2 Serves
79 Mins
7 g
33 g
4 g
Rinse the buckwheat thoroughly under cold water using a colander until the water runs clear.
Ingredients, vitamins, and health benefits
Buckwheat
Cooking Oil
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
171 µg / 400 µgCalcium
210 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
447 mg / 420 mgPhosphorus
511 mg / 1,250 mgPotassium
1307 mg / 4,700 mgSodium
850 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
3 g / 28 gSugar
12 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a heavy-bottomed pot, heat the cooking oil over medium heat.
Add the rinsed buckwheat to the pot and toast lightly for 2 minutes, then pour in water and bring to a boil.
Reduce the heat to low, cover the pot, and simmer the buckwheat until tender and the liquid is absorbed, approximately 50 minutes.
Season the cooked porridge with salt and black pepper to taste before serving hot in bowls.
Water
Salt
Black Pepper
Vitamin A
746 µg / 900 µgVitamin C
130 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
171 µg / 400 µgCalcium
210 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
447 mg / 420 mgPhosphorus
511 mg / 1,250 mgPotassium
1307 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
12 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g50
g31
g
Zinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
12 µg / 55 µgAlcohol
0 g