1, raw material difference: buckwheat flour is mainly ground with buckwheat water (appropriate amount of flour or rye flour will be added), while ordinary flour is mainly made with refined wheat flour, which is the essential difference between the two.
2. Color difference: buckwheat noodles are generally grayish white and grayish black after cooking, while ordinary noodles are generally white and white after cooking, with obvious color difference.
3. Nutritional difference: The dietary fiber content of buckwheat noodles is very high, with 5.5g of dietary fiber per100g, while that of ordinary noodles is only1.5g, which is almost four times the difference, and there is not much difference compared with other nutritional components.
4. Taste difference: Buckwheat noodles have a smooth and tender taste, and the entrance is slightly rough, a little chewy and not refreshing, while ordinary noodles have a smooth and tender taste and a soft and chewy entrance.
5. Price difference: Modern people pay attention to health, and buckwheat noodles are more popular as coarse grains. The same brand of products, buckwheat noodles are more expensive than ordinary noodles.
Qiao Mai noodles are better than ordinary noodles: buckwheat noodles have higher nutritional value than ordinary noodles, but the main high nutritional value is dietary fiber, and other nutritional components are not much different. It cannot be said that buckwheat noodles are better than ordinary noodles. On the contrary, buckwheat noodles are not easy to digest and taste bad.
For people who lose weight, buckwheat noodles are a better choice, because it has a strong sense of fullness and slow sugar rise, which is more suitable for making diet meals. Ordinary people eat buckwheat noodles and ordinary noodles. Of course, eating buckwheat noodles instead of ordinary noodles is more conducive to nutritional diversity and healthy diet.