BIO BUCKWHEAT 1 Kg

Also called black wheat, Oltresole raw buckwheat is a herbaceous plant belonging to the Polygonaceae family. It is often classified as a cereal although it does not belong to the Graminaceae family. Raw hulled buckwheat is naturally gluten-free. The seeds of organic buckwheat are highly protein and contain vitamins and mineral salts, especially B vitamins, iron selenium, potassium, phosphorus, copper and zinc. Oltresole organic raw buckwheat is ideal for cooking soups and soups with vegetables but can also be used in the preparation of special pastas such as pizzoccheri or polenta taragna. With raw buckwheat it is also possible to prepare excellent bread, perfect for those who love particular flavors. The husked buckwheat seeds do not need to soak, just rinse them under running water and cook them in a pot with salted water (proportion: 1 part of wheat and 2 of water) for 20-30 minutes until the water does not it will be completely absorbed. PAIRING: It is possible to consume buckwheat either directly in grains or reduced in flour. Once cooked, you can add the grains to soups and soups for winter first courses or to the vegetables you like best for making vegetable meatballs or cold salads more suitable for the hot season. If cooked in grains, buckwheat has a slightly acrid taste which, however, once seasoned and enriched with vegetables and legumes, tends to become more neutral allowing it to marry well with different ingredients. It is well suited to the preparation of soups with a mix of vegetables and vegetables of your choice and soups together with legumes such as lentils and beans. It also goes well with more particular vegetables such as eggplant mushrooms and peppers. WELLNESS AND HEALTH: Although not a real cereal but a pseudo-cereal, it is nevertheless placed commercially among these since it has strong similarities with the species belonging to this group both for the qualitative and technological characteristics of the grain (nutritional content and food use) both for cultivation techniques. It differs from these because it is naturally gluten-free and due to the high biological value of its proteins which contain the eight essential amino acids in optimal proportions while "real cereals" contain little lysine. The essential amino acid lysine is present in high percentages higher than those of egg and all other cereals. Removed the shell that covers the seed and cooked like rice, it is an easily assimilable energy food very suitable in cases of difficult digestion and malnutrition. FUN FACT: anyone who has never seen a buckwheat plant is usually amazed to see it. It does not look like wheat at all, it has no ears but small white flowers and is a herbaceous plant. Its dried leaves are used for infusions that have beneficial effects on blood circulation. Even the seeds can be used for the preparation of infusions, they must be toasted over a low heat and then left in hot water for 5 minutes. This infusion, which is widespread in eastern countries, is beneficial for stomach sufferers. As for the name buckwheat, on the other hand, it deceives us both because it is not a variety of wheat and because it comes from places much further away than those that were the territories of the "Saracens".