Fagopyrum tataricum explained

Fagopyrum tataricum, also known as Tartary buckwheat, green buckwheat, ku qiao, Tatar buckwheat, or bitter buckwheat,^[1] is a domesticated food plant in the genus Fagopyrum in the family Polygonaceae.^{[2] [3] [4]} 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,^[3] 2-hydroxybenzylamine and quercitrin.^[5]

Tartary buckwheat was domesticated in East Asia and is also cultivated in Europe and North America.^[6] 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. Tartary buckwheat is commonly roasted to make buckwheat tea.

The plant has been cultivated in many parts of the world; however, when found among other crops it is considered a weed.^{[7] [8]}

Chemistry

Fagopyrum tataricum contains aromatic substances. The most important difference when compared to the aroma of Fagopyrum esculentum is the absence of salicylaldehyde and presence of naphthalene.^[9]

Notes and References

1. Book: Report of a Network Coordinating Group on Minor Crops . Bioversity International. 65–66 . GGKEY:J811QDJNL4H.
2. Wang Y, Nie Z, Ma T . The Effects of Plasma-Activated Water Treatment on the Growth of Tartary Buckwheat Sprouts . Frontiers in Nutrition . 9 . 849615 . 2022-02-24 . 35284468 . 8908094 . 10.3389/fnut.2022.849615 . free .
3. Zou L, Wu D, Ren G, Hu Y, Peng L, Zhao J, Garcia-Perez P, Carpena M, Prieto MA, Cao H, Cheng KW, Wang M, Simal-Gandara J, John OD, Rengasamy KR, Zhao G, Xiao J . 6 . Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum) . Critical Reviews in Food Science and Nutrition . 657–673 . July 2021 . 63 . 5 . 34278850 . 10.1080/10408398.2021.1952161 . 236091952 .
4. Wang Y, Nie Z, Ma T . The Effects of Plasma-Activated Water Treatment on the Growth of Tartary Buckwheat Sprouts . Frontiers in Nutrition . 9 . 849615 . 2022 . 35284468 . 8908094 . 10.3389/fnut.2022.849615 . free .
5. Fabjan N, Rode J, Kosir IJ, Wang Z, Zhang Z, Kreft I . Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin . Journal of Agricultural and Food Chemistry . 51 . 22 . 6452–6455 . October 2003 . 14558761 . 10.1021/jf034543e .
6. Book: http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200006710 . Flora of China . Fagopyrum tataricum . Anjen L, Hong SP . 5 . 2004.
7. Web site: Interactive Agricultural Ecology Atlas of Russia and Neighbouring Countries . 16 December 2014.
8. Sharma MP . 1986 . The Biology Of Canadian Weeds: 74. Fagopyrum tataricum (L.) Gaertn . Canadian Journal of Plant Science . 66 . 2 . 381–393 . 10.4141/cjps86-052.
9. Janeš D, Prosen H, Kreft S . 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 . July 2012 . 22757696 . 10.1111/j.1750-3841.2012.02778.x .