The Sourdough School

DIVERSITY BREAD® || PERSONALISED BREAD || BAKING AS LIFESTYLE MEDICINE

Bake With The Hands Of An Artisan And The Mind Of A Clinician

Set within the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire, The Sourdough School is home to the Proven Bread Programme, teaching the art and science of nutrition, the gut microbiome and fermentation in bread. We train bakers to produce Diversity Bread® and healthcare professionals to personalise bread through Baking as Lifestyle Medicine. Arrange a conversation today.

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303 - ‘A review of nutritional and nutraceutical components of buckwheat’. The European Journal of Plant Science and Biotechnology. 3 (Special issue 1); 10-22

Reference Number: 303

Year: 2009

Authors: Przybylski R. & Gruczynska E.

Link: Link to original paper

Nutrition: Fibre | Flavonoids | Resistant starch | Vitamins

Inclusions: Buckwheat

Summary

Buckwheat, frequently classified as a pseudocereal, is one of the minor crops cultivated by ethnic groups in developed and developing countries which is an integral part of their diet and culture. When views on food components changed from only a source of basic nutrients into a resource of health promoting compounds, suddenly buckwheat was recognized as a food ingredient offering a variety of unique nutrients and nutraceuticals. The importance of buckwheat components is currently reflected by the large volume of research on nutritional and health aspects of this crop. In this paper we appraise recent findings in the macronutrients, nutraceuticals and unique components with astonishing properties present in buckwheat seed and plant.

 

What does this mean to a Baker?

This is a very interesting study which highlights the many nutritional benefits of buckwheat. Buckwheat has been found to be a good source of dietary fibre, protein and polyphenols among other things. Why not try to incorporate more buckwheat into your sourdough bakes?

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader’s sole discretion and risk.