INTRODUCTION
Food security and nutrition form the foundation of human life, serving
as essential pillars that not only sustain health and well-being but also catalyse
progress in multiple developmental domains, including environmental
sustainability, education, economic growth, and employment opportunities,
thereby ensuring a resilient and prosperous society. The world population is
steadily increasing, and with this growth, food insecurity is becoming a more
pressing concern. According to the UN Population Division (2024), the global
population may reach up to 16 billion by 2100, which will significantly
increase food demand and put additional pressure on already limited food
resources. Therefore, it is crucial to explore, diversify, and cultivate
alternative food crops. Out of approximately 80,000 edible plant species, only
150 are actively cultivated, and just a few of these crop’s supply around 84%
of our caloric intake. Many crops have been neglected or lost due to
monoculture and the green revolution. Among these neglected crops, common
buckwheat (Fagopyrum esculentum Moench) stands out for its high
nutritional and medicinal value. (Babu et al. 2021. In Pakistan, the
buckwheat is known by local names Bro, Baroo, Baravo, Balti, Khowar, Satho,
etc. It is grown at a limited scale in the inner valleys of the Himalaya,
Hindukush, and the Korakaram mountain ranges. The major area of its cultivation
in Pakistan is Gilgit-Baltistan, but its production is on a limited scale.
However, due to increasing awareness about its health benefits, the area under
buckwheat cultivation is increasing in the plains of Punjab. Adaptability trials
have revealed that buckwheat has a great potential for growing in diverse environments
in the relatively cool season (Luitel et al. 2021). Its average grain
yield goes up to 2 tons/ha under ordinary field conditions, but under well-managed
conditions, it may yield up to 3 tons/ ha (Unal et al. 2017). Buckwheat
is a pseudocereal of immense economic and nutritional value for people who follow
a controlled diet. It has 70–75% carbohydrates, 12–15% proteins, and 3–4%
lipids and 1.5–2.0% ash content, indicating high nutrient content together with
several medically important bioactive compounds (Fujimura et al. 2003;
Sofi et al. 2022). An excellent dough quality of buckwheat flour makes
it a preferred choice for food-conscious people (Collar and Angioloni 2014).
This review gives an updated overview of the medicinal and nutraceutical
importance of buckwheat.
%2025030102_files/image002.gif)
BUCKWHEAT
SPECIES DESCRIPTION
There are two main types of buckwheat: common buckwheat (sweet) and
Tartary buckwheat (bitter). Generally, consumers prefer common buckwheat due to
its better palatability, whereas Tartary buckwheat is less favoured. Common
buckwheat is a pseudocereal and is utilized similarly to wheat. The term
"buckwheat" is derived from “buck,” reflecting the triangular shape
of its seeds, which resemble the larger seeds of the beech tree, and “wheat,”
indicating its use analogous to wheat (Luitel et al. 2021).
Buckwheat is native to Asia and is naturally distributed
in Central Asia, including China and the Himalayan regions of Pakistan and
India. Despite limited attention, common buckwheat is cultivated in countries
such as Japan, China, Russia, Ukraine, and Kazakhstan. In Pakistan, it is grown
in northern regions including Gilgit, Ghizer, Skardu, Hushe, Hunza-Nagar, and
Kande along the Indus River. Locally, buckwheat is known by various names
depending on the region and language, such as Baravo/Broofy in Gilgit,
Baroo/Bali in Hunza-Nagar, and Jawas in Baltistan (Ahmed et al. 2014).
BIOCHEMICAL
COMPOSITION
As shown in Fig. 1, buckwheat grains contain 60–70% carbohydrates,
which are biochemically similar to cereal starch. The starch granules are also
a potential source of nutrients, including carbohydrates, proteins, and lipids,
as well as bioactive compounds such as trypsin inhibitors (Wang et al.
2007), antitumor proteins (Guo et al. 2010), hypotensive peptides (Zhu
2021), and antidiabetic peptides (Koç et al. 2025).
