Whole wheat flour refers to the original color flour without whitening agent (benzoic acid peroxide) and gluten enhancer (potassium olfactate). That is, how much weight of wheat is put in and how much weight of flour containing wheat bran is produced. Generally speaking, flour refers to white flour produced after wheat bran is removed, which can be used in various steamed bread, bread, cakes and biscuits, and is the most basic material for all baked goods.

Buckwheat, the only dicotyledonous plant of Polygonaceae, originated in China. Buckwheat flour is one of the wheat flour for making pancakes. China is a big producer of buckwheat, and buckwheat is widely distributed, among which sweet buckwheat is mainly distributed in Inner Mongolia, Gansu, Shanxi and other provinces, and bitter buckwheat is mainly distributed in Yunnan, Sichuan, Guizhou and other provinces in the southwest.

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Nutritional value of buckwheat flour:

1, buckwheat protein is rich in lysine, and trace elements such as iron, manganese and zinc are richer than ordinary grains, and it is rich in dietary fiber, which is 0/0 times that of ordinary refined rice, so buckwheat has a good nutritional and health care function.

2. Buckwheat is rich in vitamin E and soluble dietary fiber, and also contains nicotinic acid and rutin (rutin). Rutin has the functions of lowering blood lipid and cholesterol, softening blood vessels, protecting eyesight and preventing cerebrovascular hemorrhage.

3. Buckwheat contains nicotinic acid, which can promote metabolism, enhance detoxification ability, dilate small blood vessels and lower blood cholesterol.

4. Buckwheat is rich in magnesium, which can promote the dissolution of human fibrin, dilate blood vessels, inhibit the formation of blood clots, have the effect of anti-embolism, and also help to lower serum cholesterol.

5. Some flavonoids in buckwheat also have antibacterial, anti-inflammatory, antitussive, antiasthmatic and expectorant effects. Therefore, buckwheat is also known as "anti-inflammatory food", and these components also have the effect of lowering blood sugar.

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