Buckwheat: Properties and Benefits

Buckwheat, Fagopyrum esculentum his scientific name, is an herbaceous annual plant belonging to the family Polygonaceae and not, as many mistakenly do, that of Grasses, considering it as a cereal; the plant is probably native to Asia and was introduced into Europe by the Turks during the medieval period.

The plant of buckwheat can reach one meter in height and its grains have a curious triangular shape; harvest is performed when the grains of wheat begin to become dark brown color and are then left to dry in the sun for about twenty days before being threshed.

The buckwheat is grown mainly for make flour for food; its seeds instead, along with the plant, are used to subsidize farm animals.
Buckwheat: Properties and benefits
Buckwheat is composed of 10 % water, 10 % dietary fiber, 2.1 % ash, carbohydrates, proteins and fats; the discreet presence of minerals in detail are: calcium, phosphorus, potassium, magnesium, zinc, manganese and iron.

In buckwheat are present some B vitamins and precisely vitamin B1, B2, B3, B5 and B6; this is also vitamin E.

Amino acids are: alanine, arginine, cystine, aspartic acid, glutamic acid, glycine, isoleucine, lysine, methionine, valine, threonine, proline and tyrosine.

Benefits and Curative Properties of Buckwheat

Buckwheat, in the form of flour, is highly recommended in the diet of people suffering from celiac disease, as it contains absolutely no gluten; with its flour are prepared pasta, polenta and bread that can just be consumed by persons with  celiac disease with good health benefits.

The consumption of buckwheat, due to its high protein value similar to that of meat and soya, is also recommended in case of physical deterioration and, thanks to the presence of a substance called rutin, to preserve the elasticity of the tissues of blood vessels.

A recent study conducted in Canada, it would seem that buckwheat contains an active ingredient called Dchiro inositolo that could have a key role in the treatment of diabetes mellitus; according to the results provided by these studies, this substance in the buckwheat would be able to lower blood glucose levels by 19% and then would open up new horizons in the treatment of this disease so widespread.
Buckwheat  Curiosity
It would be better to buy buckwheat in sealed packages; indeed outdoors this type of food deteriorates very easily.

The name of this plant is to be attributed to the population of the Turks (Saracens) who first introduced the plant to Europe.

When you purchase it always best to check the origin of the product that normally comes from China and the quality is undoubtedly lower than the domestic product.

In Italy, the buckwheat is mainly grown in Valtellina and in South Tyrol; its flour is used in the preparation of local dishes such as polenta taragna and pizzocheri.

Buckwheat is commercially available packaged almost exclusively in health food shops and very unlikely to be found in the shelves of supermarkets.

The fruit of this plant has a high nutritional value because it contains all eight essential amino acids that our body is unable to synthesize.

The bees produce a very dark and very tasty honey from the flowers of the buckwheat.

With buckwheat flour you can prepare delicious sweets made with dried fruit and delicious dishes as pizzocheri and lasagna.
The Coocking of Buckwheat
Before you cook buckwheat you need to wash it; is even more preferable a wash in cold water until the water is not clear. Once drained beans must be roasted for a couple of minutes after which they may be cooked in hot salted water for a period of not less than 20 minutes.
Buckwheat: Properties and benefits
Buckwheat: Properties and benefits
Chemical Composition
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Buckwheat Calories
The calories provided by 100 grams of buckwheat correspond to 350.
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Buckwheat: properties and benefits
Buckwheat: properties and benefits
Cultivation
The buckwheat plant does not tolerate extreme cold and for this reason needs to be grown in the months from spring to autumn; its biological cycle is very fast, if sown in July ripens in October. Its color turns dark brown and indicates that the beans are ready for harvest.


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