What is buckwheat?
The buckwheat (Fagopyrum esculentum) is a herbaceous plant of the Polygonaceae family.
It's not a cereal from a botanical point of view, given that it is not part of the Graminaceae family, it is defined as a pseudo-cereal.
Properties and nutritional values of buckwheat
Buckwheat is a source of mineral salts such as iron, zinc and selenium. Its seeds contain 18% proteins, with a bioabsorbability value greater than 90%. They bring essential amino acids, among which we find above all lysine, threonine and tryptophan. It is also a source of antioxidants, such as rutin and tannins.
In particular the routine it tones the walls of the capillary vessels, reduces the risk of bleeding and is considered beneficial for people suffering from hypertension or chronic venous insufficiency, as 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 characteristic makes the consumption of both buckwheat grains and buckwheat flour suitable for 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 plant 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.
Ours Saracen, buckwheat grains are hulled for faster cooking (less than 10 minutes) and higher digestibility.