Nutrition
Characteristics and Nutrition Facts
Table 1: Nutrition Facts per 100 g
PRINCIPAl NUTRIENTS
Calcium
Iron
Potassium
Phosphorus
Zinc
Magnesium
Thiamine
Riboflavin
Niacin
COOKED BUCKWHEAT SEEDS
7 mg
0.8 mg
88 mg
70 mg
0.6 mg
51 mg
0.04 mg
0.04 mg
0.9 mg
BUCKWHEAT FLOUR (RAW)
41 mg
4 mg
577 mg
337 mg
3 mg
251 mg
0.4 mg
0.2 mg
6 mg
Table 2: Nutrition Facts per 100 g
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Energy value (kcal)
Proteins (g)
Fats (g)
Carbohydrates (g)
Fibre (g)
WHOLEGRAIN BUCKWHEAT FLAKES (RAW)
343
13.20
3.40
71.50
10.00
BUCKWHEAT FLOUR (RAW)
335
12.60
3.10
70.60
10.00
BUCKWHEAT PANCAKE MIX (RAW)
340
10.90
2.70
71.30
8.50
TOASTED BUCKWHEAT FLAKES (PORRIDGE)
92
3.40
0.60
19.90
2.70
What is gluten?
One interesting characteristic of buckwheat is that it does not contain any gluten. Gluten is a mixture of proteins. It is composed mostly of gliadins and glutenins, which are grain storage proteins. Gluten is responsible for making dough elastic. Gluten is a protein found in wheat, rye and barley, as well as all of their hybrids and derivatives. Gluten is the binding agent in the flour that prevents baked goods from being crumbly. This means that it is found in many processed and packaged foods, as well as being hidden in hydrolyzed vegetable protein, malt, spelt, kamut, certain drugs, vitamins and lip balms.
