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首页> 外文会议>International Forum on Tartary Buckwheat Industrial Economy; 20060909-11; Taiyuan(CN) >NUTRITION-EDUCATIONAL EVALUATION OF THE MINERAL CHARACTERISTICS OF BUCKWHEAT
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NUTRITION-EDUCATIONAL EVALUATION OF THE MINERAL CHARACTERISTICS OF BUCKWHEAT

机译：荞麦矿质特性的营养教育评价

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摘要

This paper will discuss the mineral characteristics of common and Tartary buckwheat from the stand point of nutrition education. Buckwheat ( Fagopyrum spp.) is an important food in some areas of the world. Buckwheat is consumed in many countries such as Japan, China, other Asian countries and many European countries including Slovenia and Italy (Ikeda and Ikeda, 1999; Ikeda and Ikeda, 2003 ). Increasing attention to buckwheat as a functional food (Bonafaccia and Kreft, 1998; Mazza, 1998) has been currently paid. Especially, buckwheat is known to have characteristics of lower glycemic index which exhibits the reaction of blood sugar after various foods was examined, as compared with white bread and rice (Jenkins, 1981; Foster-Powell and Miller, 1995 ). Buckwheat flour contains various kinds of essential nutrients including protein, starch and essential minerals.
机译：本文将从营养教育的角度探讨普通荞麦和T荞麦的矿物质特性。荞麦（Fagopyrum spp。）是世界某些地区的重要食品。荞麦在日本，中国，其他亚洲国家和许多欧洲国家（包括斯洛文尼亚和意大利）中消费（池田和池田，1999；池田和池田，2003）。目前已经越来越重视荞麦作为功能性食品（Bonafaccia和Kreft，1998； Mazza，1998）。特别是，荞麦与白面包和米饭相比，具有较低的血糖指数，在检查了各种食品后会表现出血糖反应（Jenkins，1981； Foster-Powell和Miller，1995）。荞麦粉含有各种必需营养素，包括蛋白质，淀粉和必需矿物质。

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