Fagopyrum tataricum, also known as Tartary buckwheat,[2]green buckwheat,[3]ku qiao,[3]Tatar buckwheat,[citation needed] or bitter buckwheat,[4] is a
domesticated food plant in the genus Fagopyrum in the family
Polygonaceae.[5][6][7] 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,[6]2-hydroxybenzylamine and
quercitrin.[8]
Tartary buckwheat was domesticated in
East Asia and is also cultivated in Europe and North America.[9] 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.[citation needed]
The plant has been cultivated in many parts of the world; however, when found among other crops it is considered a weed.[10][11]
^USDA, NRCS (n.d.).
"Fagopyrum tataricum". The PLANTS Database (plants.usda.gov). Greensboro, North Carolina: National Plant Data Team. Retrieved 19 January 2016.
^Fabjan N, Rode J, Kosir IJ, Wang Z, Zhang Z, Kreft I (October 2003). "Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin". Journal of Agricultural and Food Chemistry. 51 (22): 6452–6455.
doi:
10.1021/jf034543e.
PMID14558761.
^Sharma MP (1986). "The Biology Of Canadian Weeds: 74. Fagopyrum tataricum (L.) Gaertn". Canadian Journal of Plant Science. 66 (2): 381–393.
doi:
10.4141/cjps86-052.
^Janeš D, Prosen H, Kreft S (July 2012). "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.
doi:
10.1111/j.1750-3841.2012.02778.x.
PMID22757696.