Buckwheat and whole wheat are different in appearance, nutrition and flavor.
The more common whole wheat flour on the market there are two kinds of flour, one with bran, one without bran, the color is mostly primary color flour. Buckwheat flour is divided into buckwheat flour and sweet buckwheat flour, two buckwheat flour generally do not bring bran, buckwheat flour color is generally brown or brownish-yellow.
Whole flour wheat flavor is relatively strong, outstanding flavor, natural and harmless. Buckwheat flour to eat with a buckwheat flavor, sweet taste with bitter, so it is very easy to distinguish.
Whole wheat flour with bran is very nutritious, more nutritious than those without bran, and most of the buckwheat flour is not bran, so in the processing time, the nutrients will be gradually lost. From the nutrient composition than, whole wheat flour is more advantageous. If you are looking for more nutritious, it is recommended to choose whole wheat flour.
Buckwheat selection method:
1, look at the color
Chlorophyll is a very healthy nutrients in buckwheat is extremely rich in pure, fresh buckwheat green, so that the buckwheat is relatively healthy quality varieties, if you find buckwheat color whitish, then it means that buckwheat began to oxidize. If the buckwheat was dark brown, proving that the degree of oxidation of such buckwheat is too high, not suitable for eating.
2, look at the fullness
In the purchase of buckwheat should be selected when the size of the buckwheat, solid full, shiny buckwheat grain. Shriveled and rough buckwheat, for the second best, do not buy, so the buckwheat is healthy.
3, look at the storage environment
Pick buckwheat, but also pay attention to the buckwheat should be stored at room temperature, dry, ventilated environment, so buckwheat should be placed in an airtight container with the desiccant at low temperatures. Therefore, the purchase of buckwheat, pay attention to observe the environment is suitable for buckwheat storage, in order to better confirm that it is not spoiled.