Buckwheat
80169
225784385
2008-07-15T11:30:59Z
Krefts
4685393
/* Chemical composition */
{{otheruses4|the food crop|the [[Our Gang]]/[[Little Rascals]] character|Billie "Buckwheat" Thomas}}
{{Taxobox
| name = ''Common Buckwheat''
| image = Illustration_Fagopyrum_esculentum0.jpg
| image_width = 250px
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Caryophyllales]]
| familia = [[Polygonaceae]]
| genus = ''[[Fagopyrum]]''
| species = '''''F. esculentum'''''
| binomial = ''Fagopyrum esculentum''
| binomial_authority = [[Conrad Moench|Moench]]
}}
[[Image:2006buckwheat.PNG|thumb|right|Buckwheat output in 2006]]
'''Buckwheat''' refers to plants in two genera of the family [[Polygonaceae]]: the Eurasian genus ''[[Fagopyrum]]'', and the North American genus ''[[Eriogonum]]''. The crop plant, common buckwheat, is ''Fagopyrum esculentum''. [[Tartary Buckwheat|Tartary buckwheat]] (''F. tataricum'' Gaertn.) or "bitter buckwheat" is also used as a crop, but it is much less common. Despite the common name and the grain-like use of the crop, buckwheats are not [[Poaceae|grass]]es (and are therefore considered [[pseudocereal]]s) and are not related to [[wheat]]. The agricultural weed known as [[Wild Buckwheat]] (''Fallopia convolvulus'') is in the same family, but not closely related to the crop species.
Within ''Fagopyrum'', the cultivated species are in the cymosum group, with ''F. cymosum'' L. (perennial buckwheat), ''F. giganteum'' and ''F. homotropicum''.<ref>{{cite journal|author=T. Sharma, S. Jana|date=2002|title=Species relationships in ''Fagopyrum'' revealed by PCR-based DNA fingerprinting|journal= Theoretical and Applied Genetics|
doi=10.1007/s00122-002-0938-9|volume=105|pages=306–312}}</ref> The wild ancestor of common buckwheat is ''F. esculentum'' ssp.''ancestrale''. ''F. homotropicum'' is interfertile with ''F. esculentum'' and the wild forms have a common distribution, in [[Yunnan]]. The wild ancestor of tartary buckwheat is ''F. tataricum'' ssp. ''potanini''.<ref>{{cite journal|author=Ohnishi, O., Matsuoka, Y.|date=1996|title=Search for the wild ancestor of buckwheat II. Taxonomy of ''Fagopyrum'' (Polygonaceae) species based on morphology, isozymes and cpDNA variability|journal= Genes and Genetic Systems|volume=71|pages=383–390 | doi = 10.1266/ggs.71.383}}</ref>
== Etymology ==
The name "buckwheat" or "beech wheat" comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the [[beech|beech tree]], and the fact that it is used like wheat. The etymology of the word is explained as partial translation of Middle Dutch boecweite : boek, beech; see [[Proto-Indo-European language|PIE]] bhago- + weite, wheat.
== Cultivation ==
Common buckwheat was domesticated and first cultivated in [[southeast Asia]], possibly around 6000 BC, and from there spread to Europe and to [[Central Asia]] and [[Tibet]]. Domestication most likely took place in the western Yunnan region of China.<ref>{{cite journal
| author=Ohnishi, O
| date=1998
| title=Search for the wild ancestor of buckwheat III. The wild ancestor of cultivated common buckwheat, and of tatary buckwheat
| journal=Economic Botany
| volume=52
| pages=123–133
}}</ref> Buckwheat is documented in Europe in the Balkans by at least the [[Middle Neolithic]] (circa 4000 BC) and the oldest known remains in China so far date to circa 2600 BC, and buckwheat pollen has been found in Japan from as early as 4000 BC. It is the world's highest elevation domesticate, being cultivated in [[Yunnan]] on the edge of the [[Tibetan Plateau]] or on the Plateau itself. Buckwheat was one of the earliest crops introduced by Europeans to North America. Dispersal around the globe was complete by 2006, when a variety developed in Canada was widely planted in China.
