Profile: Make your own pancakes, crepes, bread, pasta, and other baked goods with the robust and dense buckwheat flour. A broadleaf shrub resembling rhubarb that produces seeds that are used to make buckwheat flour. With more nutritional content than wheat, corn, or rice flours, this flour is a star in the kitchen.
Benefits Of Buckwheat In Nutrition
Discover the buckwheat's plethora of health advantages and discover why superfood champions like Dr. Perricone rank it among the healthiest foods!
Because of the high concentration of the amino acids lysine and arginine in buckwheat flour, it contains more protein than wheat or millet.
More vitamins and minerals: Per serving, buckwheat has more zinc, manganese, and copper than real grains do.
Heart-healthier: Due to its high flavonoid and antioxidant polyphenol content, which strengthens the circulatory system, buckwheat has long been regarded as a "blood-building" diet. Buckwheat's rutin functions as an ACE inhibitor and lowers blood pressure.
Strong soluble fiber: Buckwheat contains a significant quantity of soluble fiber, which results in digestive byproducts that can lower levels of bad cholesterol and the risk of colon cancer. In contrast, the majority of genuine grains include more insoluble fiber.
**These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.
|Shelf Life:||2 Years.|
|Country of Origin:||United States|
|Handling / Storage:||Store in a airtight Food Storage Containers, cool, dry place.|
|Allergen Information:||None Specified.|