The methods of rice and buckwheat porridge are as follows:

Method:

1. Soak the buckwheat in water for more than 3 hours in advance, and soak the rice for 30 minutes.

2. Boil water in a pot and bring to a boil.

3. Add buckwheat rice, bring to a boil, then turn to low heat and continue to simmer for about 40 minutes.

Nutritional value:

1. The gluten content of buckwheat is very low, and the main protein is globulin. The essential amino acids contained in buckwheat are high in lysine and low in methionine, an amino acid pattern that can complement those of major cereals (such as wheat, corn, and rice, which are low in lysine).

2. The carbohydrates in buckwheat are mainly starch. Because the particles are smaller, they are easier to cook, easier to digest, and easier to process than other cereals.

Buckwheat is rich in dietary fiber, 10 times that of ordinary refined rice. Buckwheat also contains more trace elements such as iron, manganese and zinc than ordinary cereals. ?

3. Buckwheat is rich in B vitamins, vitamin E, chromium, phosphorus, calcium, iron, lysine, amino acids, fatty acids, linoleic acid, niacin, niacin, rutin, etc.