Common buckwheat (Fagopyrum esculentum Moench) is well known as an excellent dietary source of proteins, minerals salts, dietary fibre and flavanoids (Dceda, 2000). Foods incorporating buckwheat are widely consumed in China, Japan, Korea and Bhutan. Anumber of flavanoids have been identified in buckwheat, i.e. rutin, quercetin, quercitin, kaemferol, orientin/isoorientin, and vitexin/isovitexin (Cai et al, 2004).
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