Ingredients: Buckwheat grains, from organic farming. Gluten free.
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The units of buckwheat flowers are rich in an alkaloid routine is ideal for treating the fragility and permeability of blood capillaries. So it is very convenient in varicose veins, retinal hemorrhages and other circulatory problems and also has anti-inflammatory function. In folk medicine has been used as a tea while pharmaceuticals is isolated at the routine to make preparations circulation. Its content of B vitamins along with their iron intake are good allies against anemia. As a food rich in oleic acid, linoleic, palmitic and linolenic buckwheat helps to fight cholesterol and cardiovascular disease. Can be used as a substitute for fats and thickener as 70% of the kernel is starch. Traditionally it has been using Fresh mature seeds and crushed to cure eczema and tumors applied as a poultice. Buckwheat is "the king of vegetable protein" because of its high protein content (between 10 and 13%) and its wide availability (we can assimilate an estimated 70%). At the same time is very rich in the amino acid lysine (low in plant proteins) and other essential amino acids (arginine, methionine, threonine and valine). It contains no gluten and is therefore ideal for celiac diets.
Buckwheat is particularly ideal when preparing vegetable creams, bread dough, cookies and pies, and especially in the preparation of crepes. To cook buckwheat, the grain should be boiled for half an hour if it is over. When the grain is semipartido, the cooking time passes between 15 and 30 minutes, at a ratio of two cups of water to 1 part wheat. Of course, we must be careful when cooking, because if we do wrong, taste bland resulting finish. Ideal for adding to vegetables or salads, or even to make cookies or sweet and savory crepes.