What are the buckwheat related products? What are low glycemic index buckwheat foods?

What are the buckwheat related products? What are low glycemic index buckwheat foods?

As people gradually understand and study buckwheat, its uses are becoming more and more extensive, and the variety of related products and functional products is rich, and the comprehensive processing utilization rate is getting higher and higher. The related products mainly include traditional local food, buckwheat snacks, buckwheat drinks, buckwheat vegetables, buckwheat daily necessities, buckwheat functional ingredients, etc.

Buckwheat local specialty traditional foods mainly include: buckwheat bowl balls (bowl trays), jelly, pao cake, baba, buckwheat rice, noodles, cold noodles, cat ears, steamed buns, buckwheat moon cakes, etc.

Buckwheat snack foods: buckwheat shachima, buckwheat crisps, bitter buckwheat sesame cakes, bitter buckwheat biscuits, cakes, etc.

Buckwheat drinks mainly include: buckwheat tea, buckwheat vinegar, buckwheat soy sauce, buckwheat vinegar, liquor, beer, eight-treasure porridge, buckwheat thick drink, buckwheat drink, buckwheat flakes, etc.

Buckwheat vegetables mainly include: buckwheat sprouts, seedlings, etc.;

Buckwheat husk daily necessities mainly include: buckwheat husk pillows, buckwheat health mattresses, mattress pads, etc.

The main functional ingredients of buckwheat are: buckwheat flavonoids, buckwheat protein, buckwheat bran powder, etc.

Low glycemic index foods are also called low glycemic index foods, or low GI foods for short. They are foods developed with low GI as an evaluation indicator and can be used for clinical nutritional intervention treatment. The glycemic index GI is used to describe the ability of a certain food to cause an increase in blood sugar in the human body. Most methods for evaluating food are chemical methods, while the glycemic index is derived from human experiments. Glucose is generally used as a standard and is expressed as a percentage relative to a standard reference. The internationally accepted GI classification standard is that >70 is a high GI food, <55 is a low GI food, and foods between the two are medium GI foods.

The GI value of buckwheat is 53, which is a low glycemic index food. Noodles, steamed bread, rice, drinks, etc. developed with buckwheat as the main raw material have shown good low GI food effects. It has important practical value for the prevention and nutritional intervention treatment of metabolic syndromes such as obesity, diabetes, hyperlipidemia, and foodborne chronic diseases.