Buckwheat vs. Rice — Health Impact and Nutrition Comparison
Buckwheat is richer in dietary fiber and protein while being lower in calories and net carbs compared to white rice.
Rice is 4 times richer in vitamin B1 and vitamin B9 or folate. Buckwheat is overall richer in minerals and 3 times higher in vitamin B3.
Buckwheat has lower glycemic and insulin index values than rice, meaning its consumption raises glucose and insulin levels in the blood slower than rice.
White rice is a refined grain, while buckwheat is a whole grain.
Buckwheat can be considered the healthier option, as it has been researched to have beneficial impacts on cardiovascular health, diabetes, and cancer, unlike rice.
Table of contents
Rice and buckwheat have their own unique set of nutrients and potential health impacts. It's important to consider your individual needs and preferences when choosing which one to incorporate into your diet.
In this article, we will look into the differences and similarities between rice and buckwheat, mainly focusing on nutrition and health impact.
Even though both buckwheat and rice are used as cereals in the kitchen, buckwheat is not a true grain. Buckwheat is called a pseudocereal. It is the seed of a non-grass plant - Fagopyrum esculentum - that belongs to the Fagopyrum genus and Polygonaceae family. Other members of this family include rhubarb and sorrel.
Rice, on the other hand, is a true cereal grain, being the seed of a grass plant. The rice plant belongs to the Poaceae family and the Oryza genus. Rice shares this family with wheat, corn, barney, and millet.
Taste and Use
While both buckwheat and rice can be described as having a mild, earthy, or nutty taste, buckwheat can also be slightly bitter. Rice is relatively more neutral in taste. The flavor of rice can vary slightly depending on the type of rice, such as jasmine rice with a slightly floral aroma and basmati rice with a slightly nutty taste.
Both are usually boiled and served on their own or as part of more complex meals. Rice is a staple in many cultures, typically used as a side dish or as the base for dishes like stir-fries and pilafs. Buckwheat is often used to make dishes like soba noodles, crepes, and porridge.
Rice has dozens of various cultivars that differ from each other in size, color, taste, and other characteristics. Different varieties of buckwheat seeds, on the other hand, tend to look alike, differing slightly in size, taste, and nutrition.
Some of the most widely used buckwheat cultivars are Common, Tartary, Mancan, Manor, Koban, Koto, Manitoba, and Keukett.
Depending on the grain size, rice can be called long-grain rice, medium-grain rice, and short-grain rice.
Based on the species, rice is divided into two groups: the more commonly used Asian rice or Oryza sativa, and African rice or Oryza glaberrima.
Rice is also classified based on the degree of milling: rough rice (whole grain rice), brown rice (the grain with the bran but not the hull), and white rice (the rice grain with both the bran and the hull removed).
Asian rice is additionally divided into four major types: indica, japonica, aromatic and glutinous.
Oddly enough, the plant called “wild rice” is not directly related to domesticated rice.
The nutritional infographics below present information about roasted, cooked buckwheat groats and cooked, enriched, regular white-grain rice.
Macronutrients and Calories
Rice is overall slightly denser in nutrients, containing about 31% nutrients and 69% water, while cooked buckwheat consists of 24% nutrients and 76% water.
The two grains have similar average serving sizes per person - one cup. For buckwheat, one cup weighs 168g, while one cup of rice is 158g.
White rice is significantly higher in calories, primarily due to net carbs. A 100g serving of rice contains 130 calories, whereas the same serving of buckwheat has 92 calories.
In other words, one cup of rice provides 205 calories, while one cup of buckwheat has 155 calories.
White rice is notably higher in overall carbohydrates due to net carbs, whereas buckwheat is almost 7 richer in dietary fiber.
A 100g serving of rice contains 28g of carbohydrates, while the same serving of buckwheat provides 20g. White rice provides almost 11g more net carbs per every 100g serving.
The net carb content in rice is mainly made up of starch.
