Antioxidant Activity of Tartary (Fagopyrum tataricum (L.) Gaertn.) and Common (Fagopyrum esculentum Moench) Buckwheat Sprouts
CHIA-LING LIU, YIH-SHYUAN CHEN, JOAN-HWA YANG, AND BEEN-HUANG CHIANG*,
Department of Food Science, Nutrition and Nutraceutical Biotechnology, Shih Chien University, 70, Ta-chih St. Taipei 104, Taiwan, ROC and Institute of Food Science and Technology, National Taiwan University, No.1, Sec. 4, Roosevelt Road, Taipei 106, Taiwan, ROC

J. Agric. Food Chem. 2008, 56, 173178
This study compared the differences of two types of buckwheat sprouts, namely, common buckwheat (Fagopyrum esculentum Moench) and tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.), in general composition, functional components, and antioxidant capacity.

 http://www.ncbi.nlm.nih.gov/pubmed/18072736