Buckwheat, also known as triangle wheat, rye and flower buckwheat, is a crop of buckwheat in Polygonaceae, an annual herb dicotyledonous plant and a cultivated plant in Polygonaceae. Yi people call it "forehead", which was also written as naked oats or rye in ancient times. Sichuan province is used to calling buckwheat seeds. Also known as Hu Qiao. Panicum miliaceum, with short growth period, strong resistance, extremely cold and barren, can sow and harvest many times in that year. The stem is erect, the lower part is not tillering, multi-branched, smooth, light green or reddish brown, and sometimes has sparse papillae. The leaf center is triangular, the top is conical, and the base is heart-shaped or halberd-shaped, with the whole margin. Stipules sheath is short and cylindrical, with oblique top and early shedding. Inflorescence racemose or conical, terminal or axillary. Small flowers and white flowers bloom in spring and summer; Pedicel slender. The fruit is dry, oval, yellowish brown and smooth. There are many cultivated varieties, especially tartary buckwheat, which has the most nutritional and health care value. The stems are purplish red, the leaves are triangular, the flowers are white and the seeds are black. Buckwheat is ground into flour to eat. According to the analysis, its seeds contain protein 7.94% ~ 17. 15%, fat 2.00% ~ 3.64%, starch 67.45% ~ 79. 15%. Japanese scholars reported that the nutritional potency index of buckwheat was 80 ~ 92 (70 for wheat and 50 for rice). According to the analysis of the nutritional components of main grains in China by the Institute of Health of China Academy of Medical Sciences, the protein content of buckwheat flour is obviously higher than that of rice, millet, wheat, sorghum, corn flour and Ciba. Buckwheat flour contains 18 kinds of amino acids, and its amino acid composition is similar to that of bean crop protein. The fat content is also higher than that of rice, wheat flour and Ciba. Buckwheat fat contains 9 kinds of fatty acids, among which oleic acid and linoleic acid are the most, accounting for 75% of the total fatty acids, and also contains palmitic acid 19% and linolenic acid 4.8%. In addition, it also contains organic acids such as citric acid, oxalic acid and malic acid. Buckwheat also contains trace elements such as calcium, phosphorus, iron, copper, zinc, selenium, boron, iodine, nickel and cobalt, and various vitamins: Vb, Vb2, Vc, Ve, VPP and VP, among which VP (rutin) and chlorophyll are not contained in other cereal crops. The nutritional components of buckwheat seeds vary with varieties and cultivation conditions. These substances play an important role in the physiological metabolism of human body. With the development of modern science and technology, the improvement of people's quality of life and the quality and diversification of food, buckwheat as a healthy food will be favored by people.