Buckwheat (or kasha) contains 60% amyl and 14% protein. Part of the cortex remains in flour and buckwheat by this way getting the brown color. Ideal for cooking. It does not contain gluten, lasagna soba or crepes. 

It is gluten free and belongs to polygonaceae family, which also includes rhubarb and sorrel. It is an excellent plant source of easily digestive protein and contains eight essential amino acids. Buckwheat is high in fiber, B vitamins and keep glucose levels in 6check better than other carbohydrates (which are good news for celiac who also have diabetes. Also this product keeps blood pressure low and reduces cholesterol. It is appropriate for people who have a celiac disease. Buckwheat is one of the few commercially grown crops that does not use chemicals, is inexpensive, easy to grow and has quick cooking properties.

There are two cultivated species of buckwheat. One is the F. esculentum Moench ( common/ sweet buckwheat) and the other is F.tataricum ( Linn) Gaerthn ( Tartary/ bitter). Both of them are cultivated under low input conditions and adapted to the marginal lands characterized by harsh environments. Buckwheat seeds and leaves are mainly used for human consumption and animal fodder. In China Buckwheat is regarded as a functional food due to its high nutritional and medical values.

From Buckwheat produced three types of processed products. First, traditional foods which include bitter buckwheat flour, noodles, dumplings and flakes. These are available on the market. Second, healthy foods (liquids) such as wine or vinegar which are usually produced by local factories and preferred by local people. Tartary buckwheat can be processed into different kinds of teas, which have functions of reducing blood pressure and lowering sugar and lipids. It can be mixed with other materials such as the fruit of Chinese wolfberry. Third, hull products which produced in China. It is a traditional filling material for pillows for a number of years orthopedic buckwheat hull pillows have been available in USA. 

Buckwheat is gluten free and safe for those who have celiac disease. It can cause an allergic reaction similar to an allergic to strawberries. This product is approved for the GF diet in Canada, Europe and Australia. It has a strong taste and has been variously described as distinctive robust or not timid. Americans use buckwheat as a flour in pancakes or breads.