[[Image:Fagopyrum esculentum1.jpg|thumb|left|200px|Common Buckwheat in flower]]
Buckwheat is a short season crop that does well on low-fertility or acidic soils, but the soil must be well drained. Too much fertilizer, especially nitrogen, will reduce yields. In hot climates, it can only be grown by sowing late in the season, so that it will bloom in cooler weather. The presence of [[pollinator]]s greatly increases the yield. The nectar from buckwheat flower makes a dark colored honey. Buckwheat is sometimes used as a [[green manure]], as a plant for [[erosion]] control, or as wildlife cover and feed.
Common buckwheat is by far the most important buckwheat species, economically, accounting for over 90% of the world's buckwheat production. A century ago, [[Russia]] was the world leader in buckwheat production.<ref>{{cite web
| title=The Plight of Russian Buckwheat
| author=William Pokhlyobkin
| url=http://vkus.narod.ru/raznoe/grechiha.htm
}} {{ru icon}} Title in Russian: Тяжёлая судьба русской гречихи</ref> Growing areas in the [[Russian Empire]] were estimated at 6.5 million acres (26,000 km²), followed by those of [[France]] (0.9 million acres; 3,500 km²).<ref>{{cite book
| author=J. R. N. Taylor, P. S. Belton
| title=Pseudocereals and Less Common Cereals
| publisher=Springer
| date=2002
| isbn=3540429395
| page=125
}}</ref> In 1970 the [[Soviet Union]] grew an estimated 4.5 million acres (18,000 km²) of buckwheat. Today [[China]] is the world's top producer. [[Japan]], [[Poland]], [[Canada]], [[Brazil]], [[South Africa]], and [[Australia]] also grow significant quantities of buckwheat.
In the northeastern [[United States of America|United States]], buckwheat was a common crop in the 18th and 19th centuries. Cultivation declined sharply in the 20th century due the use of nitrogen fertilizer, to which maize and wheat respond strongly. Over a million acres (4,000 km²) were harvested in the United States in 1918. By 1954 that had declined to 150,000 acres (600 km²), and by 1964, the last year that production statistics were gathered, only 50,000 acres (200 km²) were grown.
== Chemical composition ==
{| class="wikitable"
| valign="top" | '''<font size="+1">Seeds</font>'''
| valign="top" | '''Starch'''
| valign="top" | 71–78% in [[groats]]<br />
70–91% in different types of flour.<ref>{{cite journal
| author=Skrabanja V, Kreft I, Golob T, Modic M, Ikeda S, Ikeda K, Kreft S, Bonafaccia G, Knapp M, Kosmelj K.
| title=Nutrient content in buckwheat milling fractions
| journal=Cereal Chemistry
| volume=81
| issue=2
| pages=172–176
| date=2004
| doi = 10.1094/CCHEM.2004.81.2.172
}}</ref><ref>{{cite journal
| author=Skrabanja V, Laerke HN, Kreft I
| title=Effects of hydrothermal processing of buckwheat (Fagopyrum esculentum Moench) groats on starch enzymatic availability in vitro and in vivo in rats
| journal=Journal of Cereal Science
| volume=28
| issue=2
| pages=209–214
| date=September 1998
| doi = 10.1006/jcrs.1998.0200
}}</ref><ref>{{cite journal
| author=Skrabanja V, Elmstahl HGML, Kreft I, Bjorck IME
| title=Nutritional properties of starch in buckwheat products: Studies in vitro and in vivo
| journal=Journal of Agricultural and Food Chemistry
| volume=49
| issue=1
| pages=490–496
| date=January 2001
| doi=10.1021/jf000779w
}}</ref><br />
Starch is 25% amylose and 75% amylopectin.<br />
Depending on hydrothermal treatment buckwheat groats contain 7–37% of resistant starch.
