Buckwheat or Kuttu as it is commonly called in India is not a type of wheat nor is it related to wheat. Its rich nutty flavor & very high nutritional value make it a popular grain in many nations across the world. It works beautifully as a suitable substitute for grains for people who are sensitive to grains containing gluten.
- Best source of high-quality, easily digestible proteins.
This makes it an excellent meat substitute.
High protein buckwheat flour is being studied for possible use in foods to reduce plasma cholesterol, body fat, and cholesterol gallstones.
- Fat alternative.
Buckwheat starch can also act as a fat alternative in processed foods.
- The high level of rutinis extracted from the leaves of buckwheat for medicine to treat high blood pressure.
- Non allergenic.
Buckwheat hulls are used as pillow stuffing for those allergic to feathers, dust, and pollen.
- May help diabetes.
New evidence has found that buckwheat may be helpful in the management of diabetes according to Canadian researchers in the Journal of Agricultural and Food Chemistry.
With a glycemic index of 54, it lowers blood sugars more slowly than rice or wheat products.
- Great for the digestion.
“The properties of buckwheat are: Neutral thermal nature; sweet flavor; cleans and strengthens the intestines and improves appetite. Is effective for treating dysentery and chronic diarrhea.” According to Paul Pitchford in Healing with Whole Foods (1993)
- Chemical free.
Buckwheat grows so quickly that it does not usually require a lot of pesticides or other chemicals to grow well.
- Buckwheat is good at drawing out retained water and excess fluid from swollen areas of the body.
- Buckwheat is a warming food.
It is classified by macrobiotics as a yang food. It is great for eating in the cold winter months.
- Buckwheat contains no gluten and is not a grain.
It is therefore great for celiacs and those on grain free and gluten sensitive diets.
Have we missed out on any of the health benefits. Do add your comments in the comments section below.