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SPECIFICATION
BUCKWHEAT NATURE
Parameter
|
Unit
|
Min
|
Max
|
Moisture
|
%
|
|
8.0
|
Extract (dry basis)
|
%
|
65.3
|
|
Wort color
|
EBC(Lov.)
|
4.0 (2.1)
|
15.0 (6.2)
|
Total protein
|
%
|
9.0
|
11.0
|
|
Table 1: Average amino acid concentrations in buckwheat.1
Amino acid
|
In seed
|
In groat2
|
In protein
|
|
%
|
||
Glumtamic acid
|
1.99
|
2.72
|
18.02
|
Arginine
|
1.47
|
2.01
|
13.27
|
Aspartic acid
|
1.20
|
1.64
|
10.86
|
Valine
|
0.85
|
1.17
|
7.71
|
Leucine
|
0.75
|
1.02
|
6.75
|
Lysine
|
0.66
|
0.90
|
5.99
|
Glysine
|
0.61
|
0.83
|
5.52
|
Phenylalanine
|
0.46
|
0.63
|
4.17
|
Serine
|
0.46
|
0.62
|
4.12
|
Alanine
|
0.45
|
0.61
|
4.03
|
Threonine
|
0.43
|
0.58
|
3.87
|
Proline
|
0.41
|
0.55
|
3.66
|
Isoleucine
|
0.39
|
0.53
|
3.48
|
Tyrosine
|
0.23
|
0.32
|
2.12
|
Histidine
|
0.23
|
0.32
|
2.11
|
Cystine
|
0.18
|
0.25
|
1.66
|
Methionine
|
0.15
|
0.21
|
1.37
|
Tryptophan
|
0.14
|
0.19
|
1.29
|
Percent composition of buckwheat grain and buckwheat byproducts. 1
Grain or by product
|
Moisture
|
Protein
|
Fat
|
Fiber
|
N-free
|
Ash
|
|
|
|
%
|
|
||||||
Whole grain
|
10.0
|
11.2
|
2.4
|
10.7
|
64.0
|
1.7
|
|
|
Flour, light
|
12.1
|
7.8
|
1.5
|
0.7
|
76.7
|
1.2
|
|
|
Flour, dark
|
11.7
|
15.0
|
2.8
|
1.1
|
67.7
|
1.7
|
|
|
Groats
|
10.6
|
11.2
|
2.4
|
0.6
|
73.7
|
1.5
|
|
|
Hulls
|
8.0
|
4.5
|
0.9
|
47.6
|
36.8
|
2.2
|
|
|
Middlings
|
10.7
|
27.2
|
7.0
|
11.4
|
39.1
|
4.6
|
|
|
Farina
|
12.0
|
2.7
|
0.4
|
0.4
|
83.0
|
0.5
|
|
|
Nutritional Values
|
||||||||
Calorific Value
|
310.0 kcal
|
|||||||
Water
|
14.0 g
|
|||||||
Proteins
|
12.6 g
|
|||||||
Fats
|
3.3 g
|
|||||||
Carbohydrates
|
62.1 g
|
|||||||
Unground Buckwheat, 1 grade,
|
||||||||
Color
|
Natural to buckwheat
|
|||||||
Taste
|
natural to natural to buckwheat
|
|||||||
Odour
|
natural to buckwheat
|
|||||||
Moisture component, % no more
|
12.2
|
|||||||
High-quality grain, % no more than
|
99.46
|
|||||||
Not husked grain %, no more than
|
0.22
|
|||||||
Trash admixture, % (mineral included, %)
|
0.16
|
|||||||
Broken, %
|
0.30
|
|||||||
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