What is the raw material of cold rice noodles?

The raw material for making cold noodles is wheat flour, and gluten should be washed during the making process, and gluten protein accounts for most of wheat protein, so the protein content of gluten cold noodles is about 4.4g per100g. Compared with bean jelly, the moisture content of bean jelly is 72.4/ 100g, the starch content is 2 1.8g/ 100g, and the fat is 4. 1g/ 100g.

Although the protein content of cold rice noodles is relatively high, you can only get 10g protein by eating half a catty of cold rice noodles, and the quality of gluten protein is relatively low, which is far from the proportion of essential amino acids needed by human body, and its nutritional value is not as good as that of protein in tofu and fish.

Extended data:

Shaanxi is the birthplace of cold rice noodles, no doubt. Cold rice noodles are made in a special way and eaten in a unique way, especially for seasoning. So some people think that the key to delicious cold noodles is seasoning. There are two kinds of essential seasonings when making cold noodles, vinegar and pepper. These two seasonings are found all over the country, but the vinegar and pepper used to make cold noodles in Shaanxi are very distinctive. Vinegar should be cooked in a pot with pepper and aniseed. Moreover, Chili oil is not an ordinary pungent oil in Shaanxi, not only spicy, but also more fragrant.

People's Health Network-Cold rice noodles and bean jelly have different nutrition.