Disclaimer: This description is part of a partially automated process of collecting data and might not be entirely accurate or even related.
Buckwheat, with the botanical name Fagopyrum esculentum, is a plant cultivated for its grain-like seeds, and also used as a cover crop. Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Because its seeds are eaten, it is referred to as a pseudocereal. The cultivation of buckwheat grain declined sharply in the 20th century with the adoption of nitrogen fertilizer that increased the productivity of other staples. A related species, Fagopyrum tataricum is also cultivated as a grain in the Himalayas.
Source: Wikipedia. Source link.
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|Food Item||Buckwheat flour, white|
|Dietary fibre (g)||1.9|
|Edible part (%)||100|
|Vitamin A (RAE)||0|
|Vitamin B12 (µg)||0|
|Vitamin B6 (mg)||0.28|
|Vitamin C (mg)||0|
|Vitamin D (µg)||0|
|Vitamin E (alfa-TE)||0.3|