Nutritional comparison of tartary buckwheat with common buckwheat and minor cereals

Authors

  • Giovanni BONAFACCIA National Institute of Nutrition, Via Ardeatina, 546, I-00178 Roma, Italy
  • Nina FABJAN Nove trate 37, 3330 Mozirje, Slovenia

DOI:

https://doi.org/10.14720/aas.2003.81.2.15303

Keywords:

buckwheat, rutin, fibre, cereals, health effects

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.

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Published

1. 10. 2003

Issue

Section

Review Article

How to Cite

BONAFACCIA, G., & FABJAN, N. (2003). Nutritional comparison of tartary buckwheat with common buckwheat and minor cereals. Acta Agriculturae Slovenica, 81(2), 349–355. https://doi.org/10.14720/aas.2003.81.2.15303

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