BUCKWHEAT IS NOT JUST FOR PANCAKES!
Specialty greens pack a Nutritional Punch!
This research is part of Quality and Utilization of Agricultural Products, an ARS (Agricultural Research Service). national program (#306) described at www.rips.ars.usda.gov:
Buckwheat “seeds” look like cereal grains, but they are actually dry, hard-covered fruits called “achenes.” Each achene contains one small seed, during germination the seed bears cotyledons, thus accounting for buckwheat’s candidacy as a microgreen.
OK, OK USDA, this is a very nice article you wrote but I am sure a great number of Beautiful Gardeners would like to be enlightened as to just exactly what cotyledons are. Right BG’s? Surprise… You already know what they are. Yes, you do. You know those two little leaves of the sunflower sprout you love to eat? Those are the first two leaves of the sunflower plant, the cotyledons. Yeah, see you knew! Now you know it for sure😊
Back to the USDA…
Gram for gram, buckwheat has almost the same amount of protein as oats, according to the ARS National Nutrient Database for Standard Reference. It’s also gluten free.
Whoa, did you see that one slip in there out of the blue. Buckwheat is not a wheat and is GLUTEN FREE!! It is an achene, a fruit, with the seed in the middle with the fruit around the seed.
Back to the USDA …..
In a study headed by ARS food technologist Yaguang Luo with the Food Quality Laboratory in Bellsville, MD, the researchers focused on buckwheat microgreens, which, in addition to high protein, are considered high in antioxidants, flavonoids, carotenoids, and alpha tocopherol.
That means buckwheat microgreens have high nutrient values in C, E, K, A and more.
USDA continues….
Like all microgreens buckwheat microgreens typically have only a few days of shelf life. The team found the storage temperature and atmospheric composition are key variables when it comes to fresh-cut microgreens. They extended shelf life by storing the greens at a relatively low 5*C, (that’s 41*F), and elevating CO2 and reducing O2 for live plants to “breathe.” Among package materials called “films,” differences in permeability are referred to as “oxygen transmission rate”
Now I say K.I.S.S..let’s Keep It Simple Sweetheart! Go online find and order “Bluapple VeggieZips.” I am experimenting with them myself. The description on the box describes controlling moisture and a bag that lets the contents breathe. It also refers to the removal of ethylene gas and lets air in.
And I have an even better idea! Just eat your buckwheat microgreens. If you know you are not going to be home to cook for days and have microgreens in the fridge…put them into your blender with lemon juice and ginger and bzzzzzzzzz. Take a green drink with you or add an apple and yogurt to make a smoothie and take it with you. Ezy peezy!
More USDA...
Due to their short shelf life and growing requirements, bringing safe, high quality microgreens to market can be relatively complex and labor intensive,” says Luo. “more studies are needed to understand their post-harvest processing requirements.” Studies on individual plant species grown are necessary.
Oh dear. This is a deja vu. In 1925 regular citizens pressured growers to give them pretty fruit, all the same size and color, with no bruises and storable for long periods. By 1955 the request of the regular citizen was fulfilled. You got it Beautiful Gardeners, genetic alteration of food was inspired by the request of US citizens.
So…let’s not do 1925 again. Let’s be mindful of what we ask for here. Looking at varieties of buckwheat for best storage ability is just fine. But let’s not insist on Buckwheat Lettuce freshness for 14-30 days and end up with super hybrids and genetically modified microgreens.
And remember, the solution is easy….just bzzzzzzzzzzzzz!
- By Rosalie Marion Bliss, Agricultural Research Service Information Staff.
- Comments by jo