|-
| || '''Proteins'''
| 18% with biological values above 90%.<ref>{{cite journal
| author=Eggum BO, Kreft I, Javornik B
| title=Chemical-Composition and Protein-Quality of Buckwheat (Fagopyrum esculentum Moench)
| journal=Qualitas Plantarum-Plant Foods for Human Nutrition
| volume=30
| issue=3-4
| pages=175–179
| date=1980
| doi=10.1007/BF01094020
}}</ref><br/>
This can be explained by a high concentration of all essential [[amino acid]]s<ref>[http://www.agmrc.org/agmrc/commodity/specialitycrops/buckwheat/buckwheatprofile.htm Buckwheat Profile<!-- Bot generated title -->]</ref>, especially [[lysine]], [[threonine]], [[tryptophan]], and the sulphur-containing amino acids.<ref>{{cite journal
| author=Bonafaccia G, Marocchini M, Kreft I
| title=Composition and technological properties of the flour and bran from common and tartary buckwheat
| journal=Food Chemistry
| volume=80
| issue=1
| pages=9–15
| date=2003
| doi = 10.1016/S0308-8146(02)00228-5
}}</ref>
|-
| || '''Minerals'''
| Rich in [[iron]] (60–100 ppm), [[zinc]] (20–30 ppm) and [[selenium]] (20–50 ppb).<ref>{{cite journal
| author=S. Ikeda, Y. Yamashita and I. Kreft
| title=Essential mineral composition of buckwheat flour fractions
| journal=Fagopyrum
| volume=17
| date=2000
| pages=57–61
}}</ref><ref>{{cite journal
| author=Bonafaccia, L. Gambelli, N. Fabjan and I. Kreft
| title=Trace elements in flour and bran from common and tartary buckwheat
| journal=Food Chemistry
| volume=83
| issue=1
| date=October 2003
| pages=1–5
| doi = 10.1016/S0308-8146(03)00228-0
}}</ref>
|-
| || '''Antioxidants'''
| 10–200 ppm of [[rutin]] and 0.1–2% of [[tannins]]<ref>{{cite journal
| author=Kreft S, Knapp M, Kreft I
| title=Extraction of rutin from buckwheat (Fagopyrum esculentum Moench) seeds and determination by capillary electrophoresis
| journal=Journal of Agricultural and Food Chemistry
| volume=47
| issue=11
| pages=4649–4652
| date=November 1999
| doi = 10.1021/jf990186p
}}</ref>
|-
| || '''Aromatic compounds'''
| [[Salicylaldehyde]] (2-hydroxybenzaldehyde) was identified as a characteristic component of buckwheat aroma<ref>{{cite journal
| author=Janes D, Kreft S
| title=Salicylaldehyde is a characteristic aroma component of buckwheat groats
| journal=Food Chemistry
| volume=109
| issue=2
| pages=293–298
| date=2008
| doi=10.1016/j.foodchem.2007.12.032
}}</ref>. [[2,5-dimethyl-4-hydroxy-3(2H)-furanone]], [[(E,E)-2,4-decadienal]], [[phenylacetaldehyde]], [[2-methoxy-4-vinylphenol]], [[2-Nonenal|(E)-2-nonenal]], [[decanal]] and [[hexanal]] also contribute to its aroma. They all have [[odour activity value]] more than 50, but aroma of these substances in isolated state does not resemble buckwheat<ref>{{cite journal
| author=Janes D, Kantar D, Kreft S, Prosen H
| title=Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS
| journal=Food Chemistry
| volume=
| issue=
| pages=
| date=2008
| doi=10.1016/j.foodchem.2008.05.048
}}</ref>.
|-
| '''<font size="+1">Herb</font>'''
| '''Antioxydants'''
| 1–10% [[rutin]] and 1–10% [[tannins]]<ref>{{cite journal
| author=Kreft S, Strukelj B, Gaberscik A, Kreft I
| title=Rutin in buckwheat herbs grown at different UV-B radiation levels: comparison of two UV spectrophotometric and an HPLC method
| journal=J Exp Bot
| date=August 2002
| volume=53
| issue=375
| pages=1801–4
| doi = 10.1093/jxb/erf032
| pmid=12147730
}}</ref>
|-
| || '''Fagopyrin'''
|
|
|}
==Use==
[[Image:Kasza gryczana 01.jpg|thumb|right|Hulled buckwheat]]
[[Image:Hegisoba 001.jpg|thumb|right|thumb|Soba noodles, made from buckwheat flour]]
[[Image:Korean.noodles-Mul.naengmyeon-01.jpg|thumb|''Naengmyeon'', Korean cold noodle soup made with buckwheat flour]]
The fruit is an [[achene]], similar to [[sunflower]] seed, with a single seed inside a hard outer hull. The starchy endosperm is white and makes up most or all of buckwheat flour. The seed coat is green or tan, which darkens buckwheat flour. The hull is dark brown or black, and some may be included in buckwheat flour as dark specks. The dark flour is known (exaggeratedly) as "blé noir" ("black wheat") in French, along with the name ''sarrazin'' ("saracen").
