Buckwheat (Fagopyrum esculentum and F. tataricum)

Krishna-Lamsal-DSC_0414Buckwheat is consumed as a gluten free flour and a leafy vegetable. Rich in fibre and micro nutrients such as magnesium, copper, and manganese, it is a good alternative for people at risk of diabetes and cardiovascular diseases. Tartary buckwheat contains the chemical rutin that improves blood circulation. Mountain communities in Nepal have used tartary buckwheat as a treatment for bleeding gums. Honey made from buckwheat flower has a distinct taste and is a common cough remedy.