Soba noodles are a type of Japanese noodle made from buckwheat flour. Buckwheat is an annual herb that grows to 3 to 5 feet with alternate leaves. Self-fertilizing, it bears white fragrant flowers that turn into triangular seeds called "groats" after processing. Unlike wheat, barley, rice, oats, corn, rye, sorghum and millet, which are members of the grain family Poaceae, buckwheat belongs to the family Polygonaceae. Buckwheat is a native of southern China, but it is cultivated worldwide and has been a part of the human diet for centuries.
Useful in a Gluten-Free Diet
Buckwheat has the second-highest protein content after oats -- certainly higher than the amount in wheat, rice, millet, sorghum and corn. Containing all nine essential amino acids, it is a complete protein, like soybeans. Buckwheat proteins contain 18.2 percent albumin, 43.2 percent globulin, 22.7 percent glutelin, 0.8 percent prolamine, and 5 percent other nitrogen residue. Due to the absence of gliadin, a glycoprotein and a gluten fraction, soba noodles made from buckwheat flour can be consumed by celiac disease patients. Celiac disease is a disorder characterized by damaged absorptive surfaces of the small intestine caused by gluten. This leads to malabsorption of nutrients required for optimum health.
Lowers Cholesterol and Prevents Gallstones
In a study conducted by Tomokake et al, it was discovered that buckwheat protein reduces plasma cholesterol and inhibits gallstone development in hamsters more effectively than soy protein. In the trial, the researchers noted higher bile acid fecal excretion in the hamsters given buckwheat protein than the control group, which consumed soy protein. Higher bile acid excretion reduces exposure to bile acid metabolites, which cause gallstones. Reduced cholesterol recycling, from bile acid breakdown, leads to lower plasma cholesterol levels.
Lowers Blood Pressure and Cholesterol
This human study conducted by He et al involved 850 people in Southwestern China. One group received 100 g per day of buckwheat, the other 100 g per day of oats. Blood pressure, total serum cholesterol and triglycerides were measured after 14 hours of fasting. Results showed subjects who consumed buckwheat had lower total serum cholesterol and LDL cholesterol, and a higher ratio of HDL to total cholesterol level than the control group. This suggests buckwheat's potential role in the prevention and treatment of hypercholesterolemia and hypertension.
Prevents Colon Cancer
A study conducted by Liu et al showed that dietary buckwheat reduced the incidence of colon cancer by 47 percent in rats.
Protects Against Aluminum Toxicity
Aluminum poisoning is lethal to plants and animals. Aluminum inhibits plant growth and uptake of water and nutrients. In humans, aluminum toxicity is linked with neurodegenerative disorders. Because buckwheat has a higher resistance to aluminum than wheat, buckwheat is safer for aluminum-sensitive individuals.
Lowers Blood Glucose Levels
Fagopyritols, carbohydrate compounds and derivatives of D-chiro-inositol, or DCI, reduce blood-sugar levels and enhance insulin activity. Soba noodles made from buckwheat flour are a nutritious food item that can be a part of a healthy Western diet.
Warning
Not all soba noodles contain 100 percent buckwheat flour. Some have 80 percent buckwheat and 20 percent wheat flour. Therefore, checking the label for ingredients is paramount, especially for people with gluten sensitivity.
References
- Plant Physiology: High Aluminum Resistance in Buckwheat
- The American Journal of Clinical Nutrition: Oats and Buckwheat Intakes and Cardiovascular Disease Factors In an Ethnic Minority in China
- The Journal of Nutrition: A Buckwheat Protein Product Suppresses Gallstone Formation and Plasma Cholesterol
- Diabetes Spectrum: Type 1 Diabetes and Celiac Disease
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