To Investigate the Nutritional and Economic Value of Buckwheat in order to Popularization the Cultivation of it in the Country
By: Researcher Mohammad Monir Naziry
Abstract
This scientific paper discusses the economic and nutritional value of the buckwheat plant. Sowing buckwheat (Fagopyrum esculentum) is a valuable, widely cultivated cereal crop, the cultivation of which has great economic importance. Buckwheat is a highly nutritious whole grain that many people consider to be a superfood. Among its health benefits, buckwheat may improve heart health, promote weight loss, and help manage diabetes. Buckwheat is a good source of protein, fiber, and energy.
Buckwheat has more protein than rice, wheat, millet, 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. Yet, buckwheat contains no gluten the source of protein in true grains. Buckwheat is richer in vitamins and minerals than many common cereals, such as rice, wheat and corn. Buckwheat is rich in vitamins and minerals such as: dietary fiber vitamin B1, vitamin B2, vitamin B6, vitamin PP, potassium, silicon, magnesium, phosphorus, iron, cobalt, manganese, copper, molybdenum, selenium, zinc.