6 Health Benefits of Buckwheat
If there is one superfood that does not get
enough attention, it is probably buckwheat. Though the name might
suggest otherwise, buckwheat is not wheat at all. It is the seed of a
plant called Fagopyrum esculentum, which belongs to a group of plants
called pseudocereals, the same group as quinoa. All pseudocereals are
gluten-free, and for that reason, it's very popular among those who are
sensitive to gluten or are simply trying to avoid it.
Buckwheat is mainly harvested in Russia,
Kazakhstan, China, and Eastern Europe. The grain-like seeds can be
processed into groats, noodles, and flour. The groats are used in much
the same way one would use rice and provide the basis for many
traditional European and Asian dishes, and the flour can be used in a
variety of delicious gluten-free baked goods. The reason we are telling
you all of this is that buckwheat is incredibly nutritious and
definitely worth adding to your diet. These are the important health
benefits of buckwheat you need to be aware of:
1. Improves Blood Sugar Control
Buckwheat contains rutin, quercetin, and
other similar biochemicals that may have a positive impact on the
glucose levels in our body. But the component that was found to have the
most beneficial impact on blood glucose levels in both human and animal
studies of buckwheat is called chiro-inositol. While researchers do not
yet know precisely how it works, early evidence suggests that
chiro-inositol makes cells more sensitive to insulin and may even act as
an insulin mimic.
2. Improves Cardiovascular Health
Like other whole grains, buckwheat promotes
heart health, as it is rich in protein, fiber, and antioxidants. It has
been found to improve blood lipid profile, including lower the levels
of LDL (bad) cholesterol and raise the levels of HDL (good) cholesterol,
as well as the capacity to lower blood pressure.
A study conducted by the US Agricultural Research Service tested whole
wheat, brown rice, and buckwheat, and found that all three aid in
lowering blood pressure. Seven men and nine premenopausal women consumed
the same diet for 2 weeks. When the time was up, the researchers
exchanged 20% of the participants’ energy (carbs) with the three types
of whole grains mentioned above. The subjects had to persist with this
new diet for 5 weeks. During this time, systolic and diastolic blood
pressure were reduced thanks to the whole-grain intake, irrespective of
the type.
3. Rich In Fiber and Promotes Healthy Digestion
This property is thanks to how rich
buckwheat is in fiber. For every one-cup serving of cooked groats, this
food provides 6 grams of dietary fiber. The fiber is concentrated in the
husk, which coats the groat. Additionally, the husk contains resistant
starch, which is categorized as a type of fiber. Resistant starch is
fermented by gut bacteria in the colon. These beneficial bacteria
produce short-chain fatty acids which, in turn, improve gut health,
normalize bowel movements, and help in maintaining a healthy weight.
4. May Protect Against Breast Cancer
Speaking of fiber, it has also been found
to be one of the components that help buckwheat prevent breast cancer.
Recent studies have shown dietary fiber possesses a powerful
anti-carcinogenic effect, primarily on the development of breast cancer
cells in postmenopausal women. In fact, a study showed that the
frequency of breast cancer is 50% lower in women who consumed the
recommended amount of daily dietary fiber.
This anti-cancer property of buckwheat is also thanks to the lignans it
contains, which are converted into animal lignans in our stomachs.
Animal lignans are integral in the defense against breast cancer and
other hormone-based cancers.
5. May Prevent Gallstones
Another disease the insoluble fiber in
buckwheat helps prevent is gallstones. How does that happen? Researchers
believe that insoluble fiber not only aids the food to move quicker
through the intestines but also reduces the secretion of bile acids -
excessive amounts of which contribute to gallstones formation. Other
foods that are abundant in fiber and have this effect include tomatoes,
cucumbers, apples, berries, and beans.
6. Source of Vegetarian Protein
Buckwheat is an excellent source of
digestible plant protein. For every 100 gram serving, this food contains
as much as 14 grams of protein, and 12 different amino acids to support
growth and muscle synthesis. Admittedly, the protein content is not as
high as it is in some beans and legumes, but it is higher than most
whole grains.
How to Cook Buckwheat Groats
To cook raw buckwheat groats, you will need two cups of water for every
cup of groats, and ½ tablespoon of salt.
Bring water to boil in a small pot, then add the buckwheat and salt.
Return to a boil, then reduce heat to a simmer, cover, and cook until
tender. It should take about 10–15 minutes. Drain off any remaining
water. It is not recommended to rinse the groats after cooking, as you
might do with pasta. If you plan to add the groats to a soup, you should
do so during the last 20 minutes of the soup’s cooking time, and
refrain from adding too much! The groats will inflate 3-4 times their
original size.
There are of course many more elaborate and delicious buckwheat recipes
that can found online!