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The Soba noodle
Buckwheat noodles, also know as soba, contain nutrients that are natural and healthy additions to one’s diet. Not only are they excellent for mental and digestive health, they are also believed by many around the world for having properties that prevent lifestlye diseases around the world.
Within polyphenols are Rutin, which have very strong antioxidant properties. The richest source of Rutin is found in buckwheat. Rutin posses characteristics that strengthen the capillaries, lower high blood pressure, prevent heart diseases, cerebrovascular accidents, arteriosclerosis and hypertension. It also helps to prevent and control diabetes and vitalize the pancreas function. It helps prevent the accumulation of fat in the liver caused by some types of alcohol, so don’t feel guilty next time you have a drink at a soba restaurant!
As you can see, soba helps prevent many lifestyle diseases. It is a wonderful health food.
History of Soba
The long history of soba cultivation is said to trace as far back as the mid-fifth century. However,the spread of soba as it is known in the present day began in the middle of the Edo period. After soba appeared in Edo food stalls as a trendy new dish, it quickly gained popularity with the Edokko, or people who lived in Edo. Edo was known for soba; the Osaka and Kyoto area was known for udon. Most likely, soba was a good match for the spirited temperament of the Edokko. Also,during the Edo period, beriberi was common among the people living in the city due to their high consumption of high nutrition. Eating soba was encouraged after it was found that the disease could be prevented by consuming mineral-rich soba noodles. Tempura-soba, also a product of the period, was said to be invented when someone added some added some tempura from a next-door vendor to their kakesoba and found it to be quite delicious. The dish quickly spread throughout the city.
What is the Soba?
Soba is a noodle made from the grains of the buckwheat plant. Soba noodles, also known as sobakiri,are divided into several types depending on the amount of soba flour used, such as juuwari(100% soba), or ni-hachi(two parts wheat to eight parts soba). Soba flour can further be categorized as sarashina soba(made with refined buckwheat) and inaka soba(made with whole buckwheat), among other types. The varieties of broth served with the noodles vary depending on the shop or type of soba used: thin soups, strong soups, spicy or sweet flavors. The most common way of eating soba is zarusoba, or chilled soba, served with a dipping sauce and seaweed sprinkled on top. Warm broth poured over soba noodles is also common.
Nutrition in Soba Noodles(serving size: 100g)
Dietary Fiber 0.3g 2.5 times that of Rice
Iron 1.4mg 2 times that of Brown Rice
Vitamin E 0.3mg
Vitamin B1 0.19mg 6times that of Rice and 4times that of Flour
Vitamin B2 0.09mg 5times that of Rice
Rutin 50mg Help Prevent Diabetes,Heart disease,Alzheimer disease,Blood pressure
Cholesterol,Blood glucose level,Hemorrhage or Blood related disease
●Dattan Soba(bitter taste)