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کشاورزی::
گندم سیاه
(2010) analysed the nutritional composition and flavonoid contents of the flour from 39 buckwheat cultivars collected in China and compared the compositions of the flour from common buckwheat with those from tartary buckwheat.
The flour of common buckwheat showed a higher whiteness index than that of tartary buckwheat and contained very low levels of flavonoids.
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