Nutraceutical Values


  • Source of high biological value protein with high lysine.
    92.3% of biological value of nonfat dried milk and 81.5% of the biological value of dried whole egg.
  • Source of essential minerals.
    High levels of zinc, copper, iron, manganese, magnesium, potassium, and phosphorus. Calcium content is greater than major cereals but lower than soybean.
  • A good source of natural antioxidants – vitamin E.
    Alpha tocopherol (29.1%), gamma tocopherol (43.2%), and delta tocopherol (27.7%). These chemicals help prevent or delay coronary heart disease and the formation of blood clots that could lead to heart attack.
  • Source of essential fatty acids.
    Buckwheat lipid is highest in polyunsaturated fatty acids and with low amount of saturated and monounsaturated fatty acids. Oleic, linoleic and linolenic acids are major components of unsaturated fatty acids.
  • Natural source of polyphenols (Bioflavonoids).
    Buckwheat farinetta has 1000 mg polyphenols, 40-70 mg rutin, and 0.3-0.7 mg quercetin per 100 g samples compared to 248 mg polyphenols, 3 mg rutin, and 0.4 mg quercetin per half a bottle of red wine. These flavonoid compounds have been proved to lowering of plasma cholesterol.
  • Good source of soluble dietary fiber.
    Farinetta has 11.2% soluble dietary fiber, which is 20 and 44 % higher than wheat and oat flour, respectively. The beneficial effects of high fiber content diet on an obese person, coronary heart disease, lowering of blood cholesterol, metabolic functioning are well known.
  • Source of D-Chiro-Inositol.
    D-Chiro-Inositol (1.4% in buckwheat farinetta) is a proposed mediator of insulin action. D-Chiro-Inositol is highly correlated with both plasma and urinary glucose, which is high for diabetic patients and low in non-diabetics.
  • Known to lower blood glucose level.
    Buckwheat lowers both blood glucose and insulin response more in both men and women compared with polished rice indicating that buckwheat is effective in controlling hyperglycemia and hyperinsulinemia.
  • Better protein than soybean and casein.
    Buckwheat protein extract diet lowers plasma cholesterol and gallstone formation in animal studies compared with casein and soya protein diet.
  • Reduce mammary tumor development.
    Buckwheat protein diet retards the development of mammary tumors in rats, exposed to an experimental carcinogen. Less mammary tumors and lower serum estradiol were found after feeding buckwheat protein extracts compared to casein diet.
  • Reduce blood pressure and hypertension.
    Buckwheat decreases blood pressure, increases HDL-/total cholesterol level in spontaneously hypertensive rats, and is a beneficial source of ameliorating the hypertension and/or the related circulatory disease.
  • Buckwheat farinetta has high concentration of natural Fagopyritols.
    About half a cup of farinetta a day has shown a great promise in the treatment of Polycystic Ovary Syndrome in women and insulin disorder including type II diabetes.
  • Buckwheat proteins are gluten free and a widely recommended diet for Celiac patients as an alternative to wheat products.
  • Keeps capillaries and arteries flexible, and reduce high blood pressure.


Mustard is widely used to enhance the flavor and color of many foods. It has about 30% protein – nearly the same as milk powder, high oil (30%), high emulsifying capabilities, good thickening, natural preservatives, and natural antioxidants. Because of the heat taste, we could not use enough of it to get these benefits in food products.

  • Source of natural antioxidant

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