Buckwheat fruit hulls obtained after the hulls with or without the seed coat, called buckwheat rice, sweet buckwheat seeds called sweet buckwheat rice, buckwheat seeds called buckwheat rice. Buckwheat fruit or buckwheat rice can be ground into buckwheat flour to make food. Buckwheat rice nutrient distribution and wheat, rice and other staple grains from the periphery to the center of the same gradual decline in the law, that is, the outer layer of the highest nutrient content, gradually decreasing inward, to the center of the lowest part. Buckwheat rice according to the whole flour, outer flour and heart flour were processed, the nutrients from the periphery to the center of the law gradually decreased
Buckwheat nutrient-rich, according to the analysis: its seeds contain protein 7.94 ~ 17.15%, fat 2.00 ~ 3.64%, starch 67.45 ~ 79.15%, 1.04 ~ 1.33% cellulose. Japanese scholars reported: buckwheat nutritional efficiency indicators for 80 to 92 (wheat is 70, rice is 50).
According to the Chinese Academy of Medical Sciences Health Research Institute of China's major grain nutrient analysis, buckwheat flour protein content is significantly higher than rice, millet, wheat, sorghum, corn flour and tsampa. Buckwheat flour contains 18 kinds of amino acids, amino acid fractions and legumes similar to the amino acid fraction of protein. Fat content is also higher than rice, wheat flour and tsampa. Buckwheat fat contains 9 fatty acids, including oleic acid and linoleic acid content, accounting for 75% of the total fatty acids, but also contains 19% palmitic acid, linolenic acid 4.8%. In addition, also contains citric acid, oxalic acid and malic acid and other organic acids. Buckwheat also contains trace amounts of calcium, phosphorus, iron, copper, zinc and trace elements selenium, boron, iodine, nickel, cobalt, etc. and a variety of vitamins: Vb, Vb2, Vc, Ve, VPP, VP, of which VP (rutin), chlorophyll is not contained in other cereal crops. Nutritional composition of buckwheat grain varies depending on the species and cultivation conditions. These substances play an important role in the body's physiological metabolism. With the development of modern science and technology, people's quality of life, food quality and diversity, buckwheat will be favored as a health food.
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