HEALTH
BENEFITS OF BUCKWHEAT
Regarding health benefits and nutraceutical importance, buckwheat is
considered a functional food. Ancient Chinese wisdom states, “people who love
buckwheat live long” and “people who love buckwheat are healthy.” The seeds of
common buckwheat resemble wheat in appearance and taste but are gluten-free,
making them suitable for individuals with celiac disease or gluten sensitivity
(Yurtseven et al. 2015). Buckwheat is a rich source of dietary fibre,
providing approximately 6 g per cup, with coarse-grain flour containing ten
times more fibre than refined flour. Its low glycaemic index allows
carbohydrates to be absorbed gradually, and it contains the insulin-sensitizing
agent D-%2025030102_files/image005.gif)
chiro-inositol,
contributing to improved blood glucose regulation. Consequently, buckwheat is
beneficial for patients with diabetes, metabolic disorders, and polycystic
ovary syndrome. Additionally, its high dietary fiber content and low glycemic
index support weight management (Guo et al. 2025). Protein malnutrition
is a major concern in developing countries, causing conditions such as poor
growth, marasmus, and kwashiorkor in children, and reduced work efficiency in
adults. Common buckwheat provides a valuable source of high-quality protein
(13–21%), containing all essential amino acids, a rare attribute among crops.
It also exhibits hypotensive effects and supports mental health; for instance,
tryptophan in buckwheat contributes to positive mood, happiness, and depression
prevention. Buckwheat is rich in minerals, including magnesium, iron,
phosphorus, manganese, and copper, as well as vitamins, which collectively
improve cardiovascular function, reduce low-density lipoprotein cholesterol,
control blood pressure, enhance circulation, prevent heart disease, and
increase high-density lipoprotein cholesterol (Fig 2). Consumption of
whole-grain buckwheat has also been associated with a roughly 50% reduction in asthma
risk, likely due to its magnesium and vitamin content (Fujimura et al.
2003; Sofi et al. 2022; Koç et al. 2025). Furthermore, common
buckwheat contains potent antioxidants, particularly flavonoids such as rutin,
which are effective in managing low hemoglobin, cold, and flu. Skin health is
influenced not only by genetics but also by environmental factors, including
pollution, stress, and lifestyle.
Nutrient-rich buckwheat
contributes to skin health by preventing premature aging, promoting skin firmness,
and offering natural sun protection. Vitamins C (particularly in
sprouts/microgreens), B, and E improve blood vessel function, circulation, and
skin radiance. Hair health is also supported by nutrients abundant in
buckwheat, including zinc, omega-3 and -6 fatty acids, and vitamins A, B6, and
E, which can mitigate hair loss, thinning, split ends, and dandruff.
Collectively, these properties position buckwheat as a highly valuable
functional food and nutraceutical (Lițoiu et al. 2024; Bani et
al. 2024; Koç et al. 2025). Although buckwheat is cultivated only on
a limited scale in Pakistan, it is used in traditional local dishes such as
Prapoo, Marzaan, Bro-skating, and Kisir, which are prepared from buckwheat
flour. However, entrenched dietary habits limit the wider adoption of
buckwheat. Gradual incorporation into daily meals is recommended to fully
benefit from its health-promoting properties.
CONCLUSIONS
Common buckwheat is an extremely valuable pseudocereal
with essential nutritional, medical, and biochemical features. It contains
carbohydrates, high-quality proteins with all the necessary amino acids,
dietary fibre, lipids, vitamins, and minerals, that’s makes it a wonderful food
for human health. Buckwheat is gluten-free by nature and possesses a low glycaemic
index, making it a beneficial food for patients with coeliac disease, diabetes,
and other metabolic disorders. Its bioactive constituents, such as rutin,
trypsin inhibitors, hypotensive and antidiabetic peptides, are responsible for
cardiovascular health, mental health, and disease prevention. Furthermore,
antioxidants in buckwheat promote skin health, retard aging, and enhance hair
quality. Though it has advantages, buckwheat farming and consumption are limited
in most parts of the world because of the conventional food culture.
Encouraging its productivity and incorporation into normal diets may enhance
food security. Further studies are required to investigate its phytochemical
constituents and underlying genetic basis.
AUTHOR CONTRIBUTIONS
All authors contributed equally to the conception, design, and
preparation of this manuscript.
CONFLICT OF INTEREST
The authors declared no conflict of interest.
DATA AVAILABILITY
The data will be made available upon request to the
author
ETHICS APPROVAL
Not applicable
FUNDING SOURCE
This project is not funded by any agency
REFERENCES
Ahmed A, Khalid N, Ahmad A,
Abbasi NA, Latif MSZ, Randhawa MA (2014) Phytochemicals and biofunctional
properties of buckwheat: A review. Journal of Agricultural Science 152:
349–369. https://doi.org/10.1017/S0021859613000166.
