Buckwheat (Fagopyrum esculentum) is rich in iron salts, phosphorus, calcium, vitamins B1 and B2, malic and citric acids, has a high taste and dietetic qualities. Buckwheat - the most important cereal crop. Buckwheat, due to the presence of salts of iron, phosphorus, calcium, vitamins B1 and B2, malic and citric acids, has a high taste and dietary quality, has good nutritional value. It contains 10-18% protein, 59 - 62 nitrogen-free extractives 1.5 -3.1% body fat. Buckwheat porridge on the menu include obese. In the flowering shoots of buckwheat contains 1,9-2,5% routine, so buckwheat is used not only as a grinding, but also as a drug culture. The nature of routines similar to vitamin P (it reduces the fragility and permeability of capillaries). Usually it is administered with vitamin C to strengthen blood vessel walls and preventing hemorrhage in some infectious diseases, rheumatism, hypertension, and radiation sickness, and others near Ruthin in composition and chemical properties of vitamin P, strengthens blood vessel walls and reduces the degree of fragility. Also used in the treatment and prevention of bleeding in the brain, heart, retina. Rheumatism, hypertension, together with drugs that lower blood pressure. If it affects the blood vessels, scarlet fever, measles, and typhus. With increased use of blood clotting buckwheat is contraindicated.
Eng.: Buckwheat. Suom.: Tattari. Sven.: Bovete. Bot.syn.: Fagopyrum sagittatum Gilib., nom. illeg., Polygonum fagopyrum L.