Buckwheat (Fagopyrum esculentum Moench) is one of the ancient pseudocereal crops which has drawn renewed attention because of its excellent nutritional composition and adaptability to changing climatic conditions. Unlike traditional cereals, buckwheat is naturally gluten free and contains high quality protein with all essential amino acids, especially lysine and arginine. It is also rich in bioactive compounds including rutin, quercetin and other flavonoids responsible for antioxidant, anti-inflammatory and cardioprotective activities. From the agronomic point of view, buckwheat is a short-duration crop, with relatively low external inputs and good performance under marginal soil conditions, thus being suitable for sustainable and climate-resilient farming systems. It has a fast-growing canopy that naturally prevents weeds and flowers that provide nectar for pollinators. In addition to its use in food, buckwheat is becoming more important in the bio-based, pharmaceutical and cosmetics industries due to the presence of a wide variety of phytochemicals and its use as biomass. Problems such as susceptibility to frost, fragile seeds and the need for insect pollination are being overcome by breeding and genomic research and yields are steadily increasing, with plants becoming better and better at coping with stress. This article discusses the nutritional, agronomical, ecological and industrial importance of buckwheat. It also considers its potential role for the future regarding food security and sustainable agriculture.
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Bioactive compounds, Buckwheat, Climate resilience, Functional food, Sustainable agriculture, Underutilized crops
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