How many carbohydrates are in rice noodles. Composition and benefits of rice noodles

Easy to prepare, inexpensive, energizing for the whole day - qualities rice noodles has long been appreciated in the East, where it is included in the daily diet of almost any average resident. Our compatriots also fell in love with this simple dish. But many of them are worried about the question - is the composition so safe for the figure? rice vermicelli, is its frequent use good for health?

The composition of the rice noodles is extremely simple: rice flour and water

What is rice noodles made of?

Unlike the usual pasta, funchose or Thai pasta (this is also called rice noodles by its country of origin) is not prepared from wheat flour, but from rice. This is due to its external differences and nutritional properties... Translucent, after cooking it becomes white, elastic and elastic due to the large amount of starch contained in it (¾ of the total mass). Thanks to starch, the energy value of rice noodles is high - its complex carbohydrates give energy to the muscles, allowing you to reduce the consumption of fat and sugar and not feel hungry.

Rice flour and water are all the ingredients of noodles, they define the nutritional value rice noodles. This simplicity makes it a truly ideal food for people of different age groups.

• The absence of gluten in the protein is an invaluable quality of the product. Contained in wheat flour and providing it with gluten, it provokes the development of allergies, can lead to permanent stool disorder.
• The lack of fiber makes noodles an easily digestible product - an indispensable property for food for children and the elderly.
• Vitamin E in the composition of the product protects the skin from aging, peeling, irritation.
• Rice noodles contain almost all B vitamins - powerful antioxidants necessary for the normal functioning of the nervous system. The presence of vitamins of this group makes the product useful for the elderly.
• The small amount of salt used in the manufacture of funchose makes its use possible for people with cardiovascular diseases and kidney diseases.
• Potassium, phosphorus, selenium, phosphorus and iron - these and other trace elements, as well as amino acids that are part of Chinese rice noodles, are needed by the human body every day for its normal functioning.
• The low calorie content of rice vermicelli (compared to other types of pasta) will help those who follow the figure, funchose can be consumed without fear of gaining weight.

Calorie content of rice noodles

After praising Thai pasta, I want to ask - what is the catch? We hasten to please - this product actually has no drawbacks.

But the dish itself does not have a pronounced taste, it is "flavored" with all kinds of sauces, used as a side dish and base for salads. This is where the danger lies - due to high-calorie supplements, you can significantly increase the calorie content of boiled rice noodles.

• It is estimated that the caloric content of uncooked rice noodles is 330-365 kcal per 100 g of dry product. On the energy value it is not influenced by the size and thickness of "macaroni", but by the presence of additives in the composition - buckwheat, soy flour and others.
• The process of cooking funchose is extremely simple - you just need to let the vermicelli steep in hot water. After being fed with water, the product gains mass, while the nutritional value decreases - the calorie content of finished rice noodles is about 100 kcal per 100 g.
• Since you cannot fill up with a portion of 100 g of boiled noodles, a medium-sized bowl of noodles will "bring you" about 200 kcal, which is about a tenth of the required amount per day.

How to choose rice noodle supplements?

According to oriental traditions, Thai pasta is not salted, but only seasoned with spices and sauces for full flavor. Most oriental sauces are high in calories - one spoon soy sauce, for example, will add about 13 kcal to the dish, a similar serving of teriyaki sauce will add 15 to 20 kcal. This can negatively affect the calorie content of Chinese rice noodles.

The calorie content of rice noodles with shrimp is less than with chicken

Funchoza goes well with meat, mushrooms and seafood. But if mushrooms and seafood slightly increase its energy value, then the calorie content of rice noodles with chicken will be slightly higher. Adding 100 g of chicken to the dish will increase this figure by 170 kcal, while 100 g of boiled shrimp will only 95 kcal.

If you cook a dish with stewed vegetables (without oil), you get delicious and healthy dish- The calorie content of rice noodles with vegetables will also be about 100 kcal.

