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Buckwheat Flour
Buckwheat Flour
Buckwheat Flour
What is it:
Buckwheat flour is a type of flour made from the ground seeds of the buckwheat plant. To produce buckwheat flour, the seeds are first harvested and then hulled to remove the outer shell. The hulled seeds are then milled into a fine powder Buckwheat flour has a nutty flavor and is often used in gluten-free products and in a variety of baked goods, such as pancakes, bread, and muffins. It’s also commonly used in Asian cuisines to make soba noodles.
Rating:
Buckwheat flour is a good source of protein, fiber, antioxidants, magnesium, potassium, and B vitamins. It has a low glycemic index meaning that it won’t cause as significant of a blood glucose and insulin response after eating. Various studies have linked consuming buckwheat to health benefits, such as helping to reduce cholesterol.
Resources:
- Antioxidant properties of buckwheat
- Health benefits of buckwheat
- Buckwheat may reduce cholesterol (systematic review and meta-analysis with human/animal studies)
How we rate ingredients
Health is like a bank account, certain ingredients make a deposit into your health bank, meaning they add to
your health. Certain ingredients withdraw from your health bank. We want health promoting ingredients in our diet. To keep things simple, we rate ingredients on a green, yellow, red scale:
Clean
It is naturally occurring in food and has no harmful effects on the body. It is real food. It is health promoting.
Caution
It goes into one or more of the below categories
- It is not naturally occurring in food but doesn’t have data showing it has a harmful effect on the body (additives like Gellan Gum)
- It is naturally occurring but can have some harmful effects on the body (added sugars, oils, gums etc.)
We Avoid
It is known to have a harmful effect on the body (ex. All food colorings, Natural Flavors, MSG, Potassium bromate, aspartame, artificial flavors)
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