Soba / Buckwheat Noodles

Soba noodles using only buckwheat flour, or a mixture of buckwheat and wheat flour are available. There are a variety of different ratios for mixing with wheat flour, such as 9:1, 8:2, 5:5, and more.

The composition of soba noodles varies depending on the ratio of buckwheat flour to wheat flour, but here we will discuss the nutritional value of common soba noodles made from 35% buckwheat flour and 65% wheat flour. Soba noodles contain protein and dietary fiber, and is low in fat. It also contains iron, pantothenic acid, and biotin, which are involved in metabolism.
Soba noodles contain a flavonoid called rutin, which has antioxidant and antibacterial properties, and has been studied for its potential abilities to strengthen blood vessels, improve blood flow, prevent arteriosclerosis, and stabilize blood pressure. Rutin is found in greater amounts in "100% buckwheat" soba noodles, which contain a higher proportion of buckwheat flour. Rutin works together with vitamin C, so it is good to eat it with grated daikon radish, which is rich in vitamin C. Buckwheat is often eaten with aburaage / thin deep-fried tofu, natto, eggs, tempura, etc., and is a good combination that can also serve as a supplement for protein. 

Dried soba noodles can be kept at room temperature. Store them in a cool, dark place.

Buckwheat can be grown and cultivated in barren landscapes, and it doesn't take long to mature enough for harvest. In Japan, it takes the role of an emergency ration in times of famine and misfortune.