Health and nutrition

Incorporate buckwheat into your diet

Josheph
Buckwheat, also called buckwheat, is a plant whose grains are edible. But to be consumed, the shells must be removed through a grinding process. Despite having the name wheat, it is not related to the wheat we eat often.
With the rise of gluten-free diets, these cereals are gaining fame for offering culinary alternatives to wheat. For now, the high price prevents it from being consumed more extensively, but many bakers have opted for buckwheat flour to make gluten-free breads.

According to the United States Department of Agriculture, buckwheat contains nutritional values ​​very similar to wheat. Both provide practically the same amount of calories per 100 grams (340 kcal of wheat flour and 335 kcal of buckwheat flour), almost the same amount of protein and very similar values ​​of vitamins.

Buckwheat has slightly more fat, sugar, and minerals, mainly calcium, iron, magnesium, potassium, sodium, and zinc.

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Because of these qualities, it is believed that this grain can be a great food to offer healthy nutrition, with antioxidant effects. At the moment, there are few studies, but the Instituto Nazionale di Ricerca sugli Alimenti e la Nutrizione has been better analyzing these benefits.

According to the Alimente website, the preparation of this grain is similar to rice, and it is usually consumed with other foods. When using flour to make bread, it is important to consider that buckwheat flour is denser than wheat flour.