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What is buckwheat?
Buckwheat (Fagopyrum esculentum), also known as common buckwheat, Japanese buckwheat and silverhull buckwheat, is a plant cultivated for its grain-like seeds and as a cover crop. Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Because its seeds are eaten and rich in complex carbohydrates, it is referred to as a pseudocereal.
It is rich in many trace minerals, including manganese, magnesium and copper. It is also a good source of the B vitamins: B6, pantothenic acid, niacin, folate, thiamin and choline.
How to use buckwheat?
If you’ve never made it before, don’t worry. Buckwheat is easy to work with. It comes in the form of groats (toasted or raw), flour. Groats work great for making a grain-free, hot cereal. You can also use them as a side dish, cook and puree it make a spread.
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