WHAT MAKES BUCKWHEAT SPECIAL? Buckwheat is considered to be one of the most useful food crops on earth. It contains more minerals than most other grain crops. Buckwheat is high in fibre, antioxidants and all essential amino acids.
A LIVING PRODUCT. Raw buckwheat is uncooked and therefore sprouts. Its benefits are multiplied many times over through irrigation. All because they are alive.
BENEFITS FOR THE BODY. Green buckwheat sprouts heal, rejuvenate, help the internal organs to recover, increase sexual potential, cleanse the body’s cells, reduce swelling, regulate metabolism, and give strength to the body. Buckwheat protein is comparable to hen’s egg protein in terms of biological value, quality and nutritional content – the best balanced and most nutritious. In terms of absorption, they are similar to the proteins of 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.
MULTIPLE USES. Hulled buckwheat can be used to cook porridge and as a side dish, just like roasted buckwheat. These buckwheats can be added to salads and green smoothies.
A HEALTHY PRODUCT. The fibre in buckwheat is released over a long period of time and gives a longer lasting feeling of satiety compared to wheat or oats. Buckwheat has a lower glycaemic index, which means it does not cause large fluctuations in blood sugar levels.
Preparation method: after rinsing, cook for about 15 min.