Buckwheat is a flowering plant belonging to the Polygonaceae family, just like rhubarb and sorrel. It is often classified as a cereal because of its use in cooking, but it is not part of the grass family like wheat or rice. In other words, it is not a type of wheat.  Buckwheat seeds, also called grebiche or kacha in some cultures, are used to produce flour and noodles (like Japanese soba), or can be eaten whole, roasted or boiled.  Buckwheat is especially valued for its high protein content — it has various types of essential amino acids, such as lysine and arginine — fiber and minerals, and for the fact that it does not contain gluten, making it a great option for people with celiac disease or gluten sensitivity. In addition, it is a low glycemic index food, making it a good option for people with diabetes and high blood pressure and heart disease.