Buckwheat Organic

Buckwheat is popular in Japan, Russia, and Eastern and Central Europe. Buckwheat grains can be eaten whole, roasted, or crushed, or as flour of various grinds used in pancakes, bread, and noodles (soba). Highly nutritious, buckwheat is rich in protein, essential amino acids, soluble fiber, and antioxidant compounds. This makes buckwheat an excellent source of protein, especially for vegetarians and vegans, as it complements their protein needs. Compared to wheat, oats, rye, or barley, it has a strong antioxidant capacity. It is rich in phenolic acids and flavonoids, which improve cardiovascular balance and contribute to the maintenance of good health. It is also rich in minerals and trace elements (magnesium, manganese, phosphorus, copper, iron, and zinc), and vitamins of the B group (B1. 2, 3 & 6). Despite its common name of "buckwheat", buckwheat is not wheat. And, the big advantage for gluten intolerant people, it is free of this component! This makes it an ingredient of choice for sensitive people, and all those who find gluten difficult to digest. Tip: Soak the day before in cold water. Rinse well to remove the sticky soaking water. Cook in a steamer for 15 minutes or in boiling water.