Cracked Buckwheat

Cracked buckwheat is made from buckwheat groats, which are the hulled seeds of the buckwheat plant. The groats are broken into smaller pieces, often called groats or grits, to make them easier to cook and digest. Buckwheat is not a true grain but is botanically related to rhubarb and sorrel.

Cracked buckwheat is used as a whole grain ingredient in various baked goods and cereals. Its nutty flavor and chewy texture add complexity to products like cookies, breads, and granola. It can also be used as a base for porridges or added to savory dishes.

Cracked buckwheat is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of fiber, protein, and various micronutrients. International bodies like JECFA and EFSA have evaluated buckwheat and its components. Evidence suggests it may contribute to a healthy diet, but specific health claims require more research.