Gluten-free buckwheat flour

Buckwheat is a pseudocereal, member of the polygonaceae family. Its nutrition profile and usages resemble that of cereals.

Buckwheat is an ancient food, originating from several parts of Central Europe (Russia, Armenia, Turkey). It is a staple in Brittany where it is also called “black wheat.” In Quebec, it is often associated with the traditional “buckwheat pancake.”

Its mineral content is exceptional, including:

  • silica, important for bone mineralization and soft tissue development
  • magnesium (about 220 mg per 100 g), needed for bone density; aids in reducing the risk of insulin resistance
  • phosphorus, promotes a healthy nervous system
  • fluoride, necessary in preventing bone density loss and tooth decay

Among other minerals and vitamins, buckwheat also includes potassium, calcium, zinc, iron, copper, niacin, folic acid, vitamin B6, thiamin, riboflavin and pantothenic acid.

Buckwheat is rich in protein, including lysine, an amino acid which is practically absent from cereals.

Its vitamin content is similar to that of cereals, with the added benefits of rutin (vitamin P) and esculin (vitamin C2), two bioflavonoids which play a role in inhibiting varicose veins, hemorrhoids, hair fragility and hypertension.

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Source : La Vie naturelle (album collection numéro 1), HB diffusion inc.

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