This paper will discuss the mineral characteristics of common and Tartary buckwheat from the stand point of nutrition education. Buckwheat ( Fagopyrum spp.) is an important food in some areas of the world. Buckwheat is consumed in many countries such as Japan, China, other Asian countries and many European countries including Slovenia and Italy (Ikeda and Ikeda, 1999; Ikeda and Ikeda, 2003 ). Increasing attention to buckwheat as a functional food (Bonafaccia and Kreft, 1998; Mazza, 1998) has been currently paid. Especially, buckwheat is known to have characteristics of lower glycemic index which exhibits the reaction of blood sugar after various foods was examined, as compared with white bread and rice (Jenkins, 1981; Foster-Powell and Miller, 1995 ). Buckwheat flour contains various kinds of essential nutrients including protein, starch and essential minerals.
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