Since the 1970s and 1980s, since the reform and opening up, we have gone from eating nests and pickles to rice, white noodles, fresh fruits, and vegetables today... The diet is becoming more and more elaborate. However, a long-term fine diet is prone to a lack of vitamins, dietary fiber and various trace elements. Our ancestors have long taught us that "coarse tea and light rice are the most nourishing"! Then start today, change the "coarse" bar, grains are the most nutritious, for you to share what are the multigrain noodles in daily life?
Multigrain noodles are also known as coarse grain noodles. Coarse grains are relative to fine grains such as refined rice and white noodles that we usually eat.
Coarse grains mainly include cereals (corn, millet, red rice, black rice, purple rice, sorghum, barley, oats, wheat, etc.), miscellaneous beans (soybeans, mung beans, red beans, black beans, broad beans, peas, etc.), and tubers (sweet potatoes, yams, potatoes, etc.).
Oats are rich in protein, millet is rich in tryptophan, carotene, iron and B vitamins, beans are rich in high-quality protein and fat; sorghum is rich in fatty acids and iron. Compared with whole grains, refined white rice and refined white noodles lose some nutrients in the process of grain processing, the most serious of which is the loss of vitamin B1 and inorganic salts.
The processing of coarse grains is simple, preserving many nutrients that are not found in fine grains. From the perspective of nutritional composition, the protein content of whole grains is relatively small, and the content of starch, cellulose, inorganic salts, and B vitamins is abundant.
1. Cornmeal: also known as cob noodles, is a flour made of corn, the most commonly eaten in daily life is cornmeal. Corn contains a lot of lecithin, linoleic acid, grain alcohol, vitamin E, fiber and so on.
Cornmeal can be made into corn porridge, corn nests, vegetable dumplings, stalls and other delicacies.
2. Soybean noodles: Flour ground with soybeans. It is often eaten with cornmeal and steamed bun head. Soybeans are comprehensive and rich in nutrients, of which the protein content is 2 times higher than that of pork and 2.5 times the content of eggs. The protein content is not only high, but also of good quality. The amino acid composition of soybean protein is similar to that of animal protein, in which amino acids are relatively close to the ratio needed by the human body, so they are easily digested and absorbed. If soybeans are eaten with meat foods and egg foods, their nutrition can be compared with the nutrition of eggs and milk, and even exceed the nutrition of eggs and milk.
Soybean fat contains a lot of unsaturated fatty acids, okara is rich in dietary fiber, soybean cake meal is the most widely used and most used plant protein raw materials.
Dishes made with soybean noodles include: dried yellow sauce, soy milk boxes, bean noodle rolls, soy milk, etc.
3. Sweet potato noodles: also known as sweet potato noodles, is a flour made of sweet potatoes after being dried. Sweet potatoes are rich in carotene, vitamins A, B, C, E and potassium, iron, copper, selenium, and more than 10 kinds of trace elements, especially a large amount of lysine, which is exactly the element lacking in rice and flour.
The sweet potato noodles are gray and dark, there is no stickiness after adding water, and the things that are boiled out are also gray. Sweet potato noodles can be made alone with dough flapjacks or pancakes, and can also be mixed with other flour to make dumplings, roll out noodles or make other pasta. Most of the current sweet potato noodles are mixed with too much wheat flour, resulting in less flavor of sweet potatoes. In the past, when wheat flour was relatively small, it was also mixed with powder ground from elm bark, so that the sweet potato noodles not only increased the smoothness of the tendons of the sweet potato noodles, but also did not hide the taste of the sweet potatoes. There are many foods made with sweet potato noodles, which are very delicious, such as sweet potato noodles, sweet potato noodles, sweet potato noodle dumplings, sweet potato bread seeds, sweet potato noodle nests, sweet potato noodles Shandong pancakes.
4. Sorghum noodles: Sorghum noodles are powdered with sorghum, which has the reputation of natural nutrition food, containing 65.9%-77.4% starch, 8.4%-14.5% protein, 2.4%-10.4% crude fat, and is one of people's favorite foods.
The delicacies of sorghum noodles are: sorghum noodle dumplings, sorghum noodle nests, sorghum noodle cakes, sorghum bread and so on.
5. Millet noodles: Millet is also known as corn, millet noodles are made of millet (millet milled and peeled) finished. Millet has a high nutritional value, containing protein 9, fat and vitamins, in addition to eating, it can also make wine and caramel. Millet is more protein-rich than rice. The fat and carbohydrate content are not lower than rice and wheat. It also contains carotene that is not included in general grains, and the content of vitamin B1 ranks first among all foods.
Millet noodles include: millet noodle bread, millet noodle egg cake, millet noodle cake, millet noodle nest head and so on.
6. Soba noodles: Also known as soba noodles, it is flour made of buckwheat.
Soba noodles contain 70% starch and 7%-13% protein, and the amino acid composition in its protein is relatively balanced, and the content of lysine and threonine is rich. Soba noodles contain 2%-3% fat, and the content of oleic acid and linoleic acid that is beneficial to the human body is also very high. The vitamins D1 and B2 in soba noodles are 3-20 times that of wheat flour, which is rare in general cereals. The biggest nutritional feature of soba noodles is that it is rarely available in ordinary foods, that is, it contains a lot of niacin and rutin at the same time. Soba noodles also contain more minerals, with an energy of about 1411 kJ per 100 grams.
Soba noodles are made with soba noodles: soba noodle dumplings, soba noodle steak cakes, soba noodle nests, soba noodle cakes, etc.
7. Jiang rice noodles: Also known as glutinous rice noodles, it is a noodle made of glutinous rice.
Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch.
Jiang rice noodles are made with: tangyuan, rice cake, snow lady, glutinous rice sticky rice and so on.
8. Purple rice noodles: It is the noodles made of purple rice. Purple rice is a type of rice, so named because the milled rice grains are slender and purple. Purple rice is only cultivated in Hunan, Sichuan, Guizhou, Yunnan, Shaanxi, Hubei Enshi, etc., and is a more precious rice variety, which is divided into two kinds: purple japonica and purple glutinous.
Purple rice particles are uniform, the color is purple and black, the taste is sweet, sweet but not greasy. Purple rice is sweet and warm. Purple rice is rich in cellulose and iron. Purple rice in the protein content is also very high, such as methionine, histidine and other content are very high, regular consumption of purple rice can help supplement protein, is conducive to good health.
Purple rice dishes include: purple rice steamed buns, purple rice hair cakes, coconut purple rice rolls, purple rice sushi and so on.
There are also many nutritious multigrain noodles, the diet focuses on "miscellaneous", eat more diversified foods, in order to ensure the nutritional balance of the body. What other multigrain delicacies do you have, welcome to leave a message in the comment area to discuss.
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