10 Health Benefits of Buckwheat

Contrary to its name, this fruit seed is not in any way related to wheat.
Buckwheat is a gluten free power food!

It is becoming very popular for many good reasons.

It is a highly nourishing, energizing and tasty food that can be eaten instead of rice or the usual porridge.

10 Health Benefits:

1. Best source of high-quality, easily digestible proteins.
This makes it an excellent meat substitute.
High protein buckwheat flour is being studied for possible use in foods to reduce plasma cholesterol, body fat, and cholesterol gallstones.

2. Fat alternative.
Buckwheat starch can also act as a fat alternative in processed foods.

3. The high level of rutin is extracted from the leaves for medicine to treat high blood pressure.

4. Non allergenic.
Buckwheat hulls are used as pillow stuffing for those allergic to feathers, dust, and pollen.

5. May help diabetes.
New evidence has found that buckwheat may be helpful in the management of diabetes according to Canadian researchers in theJournal of Agricultural and Food Chemistry.
With a glycemic index of 54, it lowers blood sugars more slowly than rice or wheat products.

6.Great for the digestion.
“The properties of buckwheat are: Neutral thermal nature; sweet flavor; cleans and strengthens the intestines and improves appetite. Is effective for treating dysentery and chronic diarrhea.” According to Paul Pitchford in Healing with Whole Foods (1993)

7. Chemical free.
Buckwheat grows so quickly that it does not usually require a lot of pesticides or other chemicals to grow well.

8. Buckwheat is good at drawing out retained water and excess fluid from swollen areas of the body.
Read how to make aBuckwheat Plaster.

9. Buckwheat is a warming food.
It is classified by macrobiotics as a yang food. It is great for eating in the cold winter months.

10. Buckwheat contains no gluten and is not a grain.
It is therefore great for celiacs and those on grain free and gluten sensitive diets.
I use it often in my Healthy Web BootCamps.

Next page: Fascinating Trivia, Suggestions for Use, and Safety Concerns.

buckwheat growing Buckwheat Benefits

Interesting trivia:

  • There is a King Buckwheat and a Lady Agriculture, the queen is Queen Ceres, named after the mythological goddess of agriculture at the Preston County Buckwheat Festival every year.
  • Buckwheat is related to rhubarb and sorrel.
  • Buckwheat nectar is used to make honey.
  • Buckwheat seedlings emerge and grow quickly so it is an unusually fast-growing crop.
  • In the growing of buckwheat disease has not been a problem so you will not find a lot of pesticides used in growing it. It will die when grown with most chemicals.
  • It has been used as a substitute for other grains in gluten-free beer.


  • Has high quality protein, containing all nine essential amino acids, including lysine.
  • Rich in iron.
  • Very high in carbohydrates (80%).
  • Very high in antioxidants.
  • Filled with many minerals and vitamins such as zinc, copper, and niacin.
  • Contains a high level of rutin.


Buckwheat has been eaten since the eighth millennium BC. It was gathered from the wild in where it grew naturally.When cultivation began is not known.

Buckwheat is native to Northern Europe and Asia. It was cultivated in China from the 10th through the 13th century. Then in the 14th and 15th centuries it spread to Europe and Russia. Later it came to the United States by the Dutch during the 17th century.

How to Store:

Store in a airtight container in a cool dry place. Buckwheat flour is best stored in the refrigerator.

Tips for eating or cooking:

Rinse buckwheat under running water before cooking to remove dirt or debris.

  • Buckwheat can be milled into flour to make things like pancakes and pasta.
  • The groats and grits make a tasty cereal.
  • In Russia they roast the whole groats to make kasha.
  • Buckwheat groats roasted are a very tasty addition to soups and other grain dishes.
  • Buckwheat is gluten-free; this makes it a great substitute for grains.
  • In Japan they use buckwheat flour to make one of my favorites: Soba noodles, which is a traditional dish.
  • Buckwheat is also used in the chocolate bar and snack food industry.

Please Note Use and Safety:

If you need to be gluten-free; when buying buckwheat products like soba noodles do check the label as wheat flour is often added.

Chinese medicine cautions against buckwheat for individuals with spleen qi deficiency.

Macrobiotics indicates buckwheat will only do well in the intestines when Candida has been dealt with.

A Japanese study found that 194 children out of 92,680 children exhibited allergy symptoms in response to buckwheat. Check with an allergy specialist before feeding buckwheat pasta to your child. (1998 study in Arerugi)


Millet & Buckwheat with Sunflower Seeds This highly dish is yummy!

Buckwheat and Sunflower Seeds Simple and nutritious!

Soba Soup A Japanese favorite made with buckwheat noodles.

To learn more about gluten-free flours check our my Healthy Baking BootCamp.

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Elizabeth Brawn
Elizabeth Brawn8 months ago

thank you

Karen F.
Karen F.8 months ago

Just read a recipe for buckwheat pancakes on the Care2 site then followed up by reading this. I'm intrigued and it's on my shopping list today.

Elena Poensgen
Elena Poensgen11 months ago

Thank you

Laura Saxon
Past Member 2 years ago

My Mom has this in her garden as a cover crop.

Val M.
Val M.2 years ago


Syd H.
Syd H.2 years ago

Well, I have a few points.

One, I think it's meant that Buckwheat does not *raise* blood sugar as fast versus lower it as fast. Also, I would point out that it's not just a carb but a complex one.

My biggest issue though is the perpetuation that "protein" is some magical thing that we have to get more and more and more of and of some "high" quality. Protein is in all foods we eat and some we wouldn't expect in very high amounts. It's how horses, cows, elephants, rhinos, giraffes, and so on get to be so big and muscular. They are not down at the GNC lugging out giant bottles of whey (which is an industrial waste product of cheese-making cleverly marketed so we'll haul the garbage away *and* pay for it). Further, all sources are complete (all essential amino acids). As long as one is meeting his/her caloric need then s/he is meeting, even exceeding the protein needs (unless only consuming refined sugar or alcohols but then there are other problems there than protein lack).


Toasting it, as with nuts/seeds tends to turn the oils rancid which is not so healthful so best to soak it, rinse it, sprout it, then dehydrate to get Buckwheaties, a crunchy treat. It's also good pre-dried, in the raw state, in salads and other dishes.

Aimee Polekoff
Aimee Polekoff2 years ago

I love kasha!

Melissa L.
Melissa L.2 years ago


John Ditchman
John Ditchman2 years ago

I love buckwheat and have been making kasha and using it in bread for years. It is hard to come by in West Virginia, though.

Edgar Zuim
Edgar Zuim2 years ago

Thanks. I think that's a dietetic complement very useful.