Buckwheat Groats

Buckwheat Groats

Buckwheat groats are small, triangular seeds from the plant Fagopyrum esculentum, widely used for their nutty flavor and hearty texture. They are naturally gluten-free and can be cooked or toasted to enhance their rich, earthy taste.

Uses:

• Soups, stews, and hearty grain bowls
• Pilafs and salads for added texture
• Breakfast porridge and baked goods

Cooking instructions (basic): Rinse well, use 2 parts water to 1 part groats, simmer for 12–15 minutes until tender, draining any excess liquid. For a nuttier flavor, toast the groats in a dry pan for 3–5 minutes before cooking.

Nutritional highlights (per 100 g cooked): approximately 70–90 calories, 3–4 g protein, 0.5–1 g fat, 15–20 g carbohydrates, with dietary fiber and minerals such as magnesium and manganese.

Benefits:

• Gluten-free option suitable for many diets
• Low in fat and rich in essential minerals
• High in fiber, supports digestion and satiety

Storage: Store in a cool, dry place in an airtight container. Reseal after use to maintain freshness. Keep away from humidity and strong odors.

Origin: Commonly grown in cool, temperate regions; check packaging for specific country of origin and certifications (organic, non-GMO, etc.).

Allergen note: Naturally gluten-free, but processed in facilities that handle gluten; check label if you have celiac disease or severe gluten sensitivity.