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Buckwheat: Health Benefits, Nutritional Value and Application

  1. Buckwheat (Fagopyrum esculentum) is a plant of the knotweed family, with small seeds. The fruit of the plant resembles grain, but it is not a grain. Crops such as quinoa, amaranth but also buckwheat are known as pseudocereals. In 2019 they are increasingly gaining ground in the Netherlands due to their lack of gluten; it fits perfectly in a gluten-free diet. Buckwheat is used as a food in cooking and medicinally for the prevention and treatment of various diseases. Buckwheat is a bare herbaceous plant that grows up to 60 centimeters in height. On the upright stems are heart-shaped, almost triangular leaves, which have the shape of an arrow. White to light pink colored flowers appear in the leaf axils. The fruit is a triangular seed and resembles beech nuts in appearance. Buckwheat blooms from July to October. The plant is originally from East Asia.

What is buckwheat?

  1. Pseudo wheat Buckwheat is a pseudo grain, just like quinoa and amaranth

Nutritional value

  1. Healthy substances in buckwheat Buckwheat contains phagopyrin, flavonoid glycosides, all eight essential amino acids (lysine, tryptophan, phenylalanine, leucine, isoleucine, threonine, methionine and valine), tannins, hyperoside, fats, minerals such as manganese, selenium, magnesium and iron, as well as caffeic acid, phenolic acid, quercetin, naphthodiantron, rutin, tryptophan, salicylic acid and all B vitamins

Health benefits of buckwheat

  1. Gluten-free diet

Side Effects

  1. The husks of buckwheat seeds contain a substance that can make the skin more sensitive to light. It is 'fagopyrin', a red fluorescent pigment that mainly occurs in buckwheat. Those who use buckwheat as food therefore prefer the hulled form.



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