History of buckwheat

1. The cultivation history of buckwheat originated in China, with a long cultivation history and rich cultivation experience. The earliest buckwheat was unearthed in No.4 Han Tomb in Yangjiawan, Xianyang, Shaanxi, more than 2,000 years ago. In addition, Ma Quan in Xianyang, Shaanxi Province and Mozizi in Wuwei, Gansu Province also unearthed artifacts before and after the Han Dynasty.

The statement that buckwheat originated in China is recorded in many ancient books, except for physical evidence. For example, in the book Shennong in the 5th century BC, it was recorded that buckwheat was one of the eight crops cultivated at that time. The cultivation techniques, eating methods and dietotherapy effects of buckwheat are recorded in detail in Qi Yaomin's Book in the late Wei Dynasty, Herbal Medicine in the Tang Dynasty and Household Herbal Medicine in the Song Dynasty. It has long been said that Qinghai-Tibet Plateau is the hometown of buckwheat, because wild buckwheat is widely distributed in Northeast China, Qinghai-Tibet Plateau, Mongolian Plateau and Southwest China. People in the Qinghai-Tibet Plateau discovered wild buckwheat and found it edible, so people began to try artificial cultivation. In the process of buckwheat cultivation, people gradually summed up the experience of buckwheat cultivation and spread it widely: first from China to Mongolia and Russia, and then to Europe.

Through the excavation of antiquities, it is known that buckwheat was planted in China more than 2,000 years ago, but it was in the Tang Dynasty that large-scale planting really began. There are two evidences for this statement. First of all, there are records about buckwheat in Qi Yaomin's Shu Za Shuo, among which the Qumai proposed in Qi Mai No.10 is buckwheat. It is generally believed that Qi Yao Min's Miscellaneous Essays was not written by Jia Sixie, but probably by people in the Tang Dynasty. So buckwheat was popularized in the Tang Dynasty.

The most accurate record of buckwheat in agricultural books was first found in Four Seasons Compilation and Sun Simiao's Thousand Women's Children for emergencies. Both of these books were published in the Tang Dynasty. At the same time, it also mentioned the related poems of buckwheat in this period. Therefore, it is generally believed that buckwheat was popularized in the Tang Dynasty.

2. The cultivation history of buckwheat originated from China, with a long cultivation history and rich cultivation experience.

The earliest buckwheat was unearthed in No.4 Han Tomb in Yangjiawan, Xianyang, Shaanxi, more than 2,000 years ago. In addition, Ma Quan in Xianyang, Shaanxi Province and Mozizi in Wuwei, Gansu Province also unearthed artifacts before and after the Han Dynasty.

The statement that buckwheat originated in China is recorded in many ancient books, except for physical evidence. For example, in the book Shennong in the 5th century BC, it was recorded that buckwheat was one of the eight crops cultivated at that time.

The cultivation techniques, eating methods and dietotherapy effects of buckwheat are recorded in detail in Qi Yaomin's Book in the late Wei Dynasty, Herbal Medicine in the Tang Dynasty and Household Herbal Medicine in the Song Dynasty. It has long been said that Qinghai-Tibet Plateau is the hometown of buckwheat, because wild buckwheat is widely distributed in Northeast China, Qinghai-Tibet Plateau, Mongolian Plateau and Southwest China.

People in the Qinghai-Tibet Plateau discovered wild buckwheat and found it edible, so people began to try artificial cultivation. In the process of buckwheat cultivation, people gradually summed up the experience of buckwheat cultivation and spread it widely: first from China to Mongolia and Russia, and then to Europe.

Through the excavation of antiquities, it is known that buckwheat was planted in China more than 2,000 years ago, but it was in the Tang Dynasty that large-scale planting really began. There are two evidences for this statement. First of all, there are records about buckwheat in Qi Yaomin's Shu Za Shuo, among which the Qumai proposed in Qi Mai No.10 is buckwheat. It is generally believed that Qi Yao Min's Miscellaneous Essays was not written by Jia Sixie, but probably by people in the Tang Dynasty.

So buckwheat was popularized in the Tang Dynasty. The most accurate record of buckwheat in agricultural books was first found in Four Seasons Compilation and Sun Simiao's Thousand Women's Children for emergencies.

Both of these books were published in the Tang Dynasty. At the same time, it also mentioned the related poems of buckwheat in this period.

Therefore, it is generally believed that buckwheat was popularized in the Tang Dynasty. .

