Assertion: buckwheat's concentration | /r/HasProperty | higher 7.6-11.0 percent
Facets:
value: much
type: DEGREE
Source sentences:
text: Reducing sugars were slightly higher in the breads containing unsprouted buckwheat flour (4.0-5.5 percent) when compared to the control (3.0 percent); whereas, concentration of reducing sugars in the sprouted buckwheat bread were much higher (7.6-11.0 percent).