Because tartary buckwheat flour is a kind of pasta that needs secondary processing to be eaten. Tartary buckwheat flour is mainly mixed with wheat flour to make noodles, steamed bread, jiaozi, cakes and other daily foods.

Nutritional value:

Tartary buckwheat, known as the "king of five grains", contains seven kinds of nutrients such as protein, fat, starch, vitamins, cellulose, trace elements and bioflavonoids. The following are the main nutritional components of tartary buckwheat:

Protein: The content of protein is 1 1% ~ 13%, which is higher than that of rice, wheat, corn and sorghum. The proportion of eight amino acids necessary for human body is appropriate, which is higher than that of wheat flour and soybean flour.

Fat: The fat content is 1.9% ~ 2.5%, and it contains 9 kinds of fatty acids, which are quite different from other food crops, among which oleic acid and linoleic acid account for about 80%.

Starch: amylopectin, which contains a large amount of gel mucus, is weakly alkaline after heating and has an inhibitory effect on hyperacidity.

Vitamins: Contains a variety of vitamins. VPP is 2- 10 times that of corn flour and rice, VB2 is 8 times that of wheat, 25 times that of rice and 5 times that of corn.

Dietary fiber: the fiber content is 1.6%, which is 8% higher than that of corn and 60.39% higher than that of buckwheat, 7 times higher than that of wheat and 3.5 times higher than that of rice.

Trace elements: rich in trace elements. The magnesium content is 0.22%, which is 4.4 times that of wheat and 3.5 times that of rice. The potassium content is 0.4%, which is twice that of wheat, 2.3 times that of rice and 1.5 times that of corn. The calcium content is 0.0 16%, which is 0.8 times that of rice. The iron content is 0.0086%, which is twice that of wheat. The copper content is 4.585ppm, which is twice that of rice. Selenium content is 0.43ppm, which is more than 8 times that of rice.

Extended data:

Dietary taboos:

Buckwheat is sweet and cool, and has the effects of clearing away heat and toxic materials, benefiting qi and moistening intestines. But buckwheat is cold, so it is not suitable to eat more at one time, and it is not suitable for people with cold stomach to prevent indigestion. Buckwheat should not be eaten for a long time, and people with spleen and stomach deficiency and cold should not eat with alum.

Tartary buckwheat tea has a significant effect of invigorating stomach and promoting digestion, so it should be drunk after meals. If the drinker is hungry, drinking a lot of bitter buckwheat tea when there is no food in his stomach will definitely aggravate hunger, especially for people with hypoglycemia. At this time, there will be uncomfortable symptoms of falling blood sugar, which requires special attention.

Baidu encyclopedia-tartary buckwheat powder

Baidu encyclopedia-tartary buckwheat