Buckwheat has many benefits. Buckwheat is a common food in Japan, Korea and Russia.
A study published in the Journal of Agriculture and Food Chemistry to study the difference in antioxidant and functional components between tartary and common buckwheat sprouts. Tartary buckwheat is also called bitter buckwheat because of its bitter taste.
Both varieties are found to be rich in polyphenols and ﬂavonoids, especially the major antioxidant component – rutin. Studies have shown that rutin is anti-inﬂammatory and is effective for preventing capillary apoplexy and retinal hemorrhage. Previous studies have reported that the ﬂavonoid content of tartary buckwheat is higher compared to common buckwheat.
The research shows that both common and tartary buckwheat is high in thiamine, riboﬂavin, and pyridoxine contents.
Rutin was the major ﬂavonoid in both varieties and is an essential role in the antioxidant activity of buckwheat sprouts. Apart from rutin, the key ﬂavonoids in tartary buckwheat sprouts includes quercetin and quercitrin. Comparing both, tartary buckwheat sprouts was found to have higher antioxidant levels. It was concluded from the research that tartary buckwheat sprouts should be chosen more often because of its better health-promoting properties.
Related Article: How to Sprout Buckwheat Groats (www.helynshealthykitchen.blogspot.sg)