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PRIME BUCKWHEAT
Prime Grains is very pleased to
offer this ancient and highly nutritious grain.
Origin
Buckwheat (Fagopyrum
esculentum) is an ancient grain that originated in the mountainous
regions of southern China. It
is now produced in many parts of the world and is increasingly being
utilized for its nutritious qualities in the human diet.
The Buckwheat plant is a
broad-leafed annual related to rhubarb and sorrel, but the seeds
structurally and chemically resemble cereal grains and are handled and
classed with cereals.
Nutrition
Buckwheat nutrition is globally
acclaimed:
Publication
from Canadian Grain Commission; University of Manitoba - Department of
Human Nutritional Sciences
The
protein content in buckwheat flour is significantly higher than in rice,
wheat, millet, sorghum and maize. Buckwheat
proteins are well balanced and rich in lysine and buckwheat flour has one
of the highest amino acid scores among plant sources.
Nutritional studies have shown that buckwheat proteins have the
highest cholesterol lowering properties among the plant proteins.
Several
epidemiological studies have shown that buckwheat proteins can suppress
the development of colon cancer.
Buckwheat
contains many flavonoid compounds, mainly in the hull, known for their
effectiveness in reducing the blood cholesterol, keeping capillaries and
arteries strong and flexible, and assisting in prevention of high blood
pressure.
While
flaxseed is the highest source of plant lignans, buckwheat also contains a
considerable amount and provides the third highest amount among many
cereals.
Polish
Research in the Czech Journal of Food Science
(vol 26, No.3:153-162)
“Buckwheat
is … of renewed interest due to its nutritive and health promoting
value. …buckwheat flour may alleviate diabetes, obesity,
hypertension, and hypercholesterolemia.
A number of nutraceutical compounds exist in buckwheat grains … a
rich source of starch, proteins, antioxidants, and dietary fibre as well
as trace elements.”
“The
amino acid composition of buckwheat proteins is well balanced and of a
high biological value.”
“Buckwheat
grains are an important source of microelements such as Zn, Cu, Mn, Se and
macroelements : K, Na, Ca, Mg.” The
highest concentrations are in the hulls.
“Buckwheat
grains and hull consist of some components with healing properties and
biological activity, ie.: flavonoids [primarily in the hull] and flavons,
phenolic acids, condensed tannins, phytosterols, and fagopyrins.”
From
the Department of Food Science and technology, India.
Reported in International Food Research Journal 17: 1067-1076 (2010)
“Buckwheat
grains contain numerous nutraceutical compounds and they are rich in
vitamins, especially those of the B group.
The Buckwheat flour is superior to the wheat flour because of its
higher lysine, iron, copper and magnesium content.
The significant contents of rutin, catechins and other polyphenols
as well as their potential antioxidant activity are also of great
significance. These
functional components of buckwheat have health benefits like reducing high
blood pressure, lowering cholesterol, controlling blood sugar and
preventing cancer risk.”
Not only does the collaborating
research show the health benefits of buckwheat grain, but buckwheat honey
has the highest antioxidant content.
Not surprisingly, buckwheat is referred to as “king
of the healing grains”.
USES
Buckwheat is gluten free.
While it has primarily known in North America for buckwheat
pancakes, because of its phenomenal nutrition and acceptability by gluten
intolerant people, baking researchers all over the world are successfully
using it, including with the hull-on, in such products as bread,
baguettes, sourdoughs and crackers.
Because many of the health
benefits are in the hull, Prime Buckwheat flour is a wholegrain product.
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