Tartary buckwheat and buckwheat are two different cereals. They are different in appearance, taste, efficacy and consumption methods.

The relationship between buckwheat and tartary buckwheat. In my country, buckwheat is divided into two types: sweet buckwheat and tartary buckwheat due to different growth environments and shapes. The buckwheat we refer to in our daily life is sweet buckwheat. It is generally produced in the south and has high starch content, strong fragrance and good taste. It is One of the common rough quantities. Bitter buckwheat is mostly grown in the southwest. It contains amylopectin, has a light aroma and a slightly bitter taste, but has higher nutritional value than sweet buckwheat. It can be made into tea, which is suitable for health care.

1. Different appearance: Tartary buckwheat has small yellow-green particles, while buckwheat has wheat-colored particles, which are slightly larger.

2. The taste is different: tartary buckwheat tastes bitter, which is difficult for first-time eaters to accept. This is the reason why tartary buckwheat got its name. However, after eating it, it has its own unique fragrance; buckwheat tastes light. , no bitterness or special taste.

3. Different effects: Tartary buckwheat has the effects of laxative, lowering blood sugar, dilating blood vessels, losing weight, beautifying, preventing cancer, delaying aging, etc.; buckwheat has the functions of strengthening the spleen and replenishing qi, appetizing and widening the intestines, etc. It has the effect of digestion and stagnation. Buckwheat also contains rutin, which can soften blood vessels and reduce blood fat and cholesterol. It is a health food for patients with high blood pressure and cardiovascular disease. Buckwheat also has the effect of relieving cough and asthma.

4. Different ways of eating: Buckwheat is often used to make rice or porridge, while tartary buckwheat is often made into tea.