Buckwheat, known scientifically as Fagopyrum esculentum, belongs to the cereal category, although it is not closely related to the cultivated grains. It is gluten-free, making it a popular alternative for individuals who avoid gluten. It has a distinctive flavor, somewhat nutty and earthy, that complements many recipes. Buckwheat is highly nutritious, offering proteins, dietary fiber, vitamins, and minerals.

Health Benefits:

• Rich source of nutrients: It contains high-quality proteins, dietary fiber, vitamins (such as vitamin B6, folic acid), and minerals (such as magnesium, iron, phosphorus).
• Gluten-free alternative: An ideal choice for individuals with celiac disease.
• Supports cardiovascular health: The dietary fiber in buckwheat helps reduce cholesterol.
• Healthy weight management: The high fiber content promotes a feeling of fullness.
• Boosts digestion: It aids the digestive system's function.

Nutritional Value:

• Proteins: A good source of protein for those avoiding animal products.
• Dietary Fiber: Enhances digestion and contributes to a feeling of satiety.
• Vitamins and Minerals: Contains vitamins and minerals essential for health.
• Low in Fats and Cholesterol: An ideal choice for maintaining low fat levels.

Use of Buckwheat in Greek Cuisine:

• Krantzanes: A traditional dish made from buckwheat combined with cheese and vegetables.
• Tsourpa: A dish of buckwheat with onions and herbs.
• Beans with Buckwheat: Adding buckwheat to bean soup or green beans.
• Buckwheat in Salads: Adding to salads for flavor and texture.