What to Do with Buckwheat?

When I suggest to my patients to incorporate buckwheat into their diet, they open their eyes and ask: "What is buckwheat?" Indeed, buckwheat grains are not well-known, so I will introduce this quality food in my article. First, let me note that the buckwheat discussed in this article is not the biblical buckwheat, which is likely the "spelt wheat" that is quite common today.

There are two types of buckwheat available: roasted buckwheat, which is brown, and unroasted buckwheat, which is light green and, of course, natural. The taste of roasted buckwheat is deep and heavy, whereas the green variety has a delicate and delicious flavor.

Buckwheat is rich in nutritional values. It should be noted that if you sprout the buckwheat, its nutritional value increases significantly. Here are some examples of the nutrients it contains:

Protein - Buckwheat contains a high amount of protein. This protein consists of 22 amino acids, the building blocks of protein. Nine of these amino acids are called essential, meaning the body cannot produce them and must obtain them from food. The body knows how to produce the other amino acids itself. The protein in buckwheat is considered complete protein because it contains all 9 essential amino acids. 

Minerals and Vitamins - Buckwheat is also abundant in iron, magnesium, potassium, selenium, various types of B vitamins, dietary fibers, and more. 

Gluten – (like quinoa) buckwheat is good news for celiac patients and those sensitive to wheat, as it is gluten-free.   

Diabetics – (similar to quinoa) buckwheat is suitable for diabetics because of its relatively low glycemic index. Additionally, because the dietary fibers help balance blood sugar levels, it prevents extreme sugar spikes up and down.

Many people ask me how to consume buckwheat and what can be made with it. My answer: treat buckwheat like rice. Cook it like rice, and it can be used to make many dishes such as various soups, patties, baked pies, cold salads, and more. 

My recommendation is to try buckwheat, especially the green variety, and you will not be disappointed. To your health!

Eliyahu Shechter is an Iridologist and a natural therapist