When choosing Thai pasta in the store, give preference to unrefined, with the addition of bran - the calorie content of Korean-style rice noodles will be lower, the vitamin content is higher, and your intestines will receive additional stimulation.

Rice noodles - great alternative ordinary boiled rice and pasta. Unlike ramen noodles, which are made from wheat, this product is gluten-free. Rice noodles are extremely popular in Southeast Asia and are widely featured in Asian dishes.

On sale you can find rice noodles wide or thin, brown or white. There are also dried noodles with a minimum moisture content. Given its exceptional nutritional value and valuable beneficial properties, it is worth considering including it in the diet along with buckwheat noodles.

• One serving of rice noodles (small bowl) contains approximately 192 calories, which is 9.6% of the recommended daily calorie intake from food. It is noteworthy that the product contains practically no fat, with the exception of dishes to which animals and vegetable oils as well as a variety of sauces.
• Rice noodles are low in protein at just 2g per serving. This fact makes it an excellent side dish for more high-calorie, protein-rich foods, for example: turkey meat, beef or seafood.
• Carbohydrates are the body's primary fuel. Therefore, rice noodles can serve as a good source of energy. One serving contains 44 g of carbohydrates, or 33.8% of the RDA.
• In terms of mineral composition, this type of noodle contains small amounts of calcium, iron and potassium.

Beneficial features

Rice noodles have several beneficial properties that will be of interest primarily to those who seek to comply low calorie diet, is looking for healthy foods rich in carbohydrates and dietary fiber, as well as for people with gluten intolerance.

Gluten free

Rice noodles are a real gem for those who cannot tolerate the gluten found in traditional wheat noodles, and / or suffers from diseases of the digestive tract. So says the author of dietary notes Martha Rose Schulman from " New-York Times". The negative reaction of the human body to gluten leads to impaired absorption of nutrients.

The most common signs of gluten intolerance include diarrhea, bloating, weight loss, and vitamin deficiencies. A characteristic rash sometimes appears. That is why, with this disease, it is extremely important to limit or completely eliminate the use of foods that have gluten, and even use ground rice noodles instead of bread crumbs in various dishes.

Sodium minimum

Ramen noodles are generally known to be high in sodium - about 790 mg per serving, while rice noodles contain only 20 mg.

A source of dietary fiber

Rice noodles today are often made on the basis of brown rice, since whole rice grains contain a large amount of dietary fiber: 3-4 times more than semolina pasta.

Neutral flavor, silky texture and obvious benefits of rice noodles make it lighter culinary use in a wide range of healthy meals. It is good both cold and hot, combined with thick tomato sauce, vegetables, tofu and legumes. In short, bon appetit!

Product of oriental cuisine, cooking methods. Chemical composition and calorie content of rice noodles, benefits for the body. What dishes can you cook and how not to make a mistake when choosing?

Rice noodles are long, elongated strips of pasta made from rice flour... It is considered a national product of Asian, in particular Japanese and Chinese, cuisine. Consumers are offered a product from 2 mm to 2 cm wide, from 20 to 50 cm long. The color can be white or white-grayish, the texture is dense, after cooking it is elastic. A pronounced nutty or bean aftertaste, but a slight hue of rice. Often confused with funchose, bean starch vermicelli, but this is a completely different product.

How are rice noodles made?

As a raw material, polished groats of the highest or first grade are used. Grinding is carried out in special mills that resemble large coffee grinders.

