Buckwheat microgreens can be a great addition to your diet. Buckwheat isn’t a wheat at all, in fact it derives from the rhubarb and sorrel family. The seeds interestingly are shaped like little pyramids. Their flavor is mild and somewhat of a tangy variety. They work great in smoothies, mixed with salads or used on top of sandwiches and wraps. So besides the taste and gluten-free benefits, why is buckwheat a good microgreen? Studies have been conducted indicating buckwheat has anti-inflammatory properties. One study found that along with anti-inflammatory benefits, it also was liver protective.
Buckwheat also has high levels of rutin. Rutin is a bioflavinoid and power anti-oxidant. Rutin helps build collagen and has been shown to prevent atherosclerosis by keeping artery walls flexible. Rutin along with lecithin (also in buckwheat), helps with lowering LDL cholesterol. Buckwheat also is one of the few plants that contain all essential amino acids making it a complete protein. This is a great addition to those eating a vegan diet. It also represents a good food to utilize for dieting especially those on low carb or keto diets. So give buckwheat microgreens a try, the nutrition benefits and flavor make it a powerful super food!
Microgreen Research Paper
My recent research paper on microgreens was accepted for publication in the American Journal of Clinical Nutrition. A copy will be made available to everyone once it publishes this Spring.