Buckwheat: Nutritional Value, Health Effects and Applications in Foods
Buckwheat (Fagopyrum esculentum and Fagopyrum tataricum) is recognized as a highly nutritious food source due to its high nutritional value and functional properties. Classified as a pseudocereal, buckwheat provides numerous health benefits owing to its high protein content, rich fiber composition,...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2025-06-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/7565 |
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| Summary: | Buckwheat (Fagopyrum esculentum and Fagopyrum tataricum) is recognized as a highly nutritious food source due to its high nutritional value and functional properties. Classified as a pseudocereal, buckwheat provides numerous health benefits owing to its high protein content, rich fiber composition, balanced essential amino acid profile, and abundance of polyphenolic compounds. As a gluten-free grain, it serves as a safe alternative for individuals with celiac disease and gluten intolerance, while its low glycemic index makes it beneficial for diabetes management. The bioactive compounds found in buckwheat, including flavonoids (rutin, quercetin), polyphenols, and fagopyritols, have been shown to exhibit antioxidant, anti-inflammatory, and cardioprotective effects. Regular consumption has been reported to reduce LDL cholesterol levels, increase HDL cholesterol levels, and lower the risk of hypertension. Additionally, buckwheat supports digestive health by regulating gut microbiota, thereby playing a protective role against inflammatory bowel diseases. With its extensive applications in the food industry, buckwheat is utilized in the production of bakery products, pasta, bread, biscuits, functional beverages, and fermented products, contributing to the development of antioxidant-rich beverages. However, due to its gluten-free nature, it can cause textural differences in baked goods, necessitating the use of stabilizers to improve product consistency and quality. |
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| ISSN: | 2148-127X |