The importance of buckwheat in the diet

Because of its membership in the cereal family, buckwheat is popular in many cultures around the world. Particularly popular in Eastern Europe, Russia and Japan, buckwheat is consumed in various forms: pancakes, pasta, grits, risotto or sprouted seeds, it embellishes your menus in an original way. Moderately rich in calories (69 per 20 grams of raw grain), buckwheat is a good compromise between a recommended cereal supplement and a stimulating energy supply.

Rich in carbohydrates, it does not have a high glycemic load, because these carbohydrates consist mainly of starch (slowly digestible by the intestine, which provides energy on the long run) and dietary fiber for the most part soluble (they increase the transit time and exerts a high satiating power). Including buckwheat with meals can reduce the risk of obesity and weight gain.

The antioxidant powers of buckwheat

Like most grain products, the recommended daily intake is due in part to the unique amount of antioxidants they contain. To prevent the development of diseases such as cancer, neurodegenerative diseases, coronary heart disease and aging-related diseases, antioxidants act directly on the free radicals responsible for these attacks. Complete buckwheat seeds are best provided with phenolic acids and flavonoids (mainly catechins) which act on slowing the action of oxidative stress on the cells of the body.

Buckwheat contains essential minerals

The copper and manganese found in buckwheat are trace elements that complement the antioxidant action of the cereal. They act respectively on the formation of collagen (a protein that contributes to the repair of tissues) and on the reactions between metabolism and amino acids or carbohydrates. Buckwheat is an excellent source of magnesium and contributes to muscle contraction and proper functioning of the immune system. Phosphorus, iron and zinc are added to this cocktail. These minerals contribute to healthy bones and teeth, red blood cell formation and oxygen transport, wound healing and insulin release.

B vitamins in buckwheat good for energy

Thanks to an important B-group vitamin intake, buckwheat grain is a condensed energy that releases its energizing properties long after absorption. B vitamins are known to draw energy from the carbohydrates of the diet: the combination of these vitamins and carbohydrates contained in buckwheat ensure a slow dispersion of a good dose of vitality. Each of the B vitamins (B1, B2, B3 and B6) is also involved in various metabolic processes such as growth, tissue repair, DNA formation and the proper functioning of the immune system.

Buckwheat and its digestive qualities

Little known and rarely consumed, buckwheat deserves that we dwell on its prebiotic properties. Perfect for strengthening the natural defenses of the stomach and colon, the prebiotics of buckwheat stimulate the activity of bacteria in the digestive system: at the time of fermentation of buckwheat seeds, these bacteria are released to act directly on digestion and facilitate intestinal transit. Celiac and gluten intolerant patients can find the pleasures of the table thanks to this gluten-free seed. Unlike wheat flour, buckwheat flour does not cause any gastrointestinal disturbances inherent in gluten consumption.