Benefits of buckwheat groats for heart health and arthritis relief - raw buckwheat benefits
While the name may not bring to mind thoughts of delicious food, buckwheat groats are dense with a wealth of health benefits. The kernels of buckwheat, also referred to as beech wheat, are called groats, which are gluten free and can be used in a assortment of recipes (1).Buckwheat groats contain high levels of rutin, which is a type of antioxidant known as a flavonoid (2). Antioxidants can help protect the body from damage caused by free radicals, which can cause oxidative stress, affecting lipid levels as well as triggering a assortment of diseases (3). One study that evaluated the heart healthy benefits of buckwheat groats, revealed that individuals who consumed 100 grams of buckwheat per day had lower levels of bad LDL-cholesterol levels, and had higher levels of the good HDL-cholesterol levels when compared to individuals who did not regularly consume buckwheat (4). The fiber and magnesium content in buckwheat groats makes it a good choice for reducing the formation of plaque in the heart, and improving the heart’s ability to pump blood throughout the body (4).
- raw buckwheat benefits
How can buckwheat be a great alternative to grains? Because it’s not a grain! While most people refer to buckwheat as a cereal grain, it’s actually a fruit seed, closely related to rhubarb and sorrel. Some people consider buckwheat a p.Seudo-grain, because of how people eat it, and the “wheat” in buckwheat doesn’t help either. Buckwheat not only doesn’t contain wheat but it’s also gluten-free making it goal for…pretty much.
Buckwheat Health Benefits - raw buckwheat benefits
Researches from the Polish Academy of Sciences recently published a study suggesting substituting some or all of the corn starch in many traditional gluten-free bread recipes with buckwheat ﬂour. In addition to providing higher levels of antioxidants, B vitamins, magnesium, phosphorus and potassium, the study indicated that swapping 40% of the corn starch for buckwheat ﬂour also increased its “overall sensory quality” when compared to the gluten-free bread used in the control. Although recipes were tested with anywhere from 10-40% buckwheat ﬂour, the conclusion clearly points to the 40% buckwheat ﬂour results as having the most nutritional beneﬁts for Celiac suﬀerers.