荞麦烤

Buckwheat is the first choice of modern people for coarse cereal that can supplement nutrients to rectify the unbalanced nutrition intake caused by poor eating habits. It contains 6% of protein, 1.3% fat, 60.5% -75.5% dietary fiber, the vitamin B1 is higher than that in rice, the content of vitamin B2 is 2-2.4 times of maize, the vitamin E is ten times of rice. And its Vitamin P (Rutin) content is unique for it is absent in other plants. It is rich in minerals such as chromium, potassium, iron, magnesium, calcium and selenium. It also contains flavonoids that can activate blood circulation, lower hypertention, hyperlipimedia and hyperglycemia, reduce triglycerides, anti-oxidation, bactericidal and inhibit melanin deposition in the skin. Known as “the king of 5 cereals”, buckwheat is produced in high and cold regions, green and natural, pollution-free, it is nature’s rare crop with dual functions of food and medicine. Buckwheat tea is produced by basing on the health preserving theory of “similar edible and medical origins, takng food as medicine”, the raw material is buckwheat from the high and cold regions, and scientifically processed by baking and frying with the adoption of Japanese technique. The color of the tea is bright and shinning, the flavor lingers with buckwheat fragrance, the aroma long lasting and it contains no preservatives.