Not the same.

Buckwheat: the appearance of yellow-green fine particles, slightly bitter flavor. General consumption of buckwheat is buckwheat by hulling, after hulling, drying, drying and other processes to produce a substitute grain tea.

Buckwheat: wheat-colored color, larger than buckwheat particles, the taste is not bitter. Buckwheat is often used to make buckwheat rice, buckwheat porridge and buckwheat flakes. Buckwheat flour, like other flours, can be made into noodles, pancakes, bread, pastries, buckwheat pastry, cold noodles, blood and enema and other folk flavors.

Expanded information:

Buckwheat is often used to assist in the treatment of high blood sugar and high blood pressure. However, buckwheat is cold, it is recommended that you eat after meals to avoid stomach injury; low blood pressure, hypoglycemia and severe infirmity patients, please eat with caution.

Skin allergy patients should not eat more buckwheat. Modern research has found that buckwheat contains red fluorescent pigments, eating can lead to photosensitivity, ear, nose, throat, bronchial, eye mucosal inflammation and intestinal, urinary tract irritation.

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