Rospotrebnadzor dispelled two main myths about buckwheat. They concern increasing iron levels and treating diabetes.
Myth No. 1. Buckwheat increases iron levels in the body.
Iron in buckwheat makes up 37% of the daily intake per 100 g of dry product.
— It would seem like a large amount. But iron from plant foods is practically not absorbed. Buckwheat will not help to cope with iron deficiency, — the experts noted.
Myth No. 2: Buckwheat treats diabetes.
Buckwheat is not able to cure diabetes, but it will help to prevent it.
— It contains the substance D-chiro-inositol, which increases sensitivity to insulin, which reduces the risk of developing diabetes, — Rospotrebnadzor said.
Beneficial properties of buckwheat:
Buckwheat is rich in protein, fiber, vitamins (especially B vitamins) and minerals such as magnesium, iron and zinc.
Regular consumption of buckwheat can help lower LDL (bad) cholesterol levels in the blood, which helps improve cardiovascular health.
The high fiber content helps normalize bowel function and prevents constipation.
Buckwheat has a low glycemic index, making it a good choice for people with diabetes, as it helps maintain stable blood sugar levels.
Buckwheat contains antioxidants such as rutin, which help protect cells from damage and reduce inflammation.
Due to the high content of magnesium and other nutrients, buckwheat helps improve heart function.
Buckwheat is low in calories and nutritious, making it an excellent choice for those looking to control their weight.
Buckwheat is gluten-free.
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Important! The information is provided for reference purposes. Ask a specialist about contraindications and side effects and do not self-medicate under any circumstances. At the first signs of illness, consult a doctor.