Wholemeal, small
WHAT MAKES BUCKWHEAT SPECIAL? Buckwheat is considered to be one of the most useful food crops on earth. It contains more minerals than most other grain crops. Buckwheat is high in fibre, antioxidants and all essential amino acids.
BENEFITS FOR THE BODY. Raw buckwheat is a very healthy and nutritious food. Buckwheat protein is comparable to hen’s egg protein in terms of biological value, quality and nutritional content – the best balanced and most nutritious. In terms of absorption, they are similar to the proteins of legume products.
RICH IN MINERALS AND VITAMINS. Buckwheat is rich in copper, iron, manganese, magnesium, phosphorus, vitamins B3 and B2, iron, potassium, zinc, selenium and pantothenic acid.
MULTIPLE USES. Use buckwheat flour as you would any other normal flour. They are nutritious, easily digestible and have a pleasant taste. Suitable for a wide range of baked goods and pasta. To enrich your products, replace part of the regular flour with buckwheat flour. This will give your products more vitamins, minerals and protein. Buckwheat pancakes are a very popular dish in France, while in Italy buckwheat flour is used to make the traditional Pizzoccheri pasta.
A HEALTHY PRODUCT. The fibre in buckwheat is released over a long period of time and gives a longer lasting feeling of satiety compared to wheat or oats. Buckwheat has a lower glycaemic index, which means it does not cause large fluctuations in blood sugar levels.
Method of preparation: use buckwheat flour instead of regular flour or part of regular flour. Suitable for cakes, biscuits, pancakes, pasta and cocktails.