Nutritional value of buckwheat
According to the analysis of the nutritional components of main grains in China by the Institute of Health of China Academy of Medical Sciences, the protein content of buckwheat flour is obviously higher than that of rice, millet, wheat, sorghum, corn flour and Ciba. Buckwheat flour contains 18 kinds of amino acids, and its amino acid composition is similar to that of bean crop protein. The fat content is also higher than that of rice, wheat flour and Ciba. Buckwheat fat contains 9 kinds of fatty acids, among which oleic acid and linoleic acid are the most, accounting for 75% of the total fatty acids, and also contains palmitic acid 19% and linolenic acid 4.8%. In addition, it also contains organic acids such as citric acid, oxalic acid and malic acid. Buckwheat also contains trace elements such as calcium, phosphorus, iron, copper, zinc, selenium, boron, iodine, nickel and cobalt, and various vitamins: Vb, Vb2, Vc, Ve, VPP and VP, among which VP (rutin) and chlorophyll are not contained in other cereal crops. The nutritional components of buckwheat seeds vary with varieties and cultivation conditions. These substances play an important role in the physiological metabolism of human body. With the development of modern science and technology, the improvement of people's quality of life and the quality and diversification of food, buckwheat as a healthy food will be favored by people. Nutritional evaluation: According to the analysis of nutrition expert Li Shujun, the disease prevention index of buckwheat is 109.75, which can enhance the disease prevention ability of human body and is conducive to the rapid recovery of diseases; The vitality index is 9.08, which can enhance human vitality and improve disease resistance. (See the book "Stomach Determines Health").
The nutritional components of buckwheat are mainly rich in protein; B vitamins; Rutin strengthens blood vessels; Mineral nutrients; Rich in plant cellulose and so on. Studies show that eating buckwheat regularly is not easy to lead to obesity, because buckwheat contains protein, which is a plant with high nutritional value and good balance. This protein is not easily converted into fat in the body, so it is not easy to cause obesity. In addition, buckwheat contains eight times as much dietary fiber as flour and rice, and it is the main food that people often eat. It has a good effect of preventing constipation, and regular consumption is beneficial to preventing colorectal cancer and obesity.
Efficacy of buckwheat
Buckwheat can prevent and treat hypertension and coronary heart disease. Buckwheat flour contains a large number of flavonoids, especially rutin, which has many physiological functions, such as maintaining capillary resistance, reducing its permeability and brittleness, promoting cell proliferation, preventing blood cell agglutination, reducing blood lipid, dilating coronary artery and enhancing coronary blood flow. Buckwheat flour is rich in vitamins, which can reduce human blood lipid and cholesterol, and is an important auxiliary drug for treating hypertension and cardiovascular diseases. Moreover, buckwheat flour contains some trace elements, such as magnesium, iron, copper and potassium, which have protective effects on cardiovascular system.
Buckwheat has the function of preventing and treating diabetes. For a long time, the medical community has been looking for a food suitable for dietotherapy of diabetic patients without side effects. Later, people found that buckwheat is an ideal hypoglycemic food. Through clinical observation, it is found that the blood sugar and urine sugar of diabetic patients have decreased to varying degrees after eating buckwheat, and many mild patients can control their condition as long as they eat buckwheat. At the same time, it was found that the cholesterol and triglyceride of patients with hyperlipidemia decreased significantly after eating tartary buckwheat.
Further research found that the reason why buckwheat can lower blood sugar is related to chromium contained in buckwheat, which can promote insulin to play a role in human body. The anticancer effect of buckwheat has also attracted the attention of the world medical community. Scientists believe that buckwheat contains a lot of magnesium, which can not only inhibit the development of cancer, but also help to relax blood vessels, maintain the normal function of myocardium, strengthen intestinal peristalsis, increase bile and promote the body to eliminate waste. A large amount of fiber in buckwheat can stimulate the increase of intestinal peristalsis, accelerate the excretion of feces, and reduce the concentration of carcinogens in the intestine, thus reducing the incidence of colon cancer and rectal cancer.
Buckwheat contains protein, vitamins, cellulose, magnesium, potassium, calcium, iron, zinc, copper and selenium. Because it is rich in protein and vitamins, it has the effects of reducing blood fat, protecting eyesight, softening blood vessels and lowering blood sugar. At the same time, buckwheat can sterilize and diminish inflammation. Anti-inflammatory food Good name.