Buckwheat is commonly cultivated in Asia and can be, used for a variety of culinary purposes, in noodles, breakfast foods, and certain beverages.
It is, also used in recipes for those following a raw food diet.
Diets that contain buckwheat have been, linked to a lowered risk of developing high cholesterol and high blood pressure.
Buckwheat’s beneficial effects are due to its abundant supply of flavonoids, particularly rutin.
Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants.
Buckwheat’s lipid-lowering activity is primarily due to rutin and other flavonoid compounds.
These compounds help maintain blood flow, keep platelets from clotting excessively platelets are compounds in blood that, when triggered, clump together, thus preventing excessive blood loss, and protect LDL from free radical oxidation into potentially harmful cholesterol oxides.
All these actions help to protect against heart disease.
Buckwheat health benefits prevent the risk of diabetes, including digestion, a good source of protein, maintaining cholesterol level, an excellent anti-oxidant.
Just like wheat, buckwheat also can be grounded into flour and can be a suitable substitute for wheat in case of those who are gluten intolerant as buckwheat is gluten-free.
The darker form of buckwheat is more nutritious.