Tag: Sprouted buckwheat

According to the manufacturer and independent testing, Pacha bread, made primarily from sprouted buckwheat, has a low glycemic index (GI) of approximately 45. This places it well within the 'low GI' category, which is defined as having a score of 55 or less, making it a suitable choice for those managing blood sugar levels.

Research indicates that activating buckwheat by soaking and sprouting can significantly increase its nutrient bioavailability and digestibility. So, is activated buckwheat better than its raw counterpart? The answer lies in how this simple process unlocks enhanced nutrition and improves how your body processes it.

Studies have shown that raw buckwheat flour contains significantly higher levels of total phenolics and rutin compared to its roasted counterpart. So, is buckwheat better cooked or raw for maximizing health benefits? The answer depends on your nutritional goals and how you plan to prepare it.