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Nutritional and health benefits of Buckwheat

Info: 308 words (1 pages) Nursing and Healthcare Question
Published: 11th Feb 2020

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Tagged: nutrition


Does buckwheat have any nutritional / health benefits over other grains?


Fagopyrum Esculentum (the botanical name of buckwheat) is a plant which is cultivated for its grain-like seeds, however it is not related to wheat (Barber, 2014). Buckwheat contains more nutrients and vitamins than other grains, with some of its benefits being the following:

• It is used to relieve symptoms of Type II Diabetes. New evidence suggests that buckwheat may assist in the management of diabetes according to Canadian researchers in the Journal of Agricultural and Food Chemistry. This is due to its glycaemic index of 54, lowering blood sugars more slowly than rice or wheat products.
• It contains rutin, which is a phytonutrient, and it strengthens capillary walls. It dilates blood vessels and reduces capillary permeability resulting in lower blood pressure.
• It maximises Vitamin C’s action and it is best consumed with products rich in Vitamin C.
• It contains all 8 essential amino acids, this includes lysine and 10 others. It is also rich in minerals such as potassium, phosphorous and magnesium, and also contains selenium, zinc, copper, calcium, iron and sodium. It contains Vitamin B complex vitamins: B2, B3, B5, B6. It also contains Omega-3 and -6 fatty acids. These elements have very strong antioxidant properties, freeing the body from free radicals that can damage healthy cells and potentially cause cancer.
• It is high in dietary fiber.
• It contains proteins and it is a very good meat substitute.
• Buckwheat contains no gluten.
• It contains no chemicals due to growing quickly and not requiring a lot of pesticides.
(Barber, 2014)


B Barber. (2014). Natural Botanicals. North Carolina: Lulu.com


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Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease. Nutrition also focuses on how people can use dietary choices to reduce the risk of disease, what happens if a person has too much or too little of a nutrient, and how allergies work.

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