Noodles have a long history in China. "Zhu Bing" from the Eastern Han Dynasty and "Tang Bing" from the Wei and Jin Dynasties were among the earliest names for noodles. Noodles are not only an economical staple food to fill the stomach, but also a fine dish that can be served on elegant occasions. According to historical records, many high-ranking officials and nobles enjoyed eating noodles and served them to distinguished guests. Did you know? Although noodles are common, there are many rules and customs to follow when eating them. Here is a detailed interpretation of the nutritional value of noodles from nutrition experts:
Noodles are more nutritious when eaten at noon
Noodles are rich in carbohydrates, which provide sufficient energy. During the cooking process, they absorb a large amount of water; 100 grams of raw noodles become about 400 grams after being cooked, thus creating a strong sense of satiety. Furthermore, noodles can stimulate mental activity. The human brain and nervous system require food with 50% carbohydrates, and noodles are just what the brain needs. Durum wheat contains B vitamins, which have a stimulating effect on brain cells. Therefore, having a nutritionally balanced bowl of noodles at noon is a good choice. However, one should eat foods with higher protein content in the morning, and eating noodles at night is not conducive to digestion and absorption.
Firm-textured noodles are more nutritious
Generally speaking, noodles with a firm, chewy texture contain more protein and can supplement the nutrients needed by the human body. Noodles can be eaten cold or hot, but nutrition experts remind us that noodles that are too hot can damage the esophagus, while noodles that are too cold are not conducive to digestion and absorption. Therefore, eating a bowl of warm noodles is most beneficial for nutrient absorption.
"The original soup helps digest the original food" makes sense
There is a saying in traditional Chinese diet: "The original soup helps digest the original food." After eating noodles, dumplings, or tangyuan (sweet rice balls), people traditionally drink some of the original soup. From a nutritional perspective, this practice is logical. When starchy foods are boiled, starch from the surface dissolves into the soup. When heated to 100°C, the starch granules break down into dextrin, which helps digest food. Moreover, the noodle soup contains digestive enzymes that are not destroyed during the cooking process and can also aid digestion. Therefore, drinking the original soup can help reduce indigestion.
Winter is suitable for eating beef noodles
Noodles are said to tonify qi deficiency, nourish the stomach and intestines, and strengthen physical strength. Beef is sweet and warm in nature, calming the middle burner, replenishing qi, and nourishing the spleen and stomach. It also has the effect of dispelling wind and cold. When seasoned with raw green onions, raw garlic, and cilantro, the dish is rich in flavor and oil. It is said to have the effects of nourishing yin and kidneys, strengthening the body, and is relatively suitable for people who are weak or have shortness of breath, as it can combat fatigue. Therefore, winter is the best season for eating beef noodles.