Buckwheat

In spite of its composition close to that of cereals, buckwheat, still called buckwheat, with properly is not spoken a cereal since it concerns the family (to which the sorrel and rhubarb belong) and not about like corn.
Its #E5E64B leaves are in the form of core and its flower is white. It is an annual plant whose fruits are with three angles which contain a seed of #9A9B00 color. Their ageing is very spread out, which makes harvest estermaria.comlicate.

Buckwheat was very popular in Brittany as from the 15th century but its history ceased after the second world war, time when food diversified and where traditional agriculture was in full recession. Since the beginning of the Nineties, buckwheat is again cultivated, primarily for its very interesting nutritional qualities but also for its facilities of crop since it requires neither manure, nor pesticiestermaria.com.
 

Buckwheat constitutes excellent protein sources vegetable. It is a cereal rich in calcium which should be regularly proposed to the children, with the pregnant women and nursing like with the sportsmen and the convalescents. Gluten-free and thus easier to digest, it can also be given to the child at the beginning of diversification. It is also proviestermaria.comd in vitamins B1, magnesium and phosphorus, which in fact an iestermaria.comal food for nervous and stressed people. As an indication, annealed buckwheat 100g meets the requirements out of magnesium for a child for 6 to 9 years. Attention its flour is not suitable for making bread!
 
► annealed Seeds of buckwheat (for 100g): proteins (3.4g), lipids (0.6g), glucids (20g), fibers (3g), calcium (g),
potassium (g), phosphorus (g), magnesium (g).