The low-carbon diet can use buckwheat, highland barley, black rice, dried peas, barley grains, adzuki beans, mung beans, chickpeas, wheat flour, potatoes, sweet potatoes, yams, taro, lotus roots, tender broad beans, tender peas, water chestnuts, highland barley, konjac, corn, pumpkin and purple rice as staple foods. Low carbon means that these foods contain less carbohydrates, and the general calorie of these foods is about 50 calories per 100 grams.

Brief introduction of potato

Potato belongs to the genus Panicum in Solanaceae, and its tuber is edible, which is the fourth largest food crop in the world, second only to wheat, rice and corn. Potatoes are also called potato, potato, potato head, sweet potato, potato, potato, etc. (Shanxi Datong is also called yam). In some southern provinces, it is also called "winter potato" because it is often planted in winter after autumn rice harvest.

Brief introduction of buckwheat

Buckwheat, rye wheat and triangle wheat all belong to buckwheat of Polygonaceae. Its maturity is 75 days, and it can last for two seasons in the north. Buckwheat likes cool and humid climate, is not resistant to high temperature, drought and strong wind, is afraid of frost, likes sunshine and needs more water.

Brief introduction of highland barley

Highland barley is a millet plant belonging to Gramineae and Barley. Its three stems are upright and smooth, and the height can reach 100 cm. Its leaf sheath is smooth, with two lobes on each side, embracing each other. Ligule membranous, slightly rough leaves. Spikes are yellow-brown or purple-brown when mature, spikelets are linear-lanceolate, short-haired, awn-shaped at the apex, lemma extends at the apex, and there are fine bristles on both sides.