Buckwheat noodles: composition, calorie, benefit and harm

For us, buckwheat noodles are still a kind of wonder, however, in the countries of the Far East, from where it came to us, this product has been known for at least a thousand years. For people who are allergic to gluten, this ingredient may be the only available noodles; for others, this product will simply help to diversify the usual menu. In a word, buckwheat noodles are not the kind of product that should be ignored.

Buckwheat noodles in their homeland, Japan, also known as soba, is one of those products that were invented a long time ago, but for a long time had a small distribution. In this case, the reason was that buckwheat in Japan was very rare, because for a long time only rich people could afford it. Today, it is much more accessible, and therefore noodles from it, perfectly combined with vegetables, seafood and spices, are also common.

In Japan itself, it is not customary to buy store noodles - they are usually prepared at home by the housewives themselves. Our women will certainly prefer to buy, but here it should be understood that the composition of store products may differ significantly from the traditional recipe. For example, industrial manufacturers often add dyes and sugar in the preparation process - these ingredients should not be in the composition, although they are not necessarily harmful.

Some even mix in cheaper wheat flour, which is harmless to everyone except those buyers who specifically choose because of the strict need for gluten-free products.

As for the traditional composition, it is extremely simple, as befits a dish whose history goes back centuries. Predicted ingredients are buckwheat flour and water, from which the dough is kneaded, but in its pure form, the resulting mass will not stick together, so Japanese mistresses usually add another third of rice flour to two-thirds of buckwheat flour.

In the process of kneading it may be that the necessary stickiness is still not achieved, therefore, as necessary, the dough is sprinkled with rice flour in its pure form. The finished dough is simply cut and dried, because nothing but the three ingredients described is part of this event.

Buckwheat noodles, as can be seen from its composition, are not so different from ordinary buckwheat, but it would be wrong to assume that these two products are identical. In the sob used flour made from buckwheat kernels without a shell, because the fiber here is much less than in ordinary porridge from the same cereal that for gluten allergy sufferers will be a huge plus. However, any flour products are undesirable for people with diagnosed atonic constipation - they are just better to use buckwheat in the form of ordinary porridge.

In all other respects, there is no particular difference between buckwheat and the same noodles. First of all, noodles are a valuable source of vegetable proteins, and the product is also highly valued for the presence of vitamins B1 and B2 in its composition. Of the other components it is necessary to allocate vitamins A, E and PP, and of the necessary minerals for the human body - potassium and iron, calcium and phosphorus, selenium and sodium, copper and manganese.

A very important component of sob is bioflavonoid rutin, which is found in green tea and red wine, but is not present in any cereal except buckwheat. This substance for the human body is almost priceless - it helps strengthen the capillaries and helps people with comorbidities like hypertension or atherosclerosis. Moreover, scientists recently discovered that doing the same rutin also removes free radicals from the body, which means it helps prevent cancer.

In the B vitamins present in the composition of sob, there is also choline - another substance that helps to lower blood pressure.However, this does not end its beneficial properties - it also improves the body's metabolism, and also helps to level the cholesterol level, bringing it back to normal.

The calorie content of the product depends strongly on what ingredients the manufacturer has added and in what proportion the method of preparation also matters. If you take the average figure, then soba in its raw form is a very high-calorie product - just 100 grams contain 348 kcal at once. Another thing is that in the finished form of soba it absorbs water and swells a lot, but weight gain is due to moisture, so the average caloric content of boiled buckwheat is much lower.

For this reason, it is necessary to count calories for used raw foods - in the case of the ingredient in question it needs very little. There is even a formula according to which a serving per person is a bunch of raw noodles that passes into the neck of a half-liter bottle. If boiled noodles with vegetables and other additives are considered, the energy value of all additional ingredients should also be considered separately.

If we talk about BZHU, then here the indicators may vary depending on what proportions the manufacturer has respected, and whether he has added something optional to the composition. However, such a product in any case contains carbohydrates - they provide 70% of the weight and 80% of all calories. Soba is valued for proteins, but in numerical terms, there are relatively few of them - 15% by weight and energy value. What can not boast buckwheat noodles, so it is fat - their number here does not exceed 1%.

The Japanese are known as the nation of long-livers - for this indicator they have been among the world leaders for many years. Far from the last role in this is the fact that this nation very carefully selects food products, most of which are very useful for the human body. Is no exception and soba - you can find a whole list of its useful properties. Such qualities deserve more detailed consideration.

