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Buckwheat

Buckwheat is often misunderstood because it’s actually noot a wheat, but a seed! It is a highly nutritious and gluten-free grain alternative that has been consumed for centuries.

Typically buckwheat is eaten as either groats, the hulled seeds of the buckwheat plant which have a triangular shape and a slightly nutty flavor, buckwheat flour, commonly used in gluten-free baking, or to make ssoba noodles, a traditional Japanese dish.

Is Buckwheat An Inflammatory Food? - Healthy Grains Guide
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Buckwheat 101

(fagopyrum esculentum)
  • Color: Usually light brown or tan in color
  • Nutritional benefits: Naturally gluten-free. Rich in essential nutrients, including fiber, protein, manganese, magnesium, phosphorus, and B vitamins (particularly niacin and folate)
  • Includes: Commonly available in the form of groats, which are the hulled seeds. It is also ground into flour to make various products like noodles (soba), pancakes, and bread
  • Taste: Unique, nutty flavor that intensifies when toasted or roasted
  • Ideal for: Staple in certain cuisines, such as Russian, Ukrainian, and Japanese cuisines. Buckwheat groats can be cooked and used as a base for salads, side dishes, and porridge. Buckwheat flour is used in baking, particularly for pancakes, bread, and other gluten-free recipes
  • Origin: Believed to have originated in Central Asia. It has been cultivated for thousands of years, with evidence of its consumption dating back to ancient China and the Middle East