Buckwheat is high in a bioflavonoid called Rutin, rutin reduces blood pressure, strengthens capillaries and blood vessels, increases circulation to the hands and feet and inhibits hemorrhages. Rutin also reverses damage from x-rays and radiation. Buckwheat strengthens the digestive tract. A poultice of ground buckwheat flour and vinegar can be used for skin inflammations and burns. Raw buckwheat is white in colour and when toasted it turns a dark brown colour and is called Kasha. You can grow buckwheat greens and juice as you would wheat grass for a great source of chlorophyll, vitamins and enzymes. Buckwheat controls blood sugar levels and lowers the risk of diabetes. Studies have found that women who intake at least 13 grams of fibre a day have a reduced risk of breast cancer by 41%. Fibre from whole grains supplies the most protection. Buckwheat is a great source of fibre; 1 cup has 4.5 grams of fibre. Buckwheat is high in protein containing all 8 essential amino acids, including lysine. It is also high in the flavonoid, quercetin.
Buckwheat is actually a fruit seed that is related to sorrel and rhubarb. The flowers of the plant are very fragrant and bees make a great dark strong tasting honey from it. Buckwheat can be ground into flour and used in baking, it does not have gluten so it can’t be used for bread flour. It is great for people who cannot eat any gluten.
You can cook and eat buckwheat or Kasha just the same as barley, wheat berries or rye berries.