Buckwheat groats

Buckwheat groats are the hulled seeds of the buckwheat plant, a herbaceous flowering plant. Despite its name, buckwheat is not related to wheat; it is a pseudocereal, meaning it is botanically a seed but used culinarily like a grain. The groats are the cleaned, dehulled seeds, which can then be cooked whole or ground into flour.

Buckwheat groats are used as a whole grain in dishes like porridge, pilafs, or salads, and are also ground into flour for baking. The flour provides a distinctive earthy flavour and can be used in pancakes, noodles (like soba), and biscuits. Its use in packaged foods often leverages its flavour and texture.

Buckwheat is a natural food ingredient, not a food additive, and is not listed on the Register of Food Additive Authorisations. It is a source of dietary fibre and various minerals. Some research suggests potential benefits from its antioxidant compounds, but robust evidence for significant health impacts at typical consumption levels is limited. There are no major controversies regarding its consumption.