Nutritional Value Of Buckwheat

Buckwheat belongs to the dicot family Polygonaceae, a plant originally from Asia and Europe that was widely cultivated in China in the 13^th and 14^th centuries. It spread to Europe and Russia in the 14^th and 15^th centuries, and was introduced in the United States, by the Dutch, in the 17^th century. It is a working-man’s crop that thrives in poor soil conditions, freezing temperatures, droughts, as well as excess rains. Buckwheat is resistant to damage and is therefore, relatively inexpensive and easy to grow. However barring the popular notion of being a cereal grain, buckwheat is actually a fruit seed that is related to rhubarb and sorrel, making it a suitable grains’ substitute for people who are sensitive to wheat or other grains that contain protein glutens. The seeds of buckwheat are triangular, which resemble the much larger seeds of the beech nut from the beech tree and is used like wheat. Buckwheat is a very nutritious food, rich in omega-3 fatty acids, potassium, B vitamins, phosphorus, minerals, and essential amino acids and can truly be denominated as ‘king of the healing grains’. To know more about the nutritional value present in buckwheat, go through the Food Rating Chart given below.

 

Amount of Buckwheat: 1.00 cup

Total Weight of Buckwheat: 168 grams