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BuckWheat

(Grain Sprout)

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%

 

Buckwheat seeds

Scientific Name: Fagopyrum esculentum Moench

Nutrient Units Value per
100 grams of
edible portion
Sample
Count
Std.
Error
Proximates
Water g 9.75 2
Energy kcal 343 0
Energy kj 1435 0
Protein g 13.25 2
Total lipid (fat) g 3.40 2
Ash g 2.10 2
Carbohydrate, by difference g 71.50 0
Fiber, total dietary g 10.0 0
Minerals
Calcium, Ca mg 18 1
Iron, Fe mg 2.20 1
Magnesium, Mg mg 231 1
Phosphorus, P mg 347 1
Potassium, K mg 460 1
Sodium, Na mg 1 1
Zinc, Zn mg 2.40 1
Copper, Cu mg 1.100 1
Manganese, Mn mg 1.300 1
Selenium, Se mcg 8.3 0
Vitamins
Vitamin C, total ascorbic acid mg 0.0 0
Thiamin mg 0.101 1
Riboflavin mg 0.425 1
Niacin mg 7.020 1
Pantothenic acid mg 1.233 0
Vitamin B-6 mg 0.210 1
Folate, total mcg 30 1
Folic acid mcg 0 0
Folate, food mcg 30 1
Folate, DFE mcg_DFE 30 0
Vitamin B-12 mcg 0.00 0
Vitamin A, IU IU 0 0
Retinol mcg 0 0
Vitamin A, RAE mcg_RAE 0 0
Vitamin E mg_ATE 1.030 0
Lipids
Fatty acids, total saturated g 0.741 0
4:0 g 0.000 0
6:0 g 0.000 0
8:0 g 0.035 13
10:0 g 0.018 13
12:0 g 0.010 13
14:0 g 0.025 13
16:0 g 0.450 13
18:0 g 0.047 13
Fatty acids, total monounsaturated g 1.040 0
16:1 undifferentiated g 0.023 13
18:1 undifferentiated g 0.988 13
20:1 g 0.000 0
22:1 undifferentiated g 0.012 13
Fatty acids, total polyunsaturated g 1.039 0
18:2 undifferentiated g 0.961 13
18:3 undifferentiated g 0.078 13
18:4 g 0.000 0
20:4 undifferentiated g 0.000 0
20:5 n-3 g 0.000 0
22:5 n-3 g 0.000 0
22:6 n-3 g 0.000 0
Cholesterol mg 0 0
Amino acids
Tryptophan g 0.192 5
Threonine g 0.506 17
Isoleucine g 0.498 17
Leucine g 0.832 17
Lysine g 0.672 17
Methionine g 0.172 17
Cystine g 0.229 10
Phenylalanine g 0.520 16
Tyrosine g 0.241 15
Valine g 0.678 17
Arginine g 0.982 17
Histidine g 0.309 16
Alanine g 0.748 14
Aspartic acid g 1.133 13
Glutamic acid g 2.046 14
Glycine g 1.031 14
Proline g 0.507 14
Serine g 0.685 14

USDA National Nutrient Database for Standard Reference, Release 15 (August 2002)