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|Abstract:||Buckwheat, <b style=""><i>Fagopyrum esculentum</i> Moench.</b> (Hindi — <i style="">Kuttu</i>) is not a cereal but it has been used both as food and a traditional medicine. In Korea, it is milled into flour and is used largely for noodles and curds, in addition its pericarp is used for pillow stuffing materials. Buckwheat is abundant in nutrients, such as protein, amino acids and minerals. Buckwheat is cited as an origin plant of rutin which is a kind of flavonol glycoside compounds used in preventing edema, haemorrhagic diseases and stabilizing high blood pressure due to its effectiveness in controlling blood vessel. Based on high lysine contents present in Buckwheat sprouts they are recommended as new source of vegetable. The sprouts have a soft and slightly crispy texture and an attractive fragrance, but do not have beany flavour as soybean sprouts do. Buckwheat sprouts are abundant in amino acids, minerals and crude fiber. Researchers at Republic of Korea have studied further the changes in free sugars, fatty acids, free amino acids, water-soluble vitamins and flavonoids during cultivation to evaluate the nutritional properties of buckwheat sprouts.|
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.4(3) [May-June 2005]|
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