What is Buckwheat
& why should I eat it? 

So what is buckwheat? Is it a type of wheat? Grain? 

None of the above!

Buckwheat, despite the name, is not related to wheat. It is a type of seed that is consumed as cereal grains, much like quinoa and amaranth. What distinguishes buckwheat from other grains is that it does not grow on grass, which makes it a pseudocereal. And the best part is - it’s gluten-free!

This grain-like seed is packed with a myriad of nutrients, vitamins and minerals - definitely a Nutritionist favourite here at Heal’r. 

Just like other seeds, buckwheat is high in both protein and resistant starch. This type of starch resists our digestion and travels straight to our colon where it serves as food for our friendly gut bacteria. What makes buckwheat stand out from other seeds is its low fat content and high levels of gut-friendly fibre. A cup of whole buckwheat kernels also provides 34% of your daily recommended intake of manganese and 21% of magnesium, among other minerals.

Perhaps the most powerful health benefits of buckwheat comes from the presence of bioactive plant compounds. Buckwheat kernels contain more antioxidants compared to most cereal grains, including rutin, quercetin, vitexin, d-chiro-inositol. Collectively, these help to reduce inflammation, reduce risk of cancer and heart disease, improve cholesterol levels, regulate blood sugar levels, aid digestion and improve your gut health.

A 2018 review involving 28 different studies found that consumption of buckwheat, as both buckwheat kernels and buckwheat powder, for just 4 weeks significantly reduced the levels of blood glucose, total cholesterol and triglycerides in healthy participants. This is why we highly recommend including buckwheat as part of your diet.

A little tip - get activated buckwheat or ‘activate’ them at home by soaking the buckwheat kernels in water + ¼ tsp salt for at least 30 minutes. Before cooking, rinse and drain the salt water. The activation process will help to remove phytic acid (an anti-nutrient that binds to minerals and prevent their absorption in the body) and maximise nutrition of the buckwheat itself.