Buckwheat flour is very nourishing and rich in carbohydrates, contains all eight essential amino acids and almost all B vitamins. It is an excellent source of plant protein and is good for the digestive system.<\/p>\n
Buckwheat flour is used for certain types of pasta, cakes, waffles and tortes, and you can also cook porridge from it for little ones.<\/p>\n
Today wheat flour is used for almost all baking, yet real Russian blinis, for example, were made from buckwheat flour \u2014 those made from wheat flour do not turn out as fluffy.<\/p>\n
\u2022 protein 10\u201318 g, fat 2\u20133 g, carbohydrates 60\u201380 g, fibre 12\u201316 g;
\n\u2022 vitamins: B1 (0.4\u20130.8 mg), B2 (0.2 mg), B3 (4.2 mg), B6 (0.4 mg), B9 (0.03 mg), E (2\u20136 mg), A (0.01 mg), P (8000 mg), C, K;
\n\u2022 amino acids, including histidine*, arginine*, cystine*, tryptophan, and most of all lysine* and methionine* (essential amino acids);
\n\u2022 macro- and microelements: boron (0.75 mg), fluorine (0.03 mg), phosphorus (350 mg), iodine (5 mg), potassium (530 mg), calcium (120 mg), chlorine (94 mg), cobalt (4 mg), chromium (0.006 mg), magnesium (250 mg), manganese (1.7 mg), molybdenum (0.04 mg), sodium (40 mg), nickel, iron (16 mg), silicon (120 mg), strontium (0.3 mg), titanium (0.09 mg), zinc (2.8 mg), zirconium (0.03 mg), vanadium (0.2 mg), copper (0.9 mg), sulphur (80 mg);
\n\u2022 organic acids: maleic, citric, linolenic, malic and oxalic acid;
\n\u2022 energy value \u2013 370 kcal.<\/p>\n
Among cereals, buckwheat ranks first in its content of B vitamins, essential amino acids and trace elements.<\/p>\n
Buckwheat is richest in iron, copper and vitamin P, i.e. bioflavonoids, including especially large amounts of quercetin<\/strong>. Buckwheat is digested slowly, so it keeps you full for a long time and helps avoid unnecessary snacking.<\/p>\n","protected":false},"excerpt":{"rendered":" Buckwheat flour is very nourishing and rich in carbohydrates, contains all eight essential amino acids and almost all B vitamins. It is an excellent source of plant protein and is good for the digestive system. Buckwheat flour is used for certain types of pasta, cakes, waffles and tortes, and you can also cook porridge from it for little ones. Today…<\/p>\n","protected":false},"featured_media":188138,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_cat":[1063,1066,1044,1039,1042,1150,1054,1052,1035],"product_tag":[],"class_list":["post-204981","product","type-product","status-publish","has-post-thumbnail","product_cat-baking-en","product_cat-bread-making","product_cat-dry-ingredients-1","product_cat-estonians-producers","product_cat-flour-1","product_cat-flour","product_cat-gluten-free-dry-ingredients","product_cat-gluten-free-products","product_cat-organic-food","pa_brand-torvaaugu-talu","first","instock","purchasable","product-type-simple","col-xs-6 col-sm-4","col-md-3 col-lg-3","un-4-cols"],"yoast_head":"\n
\nBuckwheat proteins are easily soluble and digestible (no feeling of heaviness in the stomach), and the glucose and fructose in buckwheat give it a pleasant taste.
\nAs specialists have been saying for decades: “Buckwheat contains everything”.<\/p>\n