Buckwheat

The buckwheat, scientific name Fagopyrum esculentum, belongs to the Poligonaceae family, but is considered, from a commercial point of view, a cereal, although it doesn’t belong to the family of the Graminaceae. Buckwheat contains B-group vitamins, mineral salts such as magnesium, potassium, more than all other cereals, manganese, iron and copper, and valuable antioxidants. It is easily digestible, brings proteins and a sense of satiety and, for this reason, it can be inserted into the diets of overweight people. But buckwheat is also energetic, so it is good for sporty people or for those who have to face heavy days under the mental and physical aspect but also for the elderly or pregnant women. Thanks to the contained substances, especially potassium, buckwheat can be used against water retention and to help in case of high blood pressure. In addition to this, buckwheat fibers help keep under control the levels of cholesterol and improve the intestinal health by promoting the transit, for this reason buckwheat has an action in case of constipation. Finally, a substance contained in the buckwheat, the D-chiro-inositol, is considered to have a role in improving the cells response to insulin by lowering blood sugar levels and making buckwheat also helpful in diabetes. This steatment is reported in the study published in 2003 on the Journal of Agricultural and Food Chemistry by a team of the University of Manitoba, Canada. Buckwheat can be found in the form of seeds to enrich tasty salads, soups or to prepare delicious vegetable balls, but also as flour, which is good to make cakes, but also for bread or polenta. Pay attention to any allergies or intolerances to this food and limit its consumption if you are taking anticoagulant medicines. Instead, buckwheat can also be consumed by people who suffer from celiac disease.