Despite its name, Buckwheat is not a form of wheat or grain but a Pseudo-cereal similar to quinoa and amaranth. It is a gluten free seed with a nutty flavour that is used much like a whole grain in salads, soups, as a healthy substitute for rice and GF substitute for oats in breakfast cereals.
Buckwheat is said to control blood sugar limit as it is high in protein, fibre, minerals and antioxidants. This makes it a nutritious substitute for rice on the side of curries, stir fry’s and in home made sushi.
It also makes a delicious gluten free substitute in grain-based salads like tabouli and a heart base to replace noodles and pastas in minestrone or chicken soup.
It can be used in breakfast recipes like baked granola or cooked on the stove for 25 minutes to make a delicious porridge. And is delicious in raw snacks such as bliss balls, muesli bars and trail mixes.
Originating from Central Asia, Buckwheat is now grown all over the world. The buckwheat plant itself is an annual plant which completes its life cycle in one year.
Do you love Soba noodles? The Japanese are the biggest consumer of Buckwheat due to it being the main ingredient in Soba noodles. These delicious nutty flavoured noodles are served cold with a dipping sauce or in a hot soup.
(Typical analysis per 100g)
Energy 1430 kJ
Protein 11.3 g
Fat Total 1.3 g
- Saturated <1 g
Carbohydrates 67.6 g
- Sugars 1.5 g
Sodium <1 mg
Packaged in a facility that processes peanuts, wheat and milk products
Store in an airtight container in a cool place.
Up to 12 months if stored correctly. See label for Best Before date.
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