Buckwheat Rice

Buckwheat Rice

　　Buckwheat Rice: Made from high-quality wild tartary buckwheat grown at an altitude of 2,906 meters in the Wumeng Mountain area, refined using the patented "whole-grain double-steaming" technology. This process solves the problem of coarse texture in buckwheat products, perfectly retains unique nutrients such as bioflavonoid rutin, lysine, and chlorophyll, enhances convenience for consumption, and becomes a grain-based staple companion in our daily diet.

　　Detailed Introduction:

　　　　Buckwheat Rice: Made from high-quality wild tartary buckwheat grown at an altitude of 2,906 meters in the Wumeng Mountain area, refined using the patented "whole-grain double-steaming" technology. This process solves the problem of coarse texture in buckwheat products, perfectly retains unique nutrients such as bioflavonoid rutin, lysine, and chlorophyll, enhances convenience for consumption, and becomes a grain-based staple companion in our daily diet.

　　　　How to Eat:

　　　　a. Mixed Steaming with Rice: Wash regular rice, add an appropriate amount of buckwheat rice (no need to wash), pour in water according to the amount of rice, stir well, and steam until fully cooked. A nutritious meal of coarse buckwheat rice is ready.

　　　　b. Stir-frying: Pour the buckwheat rice into a bowl, add 1.2 times its weight in boiling water, heat it in the microwave for 1–2 minutes or steam it in a pot for 5 minutes. Then add cooking oil, 1–2 times the amount of steamed rice, diced cooked ham (or minced meat), and chopped green onions to stir-fry. The taste is rich but not greasy, fragrant and delicious.

　　　　c. Porridge: Cook it together with regular rice, or pour the buckwheat rice into a bowl, add three times its weight in warm water, heat it in the microwave for 3–5 minutes (if no microwave is available, soak in boiling water for 15 minutes) to make a bowl of fragrant buckwheat porridge.

　　　　King of Grains — Tartary Buckwheat

　　　　1. As stated in the "Shennong’s Herbal Classic" from the 5th century BC, it is called the "King of Mixed Grains."

　　　　2. Tartary buckwheat — not bitter — is the only grain that combines all seven essential nutrients (bioflavonoids, trace elements and minerals, starch, vitamins, fiber, fats, and proteins).

　　　　3. Tartary buckwheat is not medicine, nor a health supplement; it is edible food with extremely high nutritional value — more than ten times that of sweet buckwheat, 100 times that of common buckwheat, and 150 times that of ginkgo leaves. It shares the same botanical family as polygonum multiflorum and rhubarb.

　　　　4. Tartary buckwheat has 149% more lysine than rice, 163% more than wheat flour, and 124% more than yellow corn. It also has 86% more arginine than rice, 120% more than wheat flour, and 157% more than yellow cornmeal.

　　　　5. Tartary buckwheat is grown only in a few high-altitude cold mountainous regions in southwestern China and is naturally green and pure.

　　　　6. Tartary buckwheat contains a large amount of balanced and comprehensive essential nutrients required by the human body: 12% protein, 2.2% fat, 65% starch, 2.5% dietary fiber, 2–3% rutin, as well as abundant trace elements such as selenium and chromium. It also includes 19 types of amino acids, 8 of which are essential for the human body.

　　　　7. Especially notable is its rich content of bioflavonoids — particularly rutin, which is absent in other grains. Tartary buckwheat also contains chlorophyll, not found in other cereal crops.

　　　　The Value of Tartary Buckwheat

　　　　It helps lower blood sugar and blood lipids, boosts the immune system, treats gastric disorders, removes dampness and detoxifies, helps treat nephritis, erodes harmful growths inside the body, and provides auxiliary benefits for diabetes, hypertension, hyperlipidemia, coronary heart disease, stroke, and gastric diseases. It is also the preferred food for those seeking weight loss.

　　　　Tartary Buckwheat Around the World

　　　　The nutritional and medicinal value of tartary buckwheat has long been recognized globally. Europe, America, Japan, South Korea, and other countries import large quantities of tartary buckwheat from China every year. In some countries, it is even stipulated by law that teenagers must consume at least 200 grams of tartary buckwheat per week. Especially in Japan, there are over 7,000 soba noodle restaurants across the country. The Japanese people continue to consume large amounts of this treasured Chinese food, which contributes to their health and longevity.

　　　　What We Can Do

　　　　Is to do our best to present this natural, ancient, mountain-grown food product — rich in essential nutrients and elements, with dual medicinal and dietary functions — to the people of our country. Let every Chinese person eat their way to health and strength, helping the Chinese nation stand taller and prouder on the world stage.