Despite its name, buckwheat is not a cereal grain, but rather a fruit or nut.
Buckwheat is one of the best sources of high-quality, easily digestible proteins in the plant kingdom. Its 74% protein absorption rate makes it an excellent meat substitute. It is also very high in carbohydrates (80%) and in antioxidants as well as in numerous minerals and vitamins such as zinc, copper, and niacin. This makes buckwheat an ideal ingredient for a wide range of food products. Buckwheat starch can also act as a fat alternative in processed foods.
Furthermore, buckwheat is gluten-free and can be a good substitute for people who are allergic to gluten. In Japan, buckwheat flour is mixed with other varieties to produce "Soba" noodles, a traditional dish. In North America, buckwheat is also used in the chocolate bar and snack food industries.
The pharmaceutical and nutraceutical industries are undertaking innovative research into the potential use of buckwheat for lowering cholesterol and fighting diabetes. The crop's nectar is also used to make honey, and aspirated buckwheat hulls offer an interesting pillow stuffing alternative to consumers allergic to feathers, dust, and pollen.
Canadian researchers at the University of Manitoba have found evidence that a buckwheat concentrate containing D-CI can be used in managing diabetes.
Buckwheat contains a high level of rutin. Rutin, a flavonol glycoside compound, is extracted from the leaves and is used in medicine to check blood vessels for haemorrhagic diseases and to treat high blood pressure.