The buckwheat, cereal little known but gaining strength and is now a variety of wheat used in ancient times by various civilizations and has been somewhat redeemed by those interested in the food question, as it is a cereal that not only has high nutritional value, but it is pleasant tasting and can be used in many ways.
Spelt is used, like the common wheat to make bread, biscuits, flour and even beer. This is a plant that has extraordinary properties in the assimilation of nutrients, has the peculiarity that has not been manipulated or "crusade" with other species, so it is considered pure. Regarding the common wheat spelled has a higher percentage of protein, minerals, vitamins, and also provides the eight essential amino acids, a matter of important consideration for vegetarians who do not get amino acids from animal products. Spelt provides magnesium, iron, phosphorus, vitamin E, vitamin B and beta carotene. It is ideal for people who consume naturally allergic to wheat, and for its abundant fiber, buckwheat is an excellent food to treat constipation and consent to the stomach and intestines, blood purifying and invigorating the spleen and pancreas. The fat is the type spelled unsaturated, contains no cholesterol and is rich in essential fatty acids the body needs to eat since it can not synthesize and are indispensable, among other things, for good brain function. Note that if spelled as wheat gluten.