Introduction: As the saying goes, "Jiaozi (dumplings) in the first fu, noodles in the second fu." Starting from July 23rd, we officially enter the second fu, and the topic of eating noodles has become a hot one. In response to 10 common questions about the nutrition of noodles that people around me have asked, I have provided corresponding answers, hoping to be of help to everyone.
Are the more chewy the noodles, the more nutritious they are? The elasticity of noodles is closely related to the protein in the flour; and the protein content and gluten quality of the flour are both related to the variety of wheat. Generally speaking, the higher the protein content in the flour, the better its toughness and elasticity without any additives. However, the content of vitamins and minerals has nothing to do with the chewiness. Many very chewy noodles may even have a lower vitamin content than regular noodles.
How to make noodles more chewy? When it's not possible to change the protein content in the flour, adding salt to the flour can strengthen the interaction between gluten proteins. Therefore, most dried noodle products have "salt" as an ingredient. In addition, adding alkali to the dough can also make the noodles more chewy, but this will destroy vitamins B1 and B2 in the flour, reducing its nutritional value. A more recommended method is to add an egg when kneading the dough. The protein in the egg white can increase the chewiness of the noodles, while the lecithin in the egg yolk can make the noodles smoother in texture and more nutritious.
Can yellowish noodles be bought? Flour should naturally be slightly dark and slightly yellow in color, not pure white. Pure white flour has had too many of its highly nutritious outer layers removed, and it has also been treated with oxidizing agents to oxidize the small amount of yellow carotenoids in the flour, making it appear whiter. However, if the noodles turn明显ly yellow after being boiled or steamed, it is likely due to the addition of alkali.
Can whole grain noodles really help control blood sugar? Whether whole grain noodles can help control blood sugar depends on what kinds of coarse grains are used and what proportion they are. Many coarse grain noodles on the market have a very low proportion of coarse grains. This is because making noodles requires good toughness, and most coarse grains do not contain gluten protein and are not tough. Therefore, it is difficult to make noodles with a large amount of coarse grains. Most so-called coarse grain noodles only contain a small amount of coarse grains, and their nutritional value and post-meal blood sugar response are not much different from white noodles. When buying coarse grain noodles, it is best if the coarse grain ingredients are listed first in the ingredient list.
Are spinach noodles, carrot noodles, etc., more nutritious than regular noodles? Chlorophyll, carotene, etc., are easily decomposed by light. After long-term storage, their color will become lighter and their content will decrease, so long-stored vegetable noodles are not worth buying. If the noodles are freshly made with vegetable juice, they are worth eating.
Should you drink the noodle soup? Simply put, it is healthy to drink some noodle soup that has dissolved some vitamins and minerals before and after eating starchy foods like noodles. However, many dried noodle products add a lot of salt or alkali to the noodles to improve their "chewiness," so it is better not to drink such noodle soup. If it is handmade noodles with added eggs, the salt content is low, and you can drink some in moderation.
Does the nutritional value of noodles decrease after being rinsed with water? When noodles are repeatedly rinsed, some B vitamins and potassium will dissolve into the noodle soup, and their content will decrease. However, these nutrients are especially needed by the body when sweating a lot in the summer. Therefore, if you eat rinsed noodles, you must make up for these losses through dietary pairing, such as serving more vegetables with the noodles, drinking soups made from red beans, mung beans, and lentils, or having coarse grain whole grain foods like millet porridge or eight-treasure porridge for the next meal.
Is it better to boil noodles soft or hard? There is no special rule for whether noodles should be soft or hard; it mainly depends on the person's gastrointestinal function. For people with poor teeth or weak digestive systems, it is recommended to boil them softer for easier digestion and absorption. However, for some young and strong people with strong digestion, or those with blood sugar control problems, the noodles can be boiled a bit chewier.
How can you achieve dietary diversity when eating noodles? Besides the nutrition in the noodles themselves, other nutrients from other foods are severely insufficient. Therefore, when eating noodles, don't just think about convenience, but also think about how to satisfy your body. A variety of vegetables, meat, eggs, bean products, etc., should all be included in a meal. For example, add a few slices of braised beef, a poached egg, some shredded tofu, a sliced tomato, a few small bok choy, and some shredded carrots.
Why do some Japanese or Korean ramen products have alcohol listed on the packaging? The main purpose of spraying alcohol on the surface of raw ramen is to help control mold, because mold is both cold and drought resistant, and semi-dried refrigerated ramen may grow mold.