Scientific Name: Fagopyrum esculentum
Roasted, dried buckwheat is made by taking hulled and raw buckwheat groats, which have a greenish color (similar to pistachios), toasted and then dried. The groats are dried below 110 ℉ (about 43.3 ℃) to prevent burning the groats and killing the germ.
Roasted, dried buckwheat is used in several ways: it can be either cooked or ground into a flour. Cooked roasted, dried buckwheat has a strong toasty and nutty flavor in comparison to non-roasted buckwheat. It can also be crushed and used as a crunchy topping. Milling roasted, dried buckwheat groats result in buckwheat flour, which is used in many dishes like soba (Japanese noodles), bread, buckwheat jelly, etc.
Because the groats are not processed much, roasted, dried buckwheat contains a higher amount of nutrients than cooked buckwheat. Specifically, it has more manganese (81% DV), magnesium (55% DV), and copper (31% DV). Manganese aides in bone formation and metabolism. Not only is magnesium in buckwheat important for bone and heart health, this nutrient is also necessary for muscle and nerve function. Additionally, phosphorus (32% DV) and copper and contribute to bone development. Aside from those nutrients, roasted, dried buckwheat also contains niacin (26% DV), which is involved in digestive and skin health.