The star food: Himalayan tartary buckwheat.
What is Himalayan tartary buckwheat?
Himalayan tartary buckwheat (or HTB, for short) is a sibling of the buckwheat plant.
As such, it’s gluten-free, rich in phytonutrients, and contains a variety of vitamins and minerals.
In fact, it has twice as much protein as quinoa.
Where HTB is particularly unique, however, is its resilience and ability to grow amid challenging circumstances.
“Himalayan Tartary buckwheat goes back centuries in the Chinese diet,” says Bland.
“It’s a plant that survived despite the harsh growing conditions of its Himalayan mountain valleys.
HTB has a slightly bitter taste, but that’s a sign of its benefits, according to Bland.
“And those phytonutrients deliver powerful benefit to whoever eats them.”
Benefits of HTB.
It may promote brain health.
Another star antioxidant you’ll find in HTB: rutin.
Studies suggests this phytonutrient mayprotect against neurodegenerative diseases2, by fighting free radicals andoxidative stress.
And there’s 50 times more rutin in HTB than regular buckwheat.
It’s full of important vitamins and minerals.
As mentioned, HTB is packed with all kinds of crucial nutrients.
This includesmagnesium;B vitamins, including B1, B2, and B6; andzinc.
The unique plant also contains D-chiro-inositol, a molecule involved inblood sugar regulationand hormone balance in our bodies.
My experience with HTB flour.
as my first trial run.
The verdict: Both of these healthy dishes were very tasty, and I would absolutely make them again.
The takeaway.
A true superfood should cover all the bases, and that’s what a plant likeHimalayan tartary buckwheatdoes.”
