Sprouted vs. Toasted Buckwheat: Which Is Better?

Lil Bucks is one of the first sprouted buckwheat brands in America, and while it’s popular Down Under where people have been eating healthier cafes for years - no one has blown up here yet.

I love seeing reputable brands use buckwheat to help Americans understand our products. I found a tiny health cafe in NYC using sprouted buckwheat as the base for their granola recipe, another one in Hawaii made vegan dessert bars with it and even St Louis has acai bowls filled with fresh raw material!

The more people know about this amazing seed from around the globe which can provide all sorts of nutrients without any cholesterol or gluten allergies.

Sweetgreen is one of the most well-known salad shops in America, but it might be worth checking out some other places for a change. They use buckwheat on their roasted Koginut squash and I think you can taste how fresh everything tastes when they make this dish! Plus Mindbodygreen did an episode about them which was great too!

I hope that as the popularity of buckwheat grows, people continue to fall in love with this crunchy nutty flavor. I would like everyone who wants a healthy alternative for breakfast or afternoon snacks without giving up their taste buds! The different ways you can consume it might be intriguing: Sweetgreen uses roasted and/or sprouted versions over dehydrated ones, while my personal preference is toward raw food-style preparations--I find them more satisfying due to loads better nutrient retention.

BUCKWHEAT SPROUTING OR COOKING: WHAT'S THE DIFFERENCE?

You may be wondering how buckwheat is different from other grains. While it does not contain gluten and has a low glycemic index, raw Buckwheat contains phytic acid which can lead to mineral deficiencies such as Zinc Magnesium Calcium deficiency if your body isn't able to digest these nutrients effectively through digestive enzymes in the small intestines because of its high levels—25%. This means that humans need some type of preparation before consuming this food so they don’t get hurt by their natural barriers!

Phytic acid is common in other seeds, nuts, and legumes as well. For example, it helps them last for years completely dormant but not great when you try to digest these foods because phytates made the minerals less available with time-- this is why some people use terms like 'sprouted' or 'activated' which mean their food has been treated at higher temperatures than just roasting!

Sprouted buckwheat is a great way to rid the plant of its phytic acid so we can digest it more easily while also bettering our absorption rates for all those magical nutrients.

“When the nut or seed is soaked, it starts to activate and awaken those inherent dormant enzymes. This process of preparing for life begins at its optimum time: right when these foods should be consumed so as not to lose any vital properties that will make them healthier than before!”

That’s why right after sprouting Lil Bucks, the buckwheat seeds are dehydrated! This means that they won't spoil as quickly and you can store them for long-term use.

By roasting or cooking, we can break down the phytic acid so that nutrients can be absorbed. However, this also damages some antioxidants found in buckwheat and there's a LOT of them!

You might be surprised to know that certain nutrients are lost during the roasting process. For example, antioxidant activity can decrease with increased temperature and prolonged cooking time (see sources at the bottom).

Did you know that there's more than one way to toast buckwheat? Dry-roasting is better but sometimes with this method, the temperature of heat damage potential nutrients in our cereal. I'm interested in how Sweetgreen does it - probably just light roasting gives it its nutty flavor and makes sure phytic acids are released too!