Buckwheat

Buckwheat mainly consists of carbs, which make up about 20% of boiled groats by weight (2).

They come in the form of starch, which is carbs’ primary storage form in plants.

Buckwheat scores low to medium on the glycemic index (GI) — a measure of how quickly a food raises blood sugar after a meal — and should not cause unhealthy spikes in blood sugar levels (3).

Some of the soluble carbs in buckwheat, such as fagopyritol and D-chiro-inositol, have been shown to help moderate the rise in blood sugar after meals