• The original soba is a 100% natural product. Even if you do not trust modern manufacturers, buckwheat noodles can always be cooked at home, which will give an improved guarantee of the usefulness of the product.
• The vitamin-mineral complex, present in buckwheat noodles, helps strengthen most body systems, making it balanced and evenly. As a result, the general condition of the body improves, and the person is much more active in resisting any diseases.
• Soba contributes to more proper functioning of the gastrointestinal tract, unless the person has problems with chronic constipation. For most patients, this product is allowed, but it has a positive effect on metabolism.
• Buckwheat noodles have a very high calorie content, however, it is still a popular component of many weight loss diets. The trick is that to saturate such a product quite a small amount of it.

• Soba does not have a targeted effect on male power, however, a positive effect is observed due to the fact that through the use of such food improves blood circulation and metabolism.
• Special attention to buckwheat noodles should be paid to people suffering from hypertension, since this product not only does not increase blood pressure, but, on the contrary, reduces it. The beneficial effect for the circulatory system is also supplemented by the strengthening of the vascular walls.
• Eating sobes comprehensively helps improve metabolism. She herself practically does not contain fats, but also helps to remove the “bad” cholesterol from the body, preventing new weight gain. At the same time, in order to achieve an ideal result, it is not necessary to diet on the same food - it is enough to use buckwheat noodles 2-3 times a week.
• Fiber in natural soba quite a bit, but in many store versions of the product it is. Even its small presence helps to clean the gastrointestinal tract from toxins and toxins that clog up the excretory pathways, preventing normal digestion.

Harmful buckwheat noodles can be, but only in exceptional cases. Of course, the main contraindication for it is the intolerance of individual components of this product, and in this context it is very important to either carefully read the composition in the store, or prepare a semi-finished product on its own, taking into account all its individual characteristics. In general, water, buckwheat and rice, which are obligatory elements of events, are contraindicated for an extremely small number of people.

Another reason pushing not to abandon buckwheat noodles, but only to reduce its consumption, is the high caloric content of the product. It is always prepared in small portions, and if it seems to you that you are not filling up, it is better to add vegetables, but not the noodles themselves.

To clean the body of toxins and toxins, as well as improve metabolism, which is the main cause of weight loss, it is enough to use sob several times a week.

Soba, also known as buckwheat noodles, by the overwhelming majority of nutritionists is allowed to be consumed by diabetics, but with one important qualification, this is a classic recipe with a minimum of added ingredients. By itself, buckwheat porridge, like rice, has a low glycemic index, and diabetics are allowed. Accordingly, in a ground form, and diluted with water, they also should not be contraindicated.

Separately, it should be said that buckwheat is still more beneficial for diabetic than rice, therefore many experts advise preparing such a product at home, trying to minimize the amount of added rice flour as much as possible. In this case, the glycemic index of food may be approximately 40, which allows diabetics to eat such a product with the same frequency as completely healthy people.

Not everyone will like the idea to cook and dry noodles at home, but with store options you should take special care. The composition of the product should ideally be read by any conscious consumer, and in the case of diabetics, such awareness should be increased several times.

Particular danger lies in the fact that many manufacturers, trying to improve the taste of noodles, add the same sugar there, which, of course, will cause a sharp jump in the glycemic index of the product.

The use of high-energy buckwheat noodles in a diet for weight loss is possible solely because it swells in the process of cooking, as if diluted with water. Moreover, most of the products with which it is served (usually vegetables, dietary meat or seafood) have a lower calorie content, because, for example, 100 grams of fresh sore contain as much as 348 kcal, while boiled noodles with chicken and vegetables provide only 120 kcal. .

When they say that they lose weight due to buckwheat noodles, the greatest mistake will be to go on a diet consisting solely of this ingredient. Soba is a popular ingredient for many Asian dishes of different national cuisines, because you can lose weight tasty, and even do it. However, as mentioned above, the main ingredient must be diluted with something less caloric.

However, even in a diluted form, this product should not be abused, so a typical diet involves only “spinning” around buckwheat noodles, while the main food is other typical dishes for weight loss - first of all, vegetable and fruit salads. Sob is consumed about 2-3 times a week, but not more.

The beauty of buckwheat noodles is that even in small quantities it can give a noticeable result. A portion of raw noodles for a person seeking to lose weight, even looks overly modest, and is only a few tens of grams, but in the process of cooking the product greatly increases in volume and weight, allowing you to get full.

The meaning of any diet based on buckwheat noodles is patience, because an increase in the amount of eaten sob not only does not speed up the process, but vice versa, will lead to an increase in weight. Naturally, you should not count on the fact that you can eat anything, and buckwheat noodles three times a week outweigh the used fast food, fatty meat and pastries.

On how to cook buckwheat noodles with chicken and vegetables, see the following video.