Buckwheat is the hearty, working-manís crop that thrives in poor soil
conditions, freezing temperatures, droughts, and excess rains.
Buckwheat is resistant to damage and is therefore relatively inexpensive
and easy to grow. Buckwheat is native to Northern Europe and Asia and
eventually spread to Europe and Russia in the 14th and 15th centuries,
and was introduced to the United States by the Dutch during the 17th
It may surprise some people to learn that buckwheat is actually a
fruit even though it is commonly thought to be a grain. Buckwheat is a
fruit seed that is related to rhubarb and sorrel.
Whole buckwheat is a very nutritious food. The protein in buckwheat
contains the eight essential amino acids and is also high in lysine.
Buckwheat is also rich in many B vitamins as well as phosphorus,
magnesium, iron, zinc, copper and manganese. Buckwheat is also a good
oil source of Alpha-Linolenic Acid, which is one of the two essential
fatty acids we must have to be healthy.