Industrial preparation of rice noodles is carried out in several ways:

• Quick... The flour is steamed, partly gelling the starch. Kneading is carried out with boiling water, the hot dough is kneaded and layers are formed from it, feeding it to a special installation (the process is called extrusion). The layers are cut into strips of the desired shape, steamed and again placed in boiling water for short-term blanching. Before packaging, the product is dried to a moisture content of 15%.
• From coarse flour... The raw materials are moistened by washing with water heated to 50-60 ° C, soaking for 30 seconds in the proportion: 1 part flour to 3 parts water. It is dried to a moisture content of 20%, and then left for 30 minutes, until the flour particles swell. Gelatinization is carried out, pumpkin powder is added and only then kneading is carried out. Next, rice noodles are prepared, as already described: the dough is extruded, cut, blanched and the finished product is dried.
• Analogue homemade noodles ... The groats are first soaked in running water, and then poured cold and allowed to swell for 4 hours. Then they are transferred to a sieve with fine cells, water is removed and placed in mills, where not flour, but a homogeneous liquid mass is obtained, which is laid out on a heated cloth, where it is dried with steam. The steamed sheets are removed from the woven surface, cut into strips and packaged. Additional drying is not required.

The production process is not cheap, so the price of rice noodles is 2-3 times higher than wheat pasta. In China, an entire industry is working on how to make a popular product while lowering production costs.

How to cook rice noodles yourself:

1. Purchase polished round white rice with a high starch content. They are washed, allowed to dry in the sun, laid out in one layer on a baking sheet or on a cutting board.
2. Grind in a hand mill to obtain a fine grind, or in a coffee grinder.
3. Knead the dough into chicken eggs- 1 PC. for 110 g of flour. If the batch fails, add a small amount of boiling water. As you can see, it is impossible to cook rice noodles, as in factories, there are no extrusion facilities, so you have to use eggs.
4. The dough, steep and elastic, is rolled into thin layers. Convenient if at home there is a pasta machine or a nozzle for a food processor for making noodles.
5. Cut the layers with a knife into thin strips, sprinkle with a little flour and mix.
6. They are laid out on a wooden surface and dried in the sun or in an oven with an open door at a temperature of 30-50 ° C.

The finished product can be used immediately or spread over glass jars and close tightly.

Homemade rice noodles taste different from store-bought rice noodles, but you can cook anything from them. National dishes... Eastern chefs know how to make pasta without eggs; to strengthen the dough, they introduce various additives, the secret of which is passed down from generation to generation. Therefore, the taste of dishes made in different families is different.

Composition and calorie content of rice noodles

The data are given for products made in a pasta factory. Since eggs are added when kneading at home, the nutritional value is higher.

Calorie content of rice noodles - 364 kcal, of which:

• Proteins - 3.44 g;
• Fat - 0.56 g;
• Carbohydrates - 81.64 g;
• Dietary fiber - 1.6 g;
• Water - 11.91 g;
• Ash - 0.85 g.

Vitamins per 100 g:

• Vitamin B1, thiamine - 0.031 mg;
• Vitamin B2, riboflavin - 0.017 mg;
• Vitamin B5, pantothenic acid - 0.051 mg;
• Vitamin B6, pyridoxine - 0.016 mg;
• Vitamin B9, folate - 3 mcg;
• Vitamin PP - 0.221 mg.

Macronutrients per 100 g:

• Potassium, K - 30 mg;
• Calcium, Ca - 18 mg;
• Magnesium, Mg - 12 mg;
• Sodium, Na - 182 mg;
• Phosphorus, P - 153 mg;

Microelements per 100 g:

• Iron, Fe - 0.7 mg;
• Manganese, Mn - 0.5 mg;
• Copper, Cu - 78 μg;
• Selenium, Se - 15.1 μg;
• Zinc, Zn - 0.74 mg.

Also in the rice noodles:

• Essential amino acids, 10 names, most of all arginine;
• Replaceable amino acids, 8 types, glutamic acid predominates;
• Fatty acids - omega-3 and omega-6;
• Saturated fatty acids - palmitic and stearic;
• Monounsaturated fatty acids - omega-9;
• Polyunsaturated fatty acids - linoleic and linolenic.

If the goal of the transition to oriental cuisine is health improvement, then preference should be given to noodles, which require additional heat treatment... Into products fast food preservatives and flavor enhancers are introduced to maintain the shape of the finished product, from which water has been evaporated. Characteristic taste is preserved, but you should not count on a complex of useful substances in the composition.

