pseudocereal

{{short description|Small, hard, dry seeds used as food}}

{{Refimprove|date=August 2010}}

File:Colored_quinoa_Genebank_INIA_Juliaca.JPG

A pseudocereal or pseudograin is one of any non-grasses that are used in much the same way as cereals (true cereals are grasses). 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. Prominent examples of pseudocereals include amaranth (love-lies-bleeding, red amaranth, Prince-of-Wales-feather), quinoa, and buckwheat.

{{cite web

|url = http://agglossary.uaex.edu/viewPGlossary1.asp#P

|title = Glossary of Agricultural Production, Programs and Policy

|access-date = 2006-12-31

|publisher = University of Arkansas Division of Agriculture

|url-status = dead

|archive-url = https://web.archive.org/web/20070214055758/http://agglossary.uaex.edu/viewPGlossary1.asp#P

|archive-date = 2007-02-14

}}

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.{{Cite journal |last=Schoenlechner, Bender |first=Regine, Denisse |date=2020 |title=Pseudocereals for Global Food Production |url=https://www.cerealsgrains.org/publications/cfw/2020/March-April/Pages/CFW-65-2-0014.aspx#:~:text=Pseudocereals%20are%20a%20group%20of,which%20is%20less%20well%20known. |journal=Cereals & Grains Association}} 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. Pseudocereals are gluten-free, and they are used to make 100% gluten-free products, which has increased their popularity.