Buckwheat is not a cereal grain at all, but a fruit seed from a plant buckwheat. The plant makes an aromatic flower and subsequently the buckwheat groats, which are grain-like seeds. Grounded, unhulled buckwheat is rich in flavonoids, aminoacids and protein, while hulled ground groats are lighter and contain fewer nutrients.
Buckwheat has more than 90% of the protein value of milk solids, and more than 80% of eggs. A pound of buckwheat provides protein equivalent to a half-pound of beef. Buckwheat also contains high amounts of all eight amino acids - lysine, leucine, isoleucine, methionine, tryptophan, threonine, phenylalanine, and valine—which the body does not produces on its own. In short, buckwheat is closer to being a complete protein than any other plant source, including soy beans. It is also a very good source of magnesium and manganese, fiber, phosphorus, and vitamin B5.
Buckwheat contain two flavonoids with significant health-promoting actions: rutin and quercetin. These flavonoids extend the action of vitamin C and act as antioxidants. People who regularly consume buckwheat are at lowered risk of developing high cholesterol levels and high blood pressure. As a result, this can lower the risk of heart disease.
How to select and store
For freshness, it is always important to ensure there is no moisture in the food, and that bulk buckwheat bins are covered and your market has a quick turnover. Store buckwheat in an airtight container and keep it in a dry, cool place. Buckwheat flower is best kept in the refrigerator in warmer weather. The flour can lasr for several months, while whole buckwheat will be good for one year.
Cooking tips - Like all grains, before cooking buckwheat rinse it thoroughly under coll running water to remove dirt and debris.
- Buckwheat flour combines well with whole wheat flour to make delicous breads, muffins and pancakes.
- For a change of pace from hot oatmeal, make a pot of buckwheat as a delicious hearty breakfast cereal.
- Cooked buckwheat makes a nutritive addition to soups or stews and yields a more pronounced flavor and deeper texture.
Buckwheat contains no gluten and is good for those who need to avoid wheat for allergy purposes.