheat is the pit of which fruit'?

Not a fruit, but a seed. It's a small, annual plant that grows quickly - attractive to bees.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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