Soba is a Japanese thin noodle made from buckwheat flour. Traditionally served in a hot broth or cold with a dipping sauce. Can also be used the same way as Western pasta, in soups, salads, stir-fry dishes, or simply served with a sauce. Cold soba is a popular summer dish in Japan.
Because noodles made only with buckwheat fall apart easily when cooked, wheat is normally added as a binder, so many soba noodle products are made from 50/50 (buckwheat/wheat) but these noodles are 100% buckwheat.
Although buckwheat contains the word "wheat", it does not belong to wheat family and contains no gluten. Soba buckwheat is an unrefined grain that contains all sorts of beneficial nutrients (such as B vitamins) and dietary fibre. But the most notable one is rutin, which is not found in other grains. Rutin is similar to polyphenol in red wine that is believed to support blood capillaries, reduce blood pressure and has an anti-oxidant effect. Soba buckwheat also contains choline that is a liver supporting nutrient, and this is the reason why soba is served at the end of parties in Japan to minimise alcohol effect on the liver together with its anti-oxidant property.
Soba buckwheat is also an ideal food for dieters and people with diabetes as it has much lower glyceamic index than wheat noodles.
250g
Ingredients: Buckwheat Flour (100%)
