Tartary buckwheat tastes bitter, flat and cold. "It can strengthen the stomach and replenish qi, nourish the mind and benefit the eyes and ears, and practice the five internal organs." It is also rich in tartary buckwheat, cellulose, vitamins and various minerals, and is carefully brewed by alpine tartary buckwheat and Bashan spring water through traditional techniques. It is a wild, original ecological, natural and pollution-free alpine drink.
The color of tartary buckwheat wine is: golden and slightly green, clear and transparent. Alcohol: 45% alcohol, natural fragrance, pure color and fragrance, original flavor, slightly bitter, sweet and refreshing. After drinking, people do not look up, dry, hot, pro-liver, dry and sleepy. Drinking tartary buckwheat wine regularly and moderately can prevent diabetes, hyperlipidemia, coronary heart disease and rheumatism. And has the effects of strengthening bones and muscles, strengthening spleen and stomach, expelling wind and removing dampness, and strengthening kidney qi.
Extended data:
Efficacy and function:
1, hypoglycemic
The detection rate of high blood sugar level (that is, higher than normal blood sugar level) of residents who eat buckwheat is1.6%; The detection rate of hyperglycemia in non-staple buckwheat population was 7.33%, and the latter was nearly four times higher than the former. The prevalence of diabetes in areas where buckwheat is the staple food and areas where buckwheat is not eaten are also about 65438 0 times different, the former is 65438 0.88% and the latter is 3.84%. This conclusion suggests that buckwheat, as a miscellaneous grain crop that can effectively reduce the incidence of diabetes, should appear more on the table of ordinary people. ?
2. Reduce blood lipids
Flavonoids from tartary buckwheat can reduce blood lipid. In addition, raw tartary buckwheat can only be used as tea after proper baking, but the baking process of tartary buckwheat requires high requirements, and it is easy to fry tartary buckwheat, or the frying temperature is not enough, which destroys the effective components of tartary buckwheat and affects the taste and rutin exudation rate. This is because quercetin, which is rich in bioflavonoids from tartary buckwheat, can reduce the contents of triglycerides and total cholesterol, and reduce the atherosclerosis index.
3. Effect on myocardium
Compared with the group whose daily intake of bioflavonoids is not more than 19 mg, the risk of death from coronary heart disease in the group whose daily intake of bioflavonoids is not less than 30 mg is reduced by 50%. Magnesium has a good regulatory effect on myocardial activity, which can slow down the heart rhythm and heart conduction, increase blood supply to the myocardium, and is beneficial to heart relaxation and rest. The magnesium content in tartary buckwheat is more than 1 1 times that of wheat flour.
4, the role of blood vessels
Buckwheat bioflavonoids have many physiological functions, among which quercetin and morin can improve the contraction and relaxation of vascular smooth muscle. Rutin can dilate blood vessels, maintain capillary resistance, reduce its permeability and brittleness, promote cell proliferation and prevent blood cell agglutination, and reduce blood lipid, dilate coronary artery and increase coronary blood flow.
5, antibacterial and antiviral effects
Studies have confirmed that the bioflavonoids quercetin, morin and camphor rich in tartary buckwheat have antibacterial and antiviral effects. The clinical application of the flavone has peculiar effects of removing putrefaction, promoting granulation, diminishing inflammation and relieving pain on ulcers caused by various reasons.
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