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Diet Sources of D-Fagomine D-Fagomine naturally occurs in  buckwheat (Fagopyrum esculentum  Moench) groats and is present in  common buckwheat-based foods. Many traditional foods are based on  this healthy grain. Buckwheat is used  to prepare different foodstuffs such as  noodles (Japanese soba, Korean  makguksu, or Italian pizzoccheri),  groats (Polish Kasha), pancakes  (French crêpes de Bretagne, Slavic  blinis, or North American ployes),  boiled flour (Italian polenta or Slovenian and Croatian žganci),  fried dough (Spanish farinetes de fajol from Catalonia), beer,  biscuits or cookies, bread and a myriad of other home recipes. Buckwheat contains a number of other relevant active  substances, but published  research suggests that some  of the healthy benefits  attributed to buckwheat  might be related to the  presence of D-fagomine. Using the cross-sectional nutrition survey ENCAT 2002-2003 and  introducing buckwheat products instead of other sources of starch,  it was found that the total intake of D-fagomine from a buckwheat  diet was between 3 and 17 mg per day (mean of both genders  ranging from P5 to P95).