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Agronomy journal, Vol. 70 No. 4, 2008.

Review article

ORGANICALLY GROWN BUCKWHEAT AS A HEALTHY FOOD AND A SOURCE OF NATURAL ANTIOXIDANTS

Ivan Kreft ; Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Mateja Germ ; Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia

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Abstract

Common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) are because of their phenolic substances content resistant to grazing by animals, pests, diseases, UV radiation and unfavourable soil conditions. Buckwheat is sensitive to application of mineral fertilizers, especially nitrogen fertilizers. Buckwheat is as a semi-wild plant suitable for growing without pesticides and artificial mineral fertilisation. All these make buckwheat suitable for production of organically grown foods.

Keywords

buckwheat; health; antioxidants; bread; organic agriculture

Hrčak ID:

30478

URI

https://hrcak.srce.hr/30478

Publication date:

4.12.2008.

Article data in other languages: croatian

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