Buckwheat is totally gluten-free and is consumed like rice, once cooked it can be consumed both hot and cold
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Buckwheat is totally gluten-free and is consumed like rice, once cooked it can be consumed both hot and cold
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hulled buckwheat
Polygons
Belonging to the Polygonaceae family, buckwheat (Fagopyrum esculentum) does not present itself as a cereal from a botanical point of view, since it is not part of the Graminaceae family, but, together with quinoa, is defined as a pseudo-cereal. Buckwheat has very ancient origins. Its cultivation begins in the areas of Siberia, Manchuria and China. With the passage of time, buckwheat begins to be grown even in Japan, India and Turkey.
Buckwheat is a source of mineral salts such as iron, zinc and selenium. Its seeds contain 18% protein, with a bioabsorbability value of more than 90%. They provide 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.
The fundamental role of rutin is to:
WARNINGS: The advice dispensed is in no way to be considered of medical / prescriptive value . The information provided is for purely informative and informative purposes, therefore it is not intended in any way to replace medical advice. In the presence of pathologies it is always necessary to consult your doctor.
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I had never tried buckwheat in this natural format …… it is very good and I prefer it to pasta, easier to get to the right cooking !!
Now I only use this! Farewell rice!
Italian 
