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The scientific truth is buckwheat is not a wheat but a fruit. It's the fruit of
a plant native to central Asia and rhubarb is its close relative. In short, it's
a fruit we cook when we want a grain-food, and it's gluten-free, also cholesterol-free!
Buckwheat was native to Manchuria as early as 1000 BC. It then
spread to Japan, Asia, Poland and Kievan Russia. By 1500 AD its popularity spread
throughout northern Europe, eastern France and parts of Italy. By 1600, German
and Dutch settlers brought the wheat-like with them when they migrated to the
New World. They called it "bockweit," which means "beech wheat,"
for the fruit bears a physical resemblance to beechnuts and has fragrant white
flowers which are prized by beekeepers.
Although buckwheat production is concentrated in China, Japan, and North America,
it is also grown in Europe, India, Tibet, Tasmania, Australia, Argentina, Bhutan,
and numerous other countries. North American growing areas tend to be New York
State and the west coast.
buckwheat groats = unroasted buckwheat groats
= raw buckwheat groats = whole white buckwheat groats. Notes: These
are buckwheat kernels that are stripped of their inedible outer coating and then
crushed into smaller pieces. Unprocessed white groats are slightly bitter, so
before you cook them it's a good idea to toast them in oil for several minutes
until they're rust-colored. This removes the bitterness and brings out a pleasant,
nutty flavor.
Kasha
Kasha are dishes of Eastern European origin, made from crushed buckwheat (buckwheat
groats). Kasha also is used to refer to the buckwheat groats themselves.
In Poland, kasha is a porridge or thick gruel, and in Russia it is frequently
baked into small pancakes in the oven.
A uniquely flavored groat often used in such fine Jewish dishes as blintzes, knishes
and varnitchkes. Favored by many in making pilaf. Often enjoyed as a hot cereal.
Gluten Free. Nutritional buckwheat, high in potassium and phosphorus, contains
50% more vitamin B than wheat. It is the best source of protein in the plant kingdom.
Buckwheat/Kasha is a substantial and strengthening grain, high
in calcium and B-complex vitamins. Buckwheat may also be ground in a flour to
use in baked goods such as buckwheat pancakes. Although the name indicates a relationship
to wheat, buckwheat is not wheat.
Each Buckwheat particle is a triangular seed, chipped at one corner
and known as a groat once it's removed from its hull. After buckwheat groats are
roasted, they're known as kasha. Buckwheat's outer hulls are frequently used for
pillow filling.
Japan imports an annual of 100,000 metric tons of buckwheat. Processors in Japan
grind buckwheat into flour and combine it with wheat flour to produce "Soba"
or buckwheat noodles. The term "Soba" is simply their word for buckwheat.
Japanese consumers are very particular about the quality of Soba noodles, and
the buckwheat must pass their rigid inspection.
Besides no sodium and low cholesterol, Buckwheat is high in B-complex, calcium,
phosphorus and minerals and exceptionally high in lysine, an amino acid. Food
scientists are interested in buckwheat as a significant source of rutin, thought
to be aid in the treatment of circulatory problems. Buckwheat, is rich in rutin,
necessary for maintaining a healthy bloodstream, it builds capillaries, prevents
hemorrhages and helps reduce high blood pressure. Buckwheat sprouts provide a
high amount of lecithin.
Like quinoa buckwheat is a complete protein. It contains all eight
essential amino acids, as well as rutin, which aids circulation and helps treat
high blood pressure. It is an excellent sustaining cereal, rich in both iron and
some of the B complex vitamins. It is also reputed to be good for the lungs, the
kidneys, and the bladder. Buckwheat is gluten-free, and so is useful for people
who suffer from celiac disease.
Buckwheat Sprouts are rich in protein, iron, calcium, phosphorous, vitamin B complex,
vitamin E and large amounts of rutin and bioflavonoids.
Hulled Buckwheat
One of the quickest sprouts around - Groats are nutty, plump and extremely tender!
Seed to Sprout in 1-2 Days
Yield = 1.5:1
Seed Shelf Life at 70° = 2 years
Sprout Shelf Life = 1-2 weeks
Nutritional info:
Vitamins A, B, C and E
Calcium, Iron, Magnesium, Niacin, Phosphorus, Potassium
All Amino Acids
Protein: 15%
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