There are many names for valuable, but somewhat forgotten ancient grain buckwheat.
Buckwheat is not really the grain, but the fruit seed related to rhubarb, but is usually considered as a cereal and is suitable for feeding people with celiac disease. It is a plant that thrives in the area over a thousand meters above sea level.
It is an excellent source of antioxidant plant compounds, such as lutein, zeaxanthin, rutin and quercetin and mineral manganese, which also has antioxidant properties, and contains tryptophan, which promotes sleep.
Buckwheat has a roughly equal energy value, and other grains and one cup (168 grams) of cooked buckwheat groats contain about 150 calories.
In that one cup at the same time, we get even 4.5 g dietary fiber is being considered as a source of vitamin B complex and magnesium and contains tryptophan, which promotes sleep. The roasted has a light, subtle flavor, while fried has a more earthy, nutty flavor. Its color ranges from yellow to brown after frying.
Groats are raw buckwheat cores, which are removed the shell. They are roasted and often referred to as complete white buckwheat groats. White grout can be used in recipes as a substitute for rice.
Buckwheat is also served in the flour and has it or in the light or in the dark form; a dark variant is more nutritious. Buckwheat flour is used in pancakes, cakes, biscuits, Italian pasta and Japanese soba noodles.
The countless combination of dishes with soba noodles, and often prepared in a wok. Buckwheat grits are finely ground roasted buckwheat groats. Quick to cook and is available as buckwheat or buckwheat cereal cream.
Buckwheat porridge is usually prepared with roasted buckwheat germ. This species has a sweeter, nutty flavor of roasted buckwheat groats.
Porridge is a great side dish of meat or vegetables, and for breakfast or dessert can be prepared in a sweet version with honey, malt, and dried fruit. Buckwheat also served in flour and has the light or the dark form; a dark variant is more nutritious.
Buckwheat flour is used in pancakes, cakes, biscuits, Italian pasta and Japanese soba noodles. The countless combination of dishes with soba noodles, and often prepared in a wok.
French people are famous for their pancakes of buckwheat, and the Russians shattered their version of pancakes from buckwheat flour which is usually stuffed with caviar and served with smoked salmon. When preparing pancakes usually buckwheat flour mixed with white wheat flour.