ORIGIN: EU, not EU
Buckwheat is an annual herbaceous plant of Asian origin belonging to the Polygonaceae family. Then, the “Saracens” exported it to the Middle East, and it is only around the sixteenth century that the plant arrived in Italy. A very balanced food with high satiety index, Buckwheat stands out from the common cereals for the high biological value of its proteins. Being gluten-free, Buckwheat is easily digestible and also suitable for those affected by intolerances or celiac disease. This cereal also presents a very low glycemic index and a high level of bioavailability; this latter allows using all the nutrients that buckwheat contains. In the kitchen, Buckwheat is a valid alternative to rice in cold salads or combined with vegetables and an excellent ingredient to add to winter soups.