Showing Food Common buckwheat
| General Information | |||||||||||
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| Name | Common buckwheat | ||||||||||
| Scientific Name | Fagopyrum esculentum | ||||||||||
| Description | Common buckwheat, Fagopyrum esculentum, is a plant native to Asia, specifically China and Central Asia. It is widely cultivated and consumed in Eastern Europe, particularly in Russia and Poland, as well as in Asia. The seeds are used to make buckwheat flour, noodles, pancakes, and a dark, strong, aromatic honey. Gluten-free beer is also made from buckwheat as a substitute for other grains. The seeds have a distinctive nutty flavor, dark brown color, and a strong, earthy odor. Buckwheat is rich in nutrients, providing several health benefits, including being high in dietary fiber and protein (PMID: 33357186). The most notable chemical in buckwheat is rutin, a flavonoid with antioxidant properties (PMID: 3668041). Rutin has medicinal uses, including treating cardiovascular diseases and inflammation. Buckwheat has industrial uses as a cover crop and in the production of buckwheat hull pillows. A peculiar mode of preparation is the traditional Japanese soba noodle-making process, where buckwheat flour is mixed with wheat flour to create a unique flavor and texture. | ||||||||||
| Primary ID | FOOD00079 | ||||||||||
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| Classification | |||||||||||
| Group | Cereals and cereal products | ||||||||||
| Sub-Group | Cereals | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Caryophyllales | ||||||||||
| Family | Polygonaceae | ||||||||||
| Genus | Fagopyrum | ||||||||||
| Species | esculentum | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 502589 | ||||||||||
| Wikipedia ID | Buckwheat | ||||||||||
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| References | |||||||||||
| Content Reference | — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. | ||||||||||