Buckwheat

Although it has “wheat” in the name, it is not related to wheat. It got its name because it used in the same way as wheat. It has an outer shell, but the inside kernel is called a groat. It also has a nutty flavor. When the kernels are roasted they are called kasha. It can be boiled or steamed, added to soups or even used for stuffing. Unroasted buckwheat can be used as side dish or cereal. Or it can be ground and eaten as cream of buckwheat. Buckwheat flour is used for baking, pancakes and thickeners. It is blended with wheat for soba noodles. Read labels. Buckwheat is blended with other gluten-containing flours often. Look for 100% pure buckwheat. It contains protein, dietary fiber, vitamin B6, iron, magnesium, niacin, phosphorus, potassium, thiamine, and zinc.