Because buckwheat rice is coarse grains, rough texture, usually we eat buckwheat rice can be added to rice, millet, mung beans, barley, etc. into the pot to cook until the rice grains can be rotten, you can also add 3 to 5 jujubes, taste better.

Buckwheat rice. Buckwheat rice before cooking slightly soaked for about 10 minutes, so that buckwheat rice will be slightly soaked soft, not too hard to eat, the texture will be better, followed by the regular amount of water and time to cook rice.

In the nutritionists recommended magnesium-rich cereals, buckwheat in the first place, it can regulate blood pressure, anti-arrhythmia, anti-atherosclerosis, is the cardiovascular umbrella.

Buckwheat rice also contains niacin and rutin, which rutin has to reduce human blood lipids and cholesterol, soften blood vessels, prevent cerebrovascular hemorrhage; and the amount of niacin is 3 to 4 times the amount of wheat, with the expansion of small blood vessels and reduce cholesterol.

Buckwheat contains flavonoids with anti-inflammatory, antibacterial, antitussive, expectorant, asthma effect, therefore, buckwheat is also known as "anti-inflammatory food" title, in addition to the role of these ingredients can effectively reduce blood sugar.

Buckwheat is cool, eat buckwheat rice and other foods, do not eat too much at once, especially the spleen and stomach cold people try to eat less or not eat

Buckwheat flour protein content is significantly higher than that of rice, millet, wheat, sorghum, maize flour and tsampa.

Buckwheat rice flour contains 18 amino acids, amino acid components and legumes similar to the composition of protein amino acids. Fat content is also higher than rice, wheat flour and tsampa. Buckwheat fat containing 9 fatty acids, including oleic acid and linoleic acid content, accounting for 75% of the total fatty acids, but also contains 19% palmitic acid, linolenic acid 4.8%. In addition, also contains citric acid, oxalic acid and malic acid and other organic acids. Buckwheat also contains trace amounts of calcium, phosphorus, iron, copper, zinc and trace elements selenium, boron, iodine, nickel, cobalt, etc. and a variety of vitamins: Vb, Vb2, Vc, Ve, VPP, VP, of which VP (rutin), chlorophyll is not contained in other cereal crops. Nutritional composition of buckwheat grain varies depending on the species and cultivation conditions. These substances play an important role in the body's physiological metabolism.