Buckwheat Groats are Not a cereal.
Buckwheat Groats are the hulled seeds of the buckwheat plant (Fagopyrum esculentum). This gluten free grain is a great addition to soups and salads, and is a must-have ingredient for classic Eastern European dishes including kasha varnishkes and potato knish. These soft cream coloured seeds have a mild, grassy flavor, which can be intensified by using toasted buckwheat kernels.
Nutritional Benefits of Buckwheat Groats
Interestingly, buckwheat is currently being studied for its nutritional benefits. It is used to relieve some of the symptoms of Type II diabetes as well as high blood pressure. Buckwheat contains rutin, known to strengthen capillary walls.
Buckwheat is a great source of fiber, as well as other necessary nutrients, including manganese and copper.
How to Cook Buckwheat
Give your buckwheat a quick rinse, then cook in a 1:2 ratio to water. That means, if you’re cooking one cup of buckwheat, you’ll need two cups of water. Bring the water to a boil, cover, reduce to a simmer, and allow your buckwheat to cook for 30 minutes.
Raw Buckwheat and Kasha
Toasted buckwheat is used to make traditional dishes in several different cultures. Generally, toasted buckwheat is referred to as kasha. If you are looking for raw buckwheat groats, you’ll want to avoid kasha. You can always tell by the color and the aroma. Kasha is a much darker reddish-brown color and has a strong nutty, toasted scent to it. Raw buckwheat groats are light brown or green (as in the picture above) and won’t have much of an aroma at all.
Nutritional Value per 100 g
Energy value, kJ/kcal 1554/367
Fats 3.1 g. Saturated fatty acids 0.6 g.
Carbohydrate 69. 3 g
Sugar 0.7 g, Fibers 5.9 g
Proteins 12.6 g, of salt 0 g
POSSIBLE TRACES OF GLUTEN (Less than 0.1 g)
Other Buckwheat Produces
We are looking at introducing toasted buckwheat and stone milled buckwheat flour to our line of products in the near future. So drop us a line if you’d like to be included on our new produces mailing list.