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Buckwheat Biorina - 800g

Gluten-free buckwheat groats for your health and a good start of a day. Dieticians and nutrition experts recommend starting a day healthy by eating a bowl of nutrition porridge for breakfasts. However, unlike many imagine, not all groats are easily digested. Today some people do not tolerate certain cereal products due to the protein gluten. Such people have to choose food products very carefully at shops by looking at the labels for “gluten-free”. Buckwheat groats are the source of iron, calcium, potassium, phosphorus, iodine, zinc, fluorine, molybdenum, cobalt, B group vitamins, folate, vitamins PP and E. Also, there is a lot of starch, protein, sugar, oil, organic acids, riboflavin, and thiamine in them. There are a lot of free bioactive compounds that have a stronger antioxidant effect in hulled (raw) buckwheat groats. Heat-treated buckwheat groats contain a large amount of quercetin (a green pigment that is 400 times stronger than vitamin E, with antiviral and antiphlogistic effect as well as it is very important to boosting of the immune system). Unroasted (raw) buckwheat groats contain the most rutin that is typical to buckwheat. However, the most important thing that buckwheat is gluten-free groats. So people who have to stick to the rules and eat gluten-free products can eat these groats without fear. Product of Lithuania.
SKU: 4771138392232
Availability: In stock
$11.99
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BIORINA brand buckwheat groats, known for being natural without any chemical additives. BIORINA pays exceptional attention to the quality of products, from the process of growing culture to the distribution into shops.

So if you or your relatives have to choose gluten-free food, look for BIORINA brand buckwheat at shops because it is delicious, healthy and beneficial gluten-free groats for your organism.

 

In ancient Slavs buckwheat porridge was considered "food of the heroes", and brought it from Greece. The motherland of buckwheat is the highlands of the Himalayas, where its wild species still grow. The name "buckwheat" came from the "supplier country" - Greece, but in Western Europe (Portugal, Spain and France) it was called Arabian or Saracen grains.

Germans called buckwheat groats "pagan" grain, Finns - Tatar, and Italians and the Greeks themselves - the Turkish grain. In Asia, the Indians gave the buckwheat the name "black rice", some countries - "black wheat", Western Slavs - Slovaks and Czechs - call it a toadstool.

Koreans make traditional buns from buckwheat flour for each holiday, which are called "sae mekmuk". In the country of the rising sun, even liqueurs, jam and chocolate are made from it.

But the British and Americans call it buckwheat, which means "deer wheat". The French, however, grow it solely for the sake of buckwheat honey, which is considered the most useful and delicious! And not for nothing, because it is so effective against colds and flu.

 

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