"This has really fallen behind in its superstar status, which it shouldn't," says Julie.
Buckwheat is not classified as a grain, even though people tend to think of it as one. It's actually the seed of a broadleaf plant and a relative of rhubarb. It's gluten-free, and high in magnesium, B vitamin and folates, says Julie.
When it's toasted it's called kasha and takes on a nutty flavor. It makes a wonderfully nutritious breakfast porridge and fresh, green buckwheat can be used in salads, like this buckwheat blueberry salad Julie says is delicious.
"Buckwheat is also what's called a high-resistance fibre which means it's slow to break down so it helps to lower blood sugar."
Buckwheat has also been shown to lower cholesterol.
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