I love buckwheat. It does not contain wheat and buckwheat flour is excellent to use as a replacement for wheat flour if you follow a gluten and wheat free diet like me.
Buckwheat is a seed and is a rich source of soluble and insoluble fibre. Fibre helps with the digestion and feeds our bacteria in the intestines, it binds to toxins and helps take them out of the body and helps to reduce cholesterol levels.
It contains protein, slightly less than quinoa but it has almost all amino acids required in the diet.
The Buckwheat seed has more B-complex vitamins than quinoa seeds, especially riboflavin (vitamin B2) and niacin (vitamin B3). It also has copper and magnesium. We need copper for production of red blood cells. Magnesium is a mineral that is lacking in our diet today and it is used for over 300 enzyme processes in your body to help with headaches or migraines, relaxing you for sleep as it is a muscle relaxant.
Buckwheat contains rutin and quercetin which can help with hayfever or allergies. It can also help prevent easy bruising and hemorroids.
This is an excellent recipe using buckwheat – Broccoli and Buckwheat Fritters