Buckwheat (Fagopyrum esculentum) is actually not part of the grains family as it is not a monocot like other grains. The family in which Buckwheat belongs to is closer to rhubarb, but due to the composition of its grains it is used as other grains. Its triangular grain is already quite interesting by itself but its composition on the inside is much more interesting. Buckwheat does not contain gluten, so it is suitable for patients with celiac disease. It also contains vegetable oils, essential amino acids and important minerals such as calcium, potassium, phosphorus, sodium, iron, magnesium, zinc, selenium and copper.