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Buckwheat flour

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About the product

Kuttu ka Atta (Buckwheat flour), derived from the seeds of the buckwheat plant, is a highly nutritious and ancient food ingredient known for its extensive health and wellbeing benefits. It is a rich source of high-quality, easily digestible proteins, making it an excellent dietary option for vegetarians and vegans. Buckwheat flour is also abundant in dietary fiber, which supports digestive health by promoting regular bowel movements and aiding in the absorption of nutrients.

One of the standout features of buckwheat flour is its high content of minerals such as magnesium, copper, and manganese, essential for bone health, cardiovascular health, and metabolic functions. Furthermore, it is packed with antioxidants, including rutin, quercetin, and other flavonoids, which contribute to cellular health and protection against oxidative stress.

Buckwheat flour is gluten-free, making it a suitable and healthful alternative for individuals with gluten sensitivities or celiac disease. Its inclusion in the diet can contribute to balanced blood sugar levels, thanks to its low glycemic index. This property makes it beneficial for maintaining energy levels and supporting metabolic health.

Incorporating buckwheat flour into meals offers a way to enjoy a variety of dishes, from pancakes and noodles to bread, providing a nutritious boost with a distinctive, nutty flavor. Its use in culinary practices aligns with ancient wisdom on holistic nutrition and sustainable living, advocating for a diet that promotes overall wellbeing while respecting natural and dietary diversities.

Context of use

For Wellbeing Capacity

Buckwheat flour, with its high nutritional value, enhances wellbeing capacities by providing a rich source of protein, fiber, and energy without the heaviness of traditional grains. Its composition supports heart health, aids in digestion, and contributes to a balanced diet. The presence of antioxidants and minerals in buckwheat flour helps in maintaining cellular health and offers a protective measure against oxidative stress, fostering overall vitality and wellness.

Type of Person

This flour is particularly beneficial for individuals with an active lifestyle, seeking sustained energy and muscle health, and those with a tendency towards sluggish digestion. Its high fiber content is ideal for maintaining digestive regularity. However, people who are inherently very lean, often feeling cold, or those with a highly sensitive digestive system might find buckwheat flour to be too potent and should consider balancing it with more grounding foods.

Type of Location and Season

Buckwheat flour is well-suited to cooler climates and seasons, providing internal warmth and supporting the body's nutritional needs during times of cold. Its grounding properties make it a valuable dietary addition in autumn and winter. Conversely, in hot and humid climates or seasons, its consumption should be moderated to maintain the body's natural balance and prevent overheating.

Time of Day

The best time to consume buckwheat flour is during breakfast or lunch, allowing the body to utilize its energy-boosting properties throughout the day. Its high fiber content ensures a slow release of energy, making it an excellent choice for a hearty breakfast that keeps you full and energized. Integrating buckwheat flour into early meals supports metabolic health and promotes sustained vitality, avoiding the midday energy dip.

How to use it?

Ancient & scientific relevance

Ancient texts and treatises:

  • Ancient text name: Charaka Samhita (Estimated between 500 BCE to 200 CE)
  • Context: A cornerstone text of Ayurveda, focusing on internal medicine and health maintenance.
  • Mention of Buckwheat Flour: While not explicitly mentioned, the Charaka Samhita outlines the importance of grains that are light to digest and promote the balance of the doshas (Vata, Pitta, Kapha). Buckwheat, with its high fiber content and beneficial impact on digestion and heart health, fits these criteria.

  • Ancient text name: Sushruta Samhita (Around 600 BCE, with later additions)
  • Context: A foundational text on Ayurvedic surgery, also covering general health and medicine.
  • Mention of Buckwheat Flour: In the context of Sushruta's emphasis on balanced nutrition for healing and health, buckwheat flour would be valued for its nutritive qualities, including supporting cardiovascular health and maintaining blood sugar levels.

  • Ancient text name: Astanga Hridayam (Around 7th century CE)
  • Context: A comprehensive manual that synthesizes earlier Ayurvedic knowledge for practical use.
  • Mention of Buckwheat Flour: Likely acknowledged for its qualities in balancing the doshas, particularly for its benefits in pacifying Kapha due to its light and dry qualities, making it ideal for diets aimed at weight management and metabolic health.

  • Ancient text name: Bhavaprakash Samhita (16th century CE)
  • Context: This later text expands on the medicinal and nutritional properties of plants and foods.
  • Mention of Buckwheat Flour: Though specific mentions of buckwheat might be limited, the text would categorize it among grains that are beneficial for overall health, especially for its high mineral content, including magnesium and manganese, and its role in supporting digestive health.

Modern Scientific Researches:

Title: CHANGES IN BUCKWHEAT BREAD DURING STORAGE

  • Main author: Li-Yun Lin
  • Date of publishing: 2013
  • Abstract: Investigates the effect of substituting 15% of wheat flour with husked and unhusked buckwheat flour in bread, focusing on moisture content, microbial counts, texture, and quality changes during storage. Buckwheat incorporation enhances bread's health benefits.
  • Link to the paper

Title: Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index

  • Main author: I. Bae
  • Date of publishing: 2013
  • Abstract: Examines the effects of using buckwheat and other whole grain flours as substitutes for wheat flour in cakes, noting improvements in nutritional value, health benefits, and maintenance of quality.
  • Link to the paper

Title: Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs)

  • Main author: D. Szawara-Nowak
  • Date of publishing: 2014
  • Abstract: Studies the inhibitory effects of extracts from buckwheat enhanced wheat breads on AGEs formation, highlighting potential benefits in preventing glycation-associated diseases.
  • Link to the paper

Title: The impact of Tartary buckwheat extract on the nutritional property of starch in a whole grain context

  • Main author: K. Luo
  • Date of publishing: 2019
  • Abstract: Investigates the slow digestion property of whole grain starch with Tartary buckwheat extract, suggesting modifications in nutritional property as a mechanism for health benefits.
  • Link to the paper

Curation methodology

Our team of Indic experts have meticulously evaluated products available in your area and identified the most authentic ones through a rigorous assessment of trust markers

  • Versatility and Application: The curation methodology considers the versatility of Buckwheat Flour in cooking and baking, favoring products that can be easily incorporated into various recipes, from bread and pancakes to noodles, thus catering to diverse culinary preferences.
  • Quality of Raw Material: Priority is given to the quality of Buckwheat used in the flour, with a preference for organically grown Buckwheat that is free from GMOs, pesticides, and other harmful chemicals.
  • Processing Techniques: The process assesses the methods used to mill Buckwheat into flour, giving preference to techniques that retain the nutritional integrity of the grain, such as stone grinding, which preserves the natural oils and nutrients.
  • Organic Certification and Sustainability: Products with organic certification and those produced through sustainable agricultural practices are favored, highlighting the importance of environmental responsibility and consumer health.
  • Packaging and Preservation: The evaluation includes consideration of packaging effectiveness in maintaining the flour's freshness and nutritional quality, as well as its impact on the environment. Packaging that minimizes waste and is environmentally friendly is preferred.
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