1, nutritional value. Buckwheat gluten content is low, and the main protein is globulin. Buckwheat has high lysine content and low methionine content in essential amino acids, and the amino acid pattern can be complementary to the main cereals with low lysine content (such as wheat, corn and rice).

The carbohydrate of buckwheat is mainly starch. Compared with other grains, it is easy to cook, digest and process because of its fine particles. Buckwheat is rich in dietary fiber, and its content is 10 times that of ordinary polished rice. Buckwheat contains more trace elements such as iron, manganese and zinc than ordinary grains. B vitamins, vitamin E, chromium, phosphorus, calcium, iron, lysine, amino acids, fatty acids, linoleic acid, nicotinic acid, nicotinic acid, rutin, etc.

2. Health care value. Buckwheat is not only rich in nutrition, but also rich in bioactive medicinal components such as bioflavonoids, phytochrome, sugar alcohols, D- chiral inositol, etc. It has the functions of lowering blood sugar, lowering blood fat, lowering cholesterol, resisting oxidation, resisting aging and scavenging free radicals.

3. Edible value. For China, which has a history of planting buckwheat for thousands of years, buckwheat has formed a variety of consumption purposes. In China, there are many kinds of edible and medicinal products made of buckwheat, mainly including rice flour, tea, condiments, wine, health products, medicines and pharmaceutical raw materials. These products are very popular.