The presence of d-fagomine in the human diet from buckwheat-based foodstuffs

► The amount of d-fagomine in common buckwheat-based foodstuffs is 1-25 mg/kg. ► d-Fagomine is stable during baking, frying, boiling and fermentation. ► d-Fagomine is biosynthesised upon sprouting. ► The estimated intake of d-fagomine from buckwheat foodstuffs is 3-17 mg/day. ► d-Fagomine may explain in part the properties attributed to buckwheat consumption.