Buckwheat is one of the healthiest, nuttiest, most versatile whole grains. And despite its name, it's really not related to wheat at all. In fact, buckwheat is naturally and completely gluten free making it a good substitute for wheat for people who are gluten-intolerant. Buckwheat is actually the seed of a flowering fruit that is related to rhubarb and sorrel.
Buckwheat was popular in Europe and US for many years specially for feeding the animals. Since the 1970s, we are understanding the health benefits of buckwheat for human consumption. Buckwheat is very high in fibre, zinc, copper, potassium and maganese. Buckwheat is also containing a high level of protein with one of the highest amino acid score among plant sources.
How to use buckwheat? A common use is breakfast porridge also known as kasha in United States. Whole buckwheat can also be used cold in salads or hot in a casserole with other vegetables.