Grain

Buckwheat

Buckwheat noodles—most famously Japanese soba, also Korean and Alpine styles—use buckwheat flour alone or blended with wheat for strength. Flavour is nutty and earthy; colour is grey-brown. 100% buckwheat soba is fragile; wheat blends are easier to boil without breaking. Cook in plenty of water, watch carefully, and rinse for cold zaru soba or move straight to hot broth. Toast aroma is part of the appeal—stale buckwheat tastes flat.

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Quantity

Unit

Kg Liters Whole

Note

Explore further

Naengmyeon

Soba

Characteristics

Preparations

BoiledCold RinsedDriedIn Broth

Traits

BuckwheatEarthyFragile When PureGrey BrownNutty

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 329

Amount per 100 g

Total Fat 2.47 g
Saturated Fat 0.52 g
Trans Fat 0 g
Monounsaturated Fat 0.48 g
Polyunsaturated Fat 1.26 g
Cholesterol 0 mg
Sodium 4.98 mg
Salt 0.01 g
Total Carbohydrate 70 g
Dietary Fibre 6.21 g
Total Sugars 0.97 g
Complex / starch 57.4 g
Protein 10.4 g
Water 11.8 g

Detailed nutrients

Energy 329 kcal
Water 11.8 g
Carbohydrates 70 g
- Sugars 0.97 g
- Starch 57.4 g
- Fibre 6.21 g
Protein 10.4 g
Fat 2.47 g
- Saturated Fat 0.52 g
- Monounsaturated Fat 0.48 g
- Polyunsaturated Fat 1.26 g
  - Omega-3 0.13 g
Vitamins 56.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.31 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 4 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.25 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 28.8 µg
- Vitamin C 2 mg
- Vitamin E 0.75 mg
- Vitamin K 1.9 µg
Minerals 294 mg
- Major Minerals 293 mg
  - Calcium 54 mg
  - Sodium 4.98 mg
  - Potassium 234 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.31 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 4 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.25 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 28.8 · vitamin-e: 0.75 · vitamin-k: 1.9 ·

Minerals

Sodium: 4.98 · Potassium: 234 · Calcium: 54 · Iron: 1.5 ·

Buckwheat of Noodle: composition reflects this culinary part relative to the whole ingredient.

History

1600JP

Soba culture centred buckwheat noodles in Japanese everyday and ceremonial eating.

1900

Dried soba and buckwheat noodles reached export markets.