You know buckwheat is not a real grain plant because it belongs to the family of sorrel and dock. If you look closely at the dock you will see that the seeds, though small, have the same distinctive triangular shape.

Buckwheat originates from Asia and is now grown in Europe, North America and Russia.

100 g of buckwheat contains: 11.7 g of protein, 3.9 mg of iron and very rich in calcium - 114 mg. The raw seeds are green-pink, and roasted - dark red brown. Buckwheat flour can be added to sweets, cakes, pancakes and more. Spaghetti and pasta of buckwheat are also available.

Buckwheat is gluten free! Suitable for celiac disease. It is low calorie: 1 cup of boiled buckwheat contains 97 calories. Rich in fiber, it is suitable for prevention of digestive problems.

Studies have shown that because the buckwheat is digested very slowly by the body and persists for a long time in the digestive tract, it can be a treadmill for type 2 diabetes and improve glucose tolerance for an already existing sugar disease.

The long process of processing also determines the long-lasting feeling of satiety, which prevents us from taking up larger quantities of food.

Buckwheat contains high-quality protein, and can be a good substitute for meat when a vegetarian diet is required.