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.
|Title of host publication||The World Of Food Grains|
|Number of pages||9|
|State||Published - 17 Dec 2015|
- Celiac disease
- Tartary buckwheat