摘要：Buckwheat ( Fagopyrum esculentum Moench) contains high amounts of proteins, dietary fiber, vitamins, mineral matters, fundamental polyunsaturated fatty acids, and antioxidants such as rutin and quercetin. Buckwheat is an important food raw material due to its high nutritional quality. It has also a significant potential for the functional food industry. Buckwheat has a versatile field of use: It has been used successfully in production of various local products belonging to different cultures such as “soba”, “kasha”, “porridge”, “crumpet”, “naengmyeon” and “pizzoccheri” and as well as production of some fundamental food products such as; bread, pasta, noodle, cracker, cookie, and other products like vinegar, beer, tea, honey, spirit. It has also been utilized as animal feed for decades. Nevertheless, it is reported that, the consumption of buckwheat has been restricted due to the allergic reactions it causes in some people.
关键词：Buckwheat; Buckwheat Flour; Protein; Local Products; Allergic Reactions
