Buckwheat honey is a robust, dark honey made by honeybees who feed on buckwheat.
It has been described as having a distinctive aroma with notes of "leather" and "barnyard", but its flavor has also been found to vary by region: Buckwheat honey from the northeastern United States is often from cultivated buckwheat and is "very dark" and "pungent" with "a strong goaty flavor profile"; some tasters say that it tastes "distinctly like cat pee." Buckwheat honey from California, usually derived from wild buckwheat, tastes lighter and sweeter.
Buckwheat's flowers tend to produce a rich supply of nectar. A healthy crop may produce 60 kilograms per hectare per season, and a record yield of 150 kilograms per hectare has been recorded. Countries which produce it include Canada, France, Japan, the Netherlands, Russia, the United States, and the Ukraine.
It contains about 37% glucose and 40% levulose. It contains more iron, protein and phenolic anti-oxidants than lighter honeys.
- Buckwheat Honey Increases Serum Antioxidant Capacity in Humans
- An in vitro examination of the antioxidant and anti-inflammatory properties of buckwheat honey
- Honey with High Levels of Antioxidants Can Provide Protection to Healthy Human Subjects
- Phenolics and Carbohydrates in Buckwheat Honey Regulate the Human Intestinal Microbiota.
- ↑ 1.0 1.1 1.2 1.3 1.4 Yoirish, N. (2001). Curative Properties of Honey and Bee Venom. University of Hawaii Press. pp. 33–34. ISBN 0-89875-409-7.
- ↑ Mandelbaum, Ryan F. (May 27, 2016). "Wine Tasting Not for You? Try Honey Tasting". Popular Science. Archived from the original on August 31, 2016. Retrieved August 31, 2016. Unknown parameter
- ↑ 3.0 3.1 Ouellette, Jennifer (October 12, 2015). "Why Some Honey Tastes Like Cat Pee". Gizmodo. Archived from the original on October 12, 2015. Retrieved September 1, 2016. Unknown parameter
- ↑ 4.0 4.1 4.2 Biacs; Aubrecht; Léder; Lajos (2013). "4.4.3 Buckwheat Honey". Pseudocereals and Less Common Cereals. Springer. p. 140. ISBN 978-3-66-209544-7.
- ↑ Khalil, Md. Ibrahim; Alam, Nadia (2013). Boukraâ, Laïd (ed.). Honey in Traditional and Modern Medicine. CRC Press. pp. 390–391. ISBN 1-43984-017-2.
- ↑ Buckwheat Honey Increases Serum Antioxidant Capacity in Humans Nele Gheldof, Xiao-Hong Wang, and Nicki J. Engeseth Journal of Agricultural and Food Chemistry 2003 51 (5), 1500-1505 DOI: 10.1021/jf025897t
- ↑ An in vitro examination of the antioxidant and anti-inflammatory properties of buckwheat honey A.J.J. van den Berg, E. van den Worm, H.C. Quarles van Ufford, S.B.A. Halkes, M.J. Hoekstra, C.J. Beukelman Journal of Wound CareVol. 17, No. 4Research
- ↑ Honey with High Levels of Antioxidants Can Provide Protection to Healthy Human Subjects Derek D. Schramm, Malina Karim, Heather R. Schrader, Roberta R. Holt, Marcia Cardetti, and Carl L. Keen Journal of Agricultural and Food Chemistry 2003 51 (6), 1732-1735 DOI: 10.1021/jf025928k
- ↑ Phenolics and Carbohydrates in Buckwheat Honey Regulate the Human Intestinal Microbiota. Source: Evidence-based Complementary & Alternative Medicine (eCAM) . 2/26/2020, Vol. 2020, p1-11. 11p. 3 Diagrams, 3 Charts, 1 Graph. Author(s): Jiang, Li; Xie, Minhao; Chen, Guijie; Qiao, Jiangtao; Zhang, Hongcheng; Zeng, Xiaoxiong