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Buckwheat has high nutrition and is rich in nutrients such as starch, protein, minerals, and vitamins. Buckwheat can be used as a vegetable for consumption, with a crispy stem that cools and relieves heat. In mountainous areas where vegetables are scarce, it can fill the seasonal shortage of vegetable supply; Buckwheat malt has a refreshing taste and excellent palatability; Buckwheat seeds can be ground and consumed. Buckwheat can be processed into various foods, such as buckwheat cakes, buckwheat noodles, buckwheat tea, etc. The Yi people in Eshan, Yunnan, China, use buckwheat flour to process buckwheat into buckwheat rice cakes, buckwheat steamed cakes, and the Yi people in Weining, Guizhou also make snacks such as Weining pastries. In countries such as Japan and North Korea, buckwheat tender stems and leaves are also used to make cold dishes and other flavored foods.
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