There is no such thing as buns for stomach, but buns are better for digestion. Buns, also known as steamed bread slices, is processed from flour, the main nutrients for carbohydrates, containing some gluten as the representative of vegetable protein, fat content is relatively low, while a small amount of minerals and vitamins. Bun slices contain less fiber due to the main component of carbohydrates, which is good for digestion. Fiber is a double-edged sword, both increase gastrointestinal peristalsis, but also aggravate the burden on the intestines and stomach, so food containing more fiber is usually more difficult to digest. Buns are mostly made after fermentation. After fermentation, the protein, B vitamins, and mineral content of the dough are greatly increased, and the phytic acid in the flour is degraded during the fermentation process, which is more favorable to the absorption of the minerals in the pasta, and also reduces the irritating effect on the stomach. Yeast is used in the making of steamed buns, which contains a variety of active ingredients, such as phytase and amylase, which can break down the ingredients in the flour into small molecule sugars and other substances that are easy for the human body to use, reducing the burden on the gastrointestinal tract. Although eating sliced buns helps to nourish the stomach, it is not recommended for those who are allergic to the gluten in the flour, and those with celiac disease.