Buckwheat Grain
Buckwheat is a whole-food pseudocereal providing protein with all essential amino acids, fiber, magnesium, and rutin (a flavonoid). It is gluten-free, making it suitable for celiac disease.
What it is
The seed of the buckwheat plant (Fagopyrum esculentum), a pseudocereal that is gluten-free; used as a whole grain in many traditional cuisines.
Used in groats (kasha), flour for pancakes/noodles (soba), and as a gluten-free alternative to wheat.
Why it's flagged
- buckwheat allergen (declarable in EU under cross-reactivity)
- may cause photosensitivity (fagopyrism) in livestock - not concern for typical human consumption
What regulators actually say
"Buckwheat groats, raw - USDA FoodData Central provides full nutrient profile including protein, fiber, magnesium."
"Whole grain pseudocereals such as buckwheat retain the bran, germ, and endosperm and qualify as whole grains under FDA labeling guidance."
Regulatory status
United States — FDA
Whole food; gluten-free; not a major US allergen.
European Union — EFSA
Permitted; whole food.
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