Buckwheat

Buckwheat is a nutrient-rich pseudocereal widely grown and consumed in Nepal. It's valued for its high protein content, essential amino acids, fiber, and minerals like magnesium, manganese, and copper. Buckwheat is also gluten-free, making it suitable for people with celiac disease or gluten sensitivity.

In Nepal, buckwheat is primarily cultivated in the hilly and mountainous regions, especially in the mid-hills of the Himalayas. It thrives in poor soil conditions where other crops might not survive. The production of buckwheat is mostly small-scale, traditional, and organic, contributing to the local diet and economy.

Consumption in Nepal includes traditional dishes such as dhido (a type of porridge) and roti (flatbread), as well as in soups and pancakes. Buckwheat flour is a staple in many Nepali households, particularly in rural areas. It is also considered a nutritious food option during fasting periods.

Overall, buckwheat plays a significant role in the diet and agriculture of Nepal, particularly in regions with challenging growing conditions.