Tartary buckwheat flour is also bitter buckwheat flour. Tartary buckwheat, which grows in the cold and pollution-free area above the altitude of 1800 in Liangshan Prefecture, is refined by soaking, shelling and grinding. Tartary buckwheat powder is dark yellow (the unique color of tartary buckwheat products), and the powder quality is fine. It can be mixed with wheat flour to make daily food such as noodles, steamed bread, jiaozi and cakes. Tartary buckwheat flour is often used as a staple food for the people of Sangao.

nutritive 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.

Bioflavonoids: The main component of bioflavonoids is 2- phenylchromone compounds, including quercetin, rutin, morin, camphorphenol and other flavonoids. Rutin content is much higher than that of common buckwheat and other crops.

Tartary buckwheat flavone, which is rich in tartary buckwheat powder, can remove lipids deposited on blood vessel walls, soften blood vessels and regulate blood vessel permeability. Reducing blood sugar and serum cholesterol content, rutin in tartary buckwheat powder can scavenge free radicals in vivo, block or alleviate the damage of free radicals to cells and tissues, and is used as an adjuvant treatment for hypertension.

Dietary fiber in tartary buckwheat powder can adsorb, dilute and wrap all kinds of toxins, and promote its rapid excretion. The selenium contained in tartary buckwheat powder combines with metals in human body to form an unstable "metalloselenoprotein" complex, which helps to eliminate toxic substances in the body and is known as "Qingchangcao".

The tartary buckwheat protein in tartary buckwheat powder can be compared with protein such as milk and fish, and it is the first choice of high-quality plant protein. The proportion of amino acids in tartary buckwheat protein is reasonable. The amino acid model proposed by FAO was used to compare tartary buckwheat with other food proteins. The results are: egg 100, milk 95, tartary buckwheat 93, rice 67 and wheat 63.

Difference from other flours

Tartary buckwheat powder is refined from tartary buckwheat, which is rich in tartary buckwheat flavonoids, oleic acid, linoleic acid, dietary fiber and so on. Buckwheat flour adopts international advanced milling technology to form aseptic intensive industrial production, which removes the original "foreign" taste of buckwheat and is pure and fragrant.