2008-Feb-6
Buckwheat Facts
Posted in In My Kitchen
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Buckwheat although often considered a cereal grain is not a member of the grain family. It is a herb related to rhubarb. The plants flowers turn into seeds, buckwheat groats.
Buckwheat contains no gluten and is considered safe for people with allergies to wheat, barley and rye.
Buckwheat has more then 80% of the protein found in eggs and 90% of milk.
Buckwheat is a source of quartering and rutin, which are antioxidants.
It is high in all of the eight amino acids needed for good health. These are tryptophan, lysine, isoleucine, leucine, methinoine, threonie valine, and phenylalanine. Buckwheat is also a good source of phosphorus, fiber, vitamin B5 and magnesium.
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Comments
2008-Feb-6 - Untitled Comment
 Posted by Citygal
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Hi,
I was really interested to read this. I am growing buckwheat for the first time this year. I'm doing a trial of 2 rows to see if it likes our climate. It's doing really well and flowering now. I have no idea when to harvest it though - do you know any more about it, or if there's somewhere online that would tell me. I wanted to grow it to make those yummy American pancakes I remember from when I was living over there.
Rachel from New Zealand
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2008-Feb-6 - Untitled Comment
 Posted by KimMC
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Hi Rachel!
This link should help you out :-)
http://www.motherearthnews.com/Organic-Gardening/1986-05-01/Buckwheat.aspx
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2008-Feb-7 - Untitled Comment
 Posted by morningsunshine
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I read somewhere - in my King Arthur baking cookbook? - that buckwheat is also a "filler" - it takes less eaten to make you feel full. I would have to agree - my husband can eat 1/4 boiled (toasted buckwheat) for 90 seconds with a piece of fruit and be full until lunch. what a nice food to have in food storage.
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