Buckwheat , (per kg)

Buckwheat comes from the seeds of a plant distantly related to rhubarb and is neither related to wheat, nor, technically, a grain.
Delicious in salads, it lends itself well to being mixed with other pseudo-grains such as quinoa.
Buckwheat flour can be added to pancakes, muffins, blinis and soba noodles.
Healthwise, buckwheat is a good source of protein, containing all the essential amino acids. It is an excellent source of manganese and magnesium and a good source of selenium, niacin, folate, iron, zinc, copper and phosphorus. It is also rich in phytochemicals and is gluten free.