Buckwheat

Buckwheat contains a decent amount of fiber and plant compounds with antioxidant properties which may help support heart health and reduce blood sugar. It may cause allergic reactions in some people.

Buckwheat belongs to a group of foods commonly called pseudocereals. Pseudocereals are seeds that are consumed as cereal grains but don’t grow on grasses. Other common pseudocereals include quinoa and amaranth.

Despite its name, buckwheat is not related to wheat and is thus gluten-free. It’s used in buckwheat tea or processed into groats, flour, and noodles. The groats, used in much the same way as rice, are the main ingredient in many traditional European and Asian dishes.

Buckwheat has become popular as a health food due to its high mineral and antioxidant content. Its benefits may include improved blood sugar control.

Two types of buckwheat, common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (Fagopyrum tartaricum), are most widely grown for food.

Nutrition facts

Carbs are the main dietary component of buckwheat. Protein and various minerals and antioxidants are also present.

The nutritional value of buckwheat is considerably higher than that of many other grains. The nutrition facts for 3.5 ounces (100 grams) of raw buckwheat are:

• Calories: 343
• Water: 10%
• Protein: 13.3 grams
• Carbs: 71.5 grams
• Sugar: 0 grams
• Fiber: 10 grams

Fat: 3.4 grams