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Buckweat Flour
| Food | Percentage of DRI per 100 grams | |
|---|---|---|
| manganese | 101 | |
| magnesium | 63 | |
| phosphorus | 34 | |
| vitamin B3 | 31 | |
| vitamin B6 | 29 | |
| vitamin B1 | 28 | |
| copper | 26 | |
| iron | 23 | |
| zinc | 21 | |
| potassium | 16 | |
| folate | 14 | |
| vitamin B2 | 11 | |
| vitamin K | 9 | |
| selenium | 8 | |
| pantothenic acid | 4 | |
| calcium | 4 | |
| vitamin E | 2 | |
Despite its name, buckwheat is actually the fruit of a plant related to rhubarb and sorrel. It is widely popular in many nations for its nutritional benefits. Buckwheat flour is used in Eastern Europe to make blinis, in the US to make crepes and pancakes and in Asia to make Japanese soba noodles. The rich flavor of buckwheat complements many recipes and elevates the mundane to the interesting.
Wheat-free. Vegetarian. No chemical bleaching. No alcohol treatment. No additives. No anti-bacterial or anti-fungal agents. No bromate added.