Buckwheat

Buckwheat is a fruit seed related to the rhubarb plant. Even though it has wheat in the name, as it is a seed It does not contain gluten making it a good grain substitute for those with coeliac disease or a sensitivity to gluten. Buckwheat is a good source of protein, containing all eight essential amino acids that cannot be made in the body making it a good alternative protein source for Vegans. It has been linked to reduced levels of LDL cholesterol (‘bad’ cholesterol) in the blood and is said to improve blood flow. Buckwheat is also a good source of manganese, iron, magnesium, copper and phosphorus.

 

Nutritional Benefits

Magnesium
  • Contributes to normal energy yielding metabolism
  • Helps to maintain normal muscle function
  • Contributes to protein synthesis and cell division
  • Maintains normal hormonal health
Phosphorus
  • Contributes to normal energy yielding metabolism
  • Aids absorption and utilisation of calcium in the bones and teeth
  • Contributes to normal cell membranes
Copper
  • Protection of cells from oxidative stress
  • Maintain normal functioning of the immune system
  • Normal functioning of the nervous system
  • Contributes to normal hair and skin pigmentation
  • Maintains normal iron transport in the body
Iron
  • Contributes to normal energy yielding metabolism
  • Aids in the reduction of tiredness and fatigue
  • Contributes to red blood cell and haemoglobin formation and the transport of oxygen around the body
  • Contributes to normal immune system function
  • Helps maintain normal cognitive function

Manganese

  • Aids in the formation and activation of some enzymes

 

Risks and Side Effects

If buckwheat is taken in excessive amounts, it can in some cases increase risk of sunburn

 

Uses

Buckwheat can be used as a rice replacement or made into porridge.
Buckwheat should be consumed as part of a balanced diet.

     

    Buckwheat products we have available can be found here.

    Recipes using buckwheat can be found here.

     

    Photo: Janae Wise