Buckwheat groats belong to the most consumable and favourite types of groats. Buckwheat itself came to us from Himalayas, where the most kinds of wilding and cultivated plants can be found. Buckwheat is valuable for its formula. It contains 12-15,4% of albumens, 58-60% of starch, 12,5-15,0% of celluloses, 2,5-0,7% of sugar, 2,3-2,5% of mineral matters (connections of iron, calcium, phosphorus), vitamins B1, B2, Rutinums. On one of major irreplaceable amino acids - lysine - buckwheat excels millet, wheat, rye, rice, and approaches soya beans. On the contents of threonine buckwheat excels wheat and rye. On the contents of valine, leucine and phenylalanine it can be equated to milk and beef, on the contents of tryptophane it does not yield to the products of animal origin.

Grit is enriched with cellulose which connects cancerogenic substances and brings them out of an organism.

Buckwheat dishes recommend at atherosclerosis, a hypertension, at hypostases of various origin. Buckwheat cereal promotes removal from an organism of excess cholesterol (so fans of buckwheat will not face a senile sclerosis and heart troubles) and brings slags and ions of heavy metals out of an organism. Buckwheat cereal is extremely useful at various diseases of vessels, rheumatic diseases and arthritises. It improves blood circulation, strengthens immune system.

Beside the whole cereals there are also "cracked" or split cereals. These are cracked barley, wheat and corn. Those cereals are called numbered which means they are divided into several numbers (or fractions) according to the size of the cracked cereals.