Buckwheat flour
Buckwheat flour can be compared with wheat flour in its energy value. However, buckwheat flour contains a much larger amount of “slow” complex carbohydrates, therefore, it is classified as a dietary product. The vitamin-mineral composition of buckwheat flour has similar features with the composition of buckwheat itself. The product is saturated with such biologically active components: vitamins of group B, E and a large amount of antioxidant rutin. Useful amino acids are found in buckwheat flour: glycine, lysine, etc. The amount of mineral compounds of the product even outweighs the amount of biologically active substances: in addition to calcium, magnesium, phosphorus, sodium, potassium, iron, the product boasts the presence of more rare zinc, selenium, molybdenum, manganese, copper, fluorine, cobalt.
| № | Name of indicators | Norm |
| 1 | Mass fraction of moisture not more, % | 15,5 |
| 2 | Mass fraction of metallic impurities, mg per 1 kg of flour not more than | 3,0 |
| 3 | Ash content in dry matter not more, % | 0,75 |
| 4 | Mass fraction of product passing through a seive of 160 microns, not less, % | 60,0 |
| 5 | Mass fraction of the product coming from a sieve 250 microns, not more than, % | 2,0 |
| 6 | Pest contamination | Not allowed |
Organoleptic evaluation – the appearance and color is light brown.
Smell – typical of rice groats, odorless, not musty, not moldy.
Shelf life: 12 months.
Storage conditions: store in dry rooms at a temperature not higher than 18 + 20 °C, relative humidity not higher than 60%.
| Nutrition facts per 100g | |
| Calories | 353 |
| Сarbohydrates | 71,9 g |
| Protein | 13,6 g |
| Dietary fiber | 2,8 g |
| Fat | 1,2 g |
| Vitamin E | 0,3 mg |
| Vitamin РР | 6,3 mg |
| Vitamin В1 | 0,4 mg |
| Potassium | 130 mg |
| Phosphorus | 250 mg |
| Magnesium | 48 mg |
| Sodium | 3,0 mg |
| Calcium | 10,0 mg |
| Iron | 4,0 mg |