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The Origin and Development of Buckwheat Noodles
Cold buckwheat noodles
Buckwheat originated in Central Asia and was introduced to China in ancient times. 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. During the Kamakura period (1 185~ 1333), China's manual milling technology was introduced to Japan, and buckwheat flour was introduced to Japan, so people began to eat buckwheat flour cakes for a long time.
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.
These two fatty acids play a role in lowering blood lipid in human body, and are also an important part of an important hormone-prostaglandin. 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. These two substances have the function of lowering blood lipid and serum cholesterol, have important preventive and therapeutic effects on hypertension and heart disease, and are good medicines for treating cardiovascular diseases. Buckwheat flour also contains more minerals, especially phosphorus, iron and magnesium, which is of great significance for maintaining the normal physiological functions of human cardiovascular system and hematopoietic system. The energy per 100g is about 14 1 1 kJ.
References:
Soba noodles-Baidu encyclopedia