Flour made from buckwheat, a pseudocereal (Fagopyrum esculentum), completely gluten-free.

It contains 14% protein and 80% starch. It is rich in B-complex vitamins, mainly riboflavin (B2) and niacin (B3), and in vitamins E and K. It also contains many minerals and trace elements (calcium, iron, magnesium, phosphorus, potassium, zinc, manganese, selenium and copper) and plenty of dietary fibre.

It is popular in Asian cuisines, as well as in the cuisines of Russia and the surrounding countries, where it is traditionally eaten mainly as pasta, galettes or porridge. It can also be made into bread for people with gluten intolerance.

Το Περιβόλι της Ειρήνης - Γιώργος Δούμος, organic farmer, Xifiani, Aridaia, Pella.