BUCKWHEAT (Fagopyrum esculentum)
Even despite its name buckwheat is not type of wheat, because technically it’s not a grain. Buckwheat is not part of the Poaceace family but is still considered as grain due to its similar uses from culinary and nutritional perspective. There are two common varieties of buckwheat, common buckwheatFagopyrum esculentum and tartary buckwheat Fagopyrum tartaricum. Differences between these two varieties are in breeding system and preferred climate. Tatary buckwheat is more resistant, and it can grow well in colder climates and high altitudes.
Buckwheat represents a great source of energy and in its whole grain form has a high level of resistant starch. It is also more satiating then other grains like wheat and rice. Whole grain buckwheat provides protein, fiber, riboflavin (vitamin B2), niacin (vitamin B3), phosphors, magnesium, manganese, and copper. The interesting thing about buckwheat is that contains all 9 essential amino acids which humans are unable to produce naturally and must be consumed through food. Buckwheat is also appropriate for people with celiac disease because it doesn’t contain gluten [1]
HOW TO BE CERTAIN YOU'RE GETTING WHOLE BUCKWHEAT?
References:
1. Oldways Whole Grains Coucil. Buckwheat – December grain of the month
2. Oldways whole grains coucil. Whole grains A to Z
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