Microgreen Fact Sheets

Buckwheat Microgreen Nutrition Fact Sheet

pX81EBf0 GimdLp0j buckwheat microgreen | Natural Yield

Buckwheat is more than a wheat alternative

It is common to associate buckwheat as an ingredient only used in making cookies, pasta or as a wheat substitute for people with digestive disorders. Despite this, buckwheat microgreens are a better choice for many reasons. They are low in calories, and their nutrients are more concentrated than the cereal grain.

Buckwheat microgreens have a mild and delicate flavor, unlike other microgreens. That is why they are recommended for use in preparations that add flavor or have a high seasoning content. They can also be added to smoothies. They are ideal because they do not have a bitter taste.

Buckwheat microgreens provide essential nutrients with high bioavailability. Buckwheat microgreens are low in calories and rich in lecithin, iron, boron, and calcium. They contain all the vitamins of group B, C, and K, folic acid, magnesium, manganese, and selenium. Despite its low protein content, this type of protein is complete and highly bioavailable since it provides all the essential amino acids. Buckwheat microgreens provide other compounds with specific properties, such as:

Rutin: Buckwheat microgreens contain rutin – a bioflavonoid compound with high antioxidant potential. It contributes to the formation of connective tissue and the prevention of cardiovascular events by helping to maintain the flexibility of the arteries. This same compound also reduces LDL cholesterol and prevents it from oxidizing, thus preventing cholesterol plaques from forming on arterial walls.

Rutin has also been linked with improved swelling associated with edema in legs with varicose veins or lymphatic problems. Its antioxidant capacity helps restore health and prevent the development of symptoms such as heaviness, pain, swelling, and fluid retention in the lower limbs.

Quercetin: It helps protect the body’s cells from damage caused by free radicals and oxidation. Its anti-inflammatory properties help reducing pain and inflammation. Quercetin is also a great immune system booster, which can help prevent disease and infection.

Vitexin: Vitexin may help reduce inflammation and pain associated with inflammatory diseases such as arthritis and inflammatory bowel disease. Vitexin has been found to have a mild sedative effect and may help reduce anxiety and improve sleep quality.

D-chiro-inositol: It is a carbohydrate, a fiber that ferments in the intestine and absorbs water. Buckwheat is the richest food source of this plant compound. Chiro inositol is a vitamin B-like compound. Chiro inositol may improve egg quality in women with polycystic ovary syndrome (PCOS), improving fertility and the chances of a successful pregnancy.

Chiro inositol may also help reduce symptoms of anxiety, depression, and general mood disorders.

This compound can also improve cognitive function and reduce the risk of neurodegenerative diseases such as Alzheimer’s and Parkinson’s.

Chiro inositol may help regulate blood sugar levels, which may be especially beneficial for people with type 2 diabetes.

Finally, chiro inositol has been shown to lower blood pressure and LDL cholesterol levels, possibly reducing cardiovascular disease risk.

Buckwheat microgreens are versatile and can be easily incorporated into the diet to increase the supply of essential nutrients or cover deficiency states.

Disclaimer

The information provided in this article is for educational and informational purposes only and is not intended as medical advice. It is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of a qualified healthcare provider with any questions you may have regarding a medical condition. The author and publisher of this article are not responsible for any adverse effects or consequences resulting from the use of any suggestions, preparations, or procedures described in this article.

References:

Choi, Mi-Kyeong & Chang, Moon-Sik & Eom, Seok-Hyun & Min, Kwan-Sik & Kang, Myung-Hwa. (2015). Physicochemical Composition Of Buckwheat Microgreens Grown Under Different Light Conditions. Journal of the Korean Society of Food Science and Nutrition. 44. 709-715. 10.3746/jkfn.2015.44.5.709.

Salehi, B., Machin, L., Monzote, L., Sharifi-Rad, J., Ezzat, S. M., Salem, M. A., Merghany, R. M., El Mahdy, N. M., Kılıç, C. S., Sytar, O., Sharifi-Rad, M., Sharopov, F., Martins, N., Martorell, M., & Cho, W. C. (2020). Therapeutic Potential of Quercetin: New Insights and Perspectives for Human Health. ACS omega, 5(20), 11849–11872. https://doi.org/10.1021/acsomega.0c01818

Al-Dhabi, N. A., Arasu, M. V., Park, C. H., & Park, S. U. (2015). An up-to-date review of rutin and its biological and pharmacological activities. EXCLI journal, 14, 59–63. https://doi.org/10.17179/excli2014-663

Caputo, M., Bona, E., Leone, I., Samà, M. T., Nuzzo, A., Ferrero, A., Aimaretti, G., Marzullo, P., & Prodam, F. (2020). Inositols and metabolic disorders: From farm to bedside. Journal of Traditional and Complementary Medicine, 10(3), 252–259. https://doi.org/10.1016/j.jtcme.2020.03.005

Concerto, C., Chiarenza, C., Di Francesco, A., Natale, A., Privitera, I., Rodolico, A., Trovato, A., Aguglia, A., Fisicaro, F., Pennisi, M., Bella, R., Petralia, A., Signorelli, M. S., & Lanza, G. (2023). Neurobiology and applications of inositol in psychiatry: A narrative review. Current Issues in Molecular Biology, 45(2), 1762–1778. https://doi.org/10.3390/cimb45020113

Kou, L., Luo, Y., Yang, T., Xiao, Z., Turner, E. R., Lester, G. E., Wang, Q., & Camp, M. J. (2013). Postharvest biology, quality and shelf life of buckwheat microgreens. Lebensmittel-Wissenschaft Und Technologie [Food Science and Technology], 51(1), 73–78. https://doi.org/10.1016/j.lwt.2012.11.017

Merviel, P., James, P., Bouée, S., Le Guillou, M., Rince, C., Nachtergaele, C., & Kerlan, V. (2021). Impact of myo-inositol treatment in women with polycystic ovary syndrome in assisted reproductive technologies. Reproductive Health, 18(1), 13. https://doi.org/10.1186/s12978-021-01073-3

Zhang, Y., Xiao, Z., Ager, E., Kong, L., & Tan, L. (2021). Nutritional quality and health benefits of microgreens, a crop of modern agriculture. Journal of Future Foods, 1(1), 58–66. https://doi.org/10.1016/j.jfutfo.2021.07.001

(N.d.). Isu.edu. Retrieved April 28, 2023, from https://www.isu.edu/media/libraries/rural-health/microgreens/Microgreen-Nutritional-Profile.pdf