Baked buckwheat flour, 1 kg, Solaris

How to get buckwheat flour
Whole buckwheat flour from Solaris is obtained by slowly grinding whole buckwheat grains in a traditional stone mill. Due to the slow grinding process, the nutritional qualities of the buckwheat seeds are not altered and the resulting flour has a higher quality compared to flour obtained by grinding at high speeds through industrial mills, in which case the ground grains or seeds are heated to temperatures of 80 degrees.

Buckwheat (Fagopyrum esculentum) is an annual herbaceous plant that belongs to the Polygonaceae family, together with other plants such as sorrel, sedge, rhubarb or stevia. Buckwheat is a pseudocereal (often considered a superfood) that is grown for its seeds (buckwheat grains or groats), the flour made from its grains, and its aromatic and attractive flowers, which bees use to produce delicious honey. The main producers of buckwheat worldwide are Russia, Ukraine, Poland, France, but it is also grown in other countries, including the Republic of Moldova, and is consumed in many corners of the world.

Nutritional values
100g of baked whole buckwheat flour has the following average values ​​of macronutrients:

• Carbohydrates – 70.6g (of which sugars – 2.6g)
• Protein – 12.6g
• Fiber – 10 g
• Fats – 3.1g (of which saturated fatty acids – 0.7g)
• Energy value – 335 kilocalories
• Therefore, buckwheat flour is a rich source of complex carbohydrates (starch: 70-80%, fagopyritol and D-chiro-inositol), proteins and fibers (especially cellulose and lignans), with a low fat content. It is a complete protein as it contains all 9 essential amino acids (and many others). For this reason, whole buckwheat flour is one of the best sources of high-quality, easily digestible and assimilable protein.

Buckwheat flour is a particularly rich source of minerals, but also of vitamins, such as the following:

• vitamins from the B complex (B1, B2, B3, B5, B6, B9), vitamin E, P;
• minerals: potassium, phosphorus, magnesium, copper, manganese, calcium, iron, zinc, selenium.

Other essential active substances found in buckwheat flour are the following:

• precious amino acids – lysine, arginine, tryptophan, histidine, cystine and others;
• fatty acids (oleic, linoleic) and phytosterols (beta-sitosterol);
• antioxidants – especially rutin (the main antioxidant polyphenol in buckwheat, with an anti-inflammatory role, reducing blood pressure and cholesterol and preventing the onset of cancer), quercitin, vitexin, D-chiro-inositol (found in high proportions in buckwheat), proanthocyanidins oligomeric.

The benefits of buckwheat flour
A rich source of nutrients, buckwheat flour also offers many benefits to the body and brings a sense of well-being when integrated into a healthy diet. Buckwheat has nutritious, energizing, vitalizing, antioxidant, protective properties at the vascular level (being indicated in case of vascular fragility and heart conditions).

Presentation:
1 kg