Guyang oat noodle

The unique product of Guyang-naked oats flour, scientifically known as oat flour, is one of the three treasures of Guyang. Growing in the original ecological environment of Guyang, farmers cultivate in the traditional way, without applying chemical fertilizers or pesticides. It is pure green, pollution-free, unique in flavor and rich in nutrition, and it is a good nutritional and health food. Guyang naked oats, a kind of panicum miliaceum, is cold-resistant and drought-tolerant, with a long growing period. It grows in the alpine region of the plateau, with slender and pointed leaves, light green flowers, slender awns in spikelets and edible seeds. Naked oats contain the highest amount of protein and fat, and also contain various nutrients such as phosphorus, iron, calcium and vitamins. Youmian is flour processed from naked oats, which is made into food after careful production. Guyang oat noodle is the most popular in Inner Mongolia, and it is known as "Guyang oat is the best in the world". According to legend, Emperor Kangxi made an expedition to galdan in the Qing Dynasty and ate oat noodles in Guyang, which gave him a high evaluation. During the Qianlong period, oat flour was sent to Beijing as a tribute to the emperor. In 1950s, Commander-in-Chief visited Inner Mongolia twice, and both offered to eat Guyang Youmian. He said that when he fought in the northwest of Shanxi, he had eaten oat noodles on the hot kang of his hometown many times, and he also heard the legend that oat noodles were one of the "three treasures of Guyang". The thin and tough oat noodle supported the great struggle of revolutionary soldiers in the Shanxi-Chasui-Shaanxi base area, and the commander-in-chief has always missed it. Nutritional components: the nutritional value of naked oats is very high. Naked oats contain 15.6% protein, which is more than twice that of rice, three to four percentage points higher than that of flour, and contains 8.5% fat, which is several times that of rice and flour. The carbohydrate content is 64.8%, which is about 10% lower than that of rice and flour. It contains 2.1% cellulose and 2% ash, and is a low-sugar, high-protein, high-fat and high-energy food. The essential amino acids in protein are in the best balance in cereals, and the contents of lysine and methionine are ideal, but these amino acids in rice and flour are seriously insufficient. Another example is that the content of essential fatty acids is very rich, linoleic acid accounts for more than one third of fatty acids, and vitamins and minerals are also very rich.
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