It is three times that of the same quality rice, so buckwheat noodles are carbohydrates. Buckwheat flour contains 70% starch and 7%- 13% protein. Its protein has a relatively balanced amino acid composition and is rich in lysine and threonine. Buckwheat flour contains 2%-3% fat, among which oleic acid and linoleic acid, which are beneficial to human body, are also high.

The main component of buckwheat noodles is carbohydrates, but it is slow carbon, which is better than the satiety of refined rice noodles. Buckwheat noodles are made of buckwheat noodles and water, rolled into dough, cut into fine noodles, and eaten after cooking. Buckwheat is mostly produced in cold areas and can grow on barren land, so it has been a habit to eat buckwheat since ancient times. Buckwheat noodles are thin noodles cut into dough by buckwheat flour and water.

The Origin and Development of Buckwheat Noodles

Buckwheat originated in Central Asia and was cultivated in ancient China. Buckwheat is mostly produced in cold areas, and can also grow on barren land, such as the mountainous areas in Shuozhou, Shanxi and northern Shaanxi, where the land is barren and not suitable for growing wheat. So there has been a habit of eating buckwheat since ancient times. When the Japanese first ate buckwheat, they simply cooked it and ate it because of the backward milling technology. This situation lasted for centuries.

Vitamin D 1 and B2 in buckwheat flour are 3-20 times higher than those in wheat flour, which is rare in general cereals. The biggest nutritional feature of buckwheat flour is that it contains a lot of nicotinic acid and rutin at the same time. Buckwheat flour also contains more minerals, especially phosphorus, iron and magnesium, which is of great significance for maintaining normal physiology of human body.

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