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About Lotus Buckwheat Flour
Despite its name, buckwheat (also known as kasha) is not related to wheat. It’s not even a grain, and it’s gluten free. It’s packed full of nutrition and easy to use in baking.
The buckwheat plant is a green, leafy plant related to rhubarb. It is thought to have originated in China. Buckwheat is a fruit producing plant and it is the seeds in the fruit that are used to make buckwheat flour. The inner section of the seed is milled to produce buckwheat flour. However, the outer hull of the seed can also be milled and included in the flour to varying degrees. Buckwheat is an excellent source of protein. It is one of the few sources of plant protein that contain all 8 essential amino acids, in particular the amino acids lysine, threonine and tryptophan.
It is low in fat and high in fibre. It is also a good source of complex carbohydrate and has a low simple carbohydrate (sugar) content.
Buckwheat is rich in iron, potassium, calcium, phosphorus, zinc, selenium, manganese and magnesium. It also contains the antioxidants vitamin E, rutin and quercitin.
Certification
Organic (NASAA)
Weight / Volume
500 grams
