Tartary buckwheat is a close relative of common buckwheat. Both are broad-leaved plants, not grasses like the true cereals; they resemble cereals because their seeds are predominately composed of starch. Tartary buckwheat (Fagopyrum tataricum), like common buckwheat (F. esculentum), is a member of the plant family, Polygonaceae.
Buckwheat flour and tartary buckwheat flour are rich in Fe (60–100 ppm), Zn (20–30 ppm), and Se (20–50 ppb) (Bonafaccia, Gambelli, et al., 2003). In addition, Cr, Rb, Co, Sb, Ba, Ni, Ag, Hg, and Sn are also found in the flour and bran of buckwheat and tartary buckwheat. In both species, trace elements are concentrated in the bran.