Emerging Science on an Ancient Staple: Buckwheat

Both common and Tartary varieties of buckwheat have been staple cereal foods in Europe and Asia for many centuries. Global interest in the agricultural and health advantages of buckwheat has been growing, recently, with special focus on its gluten-free nature, its versatility as a food, and its high content of plant nutrients that have potential to promote human wellness.

Buckwheat (Fagopyrum esculentum), also known as common buckwheat, Japanese buckwheat, and silver hull buckwheat, 'kuttu'  in hindi, is a plant cultivated for its grain-like seeds (also called groats) and as a cover crop to enrich soil quality. The name "buckwheat" originates from its resemblance to the seeds of the beech tree that also has triangle-shaped seeds. Buckwheat seeds are derived from the fruit of a plant that is related to Rhubarb or sorrel. The hulling process removes the hard outer husk of the fruit to obtain the grain-like seed inside. It is also called buck "wheat" because it is pretty much used in the same manner that traditional wheat is used. From an Ayurvedic perspective, Buckwheat is astringent, pungent, sweet, body warming and is used as “food medicine”. The seed is filled with fiber, antioxidants like Rutin and Vitexin, essential amino acids (like lysine) and aromatic compounds that can help with a number of disorders. It is highly rich in protein and can even be used as a substitute for meat, making it a great source of protein for vegetarians.

Buckwheat is particularly rich in its provision of rutin and minerals, yet recent research clarifies that other unique components of buckwheat also contribute significantly to its overall health impact. In addition, the buckwheat plant offers numerous food forms that have not been commercially developed on a large scale, such as sprouts, honey, bran, tea ingredients, and leaves, in addition to the more familiar buckwheat flour and groats.

Buckwheat (especially Tartary Buckwheat) is clearly a functional food. Consumption of buckwheat-based foods has been associated with benefits to healthy vascular, immune, and metabolic function, and research confirms that rutin, quercetin, fibre, essential nutrients, and other buckwheat phytonutrients contribute significantly to these salutary effects.

When purchasing buckwheat groats, it is helpful to remember that they should ideally be used within a shorter period of time since the oil-rich seeds can become rancid if stored for extended periods. However, if stored in a cool dry place, groats may last for a long time in fine condition.