In fact, buckwheat flour is a coarse grain. The main raw materials of buckwheat noodles are buckwheat flour and water. After kneading into dough, some fine noodles are made, which are very nutritious and refreshing to eat. It is still rare in northern China, but in northern Shaanxi or Shanxi mountainous areas, local people often eat buckwheat noodles. Mainly because the land in these areas is not particularly fertile, it is still difficult to grow wheat, so they often eat it.

Nutritional value of buckwheat noodles;

1, supplementing protein.

Buckwheat flour is rich in protein, and these protein also contain lysine, which is not contained in all grains, so this ingredient is extremely precious. In addition, some trace elements and minerals are also rich, and the dietary fiber content is about 10 times that of white flour we usually eat.

2. Promote metabolism

In addition, if you want to keep fit or keep fit, I suggest you eat more buckwheat noodles when choosing the staple food. Because buckwheat noodles belong to one kind of coarse grains, there will naturally be a lot of dietary fiber components, including nicotinic acid, which can also stimulate our body to improve metabolism. Keep your weight and fill your stomach.