Cream noodles

WHEAT FLOUR CONTAINS 70 PER CENT STARCH AND 7 TO 13 PER CENT PROTEIN, AND THE COMPOSITION OF AMINO ACIDS IN PROTEINS IS MORE BALANCED AND THE LEVELS OF LYSINE AND SOUR ACID ARE MORE ABUNDANT. WHEAT FLOUR CONTAINS 2-3 PER CENT FAT, WITH HIGH LEVELS OF OILIC ACID AND SUB-OILIC ACID FOR HUMANS. THESE TWO FAT ACIDS ACT AS A DROP IN BLOOD RESIN IN HUMANS, WHILE AT THE SAME TIME BEING AN IMPORTANT HORMONE-PROSTATE COMPONENT. VITAMIN D1 AND B2 IN WHEAT FLOUR ARE 3 TO 20 TIMES THE SIZE OF WHEAT FLOUR AND ARE RARE IN GENERAL CEREALS. THE LARGEST NUTRITIONAL CHARACTERISTIC OF WHEAT FLOUR IS THE LOW AVAILABILITY OF GENERAL FOODS, I.E. IT CONTAINS A LARGE AMOUNT OF SOOT AND TEDIUM. BOTH HAVE THE EFFECT OF REDUCING BLOOD RESIN AND SEROCHOLESTEROL, ARE IMPORTANT FOR THE CONTROL OF HYPERTENSION AND HEART DISEASE AND ARE GOOD MEDICINES FOR CARDIOVASCULAR DISEASE. WHEAT FLOUR ALSO CONTAINS MORE MINERALS, ESPECIALLY PHOSPHORUS, IRON AND MAGNESIUM, WHICH ARE IMPORTANT FOR MAINTAINING THE NORMAL PHYSIOLOGICAL FUNCTIONING OF THE CARDIOVASCULAR AND BLOOD-MAKING SYSTEMS OF HUMAN BEINGS. THE ENERGY PER 100 GRAMS IS ABOUT 1411 KJ。