Buckwheat: recipes and properties

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What is buckwheat and what are its properties? We explain it to you with our recipes, traditional and otherwise, both sweet and savory

Let’s start by debunking a myth. Contrary to popular belief, buckwheat (Polygonum fagopyrum) is not a cereal, but a herbaceous plant belonging to the family of polygonaceous. This is why, as it does not contain gluten, it is very popular with celiacs.

Buckwheat comes in the form of seeds triangular, even if its main use is linked to the flour that can be obtained from their grinding. There buckwheat flour it is in fact the basis of some traditional Italian recipes, in particular from Valtellina, where it arrived for the first time in the 15th century: among the most famous, there are pizzoccheri, polenta taragna and sciatt.

Buckwheat: properties and benefits

From a nutritional point of view, buckwheat is highly protein, which makes it very popular with sportsmen. The proteins present are composed of both essential amino acids, such as lysine, threonine and tryptophan, and sulfur amino acids.

The excellent flavonoid content contributes to lower bad cholesterol levels, in addition to favoring the body with antioxidant properties. The presence of magnesium helps instead improve circulation sanguine and reduce the pressure.

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The absence of gluten certainly makes it suitable for those who are intolerant, but it is also precious for all those who wish to combat tiredness and fatigue. The mineral salts and amino acids present are in fact very useful for recharging energy.

Also interesting for those suffering from diabetes: buckwheat has a glycemic index of 50, the same as brown rice. Contains D-chiro-inositol, a substance that helps lower blood glucose levels after meals.

Recipes with buckwheat

Buckwheat is versatile and a little creativity is enough to bring it to the table. THE grains they are perfect for enriching soups or salads, using them just as you do with spelled, barley or quinoa: after washing it under running water, you just need to cook it in a pot for a cooking time of about 20 minutes.

If you love to experiment with ingredients, use buckwheat flour in your recipes: with its rustic, intense and slightly bitter taste you can make different types of bread and pasta, but the hazelnut note makes it ideal also in the preparation of sweets, such as cakes and crêpes. You can use exclusively buckwheat flour, to meet specific health needs, or create mixes with other types of flour, such as wholemeal or corn.

In gallery above we have collected many recipes with buckwheat, both sweet and savory, with grains or with buckwheat flour, to be enjoyed in summer or during cold winter days. Try them now!

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