Buckwheat flour mixed with rye flour is used for bread production. According to chemical composition the buckwheat and buckwheat flour are excellent sources of minerals and lysine.
The amino acid composition of buckwheat proteins is well balanced and of a high biological value, although the protein digestibility is relatively low. Buckwheat grains are an important source of microelements, such as: Zn, Cu, Mn, Se, and macroelements: K, Na, Ca, Mg. With 80% unsaturated fatty acids more than 40% are constituted by polyunsaturated fatty acid (PUFA).
The significant contents of rutin, catechins and other polyphenols as well as their potential antioxidant activity are also of significance to the dietary value.
The primary source of carbohydrates in buckwheat is starch, and its content generally varies from 65 to 75%of the dry matter. The buckwheat starch is slowly digestible compared to wheat starch that is generally fast digestible. Therefore, by combining wheat flour with buckwheat flour products are obtained that provide slow digestible starch, giving them special nutritional importance, having similar effects to those of dietary fibers (prevention of colon cancer, lowering the glycemic index, could be nutritionally important diabetics).
Buckwheat is cultivated today primarily because of the grain, which is usually processed into flour after peeling the grain, and be prepared and used in different ways in different countries.
Specialties from buckwheat flour are pancakes and pie, while fried grain of buckwheat- porridge, is used as traditional dish in eastern Europe. In Japan usually are prepared slices of buckwheat. In Europe and North America usually buckwheat flour is mixed with wheat flour for preparation of pancakes, biscuits, chips.
Nutrient rich buckwheat flour 
