Have you ever tried to sprout buckwheat leaves? Warning: the flour is excellent, but the leaves can hide pitfalls, let’s find out why, use, consumption, and benefits
We know him very well for the succulent polenta Saracen or Tarana, typical of some areas of Treviso and Valtellina, where the buckwheat are also produced the famous pizzocheri.
It is also known because, as it does not contain gluten, Fagopyrum Esculentum is a grain widely used by those who are intolerant of it, therefore ideal for celiac.
But it’s not just the beans that are so precious; the lesser-known leaves are too. Let’s find out why and why it is also good not to abuse buckwheat grass.
Buckwheat leaves: edible or toxic?
The small triangular and ovoid leaves of buckwheat, which grow at temperatures around 20 ° C and need a lot of water, contain valuable substances, but they can also be toxic to the liver and body.
They contain up to 10% of rutin, a noble glucoside and an excellent antioxidant; more precisely, it is a phytochemical compound that tones the walls of the capillaries reducing the risk of bleeding in people suffering from hypertension, edema, arteriosclerosis and improving microcirculation in people with venous insufficiency or circulatory disorders, such as varicose veins.
According to an article published in 2010 by the European Journal of Plant Science and Biotechnology, buckwheat leaf flour is said to be rich in proteins and minerals, such as calcium, magnesium, potassium, copper, manganese, and iron.
Read More About:
Raw food yes, but not always
However, we must be careful and avoid consuming raw buckwheat leaves, as they also contain a natural organic substance called phagopyrin, which is not so beneficial, as it could cause the so-called fagopyrism.
The point is that this substance if ingested in sufficient quantities, makes the skin of animals and humans photos enable, or rather, hypersensitive to sunlight.
We talk about animals because the ripe leaves of buckwheat tend to be used for feeding some of them. For humans, it is above all the sprouts, which are more easily available and used.
Therefore, be careful, especially for those who follow a raw diet, when consuming raw buckwheat leaves or fresh sprouts: it should be limited to about 40 grams of buckwheat sprouts per day, no more, to avoid redness, burns, and discomfort to the skin.
Use of buckwheat leaves
The seeds or grains, on the other hand, contain insignificant quantities of phagocytic and are used both in the West and in the East, especially in Japan, where they are ground into flour to make soba pasta, the famous noodles served in soups or dry. Flour from wheat or dried leaves is also commonly used to make bread, pancakes (also known as crumpets, eaten mostly in Holland), or in India for kuttu ki puri, a dark Indian buckwheat bread.
Curiosity: the dried buckwheat leaves and seeds are marketed in Europe under the ” Fagorutin ” brand, in products such as tea, herbal teas, creams to improve circulation, strengthen capillaries and combat varicose veins.
Known in this regard is the buckwheat tea, a tea made from buckwheat, widely consumed in Japan and Korea, easily available online.