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The Amazing Health Benefits of Tartary Buckwheat

All BHP brand buckwheat products uses only quality tartary buckwheat.

What is the difference between common and tartary buckwheat?

  • 150 times more rutin than common buckwheat
  • Rich in flavonoids
  • Anti-inflammatory properties
  • Antibacterial & antioxidant properties
  • Great source of D-chiro-inositol

The presence of rutin is one of the main reasons why tartary buckwheat is considered an important functional food. Rutin is a flavonoid known for its ability to strengthen blood vessels, aiding the usage of vitamin C and the production of collagen. This antioxidant is shown to provide many benefits including high cholesterol, blood clots, and high blood pressure.

Apart from rutin, buckwheat is also one of the greatest natural source of D-chiro-inositol, a compound that promotes healthy glucose levels. Buckwheat contains many important vitamins and minerals including zinc, iron, calcium, potassium, selenium, copper, magnesium and manganese.

Tartary buckwheat (Fagopyrum tataricum) belongs to the genus Fagopyrum in the family Polygonoaceae, and like buckwheat, it is considered as a cereal. Unlike true cereals buckwheat are not members of the grass family, and therefore, not related to true wheat. Tartary buckwheat is mainly grown in mountainous regions.

In terms of taste, tartary buckwheat is slightly bitter in taste compared to common buckwheat. However, it contains more rutin (also known as Vitamin P) than common buckwheat, and has the extra health advantage of containing quercitrin.

Rutin is a phenolic compound best known for its antibacterial and antioxidant properties, and can be found in buckwheat, asparagus, the fruit of the fava d’anta tree, the fruits and flowers of the pagoda tree, the fruits and rinds of citrus fruits (including orange, lemon, lime, and grapefruit), apples, and berries.

Experts found that tartary buckwheat seeds have a lot more rutin compared to common buckwheat seeds. Quercitrin, on the other hand is a glycoside formed from the deoxy sugar rhamnose and the flavonoid quercetin—it is found mainly in Tartary buckwheat and in various species of oaks.