Health Benefits of Rice Noodles

The product does not have a direct therapeutic effect, but it is worth noting that, on average, the Japanese and Chinese are sick less than Europeans, and live longer. Scientists explain this by the increased number of rice dishes in the diet. As part of this pasta made according to classical technology, only flour and water.

Benefits of Rice Noodles:

1. Can be introduced into the diet of people with a history of gluten intolerance.
2. Prevents the formation of edema due to the low sodium content.
3. Normalizes metabolic processes.
4. Allows you to replenish energy reserves and replenish the body's reserve with vitamins and minerals necessary for normal life.
5. Easily absorbed, does not cause stagnation.
6. Normalizes the work of the nervous system.
7. Improves the condition of hair, nails and skin.
8. Has an antioxidant effect, reduces the likelihood of bowel or bladder cancer.
9. Prevents the development of thrombosis, prevents the formation of cholesterol plaques in the lumen of blood vessels.

There are no age restrictions for eating rice noodles. It can be introduced as complementary foods (pre-chopped) to infants, given to old people with an unstable digestive system or patients during treatment or at the stage of rehabilitation.

Contraindications and harm of rice noodles

There is the only restriction to the introduction of this product into the diet - intolerance to rice. There are no other contraindications to use.

Instant rice noodles can be harmful to the body, but even then - only because of the increased content of flavors, concentrates or flavor enhancers. But such a product looks like a real product only in taste.

Rice Noodle Recipes

The product can be added to hot dishes - first and second courses, added to salads. If you use sugar in the manufacture, then you get a sweet dish that children eat with pleasure. Before preparing a particular dish, you need to know how to cook rice noodles so that they retain the beneficial qualities.

If you plan to prepare a salad, then pasta laid out in a container with a wide bottom in one layer, poured with salted boiling water and left for 5-6 minutes to swell. Then they are thrown into a colander, washed with a running cold water.

The secret of rice noodle soup is that vermicelli is poured into the soup, and all the products needed to prepare the dish are added to it. That is, the pasta is steamed, allowed to swell, washed with cold water, carefully drained, and then cooking begins. It should be borne in mind that all products are "aldente", that is, harsh. Plus such culinary processing- all are saved useful material and original taste.

If you plan to stew a side dish with meat or vegetables, then the noodles previously steamed for 3 minutes are thrown into a colander without rinsing, and only then they are laid out in a pan.

The steaming time is adjusted depending on the length and thickness of the product, as well as on the recipe for the dish being prepared.

Rice Noodle Recipes:

