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|
|Dietary fiber||2,8 g|
|Vitamin E||0,3 mg|
|Vitamin РР||6,3 mg|
|Vitamin В1||0,4 mg|