Buckwheat, Tokyo


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From SS: Tokyo is an older variety of buckwheat. Tokyo has med-large seeds that mature in mid season. Commonly used in Japan for many years, Tokyo is still very popular in Soba flour. Tokyo buckwheat is one of the best sources of high-quality, easily digestible proteins in the plant kingdom. Its 74% protein absorption rate makes Tokyo an excellent meat substitute. Buckwheat is also very high in carbohydrates (80%) and in antioxidants as well as in numerous minerals and vitamins such as zinc, copper, and niacin.


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