Buckwheat isn't a grain: it's a 'pseudograin' that comes from a
broad-leaved plant. As such, it's not related to wheat and
contains no allergenic gluten. Like quinoa, it has some unusual
properties that make it a particularly nutritious food. It's
about 16 percent protein by calories, ranking it among the
highest protein grains. However, it has an advantage over
grains: it contains complete protein, meaning it has a balance
of essential amino acids similar to animal foods. Buckwheat is
also an exceptional source of magnesium and copper, two
important nutrients that may influence the risk of insulin
resistance and cardiovascular disease (1, 2). However, like all
seeds (including grains and nuts), buckwheat is rich in phytic
acid. Phyic acid complexes with certain minerals, preventing
their absorption by the human digestive tract. This is one of
the reasons why traditional cultures prepare their grains
carefully (3). During soaking, and particularly fermentation of
raw batters, an enzyme called phytase goes to