Buckwheat: Overview

Y. Z. Cai*, Harold Corke, D. Wang, W. D. Li

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

11 Scopus citations

Abstract

Buckwheat (genus Fagopyrum) is a significant minor crop (around 1.5 million tonnes production globally per year), with long-established uses in eastern Europe (e.g., as groats for porridge) and in China and Japan (particularly for noodles). Further development of buckwheat, with expansion of production driven by new product development, will likely derive from the increasing recognition of the health benefits of buckwheat consumption. In addition to the well-known flavonoid in buckwheat, rutin, recent research has focused on phytosterols, fagopyritols, fagopyrins, and other phenolics and on establishing the physiological effects of these components.

Original languageEnglish
Title of host publicationThe World Of Food Grains
PublisherElsevier Inc.
Pages307-315
Number of pages9
Volume1-4
ISBN (Electronic)9780123947864
ISBN (Print)9780123944375
DOIs
StatePublished - 17 Dec 2015
Externally publishedYes

Keywords

  • Celiac disease
  • Fagopyrum
  • Gluten-free
  • Inositol
  • Pseudocereal
  • Rutin
  • Soba
  • Tartary buckwheat

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