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XN Buckwheat Noodles Hot&Sour Flavour
344g
£4.20
Out of stock
- Soba noodles are thin noodles cut into the dough with buckwheat flour and water.
- Rich in nutrition, convenient, and quick to eat, it is a popular food in northern Shaanxi.Buckwheat is native to Central Asia and has been cultivated in ancient China.Buckwheat is mostly produced in alpine regions and can grow on barren lands, such as the mountainous area of Shuozhou in Shanxi and northern Shaanxi. The land is barren and it is 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 the buckwheat grains because of the backward milling technology. This situation lasted for centuries.During the Kamakura period (1185~1333), Chinese hand-made flour technology was introduced to Japan, and Japan had buckwheat flour, so people began to eat soba noodles.Soba noodles contain 70% starch and 7%-13% protein, the amino acid composition in the protein is relatively balanced, and the content of lysine and threonine is relatively rich.Soba noodles contain 2%-3% fat, and the content of oleic acid and linoleic acid, which are beneficial to the human body, is also high.These two fatty acids play a role in lowering blood lipids in the human body, and at the same time are an important part of an important hormone-prostaglandin.Vitamin D1 and B2 in soba noodles are 3-20 times that of wheat flour, which is rare in general cereals.The biggest nutritional feature of soba noodles is that ordinary foods rarely have it, that is, it contains a lot of niacin and rutin at the same time.Both of these substances have the effect of lowering blood lipids and serum cholesterol, have important preventive effects on hypertension and heart disease, and are good medicines for the treatment of cardiovascular diseases.Soba noodles also contain more minerals, especially phosphorus, iron, and magnesium, which are of great significance for maintaining the normal physiological functions of the human cardiovascular system and hematopoietic system.The energy per 100 grams is about 1411 kJ.Buckwheat is native to Asia.Buckwheat is mostly produced in alpine regions and can grow on barren lands, such as the mountainous area of Shuozhou in Shanxi and northern Shaanxi. The land is barren and not suitable for growing wheat.So there has been a habit of eating buckwheat since ancient times.
- Ingredients: Noodle (wheat flour, water, buckwheat flour, salt), soybean oil, chili, sesame seeds, capsanthin, capsicum oleoresin, sugar, maltodextrin, MSG, disodium 5′-ribonucleotide, vinegar, bean sprout, yeast extract, cooking wine, lactic acid, sodium D-is ascorbate, sodium benzoic, sodium dehydrogenate, citric acid, xanthan gum, edetate disodium, acesulfame potassium.
- Contains wheat, buckwheat, soybean, and sesame.
