苦荞米与苦荞粉加工中各组分主要营养功能性成分的对比分析结果表明，传统制粉工艺中，营养功能性成分主要富集于麸皮，蛋白质和黄酮含量分别高达23.88% 和6.58%，但利用率仅为34.57% 和13.65%，而按蒸谷米工艺加工的苦荞香米和全营养苦荞米，其营养功能成分含量显著(p ＜ 0.01)高于苦荞粉，蛋白质和黄酮的利用率可达78.95%～89.58% 和66.44%～77.78%，同时还形成了较多的抗性淀粉，含量分别为4.68% 和6.84%。因此，苦荞米比苦荞粉具有更佳的营养价值和保健功能。

Tartary buckwheat rice and traditionally milled flour as well as the processing by-products were analyzed for their main nutritional and functional components and the utilization ratios of these components in the two tartary buckwheat products were evaluated. The results showed that in the milling processing, the nutritional and functional components were mainly concentrated in the tartary buckwheat bran, and the contents of protein and flavonoids were 23.88% and 6.58%, respectively, while their utilization ratios were only 34.57% and 13.65%, respectively. The tartary buckwheat rice obtained by producing technique of parboiled rice significantly contained more nutritional and functional components than tartary buckwheat flour (p ＜ 0.01), the utilization ratios of protein and flavonoids of which reached 78.95% － 89.58% and 66.44% － 77.78%, respectively, meanwhile a large amount of resistant starch was produced in the processing of two tartary buckwheat rices (water soaking and wetting were adopted in the processing respectively), accounting for 4.68% and 6.84%. These results demonstrate that tartary buckwheat rice is superior to tartary buckwheat flour in nutritional value and health care function.