Lately, buckwheat is much more popular. The reason why buckwheat is so popular is certainly its nutritional composition, but also the fact that it can be consumed by people who are gluten intolerant.
Buckwheat is actually an ancient food originating in Central and East Asia, but it has only become popular over the last ten years. It is mostly grown in Russia, Kazakhstan, China and Eastern and Central Europe.
There are two types of buckwheat: plain buckwheat (Fagopyrum esculentum) and tartar buckwheat (Fagopyrum tataricum) and both are used for cooking.
Buckwheat – a pseudo-cereal
Buckwheat belongs to a group of foods commonly referred to as pseudo-cereals or fake cereals. Pseudo-cereals are seeds that are consumed and prepared as classic cereals, but they are not the same in composition. Other well-known pseudo-cereals, except buckwheat, are quinoa and amaranth, sorghum and teff.
Although it is classified by name and group in the same group as wheat, the main difference between buckwheat and wheat is that buckwheat does not contain the vegetable protein gluten, so people who are gluten intolerant most often use buckwheat flour as a substitute for common flour.
Buckwheat is popular as healthy food due to its high content of protein and bioflavonoids. Buckwheat contains minerals such as iron, manganese, magnesium and iodine and vitamins B1 and B2, and unlike other cereals, it contains a large amount of antioxidants.
In addition, buckwheat contains starch more than 80%, the rest being proteins, fibers, proteins, and fats.
Buckwheat health benefits
Buckwheat helps control blood sugar, which is why some experts consider it suitable for people suffering from type 2 diabetes. Although it is mostly made up of starch, because of the fiber found in buckwheat, it is also good for the bowel and digestive system.
Buckwheat has also been found to improve blood lipids and is therefore considered to be a factor in reducing the risk of heart disease.
Buckwheat is increasingly used in the kitchen and is actually very easy to prepare. Buckwheat is softened by cooking but remains in the same shape. Buckwheat recipes have become increasingly popular lately, so it is often processed into flour, porridge or pasta. Porridge, or buckwheat cooked in water, is used in the same way as rice and is the main ingredient in many traditional European and Asian dishes.
Buckwheat flour is much appreciated and can be found in specialized stores, and commercial buckwheat pasta generally contains a small amount of buckwheat, so it is recommended that you make it yourself.