However, in the same 100g serving, white rice contains only 0.4g of dietary fiber, whereas buckwheat provides 2.7g.
The dietary fiber found in buckwheat is predominantly soluble. At the same time, rice contains mostly insoluble dietary fiber (1, 2).
Buckwheat is richer in protein by about 25%. The same 100g servings of buckwheat and rice provide 3.38g and 2.69g of protein, respectively.
The protein found in these grains is of high quality, as they both contain some levels of all essential amino acids. However, rice and buckwheat are not excellent sources of protein, as they cover the daily needed amounts only when consumed in large portions.
Buckwheat and rice both contain only negligible amounts of fat.
Rice is 4 times richer in vitamin B1 and vitamin B9 or folate. Rice is also a better source of vitamins B3 and B6.
At the same time, buckwheat is 3 times higher in vitamin B2 and 2 times higher in vitamin E. Buckwheat provides vitamin K, which rice lacks entirely.
Buckwheat is overall richer in minerals. It provides 4 times more magnesium and 2 times more potassium and copper. Buckwheat is also richer in phosphorus and zinc.
Rice, however, is higher in calcium and iron while being lower in sodium.
The glycemic index of buckwheat, boiled in water with 2g of salt, is calculated to be 51±10. This is a low glycemic index value.
The average glycemic index of boiled Basmati white rice, based on 10 different studies, has been calculated to be 60 (3). This is considered to be a medium glycemic index value.
Thus, even though the glycemic index values of buckwheat and rice are not drastically different, buckwheat raises blood glucose levels at a slower pace compared to rice.
You can visit our page to find a complete list of the glycemic index values of over 600 foods.
The insulin index measures how much blood insulin levels rise after the consumption of a given food.
The insulin index values of buckwheat and rice have been calculated to be 53 and 79, respectively (4, 5).
Rice raises not only blood glucose but also insulin levels quicker compared to buckwheat.
Weight Loss & Diets
Buckwheat and rice are both good options to use on a low-fat diet.
While buckwheat is the better choice for a low-calorie diet, rice can also be incorporated if consumed in moderation.
Gluten is a protein found in certain grains, including wheat, barley, and rye. Rice and buckwheat do not contain gluten, so they are often used as alternative grains for people who are sensitive to gluten or follow a gluten-free diet.
Buckwheat and rice do not fit into low-carb or keto diets.
Studies have concluded that increased consumption of buckwheat may help reduce total cholesterol and blood triglyceride levels (6).
Research has also found that a replacement diet with buckwheat products may have a protective effect on the development of cardiovascular disease by reducing circulating cardiovascular risk factors and markers of oxidative stress (7).
At the same time, some studies find a high intake of white rice potentially increases the risk of cardiovascular disease, while others find no significant associations (8, 9, 10).
The American Heart Association recommends choosing whole grains, such as buckwheat or brown rice, over refined grains, such as white rice, for improved health results (11).
Buckwheat has lower glycemic and insulin index values, meaning buckwheat consumption results in a lower blood glucose and insulin peak level compared to white rice.
Tartary buckwheat has been researched to have the potential to improve insulin resistance and lipid profile in type 2 diabetes patients (12).
Conversely, there is moderate evidence that white rice intake is associated with type 2 diabetes risk (10).
Whole grains high in dietary fiber, such as buckwheat, can help reduce the risk of colorectal or bowel cancer (13).
Rice can be a source of the carcinogenic compound arsenic, but it has been studied in relation to cancer. A small increased risk of breast and bladder cancer was found to be associated with rice intake (14).
Fat Type Comparison
Comparison summary table
|Lower in Sugar|
|Lower in Sodium|
|Lower in Saturated Fat|
|Lower in price|
|Lower in Glycemic Index|
|Lower in Cholesterol||Equal|
|Rich in minerals||Equal|
|Rich in vitamins||Equal|
All nutrients comparison - raw data values
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet|
|Low Calories diet|
|Low Glycemic Index diet|