Kasha is a porridge commonly eaten in Eastern Europe. In English, kasha generally refers to buckwheat groats, but in Slavic countries, kasha refers to porridge in general, and can be made from any cereal, especially buckwheat, wheat, barley, oats, and rye. It is one of the oldest known dishes in the Slavic cuisines of the Eastern European cuisine, at least a thousand years old. The kasha used in the Aztec Power Food cereals is made from buckwheat groats.
Kasha may look and taste like a grain or cereal, but it’s actually derived from the seeds of buckwheat, a fruit that belongs to the same family as rhubarb and sorrel. Because it is not a grain it is gluten free, making it suitable for people with gluten intolerance or allergies.
Buckwheat is cholestral free and it is almost fat free. Buckwheat tends to lower blood glucose.
Kasha is closer to being a complete protein than other plant sources, including soybeans. It contains all eight essential amino acids in good proportion. In particular, kasha contains significant amounts of the amino acid lysine, which makes it unique as a grain substitute. Lysine is typically lacking in most true grains.
Buckwheat is high in iron so traditionally, it’s used by pregnant women to fight the pregnancy anemia.
Kasha is full of B vitamins and is rich in phosphorous, potassium, iron and calcium. One cup of buckwheat kasha kernels contains more than 20% of the recommended daily intake of fibre.
1 cup of cooked kasha provides approximately 155 calories, 5.7 grams protein, 4.5 grams fibre, 1 gram of fat, 1.3 mg iron, no cholesterol and negligible sodium. A 3/4-cup serving provides about 15% of the adult daily requirement for fiber.