What Are The Nutrients In Noodles?

In the noodles tradition of our country, there is always "Boiled soup can digest noodles", from the point of view of nutriology, there is a certain reason.
 
First of all, "Hua" has the meaning of "digestion". Experts say that when starchy food is cooked, the starch on its surface will be scattered into the soup. When heated to 100 degrees Celsius, the starch granules will decompose into dextrin, which can help digest food. Moreover, the soup also contains digestive enzymes, will not be destroyed in the process of cooking, can also help digestion of food. So, drink soup can help reduce indigestion. Secondly, there is a certain supplement drink soup. Experts say that the water-soluble vitamin B in the flour is very rich, but in the process of cooking, B vitamins will be lost in the soup. Therefore, the soup can compensate for the loss of vitamins in the cooking process.
 
The water soluble vitamins in food are easily lost as they are processed and cooked. We advocate rice washing, not hot, not excessive rubbing, washing times should be controlled within two times, cooking is not suitable to add too much water principle is to avoid water soluble vitamins, especially vitamin B loss.
 
"Raw food" refers to starchy foods, and "stock" means water for cooking these foods. For example, boiled dumplings, noodles, wonton, soup and so on.
 
Eating noodles is not easy to produce satiety, so it is easy to eat more, so obese people should drink soup before meals, which can make people feel satiety, slow down the speed of eating, do not eat too much.

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