Buckwheat: a “super” grain
Why is buckwheat a super grain?
Not all gluten-free alternatives are equally known to the consumer, but buckwheat is a grain with a very long history of human use and tradition in local cuisines, such as crepes in northern France or noodles in places as far as northern Italy and Japan.
Buckwheat has some characteristics that make it a healthy food: a low glycaemic index and good content of micronutrients, as well as flavonoids and other phytochemicals. Buckwheat is one traditional grain with good nutritional properties, but it is not consumed everywhere. It can be added to the diet of everybody, including athletes, and it might help reduce oxidative damage.
Do you know other “ancient” grains, regardless of whether they are gluten-free or not? Do you consume them regularly? Tell us in the comment section!
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