Buckwheat has all the nutritional characteristics of grains and pulses, even if it does not belong to any of the two families.  It mainly consists of starch and a very high content of amylopectin, which makes it easily digestible. The proteins contained in buckwheat seeds are high quality ones from the biological point of view. Furthermore, buckwheat proteins do not contain gliadins and thus do not develop gluten during the mixing phase, so it is suitable for gluten free diets. Buckwheat is rich in mineral salts such as iron, phosphorous, copper, zinc, selenium and potassium. The latter is even higher than in other grains. A valuable component of seed and plant are antioxidants. Buckwheat is rich in vitamin B1, magnesium and phosphorous besides being a source of fibre, vitamin B6, vitamin B2 and iron.