Buckwheat is a nutrient-rich pseudocereal, often mistaken for a grain, though it belongs to the same family as rhubarb and sorrel. It has been cultivated for centuries and is known for its triangular seeds. Buckwheat is gluten-free, making it a popular alternative for people with gluten sensitivities. It's highly valued for its health benefits, including being high in protein, fiber, and essential minerals like magnesium and manganese. Additionally, buckwheat is rich in antioxidants and has a low glycemic index, which helps in maintaining stable blood sugar levels. It's commonly used in making flour for pancakes, noodles, and other baked goods, and its groats can be cooked and eaten like rice or used in porridges.
