Buckwheat is a plant of buckwheat in Polygonaceae, also known as rye and triangle wheat. The main varieties are buckwheat and tartary buckwheat. If it is wild, there are some varieties such as tail-leaf buckwheat, tartar buckwheat, slender buckwheat, linear buckwheat and so on. Buckwheat is widely distributed in China, including Heilongjiang, Jilin, Liaoning, Hebei, Shaanxi, Jiangxi, Anhui and other places, as well as Yunnan, Sichuan, Guizhou, Shaanxi, Shanxi, Gansu, Hunan and Lake.

And northwestern Jiangxi.

Buckwheat appearance

Buckwheat stems are erect, smooth and round, basically hairless, with some fine hairs and swollen nodes on the stems. The specific number of nodes is related to the variety, and the stem can form branches. Its leaves have leaves and petioles, which are round, kidney-shaped, slender petioles, stipules with sheaths and phimosis.

Buckwheat color:

Buckwheat stems are green, purple or red, and flowers have many colors, such as green, yellow-green, white, rose, red and purple.

Morphological characteristics of buckwheat leaves;

Buckwheat leaves are sunken at the bottom. True leaves are divided into three parts: leaves, petioles and stipules. They are simple and alternating. The middle and lower petioles of leaves are longer and the upper petioles are shorter.

Appearance of buckwheat root:

The root of buckwheat is a straight root. M taproot is stout, growing vertically downward, with lateral roots and hairy roots. Roots are usually buried at a depth of 30-50 cm.

Sentences describing buckwheat

The gluten content of buckwheat is very low, and the main protein is globulin. The essential amino acid lysine content in buckwheat is high and methionine content is low, so the amino acid pattern can complement the staple food. Buckwheat is not only rich in nutrition, but also rich in bioactive medicinal components such as bioflavonoids, skin care, sugar alcohols and D- chiral inositol. Has the effects of lowering blood sugar, blood lipid, cholesterol, antioxidation, anti-aging and scavenging free radicals.

Appreciation of buckwheat pictures