The decidedly grown - up flavor of buckwheat —
tannic, earthy, nutty, and gluten - free (despite the name)-- pairs nicely with chocolate and is tempered
by sugar.
Nonheme iron absorption is inhibited
by phytic acid found in everything from grains to legumes to leafy greens to nuts; polyphenols, such as
tannic and chlorogenic acids, found in tea, coffee, red wines, and a variety of cereals, vegetables, and spices; soy protein (apparently independent of the phytic acid in soy); and eggs.