Buckwheat flour white gluten-free 500g
Gluten-free buckwheat flour 500 g
Gluten-free buckwheat flour has been used in human nutrition for a long time, and for people intolerant to gluten, it is a "must-have" grain originating from Asia. Although we classify it as a grain, buckwheat is a seed of a fruit that is related to rhubarb and is an excellent substitute for grains.
In 100 grams of buckwheat, there are 343 kcal. The proteins from buckwheat have a high biological value, which means that the body can utilize them to a high extent. This is due to the amino acid lysine, which improves the bioavailability of buckwheat.
In terms of macronutrients, buckwheat contains 3.4 grams of fat, 71.5 grams of carbohydrates, and 13.2 grams of protein per 100 grams.
Buckwheat is very rich in manganese, iron, copper, magnesium, fiber, and phosphorus. It contains rutin and quercetin – flavonoids that promote metabolism. The proteins (lysine) from buckwheat have a high biological value, meaning that the body can utilize them to a very high degree.
Flavonoids are phytonutrients that protect against diseases by prolonging the action of vitamin C and acting as antioxidants. Flavonoids help maintain circulation, prevent platelet aggregation, and protect LDL cholesterol from oxidation by free radicals into potentially harmful cholesterol oxides. All these actions contribute to maintaining heart health.
Additionally, buckwheat flour is a good source of magnesium, and this mineral contributes to the relaxation of blood vessels, improves circulation, and delivers nutrients while lowering blood pressure, which is an ideal combination for a healthy cardiovascular system.
Buckwheat flour helps maintain normal blood sugar levels and does not cause significant spikes in insulin, making it a food that lowers the risk of developing type II diabetes.
The component of buckwheat responsible for its blood glucose-lowering effects is inositol, a compound that plays a significant role in glucose metabolism and cell signaling.
Foods high in insoluble fiber, including buckwheat, contribute to reducing the risk of developing gallstones. These fibers not only speed up the passage of food through the intestines but also reduce bile secretion, increase insulin sensitivity, and lower triglyceride levels.
One type of phytonutrient, particularly abundant in buckwheat, is plant lignans, which the flora in our intestines converts into lignans found in mammals, including those called enterolactones, which are believed to protect against breast cancer and other hormone-dependent cancers, as well as heart disease.
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