COMPARATIVE MINERAL COMPOSITION ANALYSIS OF COMMON (ROASTED) AND GREEN (UNROASTED) BUCKWHEAT (FAGOPYRUM ESCULENTUM)

Abstract

This study comparatively evaluated the elemental composition of green (raw) and common (thermally processed) Fagopyrum esculentum using inductively coupled plasma mass spectrometry (ICP-MS). Finely ground samples of both types were acid-digested and analyzed for macroelements (Ca, Mg, Na, K), microelements (Fe, Zn, Cu, Mn, Co, Ni, Cr, Mo), trace elements (Se, La, Zr, Y), and heavy metals (Ba, Cd, As, Sb). Results revealed that green buckwheat contained significantly higher levels of macroelements, particularly Mg (3130 ppm), Ca (5061 ppm), and Na (1500 ppm), compared to common buckwheat. Iron content was notably elevated in green buckwheat (1234 ppm) relative to the processed form (22 ppm), with moderate increases in Mn, Cr, and Zn. Trace elements such as La, Ce, and Y were also more abundant, while all heavy metals remained within WHO/FAO safety limits. These findings indicate that green buckwheat retains a richer and more diverse mineral profile due to minimal processing and may serve as a nutritionally superior source of essential elements for functional food development and micronutrient deficiency prevention.