A pseudocereal or pseudograin is one of any non-grasses that are used in much the same way as cereals. Pseudocereal can be further distinguished from other non-cereal staple crops 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, quinoa, and buckwheat. 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, which gives it similar properties to waxy-type cereal starches. 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.