Buckwheat [[noodle]]s play a major role in the cuisines of [[Japan]] ([[soba]]), [[Korea]] ([[naengmyeon]], [[makguksu]] and ''memil guksu'') and the [[Valtellina]] region of Northern [[Italy]] ([[pizzoccheri]]). Soba noodles are the subject of deep cultural importance in Japan. In [[Korea]], before wheat flour being replaced for making [[guksu (dish)|guksu]], the generic term referring to noodles, buckwheat noodles were widely eaten as hot dishes. The difficulty of making noodles from flour that has no gluten has resulted in a traditional art developed around their hand manufacture.
Buckwheat [[groats]] are commonly used in western [[Asia]] and eastern [[Europe]]. The porridge was common, and is often considered the definitive peasant dish. It is made from roasted groats that are cooked with broth to a texture similar to rice or [[bulgur]]. The dish was brought to America by [[Russians|Russian]] and [[Poles|Polish]] [[Jewish]] immigrants who called it "[[kasha]]" and used it mixed with pasta or as a filling for [[knish]]es and [[blintz]]es, and hence buckwheat groats are most commonly called ''kasha'' in America. Groats were the most widely used form of buckwheat worldwide during the 20th century, with consumption primarily in Russia, Ukraine and Poland.
Buckwheat [[pancakes]], sometimes raised with [[yeast]], are eaten in several countries. They are known as buckwheat [[Blintz|blini]]s in [[Russia]], [[galette]]s in [[France]] (where they are especially associated with [[Brittany]]), [[ploye]]s in [[Acadia]] and ''boûketes'' (that is, named the same as the plant they are made of) in [[Wallonia]]. Similar pancakes were a common food in American pioneer days. They are light and foamy. The buckwheat flour gives them an earthy, mildly mushroom-like taste. In Ukraine, yeast rolls called ''hrechanyky'' are made from buckwheat.
[[Farina]] made from groats are used for breakfast food, [[porridge]], and thickening materials in [[soup]]s, [[gravy|gravies]], and dressings. In [[Korea]], buckwheat [[starch]] is used to make a jelly called [[memilmuk]]. It is also used with [[wheat]], [[maize]] or [[rice]] in [[bread]] and [[pasta]] products.
Buckwheat contains no [[gluten]], and can thus be eaten by people with [[coeliac disease]] or gluten allergies. Many bread-like preparations have been developed.
Besides the seeds, from which buckwheat flour is produced, buckwheat is also a good [[honey]] plant, producing a dark, strong [[monofloral honey]].
Buckwheat greens can be eaten. However, if consumed in sufficient quantities, the greens, or, more commonly, their juice, can induce sensitization of the skin to sunlight known as fagopyrism.<ref>{{cite web
| title=Are Buckwheat Greens Toxic?
| author=Gilles Arbour
| url=http://www.gillesarbour.com/buckwheat_assets/Buckwheat%20Greens.pdf
| date=December 2004
| work=Townsend Letter for Doctors & Patients
| accessdate = 2004-06-15
}}</ref> Fair skinned people are particularly susceptible, as are light pigmented livestock. Enthusiasts of [[sprouting]], however, eat the very young buckwheat [[sprouts]] (four to five days of growth) for their subtle, nutty flavour and high nutritional value. They are widely available in Japan.
=== Medicinal uses ===
Buckwheat contains [[rutin]], a [[phytochemical|medicinal chemical]] that strengthens capillary walls, reducing hemorrhaging in people with high blood pressure and increasing microcirculation in people with chronic venous insufficiency.<ref>{{cite journal
| author=N. Ihme1, H. Kiesewetter, F. Jung, K. H. Hoffmann, A. Birk, A. Müller and K. I. Grützner
| date=2003
| title=Leg oedema protection from a buckwheat herb tea in patients with chronic venous insufficiency: a single-centre, randomised, double-blind, placebo-controlled clinical trial
| journal=European Journal of Clinical Pharmacology
| volume=51
| pages=7287–7291
}}</ref> Dried buckwheat leaves for tea were manufactured in Europe under the brand name "Fagorutin."
