Fagopyrum tataricum, also known as Tartary buckwheat,[2]green buckwheat,[3]ku qiao,[3]Tatar buckwheat,[citation needed] or bitter buckwheat,[4] is a domesticated food plant in the genus Fagopyrum in the family Polygonaceae.[5][6][7] With another species in the same genus, common buckwheat, it is often counted as a cereal, but the buckwheats are not closely related to true cereals.
Tartary buckwheat is more bitter and contains more rutin than common buckwheat. It also contains other bioactive components such as flavonoids, phenolic acids,[6]2-hydroxybenzylamine and quercitrin.[8]
Uses
Known in Chinese as "bitter buckwheat" (Chinese:苦荞麦; pinyin:kǔqiáomài) and in Japan as dattan-soba (韃靼蕎麦/ダッタンソバ; 'Tartary buckwheat'), the plant was domesticated as a crop in East Asia and is also being cultivated in Europe and North America.[9] While it is an unfamiliar food in the West, it is common in the Himalayan region today, as well as other regions in Southwest China such as Sichuan province.[citation needed] Tartary buckwheat is commonly roasted to make buckwheat tea, and it can also be distilled to make alcohol.[10] While not traditionally eaten in Japan, due to its high rutin content it was briefly popular as a health fad in Japan in the late 1990s.[11]
The plant has been cultivated in many parts of the world; however, when found among other crops it is considered a weed.[12][13] Less bitter varieties are now commercially available.[14]
↑ Fabjan N, Rode J, Kosir IJ, Wang Z, Zhang Z, Kreft I (October 2003). "Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin". Journal of Agricultural and Food Chemistry. 51 (22): 6452–6455. doi:10.1021/jf034543e. PMID14558761.
↑ Sharma MP (1986). "The Biology Of Canadian Weeds: 74. Fagopyrum tataricum (L.) Gaertn". Canadian Journal of Plant Science. 66 (2): 381–393. doi:10.4141/cjps86-052.
↑ "信濃霧山ダッタンそばとは"[What is Shinano Kiriyama Darttan Soba?]. dattan.jp.
↑ Janeš D, Prosen H, Kreft S (July 2012). "Identification and quantification of aroma compounds of tartary buckwheat (Fagopyrum tataricum Gaertn.) and some of its milling fractions". Journal of Food Science. 77 (7): C746 –C751. doi:10.1111/j.1750-3841.2012.02778.x. PMID22757696.
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