Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 Just read this article on a web site (http://www.primalseeds.org/OTHERSTUFF/new/grain.htm) about ancient grains. Buckwheat sounded like a good grain to cook because of its high protein and amino acid content but then it went on to say it had lots of oleic and linoleic acid which I thought we weren't to heat due to fragility. Tartarian buckwheat - India wheat, bitter buckwheat, Fagopyrum tartaricum Cultivation of this type of buckwheat began long ago in China. A very quickly and easily grown cereal it succeeds in poorer soils and in colder conditions than most other crops. Prefers cool and wet conditions but it can grow in dry and arid conditions. It is cultivated in the high and cold mountain areas of the southwest and northwest of China and the Himalayas. Madawaska buckwheat is a variety of Tartarian buckwheat that is even more drought and cold tolerant, seed is available from Future Foods. In more favourable locations yields are lower than of common buckwheat Fagopyrum esculentum, but Tartarian buckwheat has a more nutritious grain with a protein content of 11.6%, this higher than wheat, corn, rice or buckwheat. The content of potassium, magnesium and zinc is also higher than other cereals, it is especially rich in lysine, oleic acid and linoleic acid, and contains rutin that reduces blood sugar and cholesterol levels. Anyone have an opinion about that? Parashis artpages@... zine: artpagesonline.com portfolio: http://www.artpagesonline.com/EPportfolio/000portfolio.html Quote Link to comment Share on other sites More sharing options...
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