Although it is better known as “buckwheat”, buckwheat has nothing to do with wheat. This is not a cereal, contrary to popular belief, but a relative of sorrel and rhubarb. Its seed, recognizable by the characteristic shape of a small pyramid, is coming back into fashion due to its great nutritional value and the many health benefits it brings, as explained by Dr. Helene Gomeret, physician at Thermes Marine Saint-Malo, whose Le Cap Horn restaurants and Diététique La verrière regularly serve buckwheat.
Is buckwheat an interesting alternative to wheat?
Doctor Gomer. Yes, because it offers a good protein content (12.9g per 100g) with a near-perfect amino acid profile, making it easy to diversify your diet and reduce your intake of animal proteins in favor of plant-based proteins, as recommended by health. authorities. In addition, buckwheat does not contain gluten. Therefore, it is ideal for people with celiac disease and gluten hypersensitivity. Buckwheat from Brittany is also a virtuous plant as it does not require fertilizers, herbicides or pesticides, many of which are endocrine disruptors, to grow.
What are its other strengths?
This pseudocereal is also good for diabetics, as its glycemic index, which measures the effect of a product on blood sugar levels, is moderate: 40 for buckwheat flour alone, versus 65 for whole wheat flour, and up to 85 for refined white flour. flour. Buckwheat is also a good source of fiber (7 g per 100 g of raw grain), which provides a good feeling of satiety, regulates transit and promotes intestinal microbiota balance. It also contains a number of antioxidants, including rutin, which protects blood vessels from aging. Finally, it contains many minerals, in particular calcium, which is essential for strong bones, and magnesium, which helps to minimize the harmful effects of stress and anxiety. However, there is one downside: Buckwheat can cause allergic reactions, especially in people who are sensitive to latex, according to the National Health Security Agency (ANSES).
What is the best way to consume?
Buckwheat is often consumed in the form of flour to make the famous Breton buckwheat pancakes, crêpes or fritters. But it can also be eaten in many different ways: as ground seeds, in salads, or as a side dish in place of rice or bulgur, such as cereal to thicken soup, or as pasta such as Japanese Sobas.
Source: Le Parisien
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