There is information that the buckwheat started to grow before 6000 years in South-East Asia. But in Europe the seeds come a little late - between 15th and 18th century. In India they call it "black rice", in other countries "black wheat". In Greece and Italy they call it "turkish seed" and in France, Spain and Portugal they know her as "arabic seeds". In other slavic countries call the buckwheat "greek seed", because her cultivation in Greece started before centuries.
The buckwheat is called "seed for million", not just because it's rich of vitamins and minerals, but because she is also good food for every age, she brings several benefits for the body.
In comparison with potatoest and other grains, the buckweat is poorest from carbohydrates, which makes her a perfect meal for diabetics and for those who are suffering from obesity and overweight. Buckwheat mash is recommended for heart deseases and liver problems. The substances in her helps getting the cholesterol out of the body. She's recommended against varicose veins and hemorrhoids.
How to consume:
– boiled for breakfast with butter, honey and cheese or fruits;
– boiled and cooled for salads;
– in soups instead of rice;
– boiled and cooked with vegetables and olive oil;
– made to bread for bread, pancakes and biscuits;