BUCKWHEAT GRAIN

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BUCKWHEAT GRAIN 62.8

�1.20

Buckwheat (Fagopyrum esculentum) looks like a grain and tastes like a grain but isn�t one. Instead, it is a relative of rhubarb, and because it is gluten free, it is an ideal food for those allergic to the gluten in wheat and other true grains.

Buckwheat is used to make flour for pancakes, pasta, bread and Japanese soba noodles. The de-hulled seeds (groats) can be ground into grits and roasted to make kasha, served as a starchy side dish by people of various ethnic backgrounds, especially Russians and eastern Europeans.

Nutritionally, buckwheat provides vitamins B1 and B2, the minerals potassium, magnesium, phosphate and iron (buckwheat contains more iron than cereal grains; and nearly twice the amount of the amino acid lysine found in rice. Buckwheat bran (farinetta) contains rutin, a flavonoid known to reduce cholesterol, lower blood pressure and maintain the strength and flexibility of capillaries. A recently discovered compound in buckwheat called fagopyritol seems to have potential to help manage type II diabetes.