Buckwheat groats

Your best whole-grain options are quinoa, buckwheat groats, and spelt. You ll learn more about these alkaline-forming grains in chapter 5, where we ll discuss the many great foods that will form the bulk of your food choices on the Kick Acid program. 

Buckwheat groats and quinoa have a rather intense flavor, so when you re baking bread, they are best used in small quantities, mixed with another grain, such as spelt. Quinoa can be used in place of rice or couscous in most dishes. Spelt has a naturally sweet taste and is delicious in breads and muffins. In chapter 8, you ll find recipes for dishes that include these healthy and tasty grains, as well as information on cooking them. 

Buckwheat groats Slightly alkaline 1 cup 2 cups 15 minutes 2 to 2 /2 cups... 

To make buckwheat groats, the grain is passed between two mill stones adjusted to crack the hull without grinding the seed. 

Stuffed with breadcrumbs, cooked kasha (buckwheat groats), fish, meat, poultry, and/or rice and baked like other stuffed vegetables. Stuffing requires large onions. 

Water, tapwater Wheat, rice, wheat flour, barley, groats, buckwheat groats, oat flakes, potatoes, carrots Soil... 

For the analysis of fungicides in various samples such as grapes, musts, pomaces, lees, distiUed spirits, and wines, a specific and sensitive method was described. The core-sheU type analytical column (Kinetex C18) performed adequate separation (113). The Kinetex C18 column showed success also in the quantification of rutin, epicatechin, catechin, and epicatechin gallate in buckwheat groats (114). 

Buckwheat, thcmnafly treated groats 127-783 Quercetin 5-O-rutinoside... 

The SIF (mg 100 g FW) of cereals and cereal products were 51.5-108.4 for common wheat whole grain flour, 16.4—63.4 for buckwheat whole grain flour, 32.7-39.0 for barley whole grain flour, 13.2-26.3 for common wheat refined flour, 1.7-17.0 for buckwheat refined flour, and 4.0-13.4 for buckwheat thermally treated groats. 

BUCKWHEAT PRODUCTS AND USES. The chief food use of buckwheat in the United States and Canada is griddle cakes made from the flour, often mixed with wheat flour. Buckwheat cakes are brown, palatable, and nutritious. Groats, which are sometimes sold under the name kasha, are used as breakfast food and in soups. 

---