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Buckwheat (USDA#20008) |
| Serving Size 1 cup |
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| Water 9g |
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| Calories 343 |
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| Energy 1435kj |
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| Protein 13g |
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| Total Fat 3g |
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| Ash 2g |
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| Total Carbohydrates 71g |
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| Dietary Fiber 10g |
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| Calcium, Ca 18mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 231mg |
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| Phosphorus, P 347mg |
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| Potassium 460mg |
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| Sodium 1mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 1mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 8mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 7mg |
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| Pantothenic acid 1mg |
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| Vitamin B-6 0mg |
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| Folate, total 30mcg |
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| Folic acid 0mcg |
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| Folate, food 30mcg |
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| Folate, DFE 30mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 3g |
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| 10:0 1g |
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| 12:0 0g |
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| 14:0 2g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 1g |
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| Glutamic acid 2g |
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| Glycine 1g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Hot Liquid Cooking Techniques for Grain | Cooking Buckwheat
The three basic techniques for cooking buckwheat with hot liquid are boiling, absorption, and steaming, which ... |
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| A type of flat bread prepared with a combination of buckwheat flour and wheat flour. Buckwheat flour is often used for breads in the colder climate of northern European countries. ... |
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| Buckwheat kernels that have been hulled. When the groats are roasted, they are known as kasha, which is a staple in Eastern Europe (especially Russia). Roasted buckwheat groats ... |
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| Sometimes considered a cereal grain because it is processed and prepared in similar ways, buckwheat is actually an herb that is related to rhubarb and sorrel. The plant is native ... |
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| A variety of gluten free flour obtained by grinding the seeds of the buckwheat plant. Buckwheat flour has a slightly sour flavor and it is often processed with the addition of ... |
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| Korean noodles made from buckwheat flour and potato starch. They are brownish in color with a translucent appearance. The noodles are most often eaten cold but at times they are ... |
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