WHAT MAKES BUCKWHEAT SPECIAL? Buckwheat is considered one of the most useful food crops on earth. They contain more minerals than most other cereals. Buckwheat is high in fibre, antioxidants and all essential amino acids.
A LIVING PRODUCT. Raw buckwheat is uncooked and therefore sprouted. Germination multiplies their beneficial effects. All because buckwheat is alive.
BENEFITS FOR THE BODY. Buckwheat germ heals, rejuvenates and regenerates the internal organs, increases sexual potential, cleanses the body’s cells, reduces swelling, regulates metabolism and gives strength to the body. In terms of biological value, quality and nutritional value, buckwheat protein is equivalent to chicken egg protein – the best balanced and most nutritious. It is similar in absorption to protein from legume products.
RICH IN MINERALS AND VITAMINS. Buckwheat is rich in copper, iron, manganese, magnesium, phosphorus, vitamins B3 and B2, iron, potassium, zinc, selenium and pantothenic acid.
DIVERSE APPLICATIONS Hulled buckwheat can be used for porridge and as a garnish, as can roasted buckwheat. They can be used in salads and green smoothies.
HEALTHY PRODUCT. The fibre in buckwheat is released over a longer period of time and gives a longer lasting feeling of satiety compared to wheat or oats. Buckwheat has a lower glycaemic index and therefore does not cause large fluctuations in blood sugar levels.
Preparation: after washing, boil for about 15 minutes.
