Buckwheat cooked

by MBC Team

buckwheat,facts

Buckwheat originates in northern Europe and Asia.
Buckwheat has been grown since at least 3000 years in China.
Buckwheat is not related to wheat and is actually a seed.
Buckwheat is a great source of plant-based protein.
Due to its well-balanced amino acid profile, the protein in buckwheat is particularly rich in the amino acids lysine and arginine (12).
Buckwheat is high in minerals and antioxidants.
Buckwheat is high in manganese, copper, magnesium and phosphorus, but low in vitamins.
Buckwheat is rich in fiber.
Buckwheat is gluten-free.
Buckwheat has a low to medium glycemic index (GI).
The buckwheat must be stored in an airtight container and in a cool, dry place.
Stored properly, buckwheat can last up to one year.