Useful information

Useful and medicinal properties of buckwheat

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  • Why do you need buckwheat on the site
  • Buckwheat in cooking

Chemical composition and useful properties of sowing buckwheat


Sowing buckwheat

During flowering, in the green mass of buckwheat, a very large amount of rutin and other flavonoids accumulates: quercetin, vitexin, orientin, isovitexin, isoorientin. It also contains phagopyrin, tannins, protequinic, chlorogenic, gallic, caffeic, maleic, menolenic, oxalic, malic and citric acids. But if rutin and isovitexin are inactive in buckwheat seeds, then in seedlings and in grass all flavonoids are active.

Green buckwheat surpasses other cereal crops in the amount of vitamin PP, folic acid, riboflavin, B vitamins. It contains a significant amount of potassium (380 mg), phosphorus (298 mg), magnesium (200 mg), calcium (20 mg), iron (6.7 mg), sulfur (88 mg), copper, cobalt, manganese, zinc.

Buckwheat unground contains 12.6% protein, 80% of which is part of the albumin and globulin fractions, thanks to which buckwheat nutrients are easily absorbed by the human body. The amino acids contained in buckwheat - in the bulk it are albumin (18.2%), globulin (43.3%), prolamine (0.8%), glutelin (22.7%) lysine, histidine and threonine - are well balanced. In terms of the content of lysine and methionine, buckwheat has no equal among all cereal crops. The biological value of the proteins of the fruits of this plant can be compared with the proteins of chicken eggs and dry cow's milk.

Buckwheat contains a small amount of fiber (1.1%) and other saccharides. All other carbohydrates are starchy substances (63.7% of the product weight).

Fats are represented by non-drying oils with low iodine and oxidizing numbers, containing a significant amount of oleic, linoleic and linolenic acids and phospholipids. A large amount of vitamin E is found in the kernel, which provides high keeping quality - the ability to long-term storage without loss of nutritional quality.


Application in medicine


The medicinal properties of buckwheat have been known to man for thousands of years. This plant is found in folk healers in many countries of the world. Herbalists treated buckwheat for colds, advised to include it in the diet of medical nutrition in case of large blood loss and serious injuries. And from fresh crushed leaves and flowers, a remedy was prepared for the healing of fresh and festering wounds.

Sowing buckwheat

Traditional healers created poultices and ointments from buckwheat flour, which were used to treat various skin diseases, including eczema and diathesis in children. Today, buckwheat porridge is included in a strengthening diet for the elderly and those who have suffered serious illnesses. For modern diabetics, buckwheat dishes and buckwheat baked goods are a complete replacement for bread and potatoes.

In folk medicine, both flowers and leaves of this plant are used. Tea or a decoction of buckwheat herb is used for the treatment and prevention of atherosclerosis, as well as for bronchitis and hypertension. Buckwheat decoction is a good expectorant for dry coughs and an effective sedative in soothing herbal preparations. Infusions and decoctions of buckwheat herb are used in folk medicine for atherosclerosis, arrhythmia, hypertension, varicose veins, rheumatism, hemorrhoids, arthritis, neuroses and heart defects.

Buckwheat and buckwheat honey have a high iron content, due to which they are indicated in the treatment of anemia, as well as atherosclerosis, gastrointestinal, cardiovascular and skin diseases. Traditional medicine recommends syrup of garlic and buckwheat honey for the treatment of pharyngitis, laryngitis and dry cough.

Scientific studies carried out by scientists from Korea, Poland and China have proved that all organs of this plant have a powerful anti-inflammatory and antitumor effect: roots, seeds, stem, leaves, flowers, but the most effective extract is from green buckwheat seedlings. Indeed, buckwheat contains substances that slow down the breakdown of protein and make it effective against malignant diseases. Moreover, the anti-cancer properties of the plant are complemented by flavonoids and a unique complex of proteins.

Buckwheat also contains a lot of folic acid, which stimulates the production of blood cells and, like rutin, increases the body's resistance to the destructive effects of ionizing, radioactive and X-rays. In addition, potassium and iron, which are also abundant in buckwheat, prevent the assimilation of radioactive isotopes.

A warning: fresh flowers, leaves and stalks of buckwheat are poisonous, therefore, before eating them inside or preparing preparations, they must be dried. Phagopirin and other anthracene derivatives contained in this plant have a toxic effect, therefore it is not recommended to consume large quantities of buckwheat green mass. However, when applied externally, it is these substances that provide a powerful antibacterial effect, therefore, the fresh herb of the plant can be used as an antiseptic and hemostatic agent without restrictions.

Infusions and decoctions of buckwheat are not recommended for people with increased blood clotting due to the routine it contains.

Buckwheat honey


Sowing buckwheat

Buckwheat is a wonderful honey plant. During the season, from 70 to 260 kg of honey are collected from 1 hectare of crops. Buckwheat honey is one of the highest quality honey varieties. Immediately after collection, it has a dark red or brown color, but after crystallization it becomes lighter, and then completely turns into a thick mass.

Buckwheat honey has a very original aroma and taste, so it cannot be confused with any other type of honey. Unlike many other honey products, buckwheat honey consists of a larger amount of proteins and iron, and there are much more minerals in it.

That is why buckwheat honey is the most valuable medicine prepared by nature itself. It is taken with low hemoglobin, anemia and anemia, it is a strong natural antiseptic, and also the best remedy for colds.