Nutritional value
Buckwheat grains contain protein with the highest nutritional value compared to other grains. It was estimated that the consumption of 100g of buckwheat meets the daily requirement for amino acids necessary for the human body. In addition, the favorable ratio of these compounds affects the ability of buckwheat proteins to lower cholesterol.
Buckwheat does not contain gluten, therefore it is an important product in the diet of people suffering from celiac disease. It is also worthwhile for people who care about their figure to reach for it – buckwheat grains are distinguished by the highest fiber content among other cereals, thanks to which they give a long-lasting feeling of satiety.
Buckwheat is an excellent source of B vitamins (B1, B2, B3, B6) and vitamin E. The so-called thiamine-binding proteins, which facilitate the accumulation of vitamin B1 in the grains and ensure its better absorption by the body. Attention is also drawn to the particularly high content of magnesium – an element that has a positive effect on the processes of concentration and learning.
Health-promoting properties
Buckwheat grains are a good source of flavonoids, mainly routine to support immunity. Consumption of 100g of buckwheat provides the body with the amount of flavonoids comparable to one tablet of Rutinoscorbin. These compounds also act as antioxidants, helping us get rid of harmful free radicals. Another compound isolated from buckwheat is phagopyrins, which increase the sensitivity of cells to insulin and help prevent diabetes. In addition, a diet based on buckwheat products shows prebiotic properties, i.e. supporting the development of beneficial bacterial flora in the intestines.
In 2007, interesting research was published on the eating habits of two populations. 60% of the diet of one of them was based on buckwheat grains, while the other – on corn seeds. It has been found that long-term consumption of buckwheat products may be a factor that prevents diseases such as:
- hypertension,
- cardiovascular diseases,
- lipid disorders
- or elevated blood sugar levels.
In practice
Buckwheat is not only buckwheat (roasted and unroasted), but also flour that can be used to make bread, pasta, cookies and pancakes. It is also made of buckwheat and fruit mixtures for drinking. Recently, the properties of buckwheat sprouts have been tested and their consumption is encouraged as the so-called “New vegetable”. Sprouts are a great addition to sandwiches, soups and salads (e.g. with dried or fresh fruit).