Babu S, Yadav GS, Singh R,
Avasthe RK, Das A, Mohapatra KP, Tahashildar M, Kumar K, Prabha M, Devi MT,
Rana DS (2018) Production technology and multifarious uses of buckwheat (Fagopyrum
spp.): A review. Indian Journal of Agronomy 63: 415–427. https://doi.org/10.59797/ija.v63i4.5672.
Bani C, Peñas E, Baron G,
Martínez-Villaluenga C, Mercogliano F, Aldini G, Piazza S, Di Lorenzo C,
Restani P (2024) Characterization of the phenolic profile and in vitro
antioxidant potential of different varieties of common buckwheat (Fagopyrum
esculentum Moench) and tartary buckwheat (Fagopyrum tataricum (L.)
Gaertn.). LWT 215: 117261. https://doi.org/10.1016/j.lwt.2024.117261.
Collar C, Angioloni A (2014)
Pseudocereals and teff in complex bread making matrices: Impact on lipid
dynamics. Journal of Cereal Science 59: 145–154. https://doi.org/10.1016/j.jcs.2013.12.005.
Fujimura M, Minami Y, Watanabe
K, Tadera K (2003) Purification, characterization, and sequencing of a novel
type of antimicrobial peptides, fa‐AMP1 and fa‐AMP2, from seeds of
buckwheat (Fagopyrum esculentum Moench.). Bioscience Biotechnology
and Biochemistry 67: 1636–1642. https://doi.org/10.1271/bbb.67.1636.
Guo X, Zhu K, Zhang H, Yao H (2010)
Anti-tumor activity of a novel protein obtained from tartary buckwheat. International
Journal of Molecular Sciences 11: 5201–5211. https://doi.org/10.3390/ijms11125201.
Guo H, Li H, Xiao Y, Wu DT, Gan RY, Kang Z, Gao H
(2025) Revisiting fermented buckwheat: A comprehensive examination of strains,
bioactivities, and applications. Critical Reviews in Food Science and
Nutrition 1–22. https://doi.org/10.1080/10408398.2025.2468367.
Koç ST, Coşkun F (2025)
Buckwheat: Nutritional value, health effects and applications in foods. Turkish
Journal of Agriculture-Food Science and Technology 13: 1665–1674. https://doi.org/10.24925/turjaf.v13i6.1665-1674.7565.
Lițoiu AA, Păucean
A, Lung C, Zmuncilă A, Chiș MS (2024) An overview of buckwheat—A
superfood with applicability in human health and food packaging. Plants
14: 2200. https://doi.org/10.3390/plants14142200.
Luitel DR, Siwakoti M, Joshi
MD, Rangaswami M, Jha PK (2021) Potential suitable habitat of buckwheat (Fagopyrum
spp.) under the climate change scenarios in Nepal. Journal of Crop Science
and Biotechnology 24: 401–410. https://doi.org/10.1007/s12892-021-00089-2.
Sofi SA, Ahmed N, Farooq A,
Rafiq S, Zargar SM, Kamran F, Dar TA, Mir SA, Dar BN, Mousavi AK (2023)
Nutritional and bioactive characteristics of buckwheat, and its potential for
developing gluten‐free products: An updated overview. Food Science
& Nutrition 11: 2256–2276. https://doi.org/10.1002/fsn3.3166.
UN Population Division. (2024)
United Nations Population Division. Available at: https://www.un.org/development/desa/pd/.
Unal H, Izli G, Izli N, Asik
BB (2017) Comparison of some physical and chemical characteristics of buckwheat
(Fagopyrum esculentum Moench) grains. CyTA–Journal of Food 15:
257–265. https://doi.org/10.1080/19476337.2016.1245678.
Wang ZH, Gao L, Li YY, Zhang Z, Yuan JM,
Wang HW, Zhang L, Zhu L. (2007) Induction of apoptosis by buckwheat trypsin
inhibitor in chronic myeloid leukemia K562 cells. Biological and
Pharmaceutical Bulletin 30: 783–786. https://doi.org/10.1248/bpb.30.783.
Yurtseven G, Özbay G (2025)
Gluten-free product development: Cold fermented bread with buckwheat grain. Ordu
Üniversitesi Sosyal Bilimler Enstitüsü Sosyal Bilimler
Araştırmaları Dergisi 15: 961–988. https://doi.org/10.48146/odusobiad.1416178.
Zhu F (2021) Buckwheat proteins and
peptides: Biological functions and food applications. Trends in Food Science
& Technology 110: 155–167. https://doi.org/10.1016/j.tifs.2021.01.081.