Why is buckwheat so good for health ?

Buckwheat flour is flour ground from Fagopyrum esculentum, known more casually as buckwheat. It has a rich, nutty flavor and a very high nutritional value, making it popular in many nations. In addition, buckwheat flour is wheat free and gluten free, leading people with gluten intolerance to seek it out as a flour alternative.

Buckwheat's important components are numerous, and include the following :

Vitamin B1

has a positive effect in preventing an enlarged heart and heart disease.

Vitamin B2

helps to preventing high blood pressure and hardening of the arteries. It also strengthens skin, preventing stomattis and conjunctivitis.
Buckwheat contains double the amount of Vitamin B1 and B2 compared to wheat flour, and the three times more than white rice.

The Fiber

in buckwheat is effective in preventing cancer of the digestive organs and several types of related disease.

Rutin (A type of polyphenol: Vitamin P)

Of all grains only buckwheat contains this nutrition and strengthens capillary vessels by promoting elasticity and functions to lower blood pressure. It has a positive effect on cerebral apoplexy and high blood pressure. It is also useful in preventing diabetes. It is useful for protecting and actively stimulating the memory cells. It may help to slow and reduce the aging process. When taken with Vitamin C, it is more efficiently absorbed.

These components (Vitamins B1, B2, Rutin) are water-soluble, so unlike buckwheat noodles which lose these attributes when boiled in water, a galette retain all its nutritional value, making it an ideal food.