Himalayan Buckwheat Seeds / Grains
Buckwheat seeds or grains is the raw buckwheat which is harvested from the fields.
A nutrient-packed, gluten-free seed abundantly consumed in Asian countries for centuries. And is now becoming increasingly popular in the U.S., Canada, and Europe due to its many health benefits. Buckwheat flour is the most famous of all the other buckwheat products.
Perception about Buckwheat
While most people think of buckwheat as a whole grain. And it’s actually a seed that is high in both protein and fiber. It supports heart and heart health and can help prevent diabetes and digestive disorders. In fact, buckwheat seeds also called “groats,” so packed with nutrients and antioxidants. Like rutin, tannins, and catechin −that they often called “superfoods.”
Buckwheat is an ancient grain?
Despite its recent rise to nutrition fame, buckwheat is actually an ancient grain with a long history. Today, buckwheat is a favorite amongst plant-based and gluten-free eaters alike since it provides a high source of amino acids, vitamins, minerals, and antioxidants – all with relatively few calories and practically no fat.
The benefit of Buckwheat(Himalayan Buckwheat in Pakistan)
A major benefit of buckwheat compared to other grains is that it has a unique amino acid composition that gives it special biological activities. These include cholesterol-lowering effects, anti-hypertension effects and improving digestion by relieving constipation.
Buckwheat, which has the genus species name Fagopyrum esculentum, is usually found as raw “buckwheat groats” or in flour form. Both are highly nutritious staples to keep in your kitchen since there can be used in numerous ways.
Ways to use buckwheat nutrition
Some of the most popular ways to use buckwheat nutrition? Adding cooked groats to stews, soups or cold salads; replacing processed breakfast grains; and using buckwheat flour in muffins and bread, as well as to coat proteins.
Despite its name, buckwheat actually doesn’t contain any wheat or the protein gluten. Buckwheat is a member of the Polygonaceae family of plants and completely unrelated to grains that do contain gluten, like wheat, barley or rye.
For this reason, buckwheat( hulled buckwheat in Pakistan) used in many gluten-free baked items to add bulk and nutrients without causing allergens or digestive issues.
Buckwheat Nutrition Facts: