Mineral and Trace Element Composition and Importance for Nutritional Value of Buckwheat Grain, Groats, and Sprouts

Abstract Buckwheat is a gluten-free crop with great potential as a cereal substitute in diets. We investigated how processing of grains into groats (hydrothermal processing to remove the husk) and sprouts (7-day-old seedlings) affects mineral element concentrations in two buckwheat species, Tartary buckwheat ( Fagopyrum tataricum Gaertn.) and common buckwheat ( Fagopyrum esculentum Moench). In addition, changes to the spatial distribution of magnesium, phosphorus, sulfur, potassium, calcium, manganese, and iron in Tartary buckwheat groats and sprouts were studied. Apart from lowering calcium concentrations, hydrothermal processing had little effect on mineral element concentrations in both species. In both species, sprouts had higher concentrations of magnesium, phosphorus, sulfur, calcium, and molybdenum than grains. Distinct changes were seen in the distribution of mineral elements in Tartary buckwheat sprouts compared to groats. Significant species-specific differences in mineral element concentrations were observed, but further studies are needed to capture the extent of variability in mineral element concentrations in buckwheat.