Buckwheat is particularly popular in Japan, Russia and Eastern and Central Europe. Buckwheat grains in bulk can be eaten whole, roasted or crushed, or as flour of different grinds used in pancakes, breads and noodles (soba). Rich in nutrients, easy to grow, buckwheat is not lacking in arguments to invite itself more often to our table. Buckwheat is a good source of vegetable protein.
Organic Agriculture
Possible traces of allergens: Peanut, Wheat, Sesame, Nuts, Soy
Value for 100g / 100ml
Energy (kJ)1435
Energy (kcal)343
Proteins (g)13.25
Carbohydrates (g)71.5
Carbohydrates of which sugars (g)2
Fat (g)3.4
Fat of which saturated fat (g)0.74
Fibers (g)10
Salts (g)0.0025
Cooking time : 5 minutes .To store in a dry and cool place
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