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

Mika Mochizuki; Yuya Asami; Rufa Lin; Sayoko Ikeda; Kiyokazu Ikeda

doi:10.3986/fag0029

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

Avtorji

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

Ključne besede:

buckwheat, history, nutrition, China, Japan

Povzetek

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.