Nutritional comparison of tartary buckwheat with common buckwheat and minor cereals

Abstract

Since the epidemiological studies show that consumption of whole grains and grain-based products is associated with reduced risk of chronic diseases, a great interest for different cereals and similar plants have appeared. Several minor cereals, pseudocereals and other alternative crops, that have been left off production in the beginning of previous century, are now being reintroduced in European functional food production.