Tartary buckwheat itself is rich in nutritional value, especially contains bioflavonoids (rutin) which are not found in other grains. Rutin has the effects of softening blood vessels, improving microcirculation, clearing away heat and toxic materials, promoting blood circulation and removing blood stasis, removing toxic substances and promoting granulation, and has the functions of lowering blood sugar, reducing urine sugar, lowering blood lipid, invigorating qi and refreshing, and strengthening insulin periphery.

Magnesium in tartary buckwheat is 4.4 times that of wheat flour and 3.3 times that of rice. Magnesium participates in the energy conversion of human cells and has the effect of lowering cholesterol. The protein content of tartary buckwheat is 10.5%, and the fat content is 2.5%. There are 18 amino acids in protein, and 8 essential amino acids are higher than those in rice, wheat and corn. The content of calcium, copper, zinc and iron is 2-3 times that of rice and wheat, and it also contains a variety of trace elements such as selenium, iodine, chromium and vitamins.

Extended information Tartary buckwheat noodles are nutritious dried noodles made of Tartary buckwheat flour, high-gluten wheat flour, edible salt, edible alkali and water, which is one of the staple foods in southwest China.

Noodles have a history of thousands of years in China. They are a kind of health food which is simple to make, convenient to eat and rich in nutrition. They are both staple food and fast food. They are also one of the characteristics of local staple food in China. The practices are even more varied, such as clear soup, mixed noodles, fried noodles, etc., which are rich in eating methods and delicious.

References:

Baidu encyclopedia-tartary buckwheat