Yes, buckwheat flour, like other refined flour, can be made into noodles, pancakes, bread, cakes, buckwheat crisp, bean jelly, blood cake and enema, but buckwheat flour tastes rough. Buckwheat flour is ground from buckwheat seeds, just like wheat flour. Buckwheat can be divided into bitter buckwheat and sweet buckwheat, and bitter buckwheat can be divided into black buckwheat and yellow buckwheat. Both bitter buckwheat and sweet buckwheat can be processed into buckwheat noodles and made into buckwheat noodles.

Buckwheat is light yellow in color, and it feels a little astringent when rubbed by hand. Tartary buckwheat is dark in color and slightly bitter. Both buckwheat and tartary buckwheat have high nutritional components, but buckwheat flour has low gluten content, poor processing performance and rough taste, and few people eat it.

Buckwheat flour is suitable for people:?

It can be eaten by ordinary people and is more suitable for diabetics.

1, suitable for people with anorexia, improper diet, gastrointestinal stagnation, chronic diarrhea, yellow sweat and malnutrition in summer.

2, spleen and stomach deficiency, poor digestive function, frequent diarrhea, people with sensitive constitution are not suitable for eating.

The dietotherapy function of buckwheat flour: buckwheat is sweet and flat; Benefiting qi, nourishing the mind, benefiting the eyes and ears, reducing qi, relaxing the intestines and strengthening the stomach.

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