Let’s Talk About Buckwheat


Cooked buckwheat
Buckwheat is a plant cultivated for its grain-like seeds, and also used as a cover crop. Despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb.

Buckwheat is often thought of as used while making pancakes.
It has a nutty grain flavor with some proven health benefits.
Low in calories, has fiber, magnesium, and a wonderful substitution for carbohydrates.
Medical benefits of eating buckwheat:
1.  Buckwheat contains a glucoside called rutin, a phytochemical that strengthens capillary walls.
2.  High protein buckwheat flour is being studied for possible use as a functional ingredient in foods to reduce plasma cholesterol, body fat, and cholesterol gallstones.
3.  Buckwheat contains D-chiro-inositol, a component of the secondary messenger pathway for insulin signal transduction found to be deficient in Type II diabetics.
Practical uses for Buckwheat:
1.  Buckwheat hulls are used as filling for a variety of upholstered goods, including pillows and zafu.
2.  In recent years, buckwheat has been used as a substitute for other grains in gluten-free beer.

Negative reactions:
Buckwheat can be a potent allergen. In sensitive people, it provokes IgE-mediated anaphylaxis.[28] The cases of anaphylaxis induced by buckwheat ingestion have been reported in Korea, Japan and Europe, where it is more often described as a “hidden allergen”.

Cooking Tips:
When cooking substitute Japanese soba noodles for your regular pasta, they are made with buckwheat.
If you are baking muffins or bread, replace half of the recipe’s white flour with  buckwheat flour, or use instead of bread crumbs to coat chicken or fish.

Happy Cooking Yall, Nana.
Credit: Content was taken from Family Circle November 2013 magazine and Wikipedia. Photo courtesy of Pinterest of unknown origin.

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