GIVE BUCKWHEAT A GO

While the name implies it is a ‘wheat’, it in fact is far from it, it’s not even a grain. It is a seed from a plant related to Rhubarb.

Here are some of its health benefits….

• Low in GI with a rating of 50 (unlike rice, corn and wheat). GI Ratings: White rice - 58, Brown rice - 68, Wheat - 60, Corn - 68.

• Packs a protein punch. 100g buckwheat has 12g of Protein. 100g rice has 6g of Protein.

• It is rich in Potassium, Magnesium, Phosphorous, Copper, Zinc and Manganese.

• A good source of Fibre with 10g per 100g.

• Antioxidant rich, with Rutin (bioflavonoid) which is great for heart health as it has lipid-lowering activity.

• If you’re a Celiac, it’s gluten free. But be careful to look at products labelled ‘buckwheat’ such as SOBA, as often they also contain wheat flour.

HOW TO ENJOY

• Add to soups and stews as you would lentils and beans.

• Cook the groats, and toss through salads, or roast vegetables.

• Use the groats to make buckwheat flour & substitute it for wheat flour in baked goods.

• For a change, instead of porridge (oats) cook the groats add a little cinnamon & honey and enjoy a warm breakfast.

• Can be sprouted!

  And… if you to find ways to incorporate Buckwheat into your diet then check out my SOON TO BE RELEASED… Gut Health Recipe Compendium …where you can eat your way back to health — one meal at a time!! Nat xx