Frequently Asked Questions (FAQs) about Kasha Buckwheat
A. You can eat buckwheat by cooking it like rice in a rice cooker with a ratio of 1
cup buckwheat to 2 cups water
B. You can also consume it for what it’s more popularly known
for—Champorado and Arroz Caldo. See http://greenhealthlifeway.com/recipes/ for recipes.
A. For Filipinos who use rice as their staple food, buckwheat can be eaten just like rice. Any dish goes great with the buckwheat.
A. Yes. Although the name buckwheat sounds like it contains wheat, buckwheat
is not at all related to wheat and does not grow on grasses.
A. Yes. Buckwheat is wholegrain and contains prebiotic properties.
A. Prebiotic is a special form of dietary fiber acts as a fertilizer for the good bacteria in your gut.
A. Buckwheat is also a good option for weight management. Satiety is the feeling of fullness after a meal. It is an important concept in preventing weight gain or promoting weight loss.
A. Yes. New research shows that the extract of buckwheat lowered meal-related blood sugar levels by 12%-19% when given to rats bred to have diabetes.
A. By weight, protein composes 3.4% of boiled buckwheat groats. Because of its well-balanced amino acid profile, the protein in buckwheat is very high quality. It is particularly rich in the amino acids lysine and arginine.
A. Buckwheat is highly nutritious, providing a good amount of B vitamins, magnesium, iron, and fiber. It’s also a gluten-free grain, making buckwheat a good choice for people with celiac disease or gluten intolerance.