Scientific Name: Fagopyrum esculentum
Order: Caryophyllales
Family: Polygonaceae
Roasted and cooked buckwheat have buckwheat groats as the main ingredient. Buckwheat is dry-toasted, soaked, and then cooked with liquid (usually water) until soft. Cooked buckwheat has toasty and nutty flavor, together with soft and gummy texture. It is usually enjoyed in Eastern Europe and Russia with a name called kasha. Kasha can be cooked in two ways: either like rice and quinoa (which is drier and has separate "grains") or like porridge consistency (which is thicker and has more liquid.)
Roasted and cooked buckwheat has many nutrients, but most of them are in less quantity than raw buckwheat. Still, cooked buckwheat has enough copper (17% daily value [DV]) and manganese (17% DV), contributing to bone formation and metabolism. Besides manganese, cooked buckwheat also contains magnesium (12% DV), which is important for bone and heart health, as well as muscle/nerve function.
Cooked buckwheat can be enjoyed in either savory or sweet dishes. Popular savory dishes include cooking buckwheat with butter, cheese, meats, peas, salt, etc.; enjoying buckwheat as a salad (like quinoa salad); or using it for stuffing. For a dessert, buckwheat can be mixed with puddings, or topped with molasses, brown sugar, nuts, and dried/fresh fruits.
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