Buckwheat flour is gluten-free which makes it a good choice for anybody with gluten sensitivities or celiac disease. Buckwheat is not a cereal grain but it is actually a fruit seed that is related to rhubarb and sorrel. It is packed with nutrients and has a nice nutty flavor.
Buckwheat is an annual plant of Polygonaceae family with no relation between grains. It belongs to the group of buckwheat pseudo-cereals, that has different and identical characteristics like grains such as wheat, rice and barley.
The grain is generally used as human food and as animal or poultry feed, with the dehulled groats being cooked as porridge and the flour used in the preparation of pancakes, biscuits, noodles, cereals, etc.
Buckwheat is recognized as a good food source which is nutritionally valuable due to the content of protein, lipid, dietary fiber, and minerals, and in combination with other health-promoting components. The protein of buckwheat is of excellent quality and is high in the essential amino acid lysine, unlike common cereals.
Pseudocereal of buckwheat
