Deliciously nutty, buckwheat flour is milled from whole toasted buckwheat. Surprisingly, buckwheat isn't a member of the wheat family at all: it's actually from a herbaceous plant related to rhubarb! High in calcium, phosphorus, thiamine and riboflavin, buckwheat is rich in B complex vitamins (B1 and B2) and protein - it is closer in density to animal protein than any other plant product.
Buckwheat is highly regarded as a 'blood building' food because it is thought to neutralise toxic acid wastes. It is also a rich source of rutin, a bioflavonoid known to: reduce cholesterol, lower blood pressure, maintain the strength and flexibility of the capillaries, assist with varicose veins, reduce the risk of arteries hardening, reduce LDL (bad cholesterol), discourage obesity, help prevent gallstones, and assist with blood sugar control, therefore reducing the risk of diabetes.