3. What is the origin and development of buckwheat noodles? Buckwheat originated in Central Asia and spread to Japan since ancient times.

Buckwheat is mostly produced in cold areas and can grow on barren land. For example, Nagano Prefecture and Yamanashi Prefecture in Japan are mountainous areas, and the land is barren, which is not suitable for growing rice, so they are all buckwheat producing areas in Japan. So there has been a habit of eating buckwheat since ancient times.

When the Japanese first ate buckwheat, they simply cooked it and ate it because of the backward milling technology. This situation lasted for centuries. During the Kamakura period (1 185~ 1333), China's manual milling technology was introduced to Japan, and buckwheat flour was introduced to Japan, so people began to eat buckwheat flour cakes for a long time.

At that time, the processing cost of buckwheat flour was too expensive for ordinary farmers, so ordinary families rarely ate buckwheat noodles. Therefore, eating buckwheat has become synonymous with poverty.

Even fifty years ago, girls were advised not to marry people who often eat buckwheat at home in the producing area of buckwheat. According to records, buckwheat noodles (then called "buckwheat noodles") first appeared in historical documents in the early Edo period.

"Buckwheat Cut" originated in Nagano Prefecture, Japan. There, there is a legend about the God of Heaven (the Japanese goddess of the sun) circulating in Huyin Village, so it has become a holy place for Buddhist ascetic monks, with pilgrims from all over the country every year.

Huyin Temple provides them with room and board, and what they eat is "cutting buckwheat". At that time, "buckwheat cutting" was only used to entertain VIPs.

The villagers in Huyin only eat fresh "cut buckwheat" in the festival and harvest season of 1 1 month every year. There is also a local custom to entertain married daughters and their husbands to celebrate the buckwheat harvest.

During the Edo period, businessmen took time to eat buckwheat noodles when they were busy. This habit spread and formed the habit of eating "New Year's Eve" (buckwheat noodles for the New Year in China), which included praying for happiness in the coming year and hoping to live as long as buckwheat noodles. In addition, it is a Japanese habit to send soba noodles to neighbors who have just moved into their new houses.

4. Development of buckwheat: Yunnan, Guizhou, Sichuan and Tibet in the southwest of China are the origin centers of buckwheat. Buckwheat plays an important role in China's agricultural production and is widely distributed and cultivated all over the country. There are traces of buckwheat in cold areas from plain to mountain, subtropical to temperate zone, especially in mountainous areas and cold regions. Areas where high-yield crops such as rice and wheat can not be planted are all high-yield areas of buckwheat. There are two cultivated varieties of buckwheat, one is tartary buckwheat and the other is common buckwheat. The biological characteristics and suitable cultivation areas of the two cultivars are different. Buckwheat is the main crop in the alpine mountain area of Shanxi in northern China, and the cultivation of sweet buckwheat is second only to bitter buckwheat. Shanxi is the main producing area of buckwheat. Buckwheat is mainly grown in northeast and northwest Liaoning, Jilin and Heilongjiang. The main producing areas of tartary buckwheat are Shanxi, Yunnan, Sichuan, * *, Guizhou, Qinghai and other provinces. Buckwheat resources in these areas account for more than 45% of the total buckwheat resources, and there are more than 300 cultivated varieties, with a perennial planting area of 400,000-600,000 hm2. It is also cultivated in mountainous areas of some countries in Asia, Europe and America. Sweet buckwheat was first planted in southwest China and spread all over the world, while bitter buckwheat is still mainly planted in China. China has cultivated tartary buckwheat for more than 2000 years.

Tartary buckwheat has a long history and is widely distributed in China. The planting area and yield of tartary buckwheat rank first in the world. Tartary buckwheat likes wet and cold, and is mostly planted in mountainous areas, with vertical distribution at an altitude of 1200~3500m.

5. Function and Efficacy of Buckwheat Buckwheat, also known as triangular buckwheat, black buckwheat and flower buckwheat, is the main cultivated common buckwheat and tartar buckwheat in China. The former is called sweet buckwheat, and the latter is called bitter buckwheat. Because the seeds of tartary buckwheat contain rutin, it is also called Luxi tartary buckwheat. Buckwheat has a long history of cultivation in China, which was recorded in Shennong Book in the 5th century BC. Buckwheat was one of the eight crops cultivated at that time. In addition to my country, people in the former Soviet Union, Nepal, North Korea, Japan, the United States and some parts of Europe also like to eat buckwheat. Especially in Japan, after buckwheat was introduced from China in the Tang Dynasty, buckwheat food became popular in Japanese islands, with more than 100 kinds of eating methods. Up to now, buckwheat food is still listed as health food in Japan.

efficacy

Buckwheat protein is rich in lysine, trace elements such as iron, manganese and zinc are richer than ordinary grains, and it is also rich in dietary fiber, which is 10 times that of ordinary polished rice. Therefore, buckwheat has good nutrition and health care functions. Buckwheat is rich in vitamin E and soluble dietary fiber, and also contains nicotinic acid and rutin. Rutin has the effects of reducing blood fat, cholesterol, softening blood vessels, protecting eyesight and preventing cerebrovascular hemorrhage. Contains nicotinic acid, which can promote metabolism, enhance detoxification ability, dilate small blood vessels and lower blood cholesterol. Buckwheat is rich in magnesium, which can promote the dissolution of human fibrin, dilate blood vessels, inhibit the formation of thrombosis, have the effect of anti-embolism, and help lower serum cholesterol.

Some flavonoids in buckwheat also have antibacterial, anti-inflammatory, antitussive, antiasthmatic and expectorant effects. Therefore, buckwheat is also called "anti-inflammatory food". In addition, these ingredients also have the effect of lowering blood sugar. Chinese medicine believes that buckwheat is sweet in taste and flat in nature, and has the effects of invigorating spleen and benefiting qi, stimulating appetite and moistening intestines, and resolving food stagnation.

Applicable people

Buckwheat is a diet suitable for the old, the weak, women and children. It is more suitable for diabetics.

Applicable amount

60 grams per meal.

≮ Special tips ≯

Buckwheat noodles look bad in color, but they are made into scones, miso noodles or mutton soup with unique flavor. Buckwheat has the function of cleaning up the waste deposited in the intestine, so people call it "intestinal grass" Usually, eating buckwheat is good for your health while eating flour and rice. Buckwheat should not be eaten too much at a time, otherwise it will easily cause indigestion. People with spleen and stomach deficiency and cold, poor digestive function and frequent diarrhea are not suitable for eating.

6. The nutritional value of buckwheat protein is rich in lysine, trace elements such as iron, manganese and zinc are richer than ordinary grains, and it is also rich in dietary fiber, which is 10 times that of ordinary polished rice. Therefore, buckwheat has good nutrition and health care functions. Buckwheat is rich in vitamin E and soluble dietary fiber, and also contains nicotinic acid and rutin. Rutin has the effects of reducing blood fat, cholesterol, softening blood vessels, protecting eyesight and preventing cerebrovascular hemorrhage. Contains nicotinic acid, which can promote metabolism, enhance detoxification ability, dilate small blood vessels and lower blood cholesterol. Buckwheat is rich in magnesium, which can promote the dissolution of human fibrin, dilate blood vessels, inhibit the formation of thrombosis, have the effect of anti-embolism, and help lower serum cholesterol.

Buckwheat gluten content is low, and the main protein is globulin. Buckwheat has high lysine content and low methionine content in essential amino acids, and the amino acid pattern can be complementary to the main cereals with low lysine content (such as wheat, corn and rice).

The carbohydrate of buckwheat is mainly starch. Compared with other grains, it is easy to cook, digest and process because of its fine particles.

Buckwheat is rich in dietary fiber, and its content is 10 times that of ordinary polished rice. Buckwheat contains more trace elements such as iron, manganese and zinc than ordinary grains.

Some flavonoids in buckwheat also have antibacterial, anti-inflammatory, antitussive, antiasthmatic and expectorant effects. Therefore, buckwheat is also called "anti-inflammatory food". In addition, these ingredients also have the effect of lowering blood sugar. Chinese medicine believes that buckwheat is sweet in taste and flat in nature, and has the effects of invigorating spleen and benefiting qi, stimulating appetite and moistening intestines, and resolving food stagnation.

The efficacy of buckwheat:

Indications: strengthening the spleen and eliminating stagnation; Lowering qi and widening intestine; Detoxification and wound healing. Main gastrointestinal stagnation; Diarrhea; Dysentery; Colorectal cancer; White sand; Take it down; Spontaneous sweating; Night sweats; Herpes; Erysipelas; Carbuncle; Hair backwards; Epilepsy; burn