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  Sprouted Buckwheat Groats
  Raw, Organic, Sprouted Buckwheat Groats are ready-to-eat! No preparation necessary.
Raw, Organic, Sprouted Buckwheat Groats are ready-to-eat! No preparation necessary.
  
Sprouted Buckwheat Groats
Raw, Organic

These Sprouted Buckwheat Groats are completely ready-to-eat! No preparation necessary. Soaking and dehydrating make these Groats perfect to adding to your favorite recipes. Add a nutritious crunch to your chocolate, cereal, favorite dishes or raw cookies.


Item# Item Name Our Price Qty Add
Groats-Sprtd-0002 Sprouted Buckwheat Groats (8 oz) $4.86 (Out of Stock)
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Features:
Shelf Life:
We recommend refrigerating all of your sprouted products 100% of the time in a sealed glass container.



Recipes:
Love Street's Favorite Living Granola




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.

Allergy Information: This product was manufactured in a facility that uses nuts.  Product may contain traces of nut meats.

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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