Buckwheat (fresh or chilled)

Buckwheat groats are characterized by a high protein content, which can reach up to 16% under favorable cultivation conditions. They also boast an excellent amino acid profile. Consuming 100 g of buckwheat groats satisfies the daily requirement for exogenous amino acids completely. Buckwheat groats also have the ability to lower blood cholesterol levels. In 100 g of buckwheat groats, there are 3.1 g of fat, mainly polyunsaturated fatty acids. The carbohydrate content in buckwheat groats is lower than in other grains such as barley or oats. Buckwheat groats are also a rich source of B vitamins such as thiamine, niacin, and vitamin E. B vitamins are essential for the nervous system. Buckwheat groats also contain thiamine-binding protein, which allows the body to store it for a longer period of time. Moreover, buckwheat groats contain large amounts of zinc, copper, iron, manganese, and potassium. In buckwheat products, flavonoids such as rutin are found. 100 g of buckwheat groats cover 30% of the daily requirement for dietary fiber that aids digestion. It has also been shown that products based on buckwheat have prebiotic properties, which leads to an increase in the amount of beneficial lactic acid bacteria in the gut. Buckwheat groats do not contain gluten.

Buckwheat, due to its high nutritional value and positive impact on health, is considered as one of the functional foods. It is often used as an addition to other dishes in gastronomy, both in meat and vegetarian versions. It is also sometimes used as a filling for fruits and pigeons. Buckwheat is also used to produce kashas and to make jarsky cutlets with cottage cheese. Many dishes containing buckwheat are on the list of regional Polish products. Buckwheat is also used in the pharmaceutical industry, where rutin is obtained from it, a product that is essential for sealing blood vessels. The leaves of buckwheat are used to treat varicose veins and other vascular diseases. In the market, one can find roasted buckwheat in darker and unroasted form - lighter. The roasted version of buckwheat loses some of its nutrients, but is popular due to its intense flavor. In addition, there is also whole and broken buckwheat as well as finely broken, known as Krakow buckwheat. In olden times, buckwheat was used to prepare sweet snacks.