Buckwheat Groats (Fagopyrum esculentum) are the small angular seeds of the buckwheat plant. Often mistaken for a cereal grain, this gluten-free cousin of rhubarb is actually not related to wheat.
Native to Asia and later introduced to Europe, the buckwheat plant has been an important food source since the 6th century B.C. when it took hold in Southeast Asia before spreading to Central Asia, the Middle East and finally Europe. Buckwheat found its way to the New World via European explorers and colonists, and now this hardy plant grows on just about every continent, with Russia and China leading in production.
Buckwheat Groats are the whole, hulled form of buckwheat. They are excellent for use in salads, stuffings and pilafs. Perhaps the best-known method of preparing Buckwheat Groats is in porridge form. The dish, called 'kasha' by the Russian and Polish peasants who brought it to the United States, was served with pasta or used as filling for knishes and blintzes.
Buckwheat boasts higher levels of the essential minerals copper, iron, zinc, potassium and manganese than other cereal grains. It is also rich in protein including lysine, as well as soluble fiber, which helps slow the rate of glucose absorption and can thus help regulate blood sugar levels. Buckwheat also contains a phytochemical called rutin, which strengthens capillaries.
Buckwheat Groats are the small, angular hulled seeds of the buckwheat plant. Used like a typical grain in baking or cereals, buckwheat provides alternatives for those looking to eliminate gluten or pack more nutrients into their diet.
Approximately 1/10 inch wide and long
Walnut and cocoa-like flavor
Light tan with green hints
Weight: 10 Lb
