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  Raw Organic Buckwheat Groats
  Raw Organic Buckwheat Groats
Raw Organic Buckwheat Groats
  
Raw Organic Buckwheat Groats
available in 1 pound or 3 pound sizes

Raw Organic Buckwheat Groats have been used for centuries around the world as a staple breakfast food.  This grain is high in protein, amino acids and minerals. 100% Raw, Organic Buckwheat Groats will add hearty nutrition to your diet.


Item# Item Name Our Price Qty Add
Bkwt-Grt-0001 Raw Organic Buckwheat Groats (1 lb) $7.16
Bkwt-Grt-0002 Raw Organic Buckwheat Groats (3 lbs) $15.26
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Features:
Rich in iron, zinc and selenium with a high concentration of all essential amino acids, especially lysine, threonine, tryptophan, and the sulphur-containing amino acids-- Groats are nutritious but hard to chew, so they are often soaked and cooked.

Origin: Canada

History: Groats were the most widely used form of buckwheat worldwide during the 20th century, with consumption primarily in Russia, Ukraine and Poland.  Farina made from groats are used for breakfast food, porridge, and thickening materials in soups, gravies, and dressings. They can be the basis of kasha, a porridge-like staple meal of Eastern Europe and Eurasia. 
Buckwheat groats are commonly used in Western Asia and Eastern Europe. Porridge was the most common usage, and is often considered the definitive peasant dish. The dish was brought to America by Russian and Polish Jewish immigrants who called it "kasha" and mixed it with pasta or used it as a filling for knishes and blintzes, and hence buckwheat groats are most commonly called kasha in America.

Method for Soaking/Sprouting Buckwheat Groats

1) Put dry groats in glass jar or bowl.
2) Cover groats with purified or spring water.
3) Shake or stir water with groats.
4) Drain through a strainer (throw away used water).
5) Put groats back in jar or bowl, cover with water for 15 minutes with a breathable lid like a towel.
6) Rinse and drain a few more times after the 15 minute soak.
7) After letting all the water drain out on the final rinse, put groats in bowl and cover with breathable cover and let sit for 24 hours in a cool dry place.
8) You will see the groats have sprouted and they are ready to eat.
9) Eat sprouted groats immediately or store in fridge in glass sealed container for up to 2 days


Recipe:
Raw Organic Buckwheat Groats Breakfast

The soaking/sprouting method above turns the groats into a delicious living cereal.  Once prepared, use them as the main ingredient to your favorite cereal and oatmeal recipes.







Important Information:
PROTEIN

18% (by weight) with biological values above 90%. This can be explained by a high concentration of all essential amino acids, especially lysine, threonine, tryptophan, and the sulphur-containing amino acids.

MINERALS
Rich in iron (60–100 ppm), zinc (20–30 ppm) and selenium (20–50 ppb).

ANTIOXIDANTS
10–200 ppm of rutin and 0.1–2% of tannins.

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Buckwheat is useful as a substitute for wheat and other small grains (rice, barley, oats, rye), in particular as an alternative to people allergic to wheat.

Buckwheat is used internally in the treatment of high blood pressure, gout, varicose veins, chilblains, radiation damage, etc. It is best used in conjunction with vitamin C, since this aids absorption. Often combined with lime flowers (Tilia species), it is a specific treatment for hemorrhage into the retina. A poultice made from the seeds has been used for restoring the flow of milk in nursing mothers. An infusion of the herb has been a treatment of erysipelas (an acute infectious skin disease). A homeopathic remedy has been made from the leaves and used in the treatment of eczema and liver disorders.

History:
Common buckwheat was domesticated and first cultivated in inland southeast Asia, possibly around 6000 BC, and from there spread to Central Asia and Tibet, and then to the Middle East and Europe. Domestication most likely took place in the western Yunnan region of China. Buckwheat is documented in Europe in the Balkans by at least the Middle Neolithic (circa 4000 BC) and the oldest known remains in China so far date to circa 2600 BC, and buckwheat pollen has been found in Japan from as early as 4000 BC. It is the world's highest elevation domesticate, being cultivated in Yunnan on the edge of the Tibetan Plateau or on the Plateau itself. Buckwheat was one of the earliest crops introduced by Europeans to North America. Dispersal around the globe was complete by 2006, when a variety developed in Canada was widely planted in China.



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