About the Product

It is estimated that common buckwheat was cultivated about 5 thousand years ago. Many sources claim that this pseudocereal originated in northern India and Nepal, where it was called "black rice", while later in many European countries it was called "beech wheat", because of the similarity of its seeds to beech nuts. The Eastern Slavs started calling it "grechka" because it came to them from the Byzantine Empire during the 7 th century AD, where it was mostly cultivated in monasteries by Greek monks.

The Benefits of Buckwheat

What sets the buckwheat apart from other cereals is, first and foremost, the high content of iron – the trace element that our body needs to bind and transport oxygen. Its other significant feature is the complete absence of gluten (a protein which slows down metabolic processes). In addition to iron, this grain contains trace elements such as: phosphorus, magnesium, zinc, manganese, copper, selenium, calcium, potassium, as well as silicon, chlorine, sodium and many others. Buckwheat is rich in B-group vitamins (B1, B2, B3, B6 and B9), which normalize the function of the cardio-vascular and central nervous systems. It also contains vitamin E, which has an antioxidant effect and protects cells from free radicals, as well as vitamin A, which lowers the risk of eye disease, affects bone strengthening and tissue regeneration.


Due to its high iron content, the use of buckwheat is primarily recommended for those suffering from anemia. On the other hand, due to the absence of gluten, it can be used by people suffering from celiac disease (gluten intolerance), and in this sense it is also suitable for those suffering from asthma or psoriasis. Rutin, which can also be found in buckwheat, affects the strengthening of blood vessel walls, the absorption of vitamin C, and the lowering of acidity in the stomach, and is therefore important for people who have high blood pressure or suffer from gastritis. Buckwheat has a mid-range glycemic index (60-50), which represents a significant factor in the diet of people with diabetes.