We often eat Liangfen and Liangpi, do you know the difference between them? What's the difference between Liangfen and Liangpi? How to distinguish Liangfen from Liangpi:
Although Liangfen and Liangpi differ by only one character, and their raw materials are either grains or miscellaneous beans, their compositions are very different. Liangfen is mostly made from the starch contained in raw materials (such as mung beans, lentils, broad beans, peas, rice, potatoes). Its main components are water and starch, accounting for 90% and 9% of its weight respectively. The remaining 1% is mainly dietary fiber, with very little protein, fat, and other nutrients. Overall, the nutritional value of Liangfen is not high, making it a typical starchy product.
Liangpi is mostly made from the protein contained in raw materials (such as rice, wheat, beans). Its main components are water, protein, and starch, accounting for approximately 64%, 24%, and 12% of the total weight respectively. The remaining 2% is mainly dietary fiber, fat, and minerals. Because Liangpi contains more protein, its overall nutritional value is higher than that of Liangfen. Of course, like the protein in rice and flour, the protein in Liangpi is a non-high-quality protein. Its amino acid composition does not quite meet the body's needs, so its nutritional value is not as good as the protein in tofu, fish, meat, eggs, and milk.
Whether it's Liangfen or Liangpi, it should be eaten with fresh vegetables and foods rich in high-quality protein (such as eggs) to ensure a balanced diet. The nutritional value of Liangpi is higher than that of ordinary noodle foods such as noodles, ramen, and cut noodles, so it's fine to eat a bit more and can replace some staple foods. However, the nutritional value of Liangfen is much lower than that of ordinary grains, so it should not be eaten in large quantities.