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Tartary buckwheat groats is new, special product rich in natural flavonoid antioxidants (rutin, quercetin). The product is developed in cooperation with the Department of Agronomy, University of Ljubljana (with dr.prof.Ivan Kreft) . Tartary buckwheat has come to Slovenia between 1815 and 1816 and then was forgotten. Nowadays it's returning back to our fields. Grains of Tatary buckwheat from which is made this product, was produced in Slovenia. Because of large content of flavonoids it has special, pleasant, slightly bitter taste. After cooking groats, we don’t throw water away, but we may drink it as a refreshing healthy herb-tea, rich in natural antioxidants and mineral substances. Boiled groats are nice with diverse sauces, or with vegetables (for example pumpkins). Boiled tartary buckwheat groats you can put into yogurt, cottage cheese spread, milk or cheese cream.