Description

Buckwheat flour

Buckwheat flour from Swiss cultivation is celebrating its renaissance. With its distinctive taste, it is a real enrichment for tasty pan-fried dishes and fluffy, light baked goods.

Buckwheat belongs to a group of foods commonly called pseudocereals.

Pseudocereals are seeds that are consumed as cereal grains but don’t grow on grasses.

Despite its name, buckwheat is not related to wheat and is thus gluten-free.

Carbs are the main dietary component of buckwheat. Protein and various minerals and antioxidants are also present.

They come in the form of starch, which is carbs’ primary storage form in plants.

Buckwheat contains a decent amount of fiber, which your body cannot digest, as a result this nutrient is good for colon health.

Your gut bacteria ferments resistant starch in your colon.
These beneficial bacteria produce short-chain fatty acids (SCFAs), such as butyrate.

Butyrate and other SCFAs serve as nutrition for the cells lining your colon, improving gut health and decreasing your risk of colon cancer.

Main application: bread dough, baked goods, pancakes, pasta, etc.

Properties :

Grano Saraceno is called buckwheat in Ticino and thus indicates its origin in the Far East. Who knows, maybe one day the Saracen cavalry peoples brought the grain to our latitudes. The fine flour is suitable for baking, for pasta, crepes, blinis, etc. The coarse flour – ideally half-half with red polenta crust – can be used for polenta nera.

Nutritional Values : 100 g

Energy/Calories : 344 kcal

Fat : 2.8 g

Carbohydrates : 64.5 g

Protein : 12 g

Salt : 0.02 g.

Ingredients :

100% organic buckwheat from Ticino, ground on the stone mill.

Note : Can lose weight through natural water release.

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