This is a free excerpt from the nutrition book,
God's Banquet Table!
Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself. You are to eat it during the 390 days you lie on your side.
BUCKWHEAT It is actually in the fruit family. It originated in Central Asia and is now grown and eaten in many parts of the world. Buckwheat is a versatile little plant that is able to thrive in poor soil conditions, even surviving through drought, flood, and frost. This hardiness allows farmers to grow this crop with little or no chemicals. The seeds are harvested from buckwheat flowers. It is a rich source of protein (11%), containing all eight amino acids. Its protein is considered to be a higher biological value than soybeans.
Buckwheat is low in fat (2%), only half the calories of barley. It is high in iron and a good source of B vitamins. Buckwheat cannot be used successfully in producing bread or other baked goods, but is excellent in making pancakes. A traditional meal of buckwheat is called grouts, which is cooked like rice in water until soft and fluffy. You can eat them as a breakfast cereal. Buckwheat can be purchased in two forms, whole white or the familiar brown roasted, commonly called kasha. The flavors of the two are as different as night and day. When roasted, it takes on a nut-like flavor and burnt aroma. On the other hand, white buckwheat, when naturally derived, has a delicious delicate flavor somewhat like rice. For the best health value we recommend unroasted buckwheat.
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