Buckwheat originates from mountainous areas of Asia, and today it is being distributed and eaten worldwide. Buckwheat is considered to be one of the most nutritious plants on the planet. According to the Nutrition Index Database (nutritiondata.self.com), buckwheat is a source of valuable protein – it contains all the essential amino acids. Buckwheat is rich in copper (110% RDV), manganese (65% RDV), magnesium (62% RDV), phosphorus (50% RDV), vitamin B3 (44% RDV). Buckwheat is also a source of vitamin B2 (29% RDV), iron (16% RDV), potassium (23% RDV), zinc (24% RDV), selenium (15% RDV) and pantothenic acid (B5) (20% RDV). (RDV – Recommended Daily Value). 100 g. Nutrition Facts: Calories: 362, Protein – 13,2 g., Total carbohydrate: 70,6 g. (of which sugar: 2 g.), Total fat: 2,9 g. (of which saturated: 0,6 g.), Fiber: 0.8 %, Salt: 0,0 g. Preparation: Put boil-in-bag buckwheat in boiling water and remove after 15 minutes. Storage: in a cool (below 22 °C), clean and dry (moisture below 65%) place. Country of origin: Lithuania
