Buckwheat also contains a lot of iron in it, so it is very good in the fight against anemia ...
What buckwheat for its healing most stands out from other plants, despite the fact that no other grains is not as rich in potassium, sodium, calcium, phosphorus, magnesium and iron, is the absence of gluten.
Traditionally, buckwheat is now mostly grown in Russia and Poland, where it is used as a supplement to a normal diet, and for us the most has in the western parts of Serbia in the area around Zlatar Nova Varos.
Buckwheat is with us njčešće used in whole grain or in ground form as a black and white buckwheat flour, although it is believed that black buckwheat flour has a higher nutritional value. In addition, buckwheat flowers are highly attractive to bees, so that gets thick and dark buckwheat honey with a strong and specific taste.
Given that buckwheat contains no gluten, it is regarded as a suitable food for people with celiac disease. It can be used in the form of flour as a substitute for wheat and other types of flour containing gluten.
Zhavaljujući specific materials, flavonoids (especially a routine, which is located in the seed), buckwheat has a positive effect on the cardiovascular system, as it maintains the normal blood vessel elasticity, provides normal blood flow and prevents clotting of blood in circulation.
It affects the regulation of cholesterol in the body by reducing the level of harmful and increases the level of positive cholesterol.
Maintains blood sugar levels, thus preventing the occurrence of diabetes. It is also suitable for feeding people with type 2 oddijabetisa Buckwheat also contains a lot of iron in it, so it is very good in the fight against anemia. Also, a positive effect on weight loss because fiber provides a longer feeling of satiety.