Buckwheat
Buckwheats make up the family Polygonaceae. Common buckwheat is classified as Fagopyrum esculentum.

One of the first crops grown in America by European settlers and a staple food in the Soviet Union, though little known in most of the world. Buckwheat is not a true cereal as it is not a member of the grass family, instead being related to rhubarb, sorrels and docks. If you look at docks closely, you can see that the seeds, though smaller, have the same distinctive triangular shape. The edible kernels, called groats, are known as kasha and are actually the fruits of the plant.

Buckwheat is rich in high-quality protein, containing about half the amount of protein in an equivalent amount of beef. Buckwheat is also a good source of calcium, thiamin, niacin, riboflavin, potassium and iron. Rutin is a bioflavinoid also found in Buckwheat.