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History and product info
Made from buckwheat grain, soba noodles are firmer in texture than pasta and have a rich, nutty taste. The buckwheat grain itself is the traditional staple of Siberia, Manchuria, Russia, Poland and other parts of Europe and Central Asia, and taking only 3 months from seed to harvest was the grain traditionally consumed by nomadic tribes.
Soba is thought to have been introduced to Japan from China during the Edo Period (1603-1867) where they have now come to be a staple in the Japanese diet, as evident by the institutional status of the soba noodle shops on almost every block in Japanese cities today.
Silverbeet, also known as Swiss Chard, Spinach, Perpetual Spinach or Mangold is another member of the Beta vulgaris species. Commonly appearing with white stems and dark green leaves, there are several cultivars that have brightly coloured stems in yellows and reds. Both the stems and leaves are edible. The plants are easy to grow, and in fertile soils two plants should provide sufficient silverbeet to feed one person every day of the week.
Silverbeet is commonly thought to be a good source of iron. However, the iron in Silverbeet is not readily taken up by the body due to binding with high levels of oxalate also present in the vegetable. It is a very good source of folate with half a cup of cooked Silverbeet yielding approximately 60 mg folate. Silverbeet is also high in sodium.