Buckwheat evolved from wild buckwheat, but in 6 thousand BC, it has become a crop planted by human beings. It is really a plant with a long history! Buckwheat is very light, with a special pyramid shape, black appearance and triangular seeds wrapped in hard shells, so it is also called triangular wheat and rye. Although it has wheat characteristics, it is very different from wheat. Its maturity is a bit like that of red beans, all of which belong to deciduous type, that is, only when the leaves are gone can the fruit be harvested. If it rains and there is more water, the leaves will continue to grow, which will affect the harvest. Its growth period is not long, and it will mature in about 3 months, but its appearance is not pleasing and it is not easy to harvest. It was planted in Taiwan Province Province around 1980, and was once regarded as green manure when fallow. However, its nutritional value is so high that it cannot be ignored. Besides nearly 70% starch, it is also rich in water-soluble globulin, dietary fiber and essential amino acids, especially vitamin P (rutin), which can strengthen microvessels and is a very healthy food. At present, Daya District of Taichung City is the main producing area and has become one of the common coarse cereals in the area. Common buckwheat is divided into sweet buckwheat and bitter buckwheat. The former has large fruit and is easy to process. Although the fruit of the latter is small, it has high nutritional value and is usually ground into powder together with the skin. Because the particles are small and easy to cook and digest, porridge is suitable; Japanese people like buckwheat noodles very much, but because of its lack of viscoelasticity, if you want to make pasta and snacks, you must add wheat flour or other additives to buckwheat noodles. It can also make wine or even ice products, and even hatch buckwheat buds to make lettuce salad, which has a wide range of uses. Good buckwheat grains are uniform in size, full and shiny, and can be stored at room temperature in a dry and ventilated environment. Buckwheat can be eaten by most people. It's just cold food, and it contains red fluorescein. Some people may develop light-sensitive or allergic dermatitis.