Contrary to what its name indicates, buckwheat is not related to wheat at all. Rather, it is a grain-like seed which is sometimes referred to as pseudo cereals, which are seeds that are consumed as grains but don’t grow on grasses. It is processed into groats, which are small granules that can be used similarly to rice. A versatile substitute for wheat flour, buckwheat can be used as flour or noodles.

Buckwheat is gluten-free and a good source of minerals such as manganese, copper, magnesium and iron. It contains approximately 5 grams of protein, 33 grams of carbohydrates and 1 gram of fat. It has a wonderful nutty flavour and soft texture.

Buckwheat also boasts a complete amino acid profile and is high in fiber. Fiber assists with improving cholesterol levels, which in turn may reduce the risk of diabetes, heart disease and obesity.

Cook one cup of buckwheat in about one and half cups of water.