Buckwheat

Inserted by Rosa Rizzo the

The buckwheat What is it?

The buckwheat(Fagopyrum Exculentum) is a herbaceous plant of the polygonaceae family.

This is not a cereal From a botanical point of view, given that it is not part of the Graminacean family, a pseudo-cereal is defined.

His uses in the kitchen are still similar to those of grain cereals and his insertion between the categories of food products on the market sees him approached to cereals.

Nutritional properties of buckwheat

Buckwheat is a source of mineral salts Like iron, zinc and selenium. His seeds contain 18% protein, with bio absorbability value greater than 90%. Bring Essential amino acids, among which we find above all the lysine, the treonina and the tryptophan. It is also a source of antioxidants, like Rutina and Tannins.

In particular the rutina Tones the walls of the capillaries, reduces the risk of bleeding and is considered beneficial for people with hypertension or chronic venous insufficiency, given that it helps improve microcirculation. Its content of D-Chiro-Inositol, linked to the production of insulin, makes it interesting for the treatment of diabetes.

Buckwheat Does not contain gluten. This feature makes it suitable consumption of both buckwheat in beans and buckwheat flour to those suffering from celiac disease and gluten intolerances.

100 grams of buckwheat contain 12.4 grams of protein, 3.3 grams of lipids, 13.1 grams of water and 62.5 grams of carbohydrates.

Buckwheat, like all foods of vegetable origin, Does not contain cholesterol. 100 grams of buckwheat also provide 314 calories, 450 mg of potassium, 110 mg of calcium, 330 mg of phosphorus and 4 mg of iron.

Our Saracitude, buckwheat in beans is decorated for fastest cooking (less than 10 minutes) and a higher digestibility.

 

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