Prime Grains is very pleased to offer this ancient and highly nutritious grain.


Buckwheat (Fagopyrum esculentum) is an ancient grain that originated in the mountainous regions of southern China.  It is now produced in many parts of the world and is increasingly being utilized for its nutritious qualities in the human diet.

The Buckwheat plant is a broad-leafed annual related to rhubarb and sorrel, but the seeds structurally and chemically resemble cereal grains and are handled and classed with cereals.


Buckwheat nutrition is globally acclaimed:

Publication from Canadian Grain Commission; University of Manitoba - Department of Human Nutritional Sciences

The protein content in buckwheat flour is significantly higher than in rice, wheat, millet, sorghum and maize.  Buckwheat proteins are well balanced and rich in lysine and buckwheat flour has one of the highest amino acid scores among plant sources.  Nutritional studies have shown that buckwheat proteins have the highest cholesterol lowering properties among the plant proteins.   

Several epidemiological studies have shown that buckwheat proteins can suppress the development of colon cancer. 

Buckwheat contains many flavonoid compounds, mainly in the hull, known for their effectiveness in reducing the blood cholesterol, keeping capillaries and arteries strong and flexible, and assisting in prevention of high blood pressure. 

While flaxseed is the highest source of plant lignans, buckwheat also contains a considerable amount and provides the third highest amount among many cereals. 

Polish Research in the Czech Journal of Food Science

(vol 26, No.3:153-162)

“Buckwheat is … of renewed interest due to its nutritive and health promoting value.  …buckwheat flour may alleviate diabetes, obesity, hypertension, and hypercholesterolemia.   A number of nutraceutical compounds exist in buckwheat grains … a rich source of starch, proteins, antioxidants, and dietary fibre as well as trace elements.”

“The amino acid composition of buckwheat proteins is well balanced and of a high biological value.”

“Buckwheat grains are an important source of microelements such as Zn, Cu, Mn, Se and macroelements : K, Na, Ca, Mg.”  The highest concentrations are in the hulls.

“Buckwheat grains and hull consist of some components with healing properties and biological activity, ie.: flavonoids [primarily in the hull] and flavons, phenolic acids, condensed tannins, phytosterols, and fagopyrins.” 

From the Department of Food Science and technology, India. Reported in International Food Research Journal 17: 1067-1076 (2010)

“Buckwheat grains contain numerous nutraceutical compounds and they are rich in vitamins, especially those of the B group.  The Buckwheat flour is superior to the wheat flour because of its higher lysine, iron, copper and magnesium content.  The significant contents of rutin, catechins and other polyphenols as well as their potential antioxidant activity are also of great significance.  These functional components of buckwheat have health benefits like reducing high blood pressure, lowering cholesterol, controlling blood sugar and preventing cancer risk.”

Not only does the collaborating research show the health benefits of buckwheat grain, but buckwheat honey has the highest antioxidant content.  Not surprisingly, buckwheat is referred to as “king of the healing grains”.


Buckwheat is gluten free.  While it has primarily known in North America for buckwheat pancakes, because of its phenomenal nutrition and acceptability by gluten intolerant people, baking researchers all over the world are successfully using it, including with the hull-on, in such products as bread, baguettes, sourdoughs and crackers.

Because many of the health benefits are in the hull, Prime Buckwheat flour is a wholegrain product.


Designed & Maintained by