Organic Buckwheat
The distinctive, musky flavour of buckwheat works well in stuffings, pilaffs, and as a substitute for rice with stews.
Buckwheat is high in protein and fibre. It is rich in many trace minerals, including manganese, magnesium and copper and is a good source of the B vitamins. It also contains relatively few calories (66 calories for an 80g cooked portion, 40g uncooked) and practically no fat. Buckwheat also ranks low on the glycaemic scale. In fact buckwheat is so packed with nutrients and antioxidants that it is often referred to as a “superfood”.
Diets that contain buckwheat have been linked to a lowered risk of developing high cholesterol and high blood pressure and buckwheat may even help weight loss, reduce food cravings and improve diabetes.
HOW TO COOK
Use 2 cups of water or stock per 1 cup of buckwheat (roast first for a nuttier flavour). Boil the liquid, add the buckwheat and reduce the heat. Simmer for 15 minutes stirring regularly. It's cooked when all the liquid has been absorbed and has a slightly chewy, tender taste. Season to taste or add to your favourite recipe.
| Typical Composition Per 100g | |
|---|---|
| energy kJ | 1506 kJ |
| energy kCal | 360 kCal |
| fat | 2.70g |
| of which saturates | 0.70g |
| of which monounsaturates | Not specified |
| of which polyunsaturates | Not specified |
| carbohydrates | 69.00g |
| of which sugars | 0.00g |
| fibre | 4.10g |
| protein | 13.00g |
| sodium | 0.000g |
| salt | 0g |
For more information on how to use and cook Buckwheat click here!