"The main functional components of buckwheat are rutin, quercetin, isoquercetin, catechin, D- chiral inositol, etc." Feng Jingyu said, among which rutin has been medically proved to have a significant therapeutic effect on retinal hemorrhage, capillary stroke and coronary artery occlusion, and has the function of dilating and strengthening blood vessels.
The common forms of buckwheat are buckwheat grains with shells and buckwheat flour, and buckwheat grains are usually added to biscuits or bread; Buckwheat flour does not contain gluten, unlike ordinary flour, which can directly form elastic dough, so buckwheat flour needs to be mixed with a certain proportion of flour to make related products, such as buckwheat noodles.
These two kinds of people need to eat buckwheat carefully, because the modern diet is too delicate and the dietary fiber intake is insufficient. The staple food in the six categories of food also emphasizes "whole grains". Feng Jingyu suggested that buckwheat can be added to white rice to supplement dietary fiber, and a proper amount of staple food of whole grains will also raise the blood sugar of diabetic patients relatively steadily. Especially people who are allergic to gluten can also choose products with a high proportion of buckwheat as their staple food.
However, people with gastrointestinal ulcers can consult a dietitian first to confirm whether they can be eaten; Buckwheat is rich in dietary fiber and high in phosphorus and potassium. Patients with kidney disease should consult a doctor or dietitian before eating, so as not to increase the burden on the kidneys.