Product Category

Dehusked Buckwheat

Category: Grains - Whole

Buckwheat is not really a grain, but a member of the Rhubarb family. It can be cooked like a grain and is also used as a flour in bread, pastry and batters. It is also Gluten Free.

Because of the Rutin content, Buckwheat is important in the treatment of High Blood Pressure, hardening of the arteries and has been found helpful in lifting depression.

BUCKWHEAT PORRIDGE: Mix together 3 cups water, 1 cup Buckwheat and 1 tsp salt.

METHOD 1 (RECOMMENDED): Pour into flat glass baking dish and bake for 1 hour at 180 C.

METHOD 2: Simmer on stove at low heat for 1 hour. Serve with milk or soya milk and honey or fructose. Add raisins, nuts, diced banana etc. for a special treat.

More Info

Light, almost bland tasting, buckwheat has been part of the Asian diet for centuries. Even Western diets now claim it as a centuries-old favourite, yet science is only starting to discover just how valuable it is.

Buckwheat is in fact not a grain but a herb or fruit seed, and it’s packed with healthful nutrients, including energy-producing carbohydrates, plenty of protein, plenty of dietary fibre for healthy hearts, low cholesterol, good blood sugar and diabetes control, plus a liberal supply of the vitamins magnesium, manganese, zinc and copper to ward off disease.

Buckwheat is used in pancakes, breads, tortillas, crackers, bagels, cookies, biscuits and muffins. In Asia it is often found in noodles. It can be served as an alternative to rice or made into a porridge and is a good wheat substitute for those who are sensitive to wheat and other grains containing gluten.

Description and Origin

Though generally thought of as a grain, buckwheat is actually a herb, more closely related to the docks and sorrels than to the true cereals. The buckwheat seed itself is dark and roughly triangular.

Buckwheat is believed to have Central and Western China as its native land. It has been part of the diet of the people of China, Japan, Korea and other Asian countries for centuries, but its use spread to Europe and Russia in the fourteenth and fifteenth centuries. The Dutch introduced it to the American colonies during the seventeenth century.

Nutritional Content of Buckwheat

Buckwheat is high in lysine, an amino acid generally not found in true cereal grains. It is also rich in magnesium, manganese, zinc and copper, and it is high in fibre but low in sodium.

Health Benefits of Buckwheat

Buckwheat has been linked to a lowered risk of high cholesterol and high blood pressure. A study done in China found definite links between a diet rich in buckwheat and lower total cholesterol, lower LDL (bad) cholesterol and higher HDL (good) cholesterol.

Buckwheat may also help control blood sugar. Studies suggest that it not only significantly lowers blood glucose and insulin responses, but also significantly reduces the risk of contracting diabetes.

The magnesium in buckwheat relaxes blood vessels, thereby improving blood flow and nutrient delivery while lowering blood pressure. Magnesium also reduces the risk of diabetes and is essential for the development of healthy bones.

Manganese aids calcium absorption and helps prevent osteoporosis, and buckwheat has plenty of this mineral. It also contains plenty of iron, a deficiency of which may result in anemia, gallstones and insomnia. Iron is also believed to help prevent fatigue and headaches, and of course it is essential for energy – even minor iron deficiencies can result in fatigue. Iron is a particularly important nutrient for women, who lose large amounts of iron during menstruation.

Zinc is important for the immune system because it helps maintain healthy levels of white blood cells.

Copper plays an important role in the elimination of free radicals, the development of bone and connective tissue, and helping to ensure healthy blood vessels, bone and joints. Because it also aids iron utilization, a deficiency of copper may also cause iron-deficiency anemia. Other complications of a copper deficiency include ruptured blood vessels, osteoporosis, joint problems such as rheumatoid arthritis, brain disturbances, elevated LDL cholesterol and reduced HDL cholesterol levels, irregular heartbeat, and increased susceptibility to infections.

Buckwheat is rich in insoluble fibre and may therefore help prevent and relieve intestinal and digestive system disorders, including gallstones. And of course fibre can always be trusted to lower the risk of cardiovascular disease, obesity and diabetes.

Cancer-related studies have also revealed that whole grains, such as buckwheat, contain phytochemicals, nature’s own “drugs”, which actually help prevent disease, including cancer. Some researchers suspect that buckwheat, which is very popular in Japan, may be partly responsible for that country’s very low cancer rates.

A few last comments need to be made about the healing power of foods. There’s no such thing as one single miracle food. The body needs as wide a variety of foods as possible, because different foods contains different nutrients and compounds performing different functions in different parts of the organs, tissues and cells of the body. Also, a healthy diet works best as part of a generally healthy lifestyle. No amount of good food can compensate for a lifestyle devoid of exercise, clean water, adequate rest, access to clean air and sunlight and a healthy, positive attitude toward life and spiritual matters, combined with a balanced philosophy of moderation in all things good, and abstinence from all things harmful.

Other Uses of Buckwheat

Buckwheat is used in pancakes, breads, tortillas, crackers, bagels, cookies, biscuits and muffins. In Asia it is often found in noodles. It can be served as an alternative to rice or made into a porridge and is a good wheat substitute for those who are sensitive to wheat and other grains that contain gluten.

It is also used as feed for poultry and other livestock. The buckwheat plant makes an excellent source of food for honey bees as the blossoms are very fragrant and rich in nectar and blooming continues for quite a long time.

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