Despite the name, buckwheat is actually gluten free, making it a great alternative for people with celiacs disease or a gluten sensitivity. It is also technically a fruit seed, not a grain! The taste of buckwheat is unlike any other grain and it is absolutely tremendous. Plus, it can be used in many different ways.
Benefits: Buckwheat is is high in Manganese and is a good source of Copper, Magnesium, and Phosphorous. It also packs a punch of fiber, especially insoluble fiber, making it wonderful for the prevention of heart disease and gallstones. The flavonoids and antioxidants in buckwheat also provide beneficial effects to the cardiovascular system. Whole grains like buckwheat may also be helpful in blood sugar control, which is important for those with blood sugar issues such as diabetes.
How To Use: Buckwheat is great cooked and served like a rice or other grain, on its own, or in a soup or stew. It is also delicious added to granolas, but also a stand alone granola as kasha, which is simply toasted buckwheat. This gives the buckwheat a slightly nutty flavor and crunch, making it delicious as a cereal or topping to oats or yogurt. Buckwheat may even be ground into flour for baking.
Nutrition Facts: Servings Size: 1 cup (cooked)
- Calories: 154
- Protein: 5.68 grams
- Fats: 1.04 grams
- Carbohydrates: 33.5 grams
- Fiber: 4.54 grams
- Manganese: 34% DV
- Copper: 27.8% DV
- Magnesium: 21.4% DV
- Phosphorus: 16.8% DV
**Buckwheat flour should always be refrigerated, but it isn’t necessary to refrigerate the seeds. However, if you are buying in bulk, the buckwheat will last longer if refrigerated.
Blair is a Nutrition Consultant and Natural Chef with a passion for helping others achieve optimal health through a holistic approach that focuses on body, mind, and spirit. 
