Buckwheat is actually not a wheat or grass but a member of the sorrel family. It originated in Southeast Asia and is primarily grown as a cover crop. (A cover crop is commonly used during “off-season” growing to protect and enhance the soil.) It’s a short-season crop that loves acidic soil and lots of drainage making it perfect for mountainous regions and sandy soils.
Buckwheat is used for its seeds, which look like little pyramids, and is gluten-free so it’s a great food to try if you or someone in your family has wheat allergies.
One cup of cooked buckwheat has about 155 calories and about 18% of your daily recommended value of fiber. It also has 6 grams of protein and is a good source of iron and magnesium.
Probably the most familiar product using buckwheat are buckwheat pancakes, as buckwheat is often milled into flour and used in bakery items. But, soba noodles, a popular Asian noodle, are made from buckwheat as well. We’re also seeing buckwheat used in cereals, crackers and granola bars.
There are lots of ways you can cook with buckwheat. For example, buckwheat flour can be substituted for about 50% of your all-purpose flour in cookie or muffin recipes. Click here to learn more about baking with buckwheat flour.
Buckweat groats (the seeds) can be heated with some hot water or milk and combined with your favorite fruit or sweetener for a hot cereal in on a cold morning. It’s also great in soups and stews or in salads.
If you’re interested in purchasing bulk quantities (50-pounds or more) of certified organic buckwheat, please contact us via www.HQOrganics.com. To learn more about buckwheat, read these informative articles:
Dr. Perricone’s No. 5 Superfood: Buckwheat via Oprah.com