Guyang Buckwheat

Guyang Buckwheat

　　Guyang specialty — buckwheat, grown in Guyang’s pristine environment, is cultivated by farmers using traditional methods without chemical fertilizers or pesticides. It is purely green, pollution-free, with a unique flavor and rich nutrition, making it an excellent health food.

　　 Buckwheat, a crop of the Polygonaceae family, has grain-like seeds that are three-edged in shape, with a black husk that is smooth and shiny on the surface and edges. Buckwheat has become a global cereal crop and is one of China’s major minor grain crops. Though its yield is not high and its growth period is short, it is highly adaptable. In China, it is mainly grown in North China, Northeast China, and Northwest China, with Inner Mongolia producing the highest quality buckwheat. Among Inner Mongolian regions, Guyang buckwheat ranks the best. Guyang buckwheat is exported to Japan, South Korea, and other places, enjoying a reputation both at home and abroad.

　　 Nutritional Components

　　 Buckwheat contains higher levels of protein and all eight essential amino acids required by the human body than rice, wheat, or corn. Its lysine content is 0.69%, which is 2–3 times that of corn; its tryptophan content is 0.188%, 20–30 times that of corn. Its fat content is second only to oats and corn, and higher than that of rice and wheat. Buckwheat contains nine types of fatty acids, among which oleic acid and linoleic acid are the most abundant, accounting for 75% of the total fatty acids, followed by palmitic acid and linolenic acid. Buckwheat is also rich in calcium, magnesium, potassium, phosphorus, and trace elements such as iron, copper, zinc, and selenium. Among these, the levels of magnesium, potassium, iron, and copper are 2–3 times higher than those in rice and wheat.