Buckwheat
flour contains 70% of starch, 7-13% of protein and
2-3% fat of blood. The protein is rich in lysine
and amino acid. The sub-oleic acid can reduce the
fat of blood and is also a key element of prostaglandin.The
vitamin in the buckwheat flour is 3-20 times higher
than that of wheat flour. The advantage of buckwheat
flour is that it contains both the nicotinic acid
& rutin, which have a special effect in reducing
the fat of blood and cholesterol. All these elements
are good to prevent the high blood pressure and
heart attack. Buckwheat flour is also rich in various
mineral elements, such as: phosphor, iron and magnesium
which have a good effect to people’s blood circulating
system and physiological function. It can produce
1411kj per 100 gram.
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ADD:TPFTZ Extended Area G-4 P.C:300457
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