Organic Buckwheat Flour 500g

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18,99 zł

Why is buckwheat worth rediscovering

Buckwheat has been naturally grown in South America for millennia, and from there it began to spread to other regions of the world. In Poland, a few centuries ago it was also cultivated quite often, but it was replaced by cheaper wheat. Today, buckwheat and its products are slowly returning to favor, but still its consumption in our country is low compared to the consumption of other cereals. It is worth changing this, because buckwheat, due to its nutritional value, is a very healthy product that should appear regularly in our daily diet.

A rich source of essential amino acids

Buckwheat flour is a source of easily digestible protein. What's more, it contains almost all exogenous amino acids, i.e. those that are essential for our body, but that it is not able to produce on its own. These amino acids include: lysine, tryptophan, leucine, isoleucine and proline. Their deficiency may be harmful to our health. Protein in buckwheat flour also has another, very important advantage - it does not contain gluten. This means that buckwheat flour is an excellent alternative to wheat or rye flour, which is banned in the case of gluten free products.

Vegetable fiber and bioactive substances

Buckwheat flour is also a very rich source of fiber, i.e. natural plant fiber and complex carbohydrates. Products rich in fiber should primarily be consumed by people with digestive ailments and people on a slimming diet. Buckwheat flour also contains a lot of minerals, vitamins and bioactive substances, mainly antioxidants that are very important for the body. Such a set of nutrients makes buckwheat a real treasure of health, which should be served on our plates in various forms as often as possible.

The use of buckwheat flour in the kitchen

What can you make with buckwheat flour? The Japanese make pasta out of it, the Russians prepare pancakes from it, which they then eat with caviar. And in our native cuisine, buckwheat flour can successfully replace wheat flour. It can be used for baking, both bread and sweet cakes or cookies. It has an intense aroma that makes the finished baked goods smell and taste delicious. Buckwheat flour can be used to make pies, pancakes, it can also be used to thicken soups or sauces. Including buckwheat flour in your daily diet is a great way to change your eating habits for better and healthier ones.

Product information

Producer: Michał Pelc ANAGRAM, Wiarusa 3/3, 32-087 Zielonki

100% BIO Buckwheat flour (wholemeal)

Country of origin of the raw material:

Processing country:


the Netherlands

Net quantity:



The product comes from organic farming, covered by the certificate: PL-EKO-03.

Allergens: The product may contain gluten, peanuts and other nuts, sesame and soy due to the processing in the facility where products containing these allergens are packed.
Expiration date: All products come from regular deliveries.

Buckwheat flour nutritional values

Nutritional value in 100g of the product:
Energy value 1482 kJ / 350 kcal
Fat 3.2 g
including saturated fatty acids 0.66 g
Carbohydrates 65.9 g
including sugars 1.16 g
Protein 12.9 g
Salt 0.03 g

Customer Reviews

Based on 2 reviews
Mąka gryczana

Polecana w diecie odkwaszającej, gdyż ma silne właściwości zasadowe.

Ola Świdergoł
mąka gryczana

Podstawa kuchni bezglutenowej, idealna do naleśników, ciast, chlebów - mimo braku glutenu wypieki nie rozsypują się. pachnie orzechowo, wypieki są mokre i sycące. Marzyłam o niej już dawno, aż w końcu pojawiła się w sklepie - ku mojej uciesze:)