The nutritional value of the powder

Powder, that is, starch used for cooking, also known as glutinous rice flour or starch. The main groups of powder are potato flour, mung bean starch, wheat starch, water chestnut flour, lotus root starch and so on.

Nutritional effect: Cluster powder is a polysaccharide polymer formed by the condensation of multiple glucose molecules. The main nutrients are carbohydrates, proteins, dietary fiber and calcium, sodium, magnesium and other minerals. The powder is insoluble in water. When the water is heated to 60°C, it is gelatinized into a colloidal solution. The use of this characteristic of the powder group means that the vegetables receive heat, protect the nutrients of the food and improve the taste, and the nutrients that are lost can follow. The thick soup is eaten together. The powder also contains reducing glutathione, which has a protective effect on vitamin C.