Buckwheat contains [[D-chiro-inositol]], a component of the [[secondary messenger]] pathway for [[insulin]] [[signal transduction]] found to be deficient in Type II diabetes and Polycystic Ovary Syndrome ([[PCOS]]). It is being studied for use in treating Type II diabetes.<ref>{{cite journal
| author=Kawa, J.M., Taylor, C.G., Przybylski, R.
| date=1996
| title=Buckwheat Concentrate Reduces Serum Glucose in Streptozotocin-Diabetic Rats
| journal=J. Agric. Food Chem
| volume=50
| pages=443–447
}}</ref> Research on D-chiro-inositol and PCOS has shown promising results.<ref>{{cite journal
| author=Nestler JE, Jakubowicz DJ, Reamer P, Gunn RD, Allan G
| title=Ovulatory and metabolic effects of D-chiro-inositol in the polycystic ovary syndrome
| journal=N. Engl. J. Med.
| volume=340
| issue=17
| pages=1314–20
| year=1999
| pmid=10219066
| doi = 10.1056/NEJM199904293401703
}}</ref><ref>{{cite journal
| author=Iuorno MJ, Jakubowicz DJ, Baillargeon JP, ''et al''
| title=Effects of d-chiro-inositol in lean women with the polycystic ovary syndrome
| journal=Endocrine practice
| volume=8
| issue=6
| pages=417–23
| year=2002
| pmid=15251831
}}</ref>
A buckwheat protein has been found to bind cholesterol tightly. It is being studied for reducing plasma cholesterol in people with an excess of this compound.<ref>{{cite journal|author=H. Tomotake, I. Shimaoka, J. Kayashita, F. Yokoyama, M. Nakajoh and N. Kato.|date=2001|title=Stronger suppression of plasma cholesterol and enhancement of the fecal excretion of steroids by a buckwheat protein product than by a soy protein isolate in rats fed on a cholesterol-free diet.|journal= Bioscience Biotechnology and Biochemistry|volume=65|pages=1412–1414 | doi = 10.1271/bbb.65.1412}}</ref>
=== Upholstery filling ===
Buckwheat hulls are used as filling for a variety of [[upholstery|upholstered]] goods, including [[pillow]]s and [[zafu]]. The hulls are durable and do not conduct or reflect heat as much as synthetic fills. They are sometimes marketed as an alternative natural fill to feathers for those with allergies.
Medical studies to measure the health effects of buckwheat hull pillows have been performed.<ref>{{cite journal
| author=Chein Soo Hong, Hae Sim Park and Seung Heon Oh
| title=Dermatophagoides Farinae, an Important Allergenic Substance in Buckwheat-Husk Pillows
| journal=Yonsei Medical Journal
| date=December 1987
| volume=28
| issue=4
| pages=274–281
| url=http://www.eymj.org/1987/pdf/274.pdf
}}</ref><ref>{{cite journal
| title=Endotoxin and House Dust Mite Allergen Levels on Synthetic and Buckwheat Pillows
| author=Hae-Seon Nam, Choon-Sik Park, Julian Crane, Rob Siebers
| journal=Journal of Korean Medical Science
| date=2004
| volume=19
| pages=505–8
| issn=1011-8934
| url=http://jkms.kams.or.kr/2004/pdf/08505.pdf
}}</ref>
=== Buckwheat and beer ===
In recent years, buckwheat has been used as a substitute for other grain in [[gluten free beer]]. Buckwheat is used in the same way as [[barley]] to produce a [[malt]] that can form the basis of a [[mashing|mash]] that will brew a [[beer]] without [[gliadin]] or [[hordein]] (together [[gluten]]) and therefore can be suitable for [[coeliacs]] or others sensitive to certain [[glycoproteins]].<ref>{{cite web
| author=Carolyn Smagalski
| date = 2006
| url = http://www.glutenfreebeerfestival.com
| title = Gluten Free Beer Festival
}}
</ref>
=== Festivals ===
The buckwheat plant is celebrated in [[Kingwood, West Virginia]] at their [http://www.buckwheatfest.com/map_wv.html Buckwheat Festival] where people can participate in swine, cow, and sheep judging contests, vegetable contests, and craft fairs. The area fire departments also play an important role in the series of parades that occur there. Each year there is a King and Lady Fireman elected. Also there are many rides and homemade, homegrown buckwheat cakes and sausage.
In Hinduism, people eat items made of buckwheat flour in the fasting days. There are many great recipies available varying all over India. People in Rajasthan and Maharashtra call this KUTTU KA ATTA.
=== Raw Foods ===
Buckwheat is also a common ingredient in many raw food dishes. It is easily sprouted and can be dehydrated for later or sprinkled on salads and other dishes.
