What is Buckwheat
Buckwheat (Polygonum fagopyrum), also called black wheat, is an annual herbaceous plant belonging to the Polygonaceae family.
Due to its nutritional properties, and its considerable food uses, buckwheat is often classified as a cereal, although it does not belong to the Graminaceae family.
Plant
The buckwheat plant has a not very developed root system. The stem is hairless (hairless), cylindrical in shape and with a color that varies according to the state of ripeness of the plant: initially it appears green, but over time - as the plant matures - it becomes red- brownish.
At the end of each branch we note the presence of an inflorescence, whose color can be white or pink depending on the variety harvested.
Harvesting of buckwheat fruits occurs when they have reached a dark color. The harvesting process must be preceded by the drying process, for a period ranging from 10 to 20 days.
The buckwheat plant recognizes its natural habitat in areas where the climate is not particularly cold, and where the ambient temperature is around 20 ° C. It is very afraid of sudden changes in temperature and lack of water; for this reason it carries out its life cycle entirely during spring and summer. The buckwheat plant prefers soils that are not very fertilized and with an acid pH.
History
Buckwheat has very ancient origins. Its cultivation begins in the areas of Siberia, Manchuria and China. Over time, buckwheat begins to be grown in Japan, India and Turkey as well. It landed in Italy in the 15th century, thanks to maritime trade across the Black Sea, and only after the Middle Ages did it acquire a noteworthy distribution and cultivation also at a European level.
Buckwheat is still widely used in traditional cuisine; in fact, it is part of many world recipes and the Italian culinary tradition. For example, buckwheat is used in mountain cuisine as a basic ingredient for the production of "polenta taragna", "pizzoccheri valtellinesi" and "sciatt", typical sweets from Valtellina.
Valtellina's pizzoccheri
Buckwheat flour is the main ingredient of this recipe, explained by our PersonalCooker Alice in the kitchen of wonders of MypersonaltrainerTv.
pizzoccheri
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Nutritional characteristics
Buckwheat has all the nutritional characteristics of a cereal and a legume, although from a botanical point of view it is neither one (it does not belong to the Graminaceae family) nor the other (it does not belong to the Leguminosae or Fabaceae family) .
Buckwheat seed is mainly composed of starch, 25% amylose and 75% amylopectin respectively. The "abundant presence of the latter" makes it easily digestible.
The proteins contained in the buckwheat seed boast a good biological value. They are in fact composed of both essential amino acids, such as lysine, threonine and tryptophan, and of amino acids containing sulfur.
Buckwheat does not have gluten gliadins in its protein composition; this means that it can be used in all foods gluten-free suitable for people with celiac disease.
The lipids present in buckwheat are composed of both saturated fatty acids (8 to 18 carbon atoms), mono (16: 1, 18: 1, 22: 1) and polyunsaturated (18: 2 and 18: 3) .
Buckwheat is rich in mineral salts such as iron, phosphorus, copper, zinc, selenium and potassium. The latter even exceeds the share contained in other cereals. A precious component, both of the seed and of the vegetable part, is represented by antioxidants.
The vitamins contained in buckwheat are mainly B1, B2, niacin (PP) and B5.
To learn more about the nutritional values of buckwheat click here.
Among the antioxidants present, we remember the rutin and the tannins, more concentrated in the herbaceous part, therefore in the leaf.
Rutin is a glycoside of quercetin, which has as a health advantage the strengthening of the capillary wall. Rutin-based products can therefore prevent the appearance of bleeding, improving microcirculation and exhibiting a marked anti-inflammatory and antioxidant properties. In addition to the presence of rutin, buckwheat contains other flavonoids, such as vitexin, isovitexin, isorientine and quercetin.
Buckwheat, thanks to its ability to provide energy and "vigor", can be introduced into the diet for athletes, pregnant women and the elderly. Furthermore, as mentioned, it can also be taken by celiac people
Always remaining in the food sector, buckwheat has a defect, which is that of being a potential allergen. Food allergies towards this cereal are concentrated above all in Asia, but recently they have also appeared in Italy.
The uses of buckwheat
Some scholars have carried out research on buckwheat proteins, noting a particular affinity to cholesterol that would significantly reduce intestinal absorption. Other laboratory tests are evaluating the use of buckwheat as an adjuvant product for medicines against rheumatic diseases. In addition, buckwheat has galactogogic activities, so it would be very useful for breastfeeding mothers.
In the veterinary field, buckwheat can be used as forage. However, heavy consumption can cause so-called buckwheat poisoning or phagopyrism. The symptoms of this intoxication appear on the animal only after exposure to sunlight. Once exposed to the sun, you may notice a redness of the hairless parts, such as the breasts, eyelids, ears and lips. The redness can also be accompanied by the appearance of dark-colored vesicles and crusts, while in the most serious cases buckwheat poisoning can produce a bacterial infection followed by necrosis.
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