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Pseudograins (also: pseudocereals ) are grains of plant species that do not belong to the sweet grass family ( Poaceae = all true cereals ), but are used in a similar way to cereals. The seeds are usually rich in starch , protein , minerals and fat . They do not have any self-baking ability , such as wheat or rye , but are otherwise used in a similar way to cereals. In Central Europe, pseudo-grains on high-yielding locations are not competitive with the crops usually grown here. They have a low level of income and, due to large fluctuations in income, have little income security. In addition, some are heat-loving (quinoa, amaranth); So far, there are no adapted varieties available for cultivation in Germany (as of 2012).

All pseudocereals are gluten-free and therefore suitable as diet foods for people with celiac disease . Buckwheat, amaranth and quinoa can also be processed into malt.


The most important pseudograins are (according to the worldwide harvest):

other types:

  • from other plant families:

Characteristics of the main pseudograins

feature Buckwheat Quinoa amaranth
Plant type C3 C3 C4
Minimum germ temperature (° C) 5-8 5-7 10-12
Thousand grain mass (g) 15-30 1-3 0.5-2
Plant height (cm) 50-60 100-150 100-200
Grain yield (dt / ha) 15-20 10-45 2-60
Vegetation duration (days) 100-120 100-140 120-150


Individual evidence

  1. a b c d Thomas Miedaner, Friedrich Longin: Underestimated cereal types - Einkorn, Emmer, Dinkel & Co. Agrimedia, 2012, ISBN 978-3-86263-079-0 .
  2. World Harvest 2017, FAO statistics accessed on February 8, 2019.
  3. ^ Wolfgang Franke : Nutzpflanzenkunde. 3. Edition. Georg Thieme, Stuttgart / New York 1985, ISBN 978-3-13-530403-8 , pp. 105-106.
  4. ^ Colin W. Wrigley, Harold Corke, Koushik Seetharaman, Jon Faubion: Encyclopedia of Food Grains. Vol. 1, Second Edition, Academic Press, 2016, ISBN 978-0-12-803537-5 , pp. 275-278.

Web links

Commons : Pseudograins  - collection of images, videos and audio files