Excessive intake of fine staple foods such as polished rice and white noodles in the Chinese diet leads to a series of health problems. At this time, the use of potatoes with higher nutrient density and lower calories as a staple food will greatly ease chronic diseases and food imports. Dilemma.

　　 In fact, China is a country with a very rich variety of grains. Everyone’s awareness of grains and grains has been from ancient times to the present, but these foods have not yet fully accepted them as daily staple food due to the impact of taste and production. An important part of it. Moreover, there are even types of cereals that are not in the cereal family, such as buckwheat.

　　Buckwheat belongs to the Polygonaceae family, and famous traditional Chinese medicines such as Polygonum multiflorum, Polygonum cuspidatum, Jinqiaocao belong to this category. Buckwheat is widely distributed in my country. The mountain (west) Shaan (west) region in the north and the cloud (southern) Guizhou (four) Sichuan region in the south are the main buckwheat producing areas. Because buckwheat likes a humid and warm climate, the Yunguichuan area is also the main buckwheat producing area in my country.

Buckwheat is mainly rich in carbohydrates, protein, minerals, vitamins, and dietary fiber compared to buckwheat and rice in the cereal family, but the plant protein and fat, B vitamins and minerals are more Rice wheat is much higher, and the potassium and magnesium in it are several times higher than rice!

　　From these test data of buckwheat, we can see that buckwheat is richer in nutrients than rice, but why Not widely cultivated? Among them, the main reason is that the buckwheat output is too low, and the output is only a fraction of rice-only about 100 kg per mu; secondly, the buckwheat taste is not as good as rice, and even has a bitter uncomfortable taste.

　　According to the information provided by the chief researcher of China’s oat buckwheat industry, Liupanshui, Guizhou, China is the main producer of tartary buckwheat. The content of flavonoids in these tartary buckwheat can even reach about 2.5% of buckwheat! Flavonoids The substance has a better role in preventing cardiovascular and cerebrovascular diseases. In areas where buckwheat is often eaten, the incidence of cardiovascular and cerebrovascular diseases is significantly lower. Among the flavonoids, rutin content is the highest. Clinical trials have shown that rutin has a good relief effect on hyperlipidemia, hyperglycemia and hypertension.

　　He cereals lack protein lysine, and the protein content of buckwheat is not only higher than rice wheat, but also the ratio of amino acids is more reasonable. If paired with legumes or meat foods, it will better improve the bioavailability of protein.