Why is buckwheat special? Organic hulled raw buckwheat is considered one of the most useful food crops on earth. It has more minerals than most other cruciferous crops. Tatar is rich in fibre, antioxidants and all the essential amino acids.
Live product: green buckwheat is not roasted, so it is suitable for germination. Its usefulness increases several times over as it germinates. All because the raw buckwheat is alive.
Benefits for the body: raw buckwheat heal, rejuvenate, help restore the functioning of internal organs, increase sexual potential, purify body cells, reduce swelling, regulate metabolism, give strength to the body. In terms of its biological value, quality and nutrition, buckwheat protein is equal to chicken egg protein – the most balanced and valuable. In terms of protein digestibility, buckwheat proteins are close to those of legume products.
Source of minerals and vitamins: buckwheat is rich in copper, iron, manganese, magnesium, phosphorus, vitamins B3 and B2, iron, potassium, zinc, selenium and pantothenic acid.
Versatile: buckwheat can be used to make porridge, garnish or roasted buckwheat. Buckwheat prepared this way can be added to salads and green smoothies.
Healthy product: the fibre in the buckwheat is released over a long period of time and provides a feeling of fullness for a longer period of time compared to wheat or oats. Buckwheat has a lower glycaemic index, which does not cause large fluctuations in blood sugar levels.
Preparation: after washing, boil for about 15 minutes.
NB!
The information provided here should not be interpreted as a recommendation for treatment or other types of health problems.
We recommend that you make personal health decisions after evaluating various sources of information.
