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This study evaluates and compares the milled fractions of buckwheat (Fagopyrum esculentum) for their physical, functional properties and nutritional composition. Four samples of buckwheat from the Indian Himalayan regions were roller-milled into five fractions: fine-flour, grits, bran, hull-1 and hull-2. The water activity of the grains lies between 0.77 and 0.83%. The L* values were in the range of 22.77 ± 0.36 to 24.46 ± 0.37 for the four buckwheat grains. Water binding capacity and oil binding capacity showed an increasing pattern of fine flour > grits > bran > hull-1 whereas the swelling power exhibited a reverse trend. The maximum (20.03 ± 1.82%) and the minimum (3.19 ± 0.12%) protein content were found in bran and fine-flour fractions respectively. Highest starch content was detected in fine-flour (73.19 ± 2.00-76.32 ± 2.36%) and lowest in hull-1 (11.02 ± 2.00-17.54 ± 2.36%) with no significant (p [ 0.05) difference between different samples. Fine-flour exhibited the lowest phytates content (0.59 ± 0.00-0.62 ± 0.01%) whereas bran has highest tannins (0.06 ± 0.03-1.39 ± 0.02). Milled fractions with specific functional properties and nutrients composition have potential for different food applications.