BUCKWHEAT

The versatile buckwheat is an incredibly undemanding and resilient plant, because it can withstand very bad conditions, bad soil or drought. It is better at getting minerals from the soil than other crops and it does not require additional mineral fertilizers or pesticides. Buckwheat boasts a very high biological value and positive effects on our health.

Its advantages and health benefits:

Buckwheat contains a very high amount of vitamins and minerals. In it we can find especially vitamins of the B group and minerals, such as magnesium, iron, zinc, phosphorus, copper. It is considered one of the best vegetable sources of proteins, because it contains all eight essential amino acids and a wealth of fibbers, which will especially delight those with digestive problems.

It is great for the heart and the veins. Because of its high content of flavoniods, which function as antioxidants, it beneficially affects the cholesterol level and high blood pressure. Because of its high content of magnesium it relaxes the veins and improves the blood flow and with that also the access of nutrients to our body.

Buckwheat has a low glychemic index, and is therefore also suitable for those with diabetes, because it transitions slowly from the digestive organs into the blood.

Buckwheat groats

We get the buckwheat groats from husked buckwheat seeds. Groat made of it has a specific taste of nuts, which might not suit everyone, but one has to know that with the inclusion of buckwheat groats into our diet we supply our body with a lot of nutrients.
Buckwheat groats is very useful in the kitchen, because we can use it to prepare main dishes, desserts, prepare it as a side dish or add it to soups, salads. It can be eaten cooked or baked.
The preparation is very simple – we cook it in boiling water for about 10-15 minutes.

Buckwheat groat
buckwheat flour
buckwheat

Buckwheat flour

We grind our well dried buckwheat seed in a special mill into buckwheat flour or groat. Buckwheat flour is ground with the slow friction of two stones – with such a procedure we keep all of the nutrients, aromas and the rich flavour of buckwheat.
Buckwheat flour, rich in proteins, fibbers and various minerals, looks darker and has a pleasant sweet flavour, which reminds a bit on nuts. In cooking we can use it as a substitute for other flours or as an addition to various dishes.

Culinary use:

We can use it to make excellent dishes, such as bread, pockets, spoonbread, pizza dough, even pancakes.
Because buckwheat flour doesn’t contain any gluten you have to steam if beforehand or mix it with wheat flour or some other flour (in case of gluten intolerance). After all, even a small addition of its flour gives the distinct smell and taste of buckwheat, and your body a whole lot of healthy nutrients.
100 g of buckwheat flour contains on average 343 kcal, 65.6 g of carbs, 7.3 of fiber,  10.3 g of proteins and 2.7 g fat.

Buckwheat grits

Unfortunately it is not yet so widespread, buckwheat grits can fully replace the one from wheat and can also be used to make dumplings and semolina cake with fruit.

buckwheat grits
Did you know?
  • Most people think that buckwheat is a wheat, but that is incorrect. It is in the fagopyrum genus and could almost be considered as fruit, because it is related to rhubarb.
  • It contains not gluten and is therefore suitable for patients with coeliac disease and for all, who would like to avoid gluten in their diet.
  • Its hulls are highly valued as filling of upholstery.
Storing

In order to preserve all the quality nutrients in the flour, groats and groat, and to extend its expiration date, proper storage is of utmost importance. Flour can be stored without a problem in the refrigerator, especially if we only use it from time to time or in the summer months. We usually store it in a well closed container in a cool and dry space.
To further prevent insects from infesting it we can put a laurel leaf into the closet or directly into the bag.