Despite its name, buckwheat (also known as kuttu) is not a type of wheat, nor is it related to wheat. Buckwheat isn't even a grain; it's the fruit of a plant that's related to rhubarb. It has a rich, nutty flavor and a very high nutritional value, making it popular in many nations, especially in Asia. It is a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.
Buckwheat flour contains a significant amount of fiber, and studies have shown that it helps slow down the rate of glucose absorption after a meal. Buckwheat is also a good source of protein and calcium. Buckwheat's beneficial effects are due in part to its rich supply of phytochemicals. Phytochemicals protect against disease by acting as antioxidants. Eating foods high in fiber, such as buckwheat, can also fill you up faster and suppress your appetite, a great tool for weight loss.