1: Look at the flour content. If you see that the content of wheat flour on the package is above 70% and the content of buckwheat flour is below 30%, it is not buckwheat noodles. Such noodles are not much different from ordinary noodles. If you buy them as buckwheat noodles, it is often counterproductive.
2: Look at the fat content. Buckwheat is rich in plant protein, but almost contains no fat, so if the fat content on the package exceeds 1%, even if it is real buckwheat noodles, don't buy it, because it goes against the original intention of eating buckwheat noodles.
3. Noodle quality. When cooking noodles, good quality buckwheat vermicelli will not stick, muddy soup and stick after cooking. If pigment is added to buckwheat, or the quality is poor, the noodle soup will become turbid after cooking, and even the noodle soup will have color. Don't buy or eat such noodles, as long as they are qualified soba noodles, this problem will not generally occur.
I recommend a buckwheat noodle that I often eat. The quality is reassuring. Soba noodles in supermarkets are generally not cheap, so I bought them in headline shops. Buckwheat flour and high-quality rye flour were combined and dried continuously for 5 hours at low temperature, which completely retained the rich nutrients in buckwheat, and the noodles were natural in color and soft in taste.
You only need 17.8 yuan to buy 8 packs. This discount is really awesome. Eating for more than half a month at a time is enough.