Buckwheat
This gluten-free pseudocereal, also known as buckwheat, has become more and more popular thanks to its multiple nutritional properties (it provides high quality proteins and essential amino acids, has low glycemic index...); for health (antioxidant, anticancer, anti-inflammatory...), and its versatility when cooking.
DESCRIPTION
ORIGIN Ukraine
CHARACTERISTICS
Grain with trigonal form
High protein value
High fiber content
Gluten-free (although it may contain traces)
Can be ground to make flour or stew and used as accompaniment
ALLERGENS May contain traces of cereals with gluten (wheat, rye, barley, oats, spelt, kamut or their hybrid varieties) and derived products
CONSERVATION Always keep buckwheat fresh, dry and not exposed to light.