Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects

ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes. Due to the good nutritional profiles of the underutilized pseudocereals, they should be prioritized over staple ones. Buckwheat, a pseudocereal mainly grown in Asia's mountainous regions, is a nutritious food source because of its high protein, dietary fiber, mineral content, and other ingredients. Additionally, it includes bioactive components with various health benefits, such as anti‐inflammatory, anti‐cancer, and antioxidant compounds, thus enhancing its potential for use in the production of functional foods. The unique nutritional and phytochemical composition of buckwheat makes it highly suitable for industrial, agricultural, and pharmaceutical applications. The present review paper accentuates the nutritional and phytochemical composition of buckwheat besides highlighting its health benefits. The review also briefly overviews a rare allergy associated with buckwheat.