Don’t get tricked by the name, but buckwheat is not a cereal! It is actually a seed but it is consumed as cereal (and therefore the name pseudocereal), like quinoa and amaranth.
It is not related to wheat and it is gluten-free.
100g of buckwheat flour contain:
- 12.6g of protein
- 3g of fat
- 70g of carbs
- 10g of fibre
Buckwheat carbs have a low glycemic index, a measure of how quickly a food raises blood sugar after a meal — and should not cause unhealthy spikes in blood sugar levels.
It contains a good amount of fiber and resistant starch, which is fermented by gut bacteria in your colon. These beneficial bacteria produce short-chain fatty acids (SCFAs), such as butyrate that serve as nutrition for the cells lining your colon, improving gut health and decreasing your risk of colon cancer.
It contains good amount of protein that are very balanced in the aminoacid profile (high quality).
Buckwheat is richer in minerals than many common cereals, such Manganese, Copper, Magnesium, Iron and Phophorus. It is relatively low in phytic acid, a common inhibitor of mineral absorption found in grains and seeds.
Buckwheat also contains more antioxidants than other cereals, including rutin, quercetin, vitexin and D-chiro-inositol (This is a unique type of soluble carb that reduces blood sugar levels and may benefit diabetes management).
Points of note: buckwheat is great for gut health, cardiovascular health and diabetes management!