Buckwheat is a grain-like plant that is notable for its unique flavor and nutritional value.
A little bit of history on buckwheat. Buckwheat is a plant that belongs to the family Polygonaceae. It is believed to have originated in Central Asia, particularly in the region that is now known as Tibet and parts of China. From there, it spread throughout Asia and into Europe as early as the 10th century. It was first cultivated primarily for its grain, which is used to make a variety of food products, including buckwheat flour, buckwheat groats, and soba noodles. It was also used as a crop rotation plant, as it grows quickly and helps to improve soil fertility.
Today, buckwheat is grown in many parts of the world, including Russia, the United States, France, and Japan. It is popular in many cuisines, particularly in eastern Europe and Asia, where it is used in dishes such as kasha, blinis, and soba noodles. Buckwheat is also considered to be a nutritious food, as it is high in protein, fiber, and other important nutrients.
Here are some of the different types of buckwheat and their uses:
1. Common Buckwheat - This buckwheat has a brown with a strong, nutty flavor and is commonly used in both sweet and savory dishes. It is also gluten-free, making it a popular choice for those with celiac disease or gluten intolerance. Common Buckwheat can be cooked and served like a grain, or ground into a flour for baking. In fact this is my favourite dish as it contains so much healthy properties and benefits to your gut, especially if you have IBS like myself.
2. Tartary Buckwheat - This variety of buckwheat is often used for its health benefits. It is high in antioxidants, fiber, and protein. Tartary Buckwheat has a slightly bitter flavor and is commonly ground into a flour and used in noodles, waffles, pancakes, and breads. If you would like to try and bake these crepes as an alternative to your wheat based ones, you can get our ready pancake and waffle mix from our store here. And here is our famous Buckwehat and Apple Waffles recipe that you can make using this gluten-free buckwheat mix couples with just a few other ingredients.
3. Fagopyrum Esculentum Buckwheat - This type of buckwheat is often referred to as "Japanese Buckwheat" and has a mild, earthy flavor. It is commonly used in soba noodles and can also be cooked and eaten like a grain.
4. Silverhull Buckwheat - This variety of buckwheat is often used for its high starch content. It is commonly ground into a flour and used in gluten-free baking.
Buckwheat is incredibly versatile and can be used in a wide variety of dishes, including pancakes, breads, cakes, noodles, and salads. It can also be used as a gluten-free substitute for grains like rice and oats. Additionally, buckwheat is a great source of nutrients, including protein, fiber, and minerals like magnesium and zinc. Whether you're looking to experiment with new flavors or incorporate more gluten-free options into your diet, buckwheat is definitely worth a try!
I am inviting you to our buckwheat based cheesecake and your will be pleasantly surprised how tasty it can be!
As I mentioned above, there are few types of buckwheats but the most popular ones are 2 types that are seen on store shelves more often : brown and green. Brown buckwheat goes through a double heat treatment: first steaming, then roasting. It is thanks to roasting that it takes on such a characteristic brown hue, which is not characteristic of it in its natural form. Heat treatment is carried out in order to simplify the conditions and increase the shelf life of the product, to protect it from pests. But at the same time, it loses some of its nutritional properties.
Unlike the common brown buckwheat, green buckwheat is not subjected to heat treatment, therefore, it fully retains its rich biochemical composition. In addition, it is an environmentally friendly cereal, since no synthetic fertilizers and pesticides are used in its cultivation. This food product is especially popular among raw foodists.
Let's look at the nutritional value and beneficial properties of buckwheat.
So, in boiled green buckwheat, the content of the following nutrients is higher relative to boiled unground groats:
· vitamin A;
vitamin E;
· calcium;
silicon;
· magnesium;
· iron;
· iodine;
· cobalt;
· molybdenum;
· chromium;
Zinc.
Due to the absence of thermal effects, green buckwheat has a rich chemical composition. It contains about 18 amino acids, including essential ones.
