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Buckwheat (Kuttu Ka Aata), popular whole grain among Indians during spiritual fasting & for Diabetes

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Buckwheat (Kuttu Ka Aata), popular whole grain among Indians during spiritual fasting & for Diabetes
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Buckwheat flour, known as “kutta ka aata” is a popular grain in India, especially during fasting periods.

Buckwheat flour is gluten-free and has a low glycemic index, making it suitable for individuals with gluten sensitivities or diabetes.

It is also a good source of dietary fiber, which aids in digestion and helps maintain stable blood sugar levels.

Buckwheat flour contains essential vitamins and minerals like magnesium, phosphorus, and B vitamins.

Here is some information about kuttu grain, its composition, and its various uses:

  1. Composition:
    • Kuttu is not a cereal grain but a pseudo-cereal. It is gluten-free and belongs to the same family as rhubarb and sorrel.
    • The grain is triangular in shape and has a distinctive nutty flavor. Kuttu is rich in dietary fiber, protein, essential amino acids, antioxidants, and minerals such as magnesium, manganese, and phosphorus.
    • Here’s the approximate nutritional composition per 100 grams of buckwheat flour:
  • Calories: 335 kcal
  • Carbohydrates: 71 grams
    1. Dietary Fiber: 10 grams
    2. Sugars: 0 grams
  • Protein: 13 grams
  • Fat: 3 grams
    1. Saturated Fat: 0.7 grams
    2. Monounsaturated Fat: 0.6 grams
    3. Polyunsaturated Fat: 1.2 grams
  • Vitamins:
    1. Thiamin (B1): 0.4 mg
    2. Riboflavin (B2): 0.3 mg
    3. Niacin (B3): 5.6 mg
    4. Vitamin B6: 0.2 mg
    5. Folate (B9): 30 mcg
  • Minerals:
    1. Calcium: 18 mg
    2. Iron: 2.2 mg
    3. Magnesium: 231 mg
    4. Phosphorus: 347 mg
    5. Potassium: 460 mg
    6. Zinc: 2 mg



  1. Use during Fasting:
    • Kuttu is commonly consumed during religious fasting periods, such as Navratri or Ekadashi, when certain food restrictions are followed.
    • It is particularly favored during Hindu fasting because it is considered “satvik” (pure) and does not contain gluten.


  1. Preparation:
    • Kuttu grain is typically ground into flour to make various dishes. The flour has a grayish-brown color and a slightly coarse texture.
    • It can be used alone or combined with other flours, such as water chestnut flour (singhare ka atta), to enhance its binding properties.
    • Kuttu flour is used to cook variety in Indian foods: namely Rotis and Parathas, Pakoras and Cutlets, Porridge, Pancakes.



Kuttu grain is versatile and offers a nutritious alternative during fasting periods. It provides essential nutrients while being gluten-free.

However, it is important to note that kuttu flour is not suitable for individuals with celiac disease or gluten intolerance unless it is certified gluten-free.



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