Fagopyrum tataricum
{{Short description|Species of plant}}
{{Speciesbox
|image = Fagopyrum tataricum - Kops.jpg
|genus = Fagopyrum
|species = tataricum
|synonyms =
- Fagopyrum dentatum Moench
- Fagopyrum rotundatum Bab.
- Fagopyrum subdentatum Gilib.
- Fagopyrum suffruticosum F.Schmidt
- Polygonum tataricum L.
|synonyms_ref = {{cite web|url=http://www.theplantlist.org/tpl/record/kew-2807341|title=The Plant List: A Working Checklist of all Plant Species}}
}}
Fagopyrum tataricum, also known as Tartary buckwheat,{{PLANTS|id=FATA|taxon=Fagopyrum tataricum|access-date=19 January 2016}} green buckwheat,{{GRIN | access-date = 21 December 2017}} ku qiao, Tatar buckwheat,{{citation needed|date=January 2020}} or bitter buckwheat,{{cite book|title=Report of a Network Coordinating Group on Minor Crops |url=https://books.google.com/books?id=e4-Ho24mrNgC&pg=PA65 |publisher=Bioversity International|pages=65–66 |id=GGKEY:J811QDJNL4H}} is a domesticated food plant in the genus Fagopyrum in the family Polygonaceae.{{cite journal | vauthors = Wang Y, Nie Z, Ma T | title = The Effects of Plasma-Activated Water Treatment on the Growth of Tartary Buckwheat Sprouts | journal = Frontiers in Nutrition | volume = 9 | pages = 849615 | date = 2022-02-24 | pmid = 35284468 | pmc = 8908094 | doi = 10.3389/fnut.2022.849615 | doi-access = free }}{{cite journal | vauthors = Zou L, Wu D, Ren G, Hu Y, Peng L, Zhao J, Garcia-Perez P, Carpena M, Prieto MA, Cao H, Cheng KW, Wang M, Simal-Gandara J, John OD, Rengasamy KR, Zhao G, Xiao J | display-authors = 6 | title = Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum) | journal = Critical Reviews in Food Science and Nutrition | pages = 657–673 | date = July 2021 | volume = 63 | issue = 5 | pmid = 34278850 | doi = 10.1080/10408398.2021.1952161 | s2cid = 236091952 }}{{cite journal | vauthors = Wang Y, Nie Z, Ma T | title = The Effects of Plasma-Activated Water Treatment on the Growth of Tartary Buckwheat Sprouts | journal = Frontiers in Nutrition | volume = 9 | pages = 849615 | date = 2022 | pmid = 35284468 | pmc = 8908094 | doi = 10.3389/fnut.2022.849615 | doi-access = free }} 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, 2-hydroxybenzylamine and quercitrin.{{cite journal | vauthors = Fabjan N, Rode J, Kosir IJ, Wang Z, Zhang Z, Kreft I | title = Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin | journal = Journal of Agricultural and Food Chemistry | volume = 51 | issue = 22 | pages = 6452–6455 | date = October 2003 | pmid = 14558761 | doi = 10.1021/jf034543e }}
Uses
Known in Chinese as "bitter buckwheat" ({{lang-zh|s=苦荞麦|p=kǔqiáomài}}) and in Japan as {{nihongo|dattan-soba|韃靼蕎麦/ダッタンソバ|extra='Tartary buckwheat'}}, the plant was domesticated as a crop in East Asia and is also being cultivated in Europe and North America.{{cite book |chapter-url=http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200006710 |title=Flora of China |chapter=Fagopyrum tataricum | vauthors = Anjen L, Hong SP |volume=5 |year=2004}} 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|date=June 2021}} Tartary buckwheat is commonly roasted to make buckwheat tea, and it can also be distilled to make alcohol.{{cite web|title=Maopu Buckwheat Spirits·Jinqiao |url=https://global.jingpai.com/products/details/1|website=Jing Liquor}} While not traditionally eaten in Japan, due to its high rutin content it was briefly popular as a health fad in Japan in the late 1990s.{{cite web|title=韃靼そばってどんなそば？|trans-title=What kind of soba is Tartary soba?|url=https://www.nikkoku.co.jp/entertainment/dattansoba/mamechishiki.php|website=nikkoku.co.jp}}
The plant has been cultivated in many parts of the world; however, when found among other crops it is considered a weed.{{cite web |url=http://www.agroatlas.ru/en/content/weeds/Fagopyrum_tataricum/ |title=Interactive Agricultural Ecology Atlas of Russia and Neighbouring Countries |access-date=16 December 2014}}{{cite journal | vauthors = Sharma MP |year=1986 |title=The Biology Of Canadian Weeds: 74. Fagopyrum tataricum (L.) Gaertn |journal=Canadian Journal of Plant Science |volume=66 |issue=2 |pages=381–393 |doi=10.4141/cjps86-052}} Less bitter varieties are now commercially available.{{cite web|title=信濃霧山ダッタンそばとは|trans-title=What is Shinano Kiriyama Darttan Soba?|url=https://www.dattan.jp/ |website=dattan.jp}}
Chemistry
Fagopyrum tataricum contains aromatic substances. The most important difference when compared to the aroma of Fagopyrum esculentum is the absence of salicylaldehyde and presence of naphthalene.{{cite journal | vauthors = Janeš D, Prosen H, Kreft S | title = Identification and quantification of aroma compounds of tartary buckwheat (Fagopyrum tataricum Gaertn.) and some of its milling fractions | journal = Journal of Food Science | volume = 77 | issue = 7 | pages = C746–C751 | date = July 2012 | pmid = 22757696 | doi = 10.1111/j.1750-3841.2012.02778.x }}
Gallery
File:Fagopyrum tataricum.jpg|Fagopyrum tataricum seeds from Mustang, Nepal
File:Grains de fagopyrum tataricum.jpg|A bowl of Fagopyrum tataricum seeds
References
{{Reflist}}
External links
- {{Commons category-inline}}
{{Cereals}}
{{Taxonbar|from=Q12358}}