• Fried ice cream... A pack of white ice cream (200 g) is slightly warmed up, identical balls are formed, which are frozen to ice. Whisk the whites (2 pcs.) Into a foam without adding salt. Sweet coconut flakes are poured into one bowl, and potato starch... Dip each ball of ice cream in starch, dip first in proteins, and then in a saucer with coconut flakes... Refined sunflower oil is poured into a deep frying pan or stewpan and brought to a boil. While it is warming up, homemade rice noodles are steamed, as for a salad, in the manufacture of which powdered sugar was used. Dip the steamed noodles into deep fat directly on a slotted spoon, then spread on a paper towel to remove excess fat. Beautifully laid out on a platter, sprinkled with powdered sugar, decorated with any frozen berries around the edges. For 3-5 seconds, ice cream is dipped in deep fat and, quickly blotted with a paper towel, placed on a pillow of noodles. The dish looks very impressive, but the taste is specific. To fully appreciate it, they simultaneously put a little melted ice cream and several noodles in the mouth.
• Rice noodles with chicken... Cooking is easy enough. 200-250 g chicken fillet cut into portioned pieces and fried in a pan, slightly greased with refined sunflower oil, until golden brown... Separately, 150 g of rice noodles are steamed. In turn, over high heat, roast carrots, chopped on a coarse grater, bell pepper, cut into strips (preferably red or orange), small fresh cucumber- in thin stripes. Combine all vegetables with chicken and noodles, pour in 5-7 tbsp. l. soy sauce, pepper, salt, if necessary, fry over low heat, stirring constantly, for 5-7 minutes. Sprinkle with sliced ​​green onions before serving.
• Rice noodles with vegetables... All vegetables - zucchini, carrots, leek stalks - are cut into thin slices. In a frying pan with a little water and sunflower oil first stew the leek stalks - 3 minutes, then lay out the rest of the vegetables, bring to readiness. Grind with a blender, pouring in 2 tbsp. l. soy sauce, stirring in 3 cloves of crushed garlic, 1 tsp. salt and the same amount corn starch... Separately, 100 g of rice noodles are steamed - not thin, without rinsing with cold water, sent to vegetables. Warm up, stirring, for 5 minutes over low heat. Lay out on plates and sprinkle each portion with chopped herbs and pour over soy sauce.
• ... Shrimp, 300 g, peeled from the shell and the esophagus is removed. Pour 400 g of rice noodles, wide, boiling water for 10 minutes, and at this time they are engaged in shrimp. Fried on butter so as to get crisp. This takes 8-9 minutes. The noodles are thrown into a colander, and then laid out on plates, along with the shrimps. Mix the sauce: 2 tbsp. l. water, 2 tsp. sugar and lemon juice, 1 tsp. fresh grated ginger root and 3 tbsp. l. soy sauce. Water the shrimp or serve it separately.
• Rice noodles with seafood... Noodles, 250 g, boil for 3 minutes, mussels, 850 g, - 5 minutes, and small octopuses, 2-3 pcs., - 7 minutes. To make the arthropods tasty and tender, they are first dipped in boiling water three times and only then cooked until tender. 3 garlic cloves are squeezed, fried in butter or ghee, spread 60 g of curry in the form of a paste, and after another 40 seconds - 1.5 tbsp. l. sugar, 2 tbsp. l. orange juice and fish sauce, pour in 2 cups coconut milk and a glass, 110 ml, white wine. Bring to a boil, stirring constantly, and immediately remove the container from heat. Beautifully spread octopuses on plates, cut into 2-3 pieces, boiled pasta, and open mussels on top. Sprinkle with sauce.
• Rice Noodle Salad... Grind the chili pepper, after removing the seeds, grind 1 clove of garlic in the same way, mix with 1 tsp. grated ginger root. All are mixed and seasoned with the juice of half a lime. Fresh vegetables, carrots and cucumbers, cut into strips. Prepare the marinade by combining half a tablespoon of cane sugar with 150 ml of cool boiled water, add 1.5 tbsp. l. rice vinegar. Marinate the carrots for about 40 minutes. Rice noodles, 50 g, are pre-prepared, as already described, laid out in a salad bowl, draining the water, on iceberg sheets. Pour in carrots and mix with cucumber, pour in dressing, sprinkle with sliced ​​green onions. If the taste is not enough, add 2 tbsp. l. fish or soy sauce, which is more familiar to Europeans.

When preparing dishes from thin rice noodles, the Europeans divide the "knot" into 2 and sometimes 3 portions. But the Japanese or Chinese, when packing a product in this way, count on exactly a portion. Usually the weight of such a product is 50-75 g.

In Japan, the production of the product was mastered already in the 17th century. Each samurai carried with him not only noodles, but also a set for food - a cup for brewing and special sticks.

The longest rice noodles were made by chefs in the Chinese city of Zhengzhou in a pasta factory. In a 100 g knot, there were 113 tiny noodles, each of which was more than 42 m in length. But the record was a sample made in the same place, 420 m long. Of course, this is a prototype.

