Nutritional value of noodles

Archaeological discoveries and historical data show that noodles originated in China and have been used for more than 4,000 years to make edible history. Noodle is a healthy and healthy food that is simple to make, convenient to eat, and nutritious, and can be used as both a staple food and a fast food. Has long been accepted and loved by the people of the world. A type of flour made from cereals or beans, ground into a dough, and then pressed or chopped into pieces and cut or pressed, or made into a strip (or narrow or wide, or flat) by means of twisting, pulling, and pinching. Or round) or small flakes, and finally cooked, fried, simmered, and fried. Variety of flowers, species diversity. Such as Beijing noodles, Hebei noodles, noodles in Shanxi, Yangchun in Shanghai, dandan noodles in Hong Kong and Taiwan. Local characteristics and its richness, such as festive festive longevity noodles. Foreign fragrant pasta and so on.

The main nutrients of noodles are protein, fat, carbohydrates, and the like. The noodles are easy to digest and absorb, and they have the effects of improving anemia, enhancing immunity, and balancing nutrient absorption.

Nutrients (per 100 grams)

Energy 280 kcal thiamine 0.35 mg phosphorus 142 mg zinc 1.07 mg

Protein 8.5 g Riboflavin 0.1 mg Potassium 161 mg Selenium 0.4 μg

Fat 1.6 g Niacin 3.1 mg Sodium 3.4 mg Copper 0.2 mg

Carbohydrates 59.5g Vitamin E 0.47mg Magnesium 61mg Manganese 1.35mg

Dietary fiber 1.5 g calcium 13 mg iron 2.6 mg