Despite the name, buckwheat is not related to wheat. Though buckwheat is used like a grain, it is not a cereal nor grass, it is actually a fruit seed. It is known as pseudocereal and has a unique triangular shape. In the US, buckwheat was a common crop in the 18th and 19th centuries.
Canadian processors use buckwheat in pancake mixes, breakfast cereals, breads and poultry stuffing. Europeans use whole groats in porridges, soups and breakfast cereals. Japan is the largest customer for Canadian buckwheat. Processors in Japan grind buckwheat into flour and combine it with wheat flour to produce "Soba" or buckwheat noodles. The term "Soba" is simply the word for buckwheat.
Buckwheat contains over 1 per cent of three amino acids: glutamic acid, arginine and aspartic acid. Buckwheat seeds are rich in starch, proteins, minerals like iron, zinc and selenium, antioxidants and some aromatic compounds such as salicylaldehyde, phenylacetaldehyde, etc.
Buckwheat contains the perfect combination of nutrients for a healthy cardiovascular system. It helps control blood sugar levels and thus lowers the risk of diabetes. Buckwheat prevents gallstones. The health promoting potential of buckwheat is in fact higher than that of vegetables and fruits. The plant lignans present in buckwheat protect against heart disease. Postmenopausal women may reap significant cardiovascular benefits from buckwheat. Dietary fiber protects from breast cancer and improves digestive health. It protects against childhood asthma. Buckwheat lowers your risk of heart failure, obesity and type 2 diabetes.
" 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."