There are several types of rice noodles:

1. Mingxian - the thinnest, made from salted rice dough;
2. Gotiao - made by classic recipe, stripes up to 3 mm;
3. Shahefen - tastes like gotyao, but the stripes are wide;
4. Layfeng - thick translucent noodles made with the addition of starch, round in shape.

The European consumer is offered the familiar vermicelli.

How to cook rice noodles - watch the video:

When shopping for rice noodles, pay attention to texture. A quality product matte or translucent, like marble, uniform in color, the threads are easily separated from each other. In supermarkets on the counter you can often find the brands "Vifon" and "BinBong". These instant products have nothing to do with real rice noodles. If you want to enjoy the real taste, buy "SenSoy" or "Rollton". Shelf life is up to 2 years.

Rice is eaten by millions of people every day. And to diversify it, a number of interesting options... One of them is rice noodles.

Features and chemical composition

Calorie content of rice noodles not passed heat treatment, equals 363 calories per 100 grams. The same volume of the product contains:

• 81 g carbohydrates;
• 3.4 g protein;
• just over 0.5 g of fat.

This type of food is rich in vitamins of group D, there is also a significant amount of vitamin E. Of the inorganic components, attention is drawn to themselves:

• potassium;
• iron;
• phosphorus;
• manganese;
• calcium.

After cooking

Even an inexperienced person will easily understand that in terms of the number of kcal, raw rice noodles can hardly be called the standard of dietary nutrition. But everything changes when it is boiled. IN finished form boiled rice noodles have an energy value of only 120 kcal per 100 g. There is nothing supernatural in this: just a portion of boiled noodles is saturated with water, this is an ordinary broth.

Helpful or not?

It is very important to know the calorie content, no one argues with this. But you cannot evaluate the usefulness of a product only by it. And with the benefit of the rice noodles, everything is in order. Even the small amount of protein included in the BJU formula does not include gluten. Therefore, the risk of malfunction of the stomach and the appearance of food allergies is minimal. Fiber is completely absent in rice noodles.

The increased concentration of vitamin E contributes to the health and maintenance of youthful looking skin. And vitamins from the B group are valuable for effective support of the nervous system. They also turn out to be good antioxidants.

The relatively low nutritional value of the product allows us to recommend it as a substitute for classic pasta. Yes, it supplies the body with a large amount of carbohydrates. But they all belong to the "complex" group, that is, they split for a long time, stabilizing the energy balance.

More importantly, all these carbohydrates will not affect glycemic index nutrition. Therefore, they can be safely used by people with diabetes and those who have a predisposition to this disease.

When it comes to the risks associated with eating rice noodles, much of the product itself is not to blame. Problems arise when they begin to combine it with:

• meat;
• especially fatty fish;
• mayonnaise and mayonnaise-based dressings.

This automatically deletes the rice product from the list. dietary meals... Constipation appears, bloating is observed. Other problems with the stomach and intestines are also possible. In addition, excessive addiction to rice noodles can be harmful. An abundance of "slow" carbohydrates can lead to overweight.

Consumer characteristics

By appearance rice noodles usually have White color, although there is also a translucent variety. The width of the noodles varies from 2 to 30 mm, while its minimum length is 0.5 m. A high-quality product does not break during the cooking process. The presence of a slight gray shade is a variant of the norm and the rice noodles should not be cloudy, clumpy or rich in foreign aromas.

If you want to cook rice noodles, but do not want to get a shapeless lump instead of a tasty dish, it is recommended to follow these tips.

• To boil the salad noodles, place them in a bowl, cover with boiling water and stir. Let stand for five minutes, then drain the boiling water and pour over with cold water.
• If you are making soup, boil the noodles in lightly salted water for about 4 minutes. Then the product is laid out in a colander and doused with cool water.
• When cooking vegetables in a skillet, it's a good idea to add some noodles to them. You do not need to cook it, it is better to steam it. Place the raw rice in boiling water and, after five minutes, combine with the half-cooked vegetables in a skillet.

