Editing Buckwheat (section)

==Nutrition==
{{nutritional value
 | name=Buckwheat
 | kJ=1435
 | protein=13.25 g
 | fat=3.4 g
 | satfat=0.741 g
 | monofat=1.04 g
 | polyfat=1.039 g
 | omega3fat=0.078 g 
 | omega6fat=0.961 g
 | carbs=71.5 g
 | fiber=10 g
 | calcium_mg=18
 | iron_mg=2.2
 | magnesium_mg=231
 | phosphorus_mg=347
 | potassium_mg=460
 | sodium_mg=1
 | zinc_mg=2.4
 | manganese_mg=1.3
 | vitC_mg=0
 | thiamin_mg=0.101
 | riboflavin_mg=0.425
 | niacin_mg=7.02
 | pantothenic_mg=1.233
 | vitB6_mg=0.21
 | folate_ug=30
 | copper_mg =1.1
 | selenium_ug = 8.3
 | water= 9.8 g
 | note=[https://fdc.nal.usda.gov/food-details/170286/nutrients Link to entry at USDA FoodData Central]}}

Raw dry buckwheat is 10% water, 72% [[carbohydrate]]s, 13% [[protein (nutrient)|protein]], and 3% [[fat]] (table). In a reference amount of {{cvt|100|g}}, dry buckwheat supplies 343 [[calorie]]s of [[food energy]], and is a rich source (20% or more of the [[Daily Value]], DV) of three [[B vitamins]] ([[riboflavin]], [[niacin]], [[pantothenic acid]]) and several [[mineral (nutrient)|dietary minerals]]  (table).

===Gluten-free===
As buckwheat contains no [[gluten]], it may be eaten by people with [[gluten-related disorders]], such as [[coeliac disease|celiac disease]], [[non-celiac gluten sensitivity]] or [[dermatitis herpetiformis]].<ref name="Ciacci-2015">{{cite journal| vauthors=Ciacci C, Ciclitira P, Hadjivassiliou M, Kaukinen K, Ludvigsson JF, McGough N et al.| title=The gluten-free diet and its current application in coeliac disease and dermatitis herpetiformis | journal=[[United European Gastroenterology Journal]] | year= 2015 | volume= 3 | issue= 2 | pages= 121–35 | pmid=25922672 | doi=10.1177/2050640614559263 | pmc=4406897 | type=Review}}</ref><ref name="National Institutes of Health-2016">{{cite web|url=https://www.niddk.nih.gov/health-information/digestive-diseases/celiac-disease/eating-diet-nutrition|title=Eating, Diet, & Nutrition for Celiac Disease|date=June 2016|publisher=[[National Institutes of Health]]}}</ref> Nevertheless, buckwheat products may have gluten contamination.<ref name="Ciacci-2015" />

===Potential adverse effects===
Cases of severe [[Allergy|allergic]] reactions to buckwheat and buckwheat-containing products have been reported.<ref name="Wieslander-2001">{{cite journal| vauthors=Wieslander G, Norbäck D| title=Buckwheat allergy | journal=[[Allergy (journal)|Allergy]] | year= 2001 | volume= 56 | issue= 8 | pages= 703–4 | pmid=11488663 | type=Review | doi=10.1034/j.1398-9995.2001.056008703.x| s2cid=29968598 | doi-access=free }}</ref> Buckwheat contains [[fluorescent]] [[phototoxic]] [[fagopyrin]]s.<ref name="Eguchi-2009"/> Seeds, flour, and teas are generally safe when consumed in normal amounts,{{Quantify|date=September 2023|reason=How much is "normal"?}} but fagopyrism can appear in people with diets based on high consumption of buckwheat sprouts, and particularly flowers or fagopyrin-rich buckwheat extracts.<ref name="Benković-2015">{{cite journal|pmid=26024291|year=2015|last1=Benković|first1=E. T|title=Fagopyrins and Protofagopyrins: Detection, Analysis, and Potential Phototoxicity in Buckwheat|journal=[[Journal of Agricultural and Food Chemistry]]|volume=63|issue=24|pages=5715–24|last2=Kreft|first2=S|doi=10.1021/acs.jafc.5b01163|type=Review}}</ref> Symptoms of fagopyrism in humans may include skin [[inflammation]] in sunlight-exposed areas, cold sensitivity, and tingling or numbness in the hands.<ref name="Benković-2015" />