Trace elements in flour and bran from common and tartary buckwheat

The contents of Se, Cr, Rb, Zn, Fe, Co, Sb, Ba, Ni, Ag, Hg and Sn were analysed in the flour and bran of common and tartary buckwheat, obtained by milling in a stone mill. In both species most trace elements are concentrated mainly in the bran. However, there are relatively small differences in the contents of iron, antimony, and chromium between flour (extraction rate 55%) and bran fractions. In tartary buckwheat fine flour (extraction rate 42%) there is a lower trace element content than in normal flour. The potential use of buckwheat bran as a dietary source of Zn, and Se, is indicated.