Buckwheat

Buckwheat rice is rich in nutrients and contains 9.7-10.9% crude protein according to relevant information. Crude fat 1.5-3.4%, carbohydrate 70%, crude fiber 0.6-1.4%, crude ash 1.8-3.1%, calcium 15 mg, phosphorus 180 mg, iron 1.2 mg, thiamine 0.38 mg, riboflavin 0.22 mg, niacin 4.1 mg per hundred grams.
The nutritional ingredients are characterized by:
1. The lysine content in protein is high, reaching 6.7g per 100g, which is 1.2g higher than the WHO recommended value of 5.5g per 100g of protein. However, the lysine content of rice protein is seriously insufficient, which is 2.7g lower than the recommended value by the World Health Organization. If rice and buckwheat rice are mixed, the deficiency of lysine in rice can be made up and the nutritional value can be improved.
2. buckwheat rice is rich in rutin, so it is an ideal medicinal food for patients with hypertension and diabetes. According to the survey, people suffering from hypertension in areas where buckwheat food is often eaten are significantly less than those in areas where buckwheat food is not eaten.
3. Chlorophyll is an anti-cancer substance, and buckwheat rice is extremely rich in content, so pure and fresh buckwheat rice is green. If the color turns white, it means oxidation begins and it is dark brown, which proves that oxidation quality standards stipulate impurity treatment. Therefore, when purchasing buckwheat rice, one must look at the color and choose buckwheat rice that is green.
In addition, buckwheat rice has the functions of sexual calmness, descending qi, promoting diuresis, clearing away heat and toxic materials, etc.
To sum up, buckwheat rice is not only rich in nutrition, but also has incomparable medicinal functions with other foods, especially for patients with hypertension and diabetes. Regular consumption of buckwheat rice is beneficial to health. Buckwheat rice is easy to ripen and has fragrance. A certain amount of buckwheat rice is mixed into the rice. It is very soft and delicious whether it is used for dry rice or porridge.