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Production: unprocessed, whole kernel
Despite the name, buckwheat is not a wheat (grass family) or cereal but a seed from a flowering plant related to rhubarb. This ancient seed has a distinct, tetrahedral shape and was domesticated and first cultivated in Asia as early as 6000BC and was one of the earliest crops introduced by Europeans to North America. Buckwheat is a short-season crop that does well on low-fertility or acidic soils and is commonly used as a green manure.
Qualities: Buckwheat is an important source of high-quality gluten-free vegetable protein which contains all eight essential amino acids as well as Alpha-Linolenic Acid, which is one of the two essential fatty acids. It is also high in lysine, B vitamins as well as minerals such as phosphorus and magnesium (build strong bones and teeth), iron, zinc, and copper (produces red blood cells) and manganese (helps stabilize blood sugar). Its high content of both soluble and insoluble fiber may aid in keeping blood sugar levels balanced and lowering cholesterol levels.
Common use:
Milled, unhulled buckwheat flour has a strong, distinctive flavor and darker color due to its black outer skin. It is often mixed with other flours to lend its distinctive taste to many baked goods. It can be used in noodles (called Soba in Japan), crepes, and many gluten-free baked goods however flour from the hulled buckwheat is more common
Sprouted, you can grow them into nutritious buckwheat greens
$4.77 per lb.
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