Buckwheat
Buckwheat is an agricultural product with high commercial value that can be grown in every region of our country in about 3 months. Buckwheat, which belongs to the sorrel family, is not related to grains (wheat, barley, oats, triticale, rye). Buckwheat can be grown at all altitudes between 0-4000 m. Buckwheat, which is widely grown in Central Anatolia (Konya, Afyonkarahisar, Karaman, etc.), can be planted as a second crop in irrigated agricultural areas at the end of July and the beginning of August. In addition, the fact that it is a flowering plant increases its importance in terms of beekeeping.
Buckwheat has many health benefits. First of all, thanks to its high protein content, buckwheat is an important protein source for vegetarians or vegans. Additionally, being rich in fiber supports the digestive system and helps prevent problems such as constipation. Thanks to its antioxidant properties, buckwheat protects the body from the harmful effects of free radicals and can reduce the risk of chronic diseases. Finally, it does not contain gluten, making it a suitable alternative for those with gluten intolerance or celiac disease. For these reasons, buckwheat can benefit health in many ways when consumed regularly.