It also contains:
vitamins: groups B, PP, E, K;
micro and macro elements: phosphorus, potassium, calcium, copper, manganese, sodium, selenium, zinc;
iron;
organic acids;
flavonoids and quartzetin;
starch;
essential oils.
Regular consumption of green buckwheat provides the body with the right amount of vitamins and other important elements. Thanks to the antioxidant proanthocyanidin in the composition, the process of division of cancer cells and the development of various pathologies are blocked.
The product has a beneficial effect on the cardiovascular system:
lowers the level of cholesterol in the blood;
restores normal blood pressure;
strengthens the walls of blood vessels and the heart muscle;
prevents inflammatory processes and the formation of blood clots;
serves to prevent heart attacks and strokes.
Compared to other cereals, green buckwheat is less saturated with starch. Therefore, it is recommended for diabetes.
Women are advised to give preference to this particular type of buckwheat, as it has a beneficial effect on the condition of the skin, hair and nails.
The product is widely used in various diets for weight loss, and also exhibits the following beneficial properties:
easily absorbed, quickly and for a long time saturates;
speeds up metabolism;
removes toxins and toxins;
improves the functioning of the digestive tract;
exhibits regenerating and anti-inflammatory properties;
normalizes the functioning of the pancreas;
lowers blood glucose levels;
increases the protective functions of the body against viruses and bacteria;
It has a positive effect on brain activity, eliminates depressive conditions and relieves insomnia.
Live cereal benefits the musculoskeletal system, is indicated for arthritis and osteoporosis. For men, buckwheat is a useful nutritional supplement for muscle building. It also helps to quickly restore physical fitness after hard workouts. Increases endurance and potency.
The glycemic index of green buckwheat is 15. This means that 2 hours after eating green buckwheat porridge, only 15% of the carbohydrates contained in it will enter the bloodstream. For example, after eating 100 g of porridge containing 16.4 g of carbohydrates, 2.46 g of glucose will be found in the blood after 2 hours.
Such indicators make it possible to include boiled buckwheat porridge in the diet not only for people seeking to reduce weight, but also for those suffering from diabetes.
100 g of green buckwheat contains 1.03 g of the amino acid glycine, a precursor of a neuroactive substance responsible for the activity and relaxation of the cerebral cortex and the maintenance of daily biorhythms.
The benefits of sprouted buckwheat which we use in our handmade healthy gluten-free buckwheat granola and raw vegan cakes and desserts:
Since Recently, sprouted green buckwheat has been the most popular. In this form, it is more nutritious. This is an ideal option for people who experience daily prolonged physical and mental stress.
During germination, enzymes are activated in grains that break down BJU into components that are simpler in terms of digestibility. Therefore, when using such a product, the body spends less energy resources.
The healing effect of sprouts: they remove “bad” cholesterol and serve as a prevention of atherosclerosis; lower the pressure; improve blood circulation; relieve intracranial pressure; minimize the risk of formation of cholesterol plaques on the walls of blood vessels; strengthen immunity; accelerate the breakdown of the fat layer.
They have a positive effect on the general psychological state, preventing depression.
So, in conclusion, why Buckwheat actually called that way if it's gluten-free?
Buckwheat is gluten-free because it doesn't belong to the same botanical family as wheat, barley, and rye, which are the grains that contain gluten. Gluten is a protein complex found in these grains that gives dough its elasticity and contributes to the texture of many baked goods.
Buckwheat is actually a seed rather than a grain, and it comes from the plant Fagopyrum esculentum. This seed is naturally gluten-free, making it a suitable option for individuals who need to avoid gluten due to celiac disease, gluten sensitivity, or other dietary reasons.
As for its name, "buckwheat," the "buck" part of the name is believed to refer to the seeds' resemblance to beechnuts or "bucks," which are the nuts produced by beech trees. The "wheat" part of the name is somewhat misleading, as buckwheat is not related to wheat botanically. This naming confusion could be due to historical or linguistic reasons, but it's important to note that buckwheat is not a type of wheat and is, in fact, gluten-free.