Buckwheat leaf meal fat. I. Its physical and chemical characteristics and the constituents of the water-soluble and unsaponifiable fractions of the saponified fat

The leaf meal fat of the Japanese buckwheat plant has been prepared, and its physical and chemical characteristics have been determined. Spectrophotometric analysis of the fat of this variety indicates that in composition it is similar to the fat of the Tartary variety, the one now preferably used for manufacture of rutin. The large quantity of unsaponifiable matter is unusual. This fraction contains carotene, xanthophylls, phytol, β-sitosterol, and an eicosanol.