• Buckwheat, the ingredient forgotten by the modern world, has enjoyed a spectacular comeback in consumption in recent years.
• With the growing interest in the healthiest food products, buckwheat, thanks to its multiple qualities and benefits, regained its well-deserved place in the list of natural ingredients of interest.
Despite its appearance, Buckwheat is not a grain, but a grassy plant whose seeds are edible. It is related to plants such as stevia, rhubarb or sorrel.
According to the oldest historical evidence from around 6000 BC, buckwheat was cultivated in the area of Asia, in China. Later it was spread by the Mongols and Turks in Eastern Europe, especially in Russia, and from there it was taken up and gradually spread to the eastern part of Europe. In our country, in Bucovina and in certain areas of Moldova, buckwheat has remained a constant in the list of ingredients used in food over time.
Buckwheat is often used in the cuisine of many peoples and has recently enjoyed a growing popularity in Romania as well. This is also due to the fact that, although it is not a grain, buckwheat meets the qualities of whole wheat flour. Moreover, it is already proven that Buckwheat is superior to wheat in many aspects. It does not contain gluten, contains much less carbohydrates and, at the same time, large amounts of the essential amino acid lysine, but also iron, selenium, calcium and antioxidants.
Important source of energy
Buckwheat is a great source of energy, and in the unshelled version it is also very filling.
Buckwheat seeds have a stronger flavor than wheat, oats or rice. They can be eaten raw, boiled or fried, simple or mixed with other ingredients in the preparation of various foods. By roasting, their natural nutty flavor becomes even more intense.
The flour obtained from the aromatic buckwheat seeds can be used in numerous preparations. In the Japanese archipelago, next to rice, the famous Japanese noodles room from buckwheat flour are part of the basic diet. The products are just as well-known and tasty Breton shortbread biscuits, French pancakes made with buckwheat flour, nicknamed by the French "blè̀̀ noire".
Your buckwheat flour cakes or biscuits can be made, and it can also be added to special bread doughs.
Due to the fact that it does not contain gluten, it is also used in combination with ordinary flours, when special results are desired when baking products.
Soba noodles
Why eating buckwheat is important
Buckwheat does not pose any problems for those with gluten intolerance or celiac disease. It is also preferred by people who simply want to eliminate gluten from their diet.
Galette Breton
Studies show that eating buckwheat lowers cholesterol and blood pressure levels.
Due to the phytonutrients it contains, buckwheat has been found to reduce inflammation and strengthen blood vessel walls, thereby improving blood flow. Therefore, consumption of buckwheat prevents heart diseases by lowering cholesterol levels.
Thanks to the fibers and the complex of minerals it contains, it improves digestion and accelerates the recovery of the body following the action of various stress factors. Having a low glycemic index, buckwheat can be successfully introduced into the diet of those suffering from diabetes. Complex carbohydrates, with slow absorption, present in the structure of buckwheat seeds keep the level of glucose in the body constant. In addition, the consumption of buckwheat maintains the feeling of satiety for a long time, thus also helping to lose weight.
Rich in antioxidants resistant to the boiling process, buckwheat also contains a higher amount of protein per hundred grams than many types of cereals, thus being an optimal choice in a vegetarian diet.
Article written by Gabriela Dan, Editor of Arta Albă
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