For more on making rice noodles, see the video below.

Rice noodles are one of the most popular foods in Asia. Its benefits have been noted by many of the world's nutritionists. The dish can prolong youth and give a person energy and vitality.

The noodles do not have a pronounced taste, however, in combination with sauces and meat dishes she creates an incredible composition that will excite the receptors and allow you to get real pleasure. But you should be careful, because this product can harm the body if it is abused.

The product is made from rice flour. The finished product is quite elastic and pleasant to the touch. The noodles look like translucent stripes with different widths - from 2 mm to 3 cm - and at least 50 cm long.

Interestingly, in traditional Chinese, it, like starch noodles (funchoza), is called fensi, or simply fen. However, the inhabitants of our country note the difference between these two concepts. Funchoza is made from mung bean starch or a cheap alternative, cornstarch.

The second name for this product is "glass" noodles, because when boiled, they remain translucent.

Noodle production

The product manufacturing process consists of two stages. First, workers knead the dough using only flour and water, no salt is added. The second depends on the preferences of the manufacturer.

The latter chooses one of five actions:

• cutting - the rolled layer is divided into strips of the required size;
• extrusion - the dough is placed under a press with holes and thin uniform threads are obtained;
• cutting - a sausage is formed from the resulting mass, and then thin petals are cut from it from above, which fall into boiling water;
• folding - a cylinder is made from the dough, then it is folded and rolled again, the action is repeated several times;
• rolling - a thread of the required size is formed from a small piece of mass.

Fresh rice noodles are dried and then packaged and sold. According to the production description, you can see that there is no harm to the product. In theory, there can be nothing wrong with water and flour. But there are some nuances here, which we will talk about below. Now another question is important - what is the use of the product?

Rice noodle composition

The energy value of the product is rather big - 364 kcal per 100 g. This figure is established due to the high starch content. Its share reaches 75%. Of the total calorie content, 15 kcal are for proteins, 5 kcal for fatty acids.

The noodles contain B vitamins (thiamine, riboflavin, pantothenic acid, pyridoxine, folic acid) and vitamins E and PP. The benefits for the body are tangible due to the presence of the following minerals: sodium, phosphorus, copper, selenium, potassium, calcium, manganese, zinc and iron.

Impact on health

Although rice noodles are a fairly high-calorie dish, they give a feeling of satiety for a long time. It contains complex carbohydrates, which are broken down for more than one hour, gradually releasing energy for life. The benefits of this product are obvious to those who are watching their weight. A small portion of a ready-made dish without fatty additives will allow you to forget about the feeling of hunger for several hours.

In addition, rice noodles have the following positive characteristics:

• gives energy to muscle tissue;
• easily absorbed by the body, so that the product can be consumed by children and the elderly;
• has a positive effect on the nervous system and general metabolism;
• improves skin condition;
• strengthens blood vessels and is the prevention of thrombosis;
• The lack of gluten (gluten) allows people who are prone to food allergies, bloating and diarrhea to eat noodles.

The combination of micro- and macroelements improves the work of all organs and systems. The low salt content allows people with diseases of the heart, blood vessels and kidneys to safely add the product to their diet.

Caution in use

Rice noodles can be harmful if eaten too often and added to meals with fatty meats, fish, or dressings. Firstly, the product has a strengthening effect on the gastrointestinal tract, which can provoke constipation. Therefore, it is better for people with such a problem not to consume the product.

Secondly, various additional components increase the calorie content of the dish, which can lead to weight gain. Another problem is that unscrupulous manufacturers can add various additives to the composition to reduce the cost of the manufacturing process. Such a product will only do harm, since only employees of enterprises know what is contained in their product.

A high-quality product has a grayish tint and a translucent structure. If you sniff the noodles, you will smell a slight smell of nuts or beans.

A sticky and cloudy product with an off-odor indicates a bad product. From this noodle tasty dish will not work. Choose a product that contains only flour and water.