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Nutritional value and efficacy of noodles

Time：

13 Apr,2023

Noodles are a kind of healthy health food which is easy to make, convenient to eat, rich in nutrition, and can be used as both staple food and fast food. Noodles are easy to digest and absorb, rich in carbohydrates, can provide enough calories, and will absorb a lot of water in the process of cooking, 100g of noodles will become about 400g after cooking, so it can produce a relatively strong sense of satiety. Noodles have a long history in China, the Eastern Han Dynasty's boiled cake, the Wei and Jin Dynasty's soup cake are the original name of the noodles. Noodles are both an economical and filling staple food, as well as a great gourmet food that can be served in the hall of fame. Generally speaking, noodles with a more al dente texture contain more protein, which can supplement the body's nutritional needs. Noodles can be eaten cold or hot, but remind us, too hot noodles on the esophagus will be damaged, too cold is not conducive to digestion and absorption, so eat a bowl of warm noodles is most conducive to nutrient absorption. Traditional diet has the original soup to the original food. After eating noodles, dumplings, or Lanterns, people have to drink the original soup. From a nutritional point of view, this makes sense. When cooking starchy food, the starch on its surface will be scattered in the soup, and when heated to 100 degrees, the starch particles will decompose into dextrin, which can help digest the food.