Buckwheat, known as Fagopyrum esculentum, is a type of plant. Although it is classified as a grain, it is not closely related to them. It is gluten-free, making it a popular alternative for individuals who avoid gluten. It has a distinctive flavor, spicy and earthy, ideal for various recipes. Buckwheat offers high nutritional value with proteins, dietary fiber, vitamins, and minerals.

Health Benefits:

• Rich source of nutrients: contains proteins, dietary fiber, vitamins (e.g., vitamin B6, folic acid), and minerals (e.g., magnesium, iron, phosphorus).
• Gluten-free alternative: suitable for individuals with gluten issues.
• Cardiovascular health support: helps reduce cholesterol levels.
• Healthy weight management: promotes a feeling of fullness.
• Digestive health support: aids in the function of the digestive system.

Nutritional Value:

• Proteins: a good source for individuals avoiding animal products.
• Dietary Fiber: enhances digestion and supports digestive system health.
• Vitamins and Minerals: essential for overall health.
• Low in Fat and Cholesterol: an ideal choice for a low-fat diet.

Use of Buckwheat in Greek Cuisine:

• Kranzanes: A dish made from buckwheat usually with cheese and vegetables.
• Tsoorpa: A meal made from buckwheat with onions and tomatoes.
• Green Beans with Buckwheat: Adding buckwheat to bean stews for flavor.
• Buckwheat in Salads: Adding cooked buckwheat to salads.