In terms of nutritional value, bean jelly snacks are the lowest, such as bean jelly, vermicelli, vermicelli fish, dry powder and vermicelli.
Because most of the protein was removed during starch processing, most of the soluble minerals such as B vitamins and potassium were lost during starch washing, and the rest were almost pure starch.
These starches are turned into starch paste by adding water, and then cooled and frozen. The products are bean jelly, vermicelli and vermicelli, which can be made into vermicelli and vermicelli after drying.
Cold rice noodles-penultimate one
Then, it is the turn of cold rice noodles, rice tofu, rice rolls and other snacks.
Gluten should be washed in the process of making cold noodles, and gluten accounts for most of the wheat protein. The protein content of gluten cold noodles is much higher than that of bean jelly, which is about 4.4g per100g. However, due to the addition of alkali or Artemisia ash and the use of a lot of water when washing gluten, most soluble B vitamins and potassium will also be lost.
You can only get 10g protein by eating half a catty of cold rice noodles, and the quality of gluten protein is relatively low, which is far from the proportion of essential amino acids needed by human body.
Cold noodles-the third from the bottom
100g cold noodles contain 4.8% protein, which is slightly higher than cold rice noodles.
But noodles need a lot of water to cook, and the soluble vitamins and minerals in them will dissolve in water during cooking. If it is cooled several times, the content will be lower.