Buckwheat: meaning, definitions and examples
๐พ
buckwheat
[ หbสkหwiหt ]
food grain
Buckwheat is a grain-like seed that is commonly used as a gluten-free alternative to traditional grains. It is rich in protein, fiber, and essential nutrients, making it a popular choice in health-conscious diets. Though often classified as a grain, buckwheat is actually a fruit seed related to rhubarb and sorrel.
Synonyms
Examples of usage
- I made a delicious buckwheat pancake for breakfast.
- Buckwheat is a staple in some Eastern European cuisines.
- Many health foods use buckwheat as a main ingredient.
- The farmers market had fresh buckwheat ready for sale.
Translations
Translations of the word "buckwheat" in other languages:
๐ต๐น trigo sarraceno
๐ฎ๐ณ เคฌเคเคตเฅเคนเฅเค
๐ฉ๐ช Buchweizen
๐ฎ๐ฉ soba
๐บ๐ฆ ะณัะตัะบะฐ
๐ต๐ฑ gryka
๐ฏ๐ต ใใฐ
๐ซ๐ท sarrasin
๐ช๐ธ alforfรณn
๐น๐ท karabuฤday
๐ฐ๐ท ๋ฉ๋ฐ
๐ธ๐ฆ ุงูุญูุทุฉ ุงูุณูุฏุงุก
๐จ๐ฟ pohanka
๐ธ๐ฐ pohรกnka
๐จ๐ณ ่้บฆ
๐ธ๐ฎ ajda
๐ฎ๐ธ hveiti
๐ฐ๐ฟ ะณัะตัะบะฐ
๐ฌ๐ช แแฃแฅแแแขแ
๐ฆ๐ฟ qara buฤda
๐ฒ๐ฝ trigo sarraceno
Etymology
The term 'buckwheat' derives from the Dutch word 'boekweit,' which means 'beech wheat.' This name was given because the seeds of buckwheat resemble the seeds of beech trees and its use as a grain. Buckwheat has been cultivated in Asia for thousands of years and was introduced to Europe during the Middle Ages. It became a popular staple in the diet of many cultures, especially in Russia and Eastern Europe. In the 19th century, buckwheat was widely grown in the United States and became associated with pancakes, noodles, and other beloved dishes. Despite its name, buckwheat is not related to wheat and is naturally gluten-free, making it an important crop for people with celiac disease and gluten intolerance.