Buckwheat Groats
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
423
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 457 mg | (11 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Toast buckwheat in a dry frying pan over low heat. Heat 1 tablespoon butter in a pan and fry onions until softened. Add ginger and buckwheat and cook briefly. Add 500 ml (approximately 2 cups) chicken stock. Cover and simmer over medium heat, about 60 minutes.
2.
During cooking, frequently uncover pot and stir in small amounts of remaining chicken stock until completely absorbed. Add a little hot water to loosen. Season buckwheat with salt and pepper. Stir in 1-2 teaspoons butter. Fill teacups with buckwheat, press lightly, and invert into small bowls. Garnish to taste with fresh herbs.
