It looks like a grainy cereal, it sounds like some kind of wheat – but surprisingly enough, buckwheat is none of those. It is actually the seed of a fruit. In fact, buckwheat is not related to wheat at all, it comes from the sorrel, knotweed and rhubarb family.
One of the distinguishing features of buckwheat is that it does not contain any gluten thus making it a great alternative for people with an intolerance to it. It has a high protein content, has all essential amino acids and is especially high in Lysine, Tryptophan and Arginine. This is particularly important since the body cannot produce essential amino acids on its own and depends entirely on food sources to get them.
Buckwheat is a rich source of protein, rutin and manganese and also minerals like Zinc, Iron, Copper, Manganese and B Vitamins, and is also low in fat. The little fat that it does contain is mostly monounsaturated which is the kind that makes olive oil good for the heart. The Magnesium also helps improve blood circulation and decreases blood pressure.
Buckwheat has a lot of heart-healthy soluble fibre which helps reduce cholesterol, and also contains resistant starch, which boosts colon health and controls blood sugar levels.
The flavonoids in buckwheat, Quercitin and Rutin, have healing and antioxidant properties.
To activate buckwheat, we soak it, wash and rinse it, then dehydrate it at low temperatures (under 40 degrees celcius). This allows for easier digestion and absorption of nutrients.