The first great thing about Buckwheat is that its gluten-free, so its great for people who are sensitive to gluten or simply want to eat a grain that is easier to digest. Buckwheat is a rich source of what is called "biologically available protein." It has a well-balanced assortment of essential and non-essential amino acids and is considered a superior source of protein when compared to wheat, rice and even millet. Like citrus fruits, buckwheat is a rich source of Rutin, a powerful flavonoid antioxidant, and is also a good source of Vitamin E, another powerful antioxidant that prevents cell damage and support good health.
It has a high mineral content and a comparison of the mineral content of buckwheat flour to rice flour shows that it has 4 times more iron, 3 times more calcium, over 9 times more magnesium, almost 6 times more potassium and about twice as much zinc, copper and manganese. Last but not least, buckwheat is a good source of soluble dietary fiber: Soluble fiber is a type of dietary fiber that holds water like a sponge. It forms a gel that is responsible for slowing the time it takes food to travel through the digestive tract, which means you feel fuller for longer. It supports the healthy digestion and absorption of nutrients in food. Soluble fiber also slows the absorption of glucose, which keeps your blood sugar level and is known to lower cholesterol. How can you add Buckwheat to your diet? Buckwheat is very versatile. You can use Buckwheat flour instead of your normal flour in all your baking recipes. You can also use it for making pancakes for the kids. The whole grain can be found in different forms: unhulled which means it still has its tough outer skin, or hulled where the skin is removed. Kasha is a form of buckwheat that gets toasted giving it a reddish-brown colour and a nice nutty flavor. Try this great Buckwheat salad recipe: http://www.5min.com/Video/Go-Vegan-With-This-Easy-Buckwheat-Salad-Recipe-516957984