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SHORT HISTORY OF BUCKWHEAT

Buckwheat is an herb. This ancient crop was first cultivated in China around the year 1000. In the 14th Century it traveled with the Mongols to the European part of Russia and moved to Central and Western Europe reaching Britain in the 17th Century. Dutch settlers brought it to the Hudson Valley of New York.

Buckwheat's numerous benefits and nutritional value make it ideal for today's health conscious consumer. It is fat-free and contains rutin a natural ingredient which studies indicate lowers cholesterol and helps reduce high blood pressure. Considerable amounts of vitamin B1 and B2 prevent hardening of the arteries, while choline facilitates the liver function. Buckwheat is a source of protein and minerals such as zinc, copper, manganese, magnesium and calcium. These minerals are important in the prevention of hypertension and anemia.

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