Buckwheat is a member of the food group known as pseudocereals. Although they don't grow on grasses, pseudocereals are seeds that are eaten like cereal grains. Other popular pseudocereals are amaranth and quinoa.
Buckwheat is gluten-free since it is unrelated to wheat, despite its name. It can be made into groats, flour, or noodles, or it can be added to buckwheat tea. Similar to rice, groats are the primary component of many regional cuisines from Asia and Europe.
Buckwheat is gluten-free since it is unrelated to wheat, despite its name. It can be made into groats, flour, or noodles, or it can be added to buckwheat tea. Similar to rice, groats are the primary component of many regional cuisines from Asia and Europe.
Buckwheat's high mineral and antioxidant content has made it a popular choice for health-conscious consumers. Among its advantages is better blood sugar regulation. The two varieties of buckwheat that are most commonly grown for food are common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tartaricum).
Buckwheat is mainly harvested in the northern hemisphere, especially in Russia, Kazakhstan, China, and Central and Eastern Europe.
Benefits
-
May improve blood sugar control
-
May promote heart health
- May improve digestion
How To Use
- It can be used for breakfast, lunch, and dinner.
-
Add up to 1 tablespoon into hot water and steep for 2–3 minutes to strain and enjoy
Note: There are more ways to add this to your diet.