Buckwheat is an important grain resource for both medicine and food. Its seeds are rich in protein, vitamins, minerals and many bioactive substances, such as inositol, tocopherol, carotenoids, phytosterols, squalene, vitamins, glutathione and melatonin. Studies have shown that most of the active components in buckwheat exist in the hull and bran. Buckwheat not only has the basic nutritional function of grain, but also has pharmacological effects such as antioxidation, lowering blood pressure, reducing capillary fragility, lowering blood cholesterol, inhibiting breast cancer, preventing hyperglycemia, improving microcirculation, improving human immunity and losing weight.