Protein contained in buckwheat is soluble, mainly glutenin and globulin. The contents of lysine and tryptophan are higher than other cereals, so its nutritional value is higher. The fat in buckwheat contains 9 kinds of fatty acids, the most of which are oleic acid and linoleic acid, which have the function of reducing blood fat. The mineral content of buckwheat flour is higher than any other natural food, and its content is 2 ~ 3 times that of polished rice and wheat flour, in which the iron content is several times that of wheat flour, and the magnesium content is 1 times higher than that of rice and wheat flour.

Magnesium can promote fibrinolysis, dilate blood vessels, inhibit the production of thrombin, have antithrombotic effect, prevent coronary heart disease and arteriosclerosis, significantly reduce blood sugar and urine sugar in diabetic patients, and significantly reduce serum cholesterol and serum triglyceride in diabetic patients with hyperlipidemia. Eating buckwheat noodles regularly can also prevent the formation of diabetic cerebral thrombosis, and can also prevent and treat diabetic hypertension and diabetic coronary heart disease.

Tartary buckwheat contains chromium, which is beneficial to diabetes. Diabetes is short of chromium, and only chromium can make insulin work in the body.

Buckwheat can be used as a staple food after grinding, and can also be mixed with flour to make scones, chromium, noodles and other foods.

Buckwheat should not be eaten for a long time, let alone with pork and alum.