Common Buckwheat: A Neglected Plant with Great Health Benefits

Abstract

Background: Sustainable food security is dependent upon finding and improving the food crops. Buckwheat (Fagopyrum esculentum Moench) has been neglected but is regaining popularity due to its short duration and low input for growing. Its floor has the characteristics closely related to bread wheat, hence it is an alternate choice for consumption by the humans. In addition to its nutritional properties, the buckwheat also has quite a few health benefits.

Objectives: The aim of this extension article is to review the specific nutritional and health fearutes of buckwheat grain for the benefit of public at large.

Methodology: The information included in this article was gathered from different literature respurces including Google Scholar, Scopus, Web of Science, SpringerLink, ResearchGate, Taylor & Francis and related databases.

Results: The buckwheat is a short duration crop as compared to bread wheat. Its grain is used as a neutraceuticle and functional food as it is rich in essential nutrients and vitamins. It is a pseudocereal and its flour is gluten free and is excellent for use by the people who are gluten sensitive. It is rich in dietary fiber and is readily digestible. It has a low glycemic value and has the insulin-sensitizing agent, D-Chiro-Inositol, which regulates blood plasma glucose level. It is also used in the treatment of polycystic ovary syndrome. However, despite all these benefits our consistent food habits are a major debacle to its adoption and accruing its true benefits.

Conclusion: Buckwheat is a short duration crop, is a pseudocereal and is an alternate to bread wheat with great neutraceutical and health benefits. It remained neglected crop due to non-adaptability by the farmers but is regaining popularity due to increased awareness of the people.