BuckwheatSOURCE OF HEALTH AND ENERGY
ABOUT THE PRODUCT
Buckwheat cultivation dates back more than 5,000 years ago. According to many sources, buckwheat is believed to have originated in northern India and Nepal, where it is known as “black rice.” In European countries, it is sometimes referred to as “beech wheat” due to the resemblance of its seeds to beech nuts. The Eastern Slavs began to call it “grečka” (meaning Greek) because it reached them from Byzantium in the 7th century. During that time, it was primarily cultivated in monasteries by Greek monks.
BENEFITS OF BUCKWHEAT
What distinguishes buckwheat from other cereals is primarily its high iron content. Iron is a trace element that our body requires for oxygen binding and transportation. Another notable feature of buckwheat is its complete absence of gluten, which can slow down metabolic processes. In addition to iron, buckwheat is also rich in various essential microelements, including phosphorus, magnesium, zinc, manganese, copper, selenium, calcium, potassium, as well as silicon, chlorine, sodium, and many others. Buckwheat is rich in vitamins of the B group (B1, B2, B3, B6, and B9), which normalize the functioning of the cardiovascular and central nervous systems. It also contains vitamin E, which has antioxidant effects and protects cells from the harmful effects of free radicals. Additionally, it contains vitamin A, which reduces the risk of eye diseases, strengthens bones, and promotes tissue regeneration.
HEALTH BENEFITS OF BUCKWHEAT CONSUMPTION
Due to its high iron content, the consumption of buckwheat is particularly recommended for individuals suffering from anemia. On the other hand, due to the absence of gluten, buckwheat can be consumed by individuals with celiac disease (gluten intolerance), making it suitable for those with asthma or psoriasis as well. Rutin, present in buckwheat, contributes to strengthening the blood vessel walls, enhancing the absorption of vitamin C, and reducing stomach acidity. As a result, it is beneficial for individuals with high blood pressure or gastritis. Buckwheat has a medium glycemic index (GI) ranging from 50 to 60. This moderate GI makes it a favorable choice in the diet of individuals with diabetes, as it leads to a slower and more gradual increase in blood sugar levels compared to high-GI foods.