Buckwheat
According to some authors, buckwheat is NOT really a cereal. This discrimination arises from the different botanical classification with respect to the cereals proper (such as wheat, barley, rye, rice, etc.). In fact, while the latter belong to the family of Polygonaceae (or Graminaceae if you prefer), buckwheat is a member of the family Fagopyrum.
In any case, since the nutritional characteristics and industrial uses are superimposable to those of cereals proper, the same authors classify buckwheat in the group of pseudocereals; group to which also amaranth and quinoa belong.
The binomial nomenclature of buckwheat is Fagopyrum esculentum. From the botanical point of view, the plant has nothing to do with wheat (wheat proper - Triticum aestivum) and its name (also synonymous with black grain) refers to some past episodes of food counterfeiting. In such circumstances, the (cheaper) buckwheat flour was added to that of wheat to reduce costs.
Buckwheat seeds are quite different from those of the more common cereals. As shown in the image, these are pyramidal-shaped achenes, often pigmented in darker shades. The plant is native to southern Siberia and Manchuria; from these places it spread first to China, then (according to the various currents of thought ) in Turkey (and hence in Greece) or in central Russia (and later in northern Europe); it arrived only later in central Europe. In Italy, cultivation and consumption are widespread mainly in the northern regions (provinces of Bolzano and Sondrio).
Nutritional values (per 100 g of edible portion)
Buckwheat is grown as animal fodder or for human consumption. Being gluten-free, it is suitable for celiac nutrition and is mainly used as an alternative to classic gluten-containing cereals.
Whole, the seed lends itself to the formulation of first courses (soupy or dry), while in the form of flour it is intended for the packaging of porridge, pasta, crepes, biscuits or analogues of bread NOT naturally leavened (rather, using chemical yeast).
Buckwheat flour
Let's start by specifying that, despite being gluten-free, buckwheat is characterized by its high allergenic potential; in sensitized patients, ingestion of seeds or flour can induce even severe allergic reactions such as anaphylaxis.
The commercially available buckwheat flour basically comes from organic farming, as it is a fairly popular product in naturist and alternative diets (eg macrobiotic cuisine); not surprisingly, the retail price of buckwheat flour is around € 4.50 / kg.
Buckwheat flour has an energy supply similar to that of flours obtained from traditional cereals. It boasts a very high complex carbohydrate content, followed by a decent (but not exceptional) concentration of protein. The biological value of the peptides is medium, even if the content of the "limiting amino acid" lysine "seems higher than that of common wheat flour. The lipids are almost insignificant, but they contain a breakdown of fatty acids that is nothing short of remarkable, thanks to the richness in polyunsaturated.
Buckwheat flour is obtained by grinding seeds without integumentary coatings. The fiber content is even lower than that of 00 flour obtained from traditional wheat.
With regard to vitamins, buckwheat mainly contains thiamine (vit. B1), niacin (vit. PP) and α-tocopherol (vit. E). As far as the mineral salts are concerned, a fair amount of potassium and zinc can be seen, while the contribution of iron is considerable (despite the poor bioavailability).
It is also advisable to specify that a good dose of buckwheat flour remains in the buckwheat flour routine, a type antioxidant flavonoic, present throughout the plant, which has antiplatelet as well as antithrombotic characteristics. What is more, it appears that the molecule D-chiro-inositol it contains potential positive effects on the metabolism of subjects suffering from type 2 diabetes mellitus and / or polycystic ovary.
Buckwheat flour also contains a hypothetically useful protein in the fight against hypercholesterolemia, but its effectiveness has yet to be confirmed in an experimental setting.
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