== Recipes ==
* {{cite web
| url=http://www.bbc.co.uk/food/recipes/database/buckwheatpancakes_80141.shtml
| title=Buckwheat pancakes
| publisher=BBC
| accessdate=2008-02-26
}}
* {{cite web
| url=http://www.bbc.co.uk/food/recipes/database/buckwheatnoodleswith_77288.shtml
| title=Buckwheat noodles with smoked salmon and dill
| publisher=BBC
| accessdate=2008-02-26
}}
* {{cite web
| url=http://thisfoodthing.wordpress.com/2007/07/14/buckwheat-porridge-recipe-by-dukelupus/
| title=Recipe for Buckwheat Porridge
| publisher=DukeLupus
| accessdate=2008-02-26
}}
== Notes==
{{reflist|2}}
==See also==
*''[[Eriogonum]]'' – North American wild buckwheat
== External links ==
{{Wikisource1911Enc|Buckwheat}}
* {{cite book
| url=http://www.hort.purdue.edu/newcrop/afcm/buckwheat.html
| title=Alternative Field Crops Manual
| chapter=Buckwheat
| author=E.S. Oplinger, E.A. Oelke, M.A. Brinkman and K.A. Kelling
| date=November 1989
| accessdate=2008-02-26
}}
* {{cite conference
| author=Damania, A.B.
| date=1998
| booktitle=Proceedings of the Harlan Symposium
| title=Diversity of Major Cultivated Plants Domesticated in the Near East
| url=http://www.ipgri.cgiar.org/publications/HTMLPublications/47/ch07.htm
}}
* {{cite web
| author=Chun H.N., Chung C.K., Kang I.J., Kim E.R., Kim Y.S.
| publisher=Division of Life Sciences at Hallym University, South Korea
| url=http://ift.confex.com/ift/2003/techprogram/paper_17126.htm
| title=Effect of Germination on the Nutritional Value of Buckwheat Seed
| date=2003
}}
* Mazza, G. 1992. Buckwheat (Fagopyrum esculentum), the crop and its importance, p. 534–539. In: R. MacRae (ed.). ''Encyclopedia of food science, food technology and nutrition''. Academic Press Ltd., London.
* Mazza, G. 1993. ''Storage, Processing, and Quality Aspects of Buckwheat Seed'', p. 251–255. In: J. Janick and J.E. Simon (eds.), New crops. Wiley, New York.
* Marshall, H.G. and Y. Pomeranz. 1982. ''Buckwheat description, breeding, production and utilization'', p. 157–212 In: Y. Pomeranz (ed.). Advances in cereal science and technology. Amer. Assoc. Cereal Chem., St. Paul, MN.
* McGregor, S.E. 1976. ''Insect Pollination Of Cultivated Crop Plants'', chap. 9 Crop Plants and Exotic Plants. U.S. Department of Agriculture. ''As found on the website of the Carl Hayden Bee Research Center of the [[United States Department of Agriculture|USDA]] Agricultural Research Service''.[http://gears.tucson.ars.ag.gov/book/chap9/buckwheat.html]
{{unimelb|Fagopyrum.html}}
* {{cite book
| author= Clayton G. Campbell
| date=1997
| title= Buckwheat Fagopyrum esculentus Moench
| series=Promoting the conservation and use of underutilized and neglected crops. 19
| publisher= International Plant Genetic Resources Institute, Rome, Italy
|url= http://www.bioversityinternational.org/Publications/pubfile.asp?ID_PUB=343
}}
*[http://www.bioversityinternational.org/Publications/pubfile.asp?ID_PUB=388 Descriptors for Buckwheat (Fagopyrum spp.)]
* [http://www.whfoods.com/genpage.php?tname=foodspice&dbid=11 Nutritional information for buckwheat]
*[http://www.bioversityinternational.org/Plants_and_Animals/Cereals/Buckwheat Buckwheat (Fagopyrum spp.)]
*[http://lnmcp.mf.uni-lj.si/fagopyrum.html Fagopyrum Journal Archive]
[[Category:Polygonaceae]]
[[Category:Cereals]]
[[Category:Underutilized crops]]
{{commons|Fagopyrum esculentum|Buckwheat}}
{{Cereals}}
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[[nds-nl:Boeket (Fagopyrum esculentum)]]
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[[pt:Trigo sarraceno]]
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[[simple:Buckwheat]]
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