Buckwheat: The Pseudo-Grain is so Healthy

Buckwheat is a healthy pseudocereal and a gluten-free alternative to wheat. But not only that, buckwheat contains a lot of important nutrients. Read more about the ingredients and correct use of buckwheat here.

Buckwheat is so healthy

Buckwheat is considered to be particularly healthy. Since it contains no gluten, it is well suited for the diet of people who suffer from gluten intolerance.

  • Buckwheat is a so-called pseudocereal. This term describes grains that are used like cereals but are not grasses.
  • The taste of buckwheat is nutty and very strong. The color is grey-brown.
  • The pseudocereal contains numerous valuable nutrients. These include, for example, B vitamins, vitamin E, and the minerals potassium, calcium, phosphorus, and magnesium. 200 grams of buckwheat even contains the daily magnesium requirement.
  • Buckwheat is also an excellent source of protein. The pseudo-grain feeds the body with all eight important amino acids in a healthier ratio than wheat.
  • The fiber in buckwheat also promotes digestion and the elimination of harmful substances.
  • Buckwheat has a positive effect on the heart, varicose veins, and diseases such as cancer and diabetes.

How to use buckwheat correctly

You use the nutty buckwheat in rather hearty dishes.

  • The buckwheat is further processed into pearl barley, flour, or groats. You can find the pseudo-grain peeled, roasted, or half-cooked in the supermarket.
  • Before you process buckwheat yourself, you must remove the husk, wash it very well or boil it. Because the peel makes the skin sensitive to light.
  • Buckwheat tastes best as part of patties, soups, or as a side dish. For breakfast, the grains taste good in porridge or in yogurt.
  • Because buckwheat is gluten-free, it’s a great alternative to wheat flour in pancakes, bread, or cakes.
  • However, you have to mix the buckwheat flour with other types of flour because it cannot be baked on its own.
  • Buckwheat is best kept in an airtight box in a light-protected and cool place such as the fridge or basement. There, buckwheat stays fresh for several months.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Buying And Storing Arugula: What Do I Have to Consider?

Parsnips: These are the Nutritional Values