NUTRITION
AVERAGE NUTRITIONAL VALUES
100g / % Reference contributions
Fat* 2,5g/4%
Carbonhydrates** 65g/25%
Protein 10g/21%
Salt 0.0g/0%
*of which saturated fatty acid : 0.5g/2%
**of which sugar : 1,5g/2%
Fibre
7,2g
Magnesium 230mg/61%
TASTING TIPS
Preparation
For 1 person, provide about a glass of buckwheat. Wash your volume of buckwheat then pour it into 2 times its volume of boiling salted water
Cook for about 15 minutes over low heat, covering.
Season with a drizzle of olive oil and herbs or spices as desired
Utilisation
You can use the buckwheat grains to accompany your hot dishes (vegetables, meats, fish, etc.). It can also be used as a base for delicious vegetable stuffings (cabbage, etc.).
The Celnat suggestion: : Mix 1 tablespoon Tamari or Shoyou (soy sauces) with 1 tablespoon rice seasoning, 1 l tablespoon rice syrup and 1 teaspoon grated fresh ginger. Heat and pour over the cooked buckwheat. It’s ready, taste …
