Buckwheat (Fagopyrum esculentum), or common buckwheat, is a plant cultivated for its grain-like seeds and as a cover crop. A related and bitterer species, Fagopyrum tataricum, is a domesticated food plant raised in Asia. Despite the name, buckwheat is not related to wheat, as it is not a grass.
As a grain alternative, buckwheat contains plenty of carbs: 34 grams in 1 cup of cooked buckwheat groats. Buckwheat flour contains around 44 grams in 1/2 cup. Buckwheat does not contain sugar; instead, its carbs come in the form of healthy fiber.
Buckwheat has more protein than rice, wheat, millet or corn and is high in the essential amino acids lysine and arginine, in which major cereal crops are deficient. Its unique amino acid profile gives buckwheat the power to boost the protein value of beans and cereal grains eaten the same day.
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