Surprise! Buckwheat is actually a fruit even though it is commonly thought to be a grain. Buckwheat is a fruit seed that is related to rhubarb and sorrel. Buckwheat is actually considered a seed and is not part of the wheat family at all. Buckwheat is gluten free.
Buckwheat flour has a strong, distinctive flavor and is often mixed with other flours to lend its distinctive taste to many baked goods.
Whole buckwheat is a very nutritious food. The protein in buckwheat contains the eight essential amino acids and is also high in lysine. Buckwheat is also rich in many B vitamins as well as phosphorus, magnesium, iron, zinc, copper and manganese.
Buckwheat is also a good oil source of Alpha-Linolenic Acid, which is one of the two essential fatty acids we must have to be healthy.¼ cup serving of buckwheat flour provides more than 10 percent of the daily value of four minerals. One serving supplies 18 percent of magnesium and 14 percent of phosphorus, both of which help you build strong bones and teeth. Manganese, which helps stabilize your blood sugar, is provided in even large amounts, with each serving supplying 26 percent of the daily value. Each serving provides 17 percent of the daily value of copper as well. Copper, along with iron, is important for the production of red blood cells. Buckwheat flour provides iron as well. One serving provides 7 percent of the daily value for women and 15 percent for men.
" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever. We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."