Buck wheat and its health benefits

Buck wheat is a very nutritious and energizing seed. It is not a cereal but is used to replace rice and is helpful for patients who have a gluten allergy as most of the cereals contain gluten.Buckwheat can be safely eaten by people who have celiac disease as it does not contain gluten. Buckwheat can be a good substitute for wheat, oats, rye and barley in a gluten-free diet.

It is now popularly used in cholesterol lowering diets and also to lower blood pressure. It is rich in flavonoids especially rutin. Hence you can see that buck wheat lipid lowering action is all due to the flavonoids present in it.

It is a good source of complex carbohydrate hence forming a good part of a low calorie, high nutrition diets. Because of the presence of complex carbohydrates, it lowers blood sugar levels and also satisfies hunger. It is cholesterol free and also fat free. It is said to have more fiber than oats.

It is good source of magnesium and studies done have proved that it helps to control diabetes. Magnesium acts as a co-factor for various enzymes which are involved in the body’s use of glucose and insulin secretion hence reducing the risk of diabetes.

Since it is high in insoluble fiber, it can help in preventing gallstones bu reducing excess secretion of bile acids and lowers triglycerides.

The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.

Combine buckwheat flour with whole wheat flour to make delicious breads, muffins and pancakes.

Cook up a pot of buckwheat for a change of pace from hot oatmeal as a delicious hearty breakfast cereal.

Add cooked buckwheat to soups or stews to give them a hardier flavor and deeper texture.

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