Buckwheat in human nutrition

Buckwheat (Fagopyrum spp.), although the fruit of a dicotyledonous plant, is classed in agriculture and commerce by convention with the cereals. Buckwheat comes from the wide plains of Russia and Mongolia, and grows on poor soils and in extreme climatic conditions. The seeds are unsuitable for breadmaking, and are consumed as cooked grains (kasha), porridge or pancakes. Buckwheat contains 12-15 % protein with a high biological value (90), the fat content is low (2-3 %). The high amount of vitamins of the B-group, some minerals and trace elements is remarkable. Nearly forgotten, buckwheat has been rediscovered and ist used increasingly for special dishes or dietetic food.