Buckwheat is not actually related to wheat as it is not a grass, but it produces grain like seeds which can be used to replace cereals.

Buckwheat does not contain any gluten, so is becoming a more popular ingredient and can be eaten by coeliacs.

There are two types of buckwheat defined on the WHO Allergen Database, common buckwheat and Tartarian Buckwheat.

Common buckwheat contains 4 food allergens. Two of them are vicilin like proteins, also known as 7S seed storage proteins. Fag e 2 is a 2S seed storage protein. These allergens make buckwheat more like seeds than cereals.

Tartarian buckwheat also contains a 2S seed storage protein and an oleosin protein, which are commonly found in nuts and seeds.

Allergy to buckwheat is not currently associated with any allergic syndromes.

Other food containing 2S albumin seed storage proteins are cashews, peanuts, almonds, mustard seed, rapeseed, turnip, chickpeas, hazelnuts, pistachio, brazil nuts, soya beans, sunflower seeds, walnuts, kiwi, castor beans and sesame seeds.

Other foods containing 7S seed storage proteins are cashew, pecan, hazelnuts, brazil nuts, soyabean, walnut, lentil, lupin, peas, sesame and mung bean.

Other foods containing oleosin proteins are peanuts, hazelnuts and sesame seeds.

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