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Suggest a better description1. Sprout your buckwheat first by soaking the raw groats for 1-2 hours, then put them in a fine-meshed sieve over a bowl (or in a big jar with a muslin clother secured over the top) and wash and drain twice a day for 1-2 days, until tiny little tails form.
2. S;pread the buckwheat on a large baking sheet. Dry in the oven on the lowest temparture possible (no more than 125 degree F) for about 8 hours, until crispy. Store in an airtight container in the pantry for 3 months.
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Serving Size: 1 Serving (448g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1537 | ||
Calories from Fat: 137 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.5mg | 0 % | |
Potassium 2060.8mg | 54 % | |
Total Carbohydrate 320.3g | 94 % | |
Dietary Fiber 44.8g | 179 % | |
Sugars, other 275.5g | ||
Protein 59.4g | 85 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1537
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