I. 日本産面

3. 功效 of 日本産面

Rutin & Anemia and Arteriosclerosis

The reason for MUSO's 蕎麥面 being darker than other commercialized 蕎麥面 is that MUSO uses chaffy buckwheat, which contains rich vitamins, minerals, and dietary fibers. Buckwheat husks also contain rutin, a type of vitamin P, which can only be consumed from buckwheat husks. Rutin helps strengthen capillary vessels and blood membranes by thickening and giving elasticity. It helps prevent anemia, arteriosclerosis, brain blood problems, and diabetes. It also activates pancreas function and controls blood sugar levels. The leaves and flowers of buckwheat contain 2% rutin; thus, eating seedlings and young leaves as vegetables is known to help lower high blood pressure. Even today buckwheat is harvested for the sole purpose of producing rutin.

Dietary Fiber & Intestinal Disorders

Besides rutin, 蕎麥面 husks also contain rich dietary fiber. Dietary fiber is necessary for clearing the digestive system. Constipation elevates blood pressure, however the abundant dietary fiber of buckwheat can help to lower blood pressure. The dietary fiber also protects the surface membrane of the stomach and intestine from potential carcinogens and absorbs various substances such as sodium ions and cholesterol, ultimately to be eliminated.

Physical Recovery and Power of Resistance to Disease

Rich amounts of calcium in 蕎麥面 not only helps strengthen bones but also prevents body fluids from becoming too acidic which helps maintain a strong immune system. Its vitamin B1 content, an essential nutrient for human growth, is as high as that found in brown rice and it has twice as much vitamin B2 as wheat flour. Pantothenic acid, a kind of vitamin, helps in recovering from physical fatigue, inflammation, and high-tension nerves. Lack of pantothenic acid causes light headedness, irritation, decrease of energy, swelling in legs and intestines, and a tendency toward stomach ulcers. Another nutrient in 蕎麥面, colin (a vitamin B) helps prevent fat accumulation in the liver, which further prevents hepatocirrhosis and cancer. Although 蕎麥面 contains quality protein with a majority of essential amino acids, about 40% of the 蕎麥面 protein is dissolved into the water when boiled. Drinking the cooking water from 蕎麥面 has been a custom in Japan for many years. It is known to be effective for recovering from cold and gaining energy.

烏冬 & Brain's Vital Power

The main constituent of 烏冬 is carbohydrate. Carbohydrate is the nutrient found in rice, bread, and noodles, which changes to glucose and glycogen in the body. Glycogen becomes both a physical and mental energy source. Compared to other foods, 烏冬 is digested very quickly and rapidly becomes a source of energy for our mind and body. Thus, 烏冬 aids in increased performance when concentration and thinking are required. 烏冬 is suited for lunch as a healthy afternoon energy source in place of coffee.

烏冬 & Cold

In testing the effect of 烏冬 , three different types of noodles: Ramen, pasta, and 烏冬 , were served to three men separately and their body temperatures were checked. Right after eating the noodles, all of their temperatures rose. After 2 hours, the temperatures of the two men who ate ramen and pasta had decreased but the person who ate 烏冬 maintained the increased temperature. Although all of the noodles were eaten hot, 烏冬 helps maintain body temperature, and is effective for cold. This is due to 烏冬 's quick digestibility. The three types of noodles were soaked in digestive enzymes at the body temperature of 37.5 degrees Celsius. After two hours, only 烏冬 was completely digested. It is digested at a speed three times as fast as beef. Therefore, 烏冬 is recommended for people who have colds and/or weakened digestive function.