What are the ingredients of wet noodles and tofu bought outside?

(According to 100g) Component Name Content Component Name Content Component Name Content

Edible part 100 moisture (g) 80 energy (kcal) 98

Energy (kilojoule) 4 10 protein (g) 12.2 fat (g) 4.8

Carbohydrate (g) 2 Dietary fiber (g) 0.5 Cholesterol (mg) 0

Ash (g) 1 vitamin a (mg) 5 carotene (mg) 30

Retinol (mg) 0 Thiamine (mg) 0.05 Riboflavin (mg) 0.03

Nicotinic acid (mg) 0.3 vitamin C (mg) 0 vitamin E (ton) (mg) 6.7

a-E 0 (β-γ)-E 2.78 δ-E 3.92

Calcium (mg) 138 phosphorus (mg) 158 potassium (mg) 106

Sodium (magnesium) 7.3 magnesium (magnesium) 63 iron (magnesium) 2.5

Zinc (mg) 0.63 Selenium (mg) 1.55 Copper (mg) 0.22

Manganese (mg) 0.69 iodine (mg) 0

Isoleucine 46 1 leucine 754 lysine 586

Sulfur-containing amino acid (T) 300 methionine 147 cystine 153

Aromatic amino acid 869 phenylalanine 507 tyrosine 362

Threonine 386 tryptophan 167 valine 463

Arginine 663 histidine 323 alanine 522

Aspartic acid 1098 glutamic acid 253 1 glycine 588

Proline 522 serine 57 1

Fresh and wet noodles are mainly made of wheat flour (as well as miscellaneous grains flour, potato flour, sweet potato/sweet potato flour, soybean flour, etc.). ), and make noodles (including: vacuum kneading, calendering, noodle cutting, (steaming) boiling, water washing (acid soaking)), microwave high-moisture sterilization and preservation system sterilization, sealed packaging, cold water spraying, air shower drying and simple blending.