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.
Buckwheat is a nutrient-packed, gluten-free colorful microgreen. It is consumed in Asian countries for centuries and is now becoming increasingly popular due to its many health benefits. Despite its name, Buckwheat is not related to wheat, it’s a fruit seed that’s related to rhubarb and sorrel.
It is high in fiber, and studies have shown that it helps slow down the rate of glucose absorption after a meal, making it a healthy choice for people with diabetes. Buckwheat is also high in manganese, magnesium, copper, and zinc, which are great for the immune system. It also contains all eight essential amino acids, including lysine, which plays a key role in collagen production and is not produced by the human body.