Buckwheat Information

Buckwheat is not a wheat. It is usually used in combination with other grains. Belonging to the Polygonaceae or buckwheat family the plant itself is more bush-like than the tall slender reed like grains. Early settlers brought the plant to North America where it found its way onto the table of French Canadians who ate galettes de sarrasin - Buckwheat Pancakes.

Unhulled Whole Buckwheat, Groats, Grits & Flour

Whole unhulled Buckwheat is dark colored and triangular in shape. When hulled buckwheat is sold in stores it is referred to as 'Buckwheat Groats'. Cracked Buckwheat Groats are referred to as 'Buckwheat Grits'. Roasted Buckwheat groats or grits are called 'Kasha'. When whole unhulled Buckwheat kernels are completely ground it makes a pungent, earthy flour dotted with dark flecks from the outer hull. Because there is no gluten in Buckwheat it shouldn't be used alone to make bread and is generally mixed with other types of grain. As well the taste is quite strong and is generally mixed to enhance but not overpower bakery products.

The Nutritional Value Of Buckwheat

Buckwheat is a good source of rutin, a substance with medical value it helps to relax and expand bloods vessels and is effective in treating small hemorrhages. Research done by the Department of Agriculture states that analyses indicate that Buckwheat has an amino acid composition nutritionally superior to all cereals, including oats. It has a high content of lysine, a protein our bodies need and can't make which is not as prevalent in most other grains.

[ Back to Top ]