Cooked and roasted buckwheat grains a good source of magnesium; they also contain potassium, copper, zinc, phosphorus, folic acid, iron and panthotenic acid. Most of the buckwheat grain utilized as human food is sold in the form of groats and flour.
Groats are of white, beige, light brown or dark brown colour, depending on the method of hulling. The color of buckwheat four is darker than wheat flour due to a higher crude fiber content and because the hull fragment cannot to be totally removed by the direct milling of the grain.
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| Buckwheat seeds |
The main product is the grain which is widely used for flour and porridge and in a wide range of cooked products such biscuits, noodles, pancakes and ready to eat breakfast cereals. The chief food use of buckwheat in the United States and Canada is griddle cakes made from the flour, often mixed with wheat flour.
Buckwheat cakes are brown, palatable, and nutritious.
Buckwheat is very suitable for replacing rice, and it is used as a popular replacement for rice in white or black pudding preparations.
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| Buckwheat cake |
It is used in its hulled grain form for enriching soup, in industrial meat products (sausages) and slice cold sausages It can also be used for decoration of foods.
In Japan, 10 – 50% what flour is added to buckwheat flour, and the mixture to make Soba or buckwheat noodles.
In India flour from the grain is staple food used for making ‘chillare’ an unleavened bread.
Buckwheat grain is also fed to livestock. In England, buckwheat is a popular feed for pheasants.
Buckwheat used as food
