This grain stands out for its protein value, fiber content and its suitability for celiacs, as it is also gluten-free.
Buckwheat is considered a pseudograin (such as quinoa and amaranth) due to its high starch content and its use as flour and grain.
It contains no gluten, which makes it suitable for celiacs.
The fiber found in buckwheat helps regulate intestinal function.
In the case of buckwheat, the human body can use 74% of its available proteins, making it one of the best plant-based sources of protein in the market. Its nutritional values enhance the positioning of this product with different levels of industrialization in value-added segments in the food market:
One of buckwheat’s main peculiarities is the type of carbohydrates that it supplies to the body. These carbohydrates are composed of mannose, galactose, xylose and glucuronic acid. This composition makes buckwheat highly digestive, which is why it has a long-lasting satiating effect, as it releases its energy slowly.
Buckwheat is the only cereal that contains vitamin P, also known as rutin flavonoid. This vitamin helps prevent heart attacks, hypertension, hemorrhages, cardiovascular diseases and radiation damage. It also strengthens blood capillaries and helps prevent strokes. Furthermore, Vitamin P is useful to fight bacterial diseases, allergies, herpes and glaucoma.
Buckwheat also contains significant amounts of group B vitamins, such as: B1, B2 and B3. It also contains vitamin E.
Buckwheat contains a phospholipid called choline, an essential nutrient for cardiovascular and brain function, as well as a natural regenerator of cell membranes.
Buckwheat has high levels of magnesium and potassium. In addition, its levels of other minerals such as iron and phosphorus are higher than in most cereals.
It contains all the essential amino acids, especially the ones that most cereals lack: lysine, threonine and tryptophan. We could say that buckwheat has a high biological protein value.