Pseudocereal

Pseudocereals can be further distinguished from other non-cereal staple crops (such as potatoes) by their being processed like a cereal: their seed can be ground into flour and otherwise used as a cereal.

[1] The pseudocereals have a good nutritional profile, with high levels of essential amino acids, essential fatty acids, minerals, and some vitamins.

The starch in pseudocereals has small granules and low amylose content (except for buckwheat), which gives it similar properties to waxy-type cereal starches.

[2] The functional properties of pseudocereals, such as high viscosity, water-binding capacity, swelling capability, and freeze-thaw stability, are determined by their starch properties and seed morphology.

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