Buckwheat Sprouting Seed Profile

Also known as

Also known as- Fagopyrum esculentum

Introduction

Buckwheat is one of the worldâ€™s oldest domesticated plants, going back as far as 6000 B.C.E in Northern Asia. It is a broadleaf plant whose seeds are brown and about the size of a soybean. The plant itself has slender and knotty hollow stems and heart shaped leaves with beautiful white flowers. The plant itself will average about 3 feet high at maturity. Buckwheat is grown all over the world, usually in warmer areas as it does not tolerate frost well. Flowering begins a few weeks after planting and will last until the plant is mature. The flowers themselves are an incredible source of nectar for honey bees. Buckwheat is not a cereal or a grass, but is referred to as a pseudo-cereal to emphasize that it is not related to wheat.

Constituents

The protein content of dehulled buckwheat is about 12%, with only 2% fat. It is high in Lysine, which is what corn and wheat are low in. It is also rich in iron, magnesium, selenium, and zinc.

Parts Used

The sprouts, which are fast becoming as popular as alfalfa sprouts.

Typical Preparations

Soak buckwheat seeds for no longer than 20 minutes, as they have a tendency to soak up water and then spoil. Rinse every 8 hours. The sprouts will show in as early as 1- 2 days. They will store best if dry to the touch before refrigeration.

Summary

Buckwheat contains Rutin, a medicinal chemical that is known to strengthen the capillary walls. This, according to James Duke in his Green Pharmacy Herbal Handbook, makes it a good choice for those concerned with varicose veins or hardening of the arteries. Buckwheat contains no gluten, and is therefore good for people with gluten allergies. It can be used the same way that barley is to produce malt for gluten free beer.

Precautions

For educational purposes only This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.