Zhidan Buckwheat

Zhidan Buckwheat

　　Buckwheat contains 10–15% protein and rutin, and this protein has low viscosity, similar to legume proteins. Its quality is superior to that of cereal grains, containing 19 amino acids, with all eight essential amino acids present in ample and rich amounts. It also includes histidine and arginine, which play an important role in children's growth and development, as well as abundant vitamins B1, B2, B6, C, P, and choline, along with rich inorganic elements such as phosphorus, magnesium, iron, potassium, calcium, and sodium.

　　 Due to its rich nutrient content, buckwheat offers significant health benefits and has a clear preventive and therapeutic effect on many diseases. Its stems and leaves, when used medicinally, can boost energy, restore vitality, benefit hearing and vision, regulate qi, relax the intestines, strengthen the stomach, treat choking, boils, stop bleeding, and relieve nausea. Buckwheat flour, used as a health food, can help prevent diabetes, high blood lipids, periodontitis, gum bleeding, and stomach diseases. In recent years, it has also been recognized as a health food for cancer prevention. Currently, buckwheat health foods are popular worldwide, especially with huge consumption potential in Japan, hence buckwheat is known as a versatile crop for the 21st century.

　　 Zhidan has long been known as the “Hometown of Buckwheat.” The buckwheat and tartary buckwheat produced here are of high quality, pollution-free, and entirely natural green foods. According to measurements by the Chinese Academy of Medical Sciences, buckwheat flour contains 10.6% protein and 2.5% fat, significantly higher than that of rice and wheat flour.