pseudocereals

Pseudocereals are edible seeds from non-grass plants that are used much like cereals in cooking and baking. Although their seeds function as grain-like staples, they come from plants outside the Poaceae family. Pseudocereals are typically gluten-free and can be milled into flour, used as groats, or cooked as porridge.

The best-known pseudocereals are buckwheat (Fagopyrum esculentum), quinoa (Chenopodium quinoa), amaranth (Amaranthus spp.), and kaniwa (Chenopodium pallidicaule). These crops produce seeds with a starchy interior suitable for similar culinary uses. They are cultivated worldwide, with particular importance in the Andes for quinoa and amaranth, and in parts of Asia and Europe for buckwheat.

Nutritionally, pseudocereals are notable for relatively high protein content and favorable amino acid profiles, especially lysine, compared with many true cereals. They provide minerals, fiber, and antioxidants; processing and preparation can affect nutrient availability. Quinoa and buckwheat seeds also contain natural compounds that are typically removed or reduced by rinsing or processing.

In food applications, pseudocereals appear in flours for bread, pastries, and noodles, and cooked grains can substitute for rice or oats. They are valued in gluten-free diets and traditional regional cuisines. Ongoing breeding and agronomy efforts seek to improve yields, disease resistance, and adaptability to diverse growing conditions.