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Buckwheat, the little grain that is now a fruit

19 Sep

Despite its name, buckwheat is not really wheat, nor is it any other grain; it’s actually the fruit of a plant related to sorrel and rhubarb. Nevertheless, because of its grain-like characteristics, this fiber-rich food is categorized as a whole grain. Buckwheat is a source of quality protein since it contains eight essential amino acids — proteins that your body needs to help repair tissue and build cells. It’s also a powerful source of certain minerals, especially magnesium, which helps regulate blood-sugar levels and promotes a healthy blood pressure.


Use buckwheat flour in combination with whole-wheat flour to make tasty pancakes. Or cook kasha or whole buckwheat and serve as an alternative to brown rice or other whole-grain side dishes.

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