Introduction:
Buckwheat belongs to the so-called pseudo-cereals. The nutty and somewhat bitter seeds resemble beechnuts in appearance. It is nutritionally very high quality and does not contain gluten.
Use/Preparation:
The grains can be used for sweet and savoury dishes such as groats, pancakes, fritters, pierogi, dumplings, sweet biscuits, porridge, as an addition to bread, muesli or roasted (kasha).
Health:
The pseudo-cereal is rich in protein, minerals such as potassium, calcium, magnesium and phosphorus, as well as vitamin E and almost all B vitamins. The flavonoids contained in buckwheat have antioxidant and circulation-enhancing effects and support vascular health. Sprouting buckwheat increases the bioavailability of the health-promoting substances.
Alternatives:
Instead of buckwheat, quinoa, which has a similarly high protein content, can be used. But the pseudo-cereal amaranth is also suitable as an alternative.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 343/1440 |
| Fat | 3,4 g |
| Healthy fatty acids | 0,7 g |
| Carbohydrates | 71,5 g |
| Sugar | 0 g |
| Protein | 13,2 g |
| Salt | 0 g |
