Buck Wheat (Fagopyrum esculentum): A Gluten Free Product
Journal Title: Indian Journal of Nutrition - Year 2015, Vol 2, Issue 1
Abstract
Buckwheat (fagopyrum esculentum) is a plant cultivated for its grain-like seeds, and also used as a cover crop. Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Because its seeds are eaten, it is referred to as a pseudocereal. It contains no gluten and may consequently be eaten by people with celiac disease or gluten allergies. Buckwheat proteins bear little molecular similarity to wheat prolamins and therefore their description as ‘gluten’ or ‘gliadin’ is unfortunate and can lead to unnecessary exclusion of valuable sources of dietary protein in gluten-sensitive individuals. It is a good source of magnesium, which has been associated with a lower risk of diabetes, and of dietary fibre, and it also contains essential amino acids.
Authors and Affiliations
Radhika Awasthi
Keywords
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