History and uses
Buckwheat originated in Central Asia and has been used as food in Europe since the Middle Ages. Despite its name, buckwheat is not a grain but an herb, making it naturally gluten-free. It is popular with people with gluten intolerance and is often used in porridge, pancakes and noodles.
Nutritional value
Buckwheat is a nutritious crop that contains all eight essential amino acids, making it a complete source of protein. In addition, buckwheat is rich in fiber, B vitamins, magnesium, zinc and manganese. With its high antioxidant content, it supports the immune system and contributes to stable energy levels.
Soil health and environmental impact
Buckwheat has a fast growth rate and covers the soil quickly, preventing weeds and reducing the need for chemical pesticides. Its deep roots improve soil structure and help retain moisture, making it an effective crop in drier environments. Its flowers also attract pollinators that strengthen the biodiversity of the cropping system.
