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BOOK of HERBS

Buckwheat

Fagopyrum esculentum Moench

Buckwheat, also called common buckwheat, Japanese buckwheat and silverhull buckwheat, belongs to the  Polygonaceae family. It comes from Central Asia, and it is a popular crop in Poland. The fruit of buckwheat is a tricolor, dark brown nut, with sharp edges, commonly called grains. Buckwheat groats, used in gluten-free diets is obtained from its fruits, among others. This cereal is rich in starch without gluten, macro- and micro-elements and vitamins B1, B2, PP and P. The buckwheat seed extract is a rich source of flavonoids, including rutoside, which in the extract used in the preparation  Hemorigen femina is min. 35%. Buckwheat has had many traditional uses for years, which result from its properties supporting the proper function of the vascular system.

 

K. Zarzecka, M. Gugała, I. Mystkowska, Wartość odżywcza i możliwości wykorzystania gryki. Postępy Fitoterapii 1/2014, str. 28-31
M. Witchl et al., Herbal Drugs and Phytopharmaceuticals, Fagopyri herba, medpharm, Stuttgart, Germany, 2004, str. 206-207
K. Strzelecka, J. Kowalski, Gryka zwyczajna, Encyklopedia zielarstwa i ziołolecznictwa, PWN, Warszawa, 2000 str. 172-173