A Current Review on Buckwheat: Historical Aspects of its Utilization in China and Japan, and Its Contribution to Human Nutrition

Authors

  • Mika Mochizuki Department of Health and Nutritional Sciences, Faculty of Health Science, Aichi Gakuin University, Nisshin, 470-0195, Japan
  • Yuya Asami Department of Food Science and Human Nutrition, Faculty of Agriculture, Ryukoku University, Otsu 520-2194, Japan
  • Rufa Lin Shanxi Academy of Agricultural Science, Shanxi, China
  • Sayoko Ikeda Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan
  • Kiyokazu Ikeda Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan

DOI:

https://doi.org/10.3986/fag0029

Keywords:

buckwheat, history, nutrition, China, Japan

Abstract

This paper was undertaken to review two following points regarding buckwheat: firstly historical aspects of its utilization in China and Japan; and secondly, its contribution to human nutrition.

 

Downloads

Published

2023-05-30

Issue

Vol. 40 No. 1 (2023)

Section

Articles