Buckwheat is a so-called pseudocereal and has nothing to do with wheat. So what are its benefits?
In recent years, some foods have become super trendy, filling supermarket shelves and local cafes. Buckwheat is one of them. Consumed in China and Eastern Europe for decades, it has suddenly gained a lot of popularity in the West.
This pseudocereal (it's actually a flower) provides great nutritional value, especially for those unable to tolerate gluten.
Buckwheat originates from Northeast Asia and spread throughout Europe in the 16th century.
Though not particularly rich in vitamins, buckwheat is a great source of the following minerals, which are also easily absorbed even when it's cooked.
- Manganese. Essential for a healthy metabolism, growth, development, and your body's defences.
- Magnesium. A mineral that lowers the risk of various chronic conditions, such as type 2 diabetes and heart disease.
- Iron. Important to prevent anaemia
- Phosphorus. Essential for growth and maintenance of body tissues.
Buckwheat can be consumed roasted (the taste will be nuttier), raw, as flour or in noodles. Just rinse well and boil until tender. You can have it as a porridge, in risottos instead of rice, stirfries and salads.