Mutton glutinous rice is a special pasta in Weinan, Shaanxi. It is simple to make and relatively delicious.

It is known as one of the three best noodle dishes in northern China, along with Lanzhou Ramen and Shanxi Sliced ??Noodles.

The production method is mainly buckwheat, plus mutton soup and meat with red oil and spicy seeds. It is a very unique delicacy in the Weinan region. For many friends who are away from home, they will go home to eat a bowl of fragrant mutton glutinous rice. The mutton glutinous rice has fresh and tender mutton as auxiliary ingredients and has a unique taste. At weddings in urban and rural areas in Hancheng, Weinan region of Shaanxi, mutton dumplings are cooked for breakfast when the children are full moon.

Chicken is mostly made from buckwheat noodles. Buckwheat is known as the most nutritious food among all cereals. Buckwheat food plays an excellent role in regulating the balance of blood lipids and blood sugar metabolism. This is because buckwheat It is a multi-functional grain that integrates nutrition, health care and medical treatment. [5]

Protein

Buckwheat rice

Buckwheat is high in protein, and its protein contains 18 kinds of amino acids, especially rich in lysine. Buckwheat contains linoleic acid, a fatty acid that cannot be synthesized by the human body. Linoleic acid can lower blood lipids, change the type of fatty acids in cholesterol, and promote enzyme catalysis. Buckwheat contains 13 trace elements such as calcium, iron, zinc, magnesium, and selenium that are indispensable for human metabolism. It also contains chlorophyll, bitters, cellulose, and a complete set of B vitamins, especially niacin and reed J (VP). Rutin is an ingredient not contained in other food crops. It is an effective drug for treating diabetes, hypertension, cardiovascular and cerebrovascular sclerosis, and preventing microvascular fragility bleeding.

Fat

The fat content of tartary buckwheat is high, 2.1% to 2.8%. It is solid at room temperature, yellow-green, and tasteless, which is different from ordinary cereal grains. Tartary buckwheat fat has a good composition and contains 9 types of fatty acids, the most of which are highly stable and antioxidant unsaturated fatty acids, oleic acid and linoleic acid, accounting for 87% of the total fatty acids (Table 5).

Vitamins

Tartary buckwheat flour contains a large amount of vitamins: vitamin B1, vitamin B2, vitamin PP, vitamin P, among which B vitamins are rich in content. Vitamin B1 and vitamin PP are significantly higher than that of rice. Vitamin B2 is also 1 to 4 times higher than that of wheat flour, rice and corn flour. It can promote growth, improve digestion and prevent inflammation. Buckwheat also contains vitamin B6, the vitamin of tartary buckwheat. B6 is approximately 0. 02 mg/g. In addition, tartary buckwheat also contains stearic acid, myristic acid and unknown acid. Stearic acid is 2.51% and myristic acid is 0.35%

Trace elements

Tartary buckwheat flour contains a variety of mineral nutrients, which have attracted attention for human body function and food nutrition. It is known that tartary buckwheat is an important source of essential nutritional mineral elements magnesium, potassium, calcium, iron, zinc, copper, selenium, etc. for the human body. The high contents of magnesium, potassium and iron demonstrate the nutritional and health-care functions of tartary buckwheat flour.

Regular consumption of buckwheat foods is of great benefit to the health of middle-aged and elderly people, and contributes to the growth and intellectual development of children. Many experts call for eating more grains, especially buckwheat foods, to reduce the risk of modern disease incidence.