Sliced ​​noodles calories

Sliced ​​noodles are a traditional noodle dish that first appeared in Shanxi Province, especially the ones in Datong, Shanxi Province are the most famous. There are many ways to cook sliced ​​noodles. Simply speaking, the calories in sliced ​​noodles are not particularly high. Other ingredients, such as meat, often make the calories in sliced ​​noodles higher. But in general, the nutritional value of sliced ​​noodles is relatively balanced and generally does not cause weight gain.

Dishes

Shanxi is the hometown of noodles, with a wide variety of types. Among them, the knife-cut noodles from Datong, Shanxi are the most famous, and can be called the "king of noodles". They are hollow inside and chewy outside, soft and smooth, and easy to digest. They are known as the five famous noodles in China along with Beijing fried noodles, Henan stewed noodles, Hubei hot dry noodles, and Sichuan dandan noodles. Sliced ​​noodles are a type of pasta that Shanxi people love to eat on a daily basis. They are famous both at home and abroad for their unique flavor. Knife-cut noodles get their name from the fact that they are cut entirely with a knife. The noodles cut with a knife are thick in the middle and thin at the edges. The edges are sharp and the shape is like a willow leaf. It is smooth on the outside and chewy on the inside. It is soft but not sticky. The more you chew, the more delicious it becomes. It is very popular among those who like to eat noodles.

The seasonings for knife-cut noodles (commonly known as "toppings" or "seasoning") are also varied, including tomato sauce, meat sauce, mutton soup, golden needles, black fungus and egg stew, etc., and are served with seasonal vegetables such as shredded cucumber, leek flowers, mung bean sprouts, boiled soybeans, chopped green garlic, chili powder, etc., and a little bit of aged vinegar, which is very delicious.

Nutritional value of wheat flour: Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc. It has the effects of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. It is mainly used to treat visceral restlessness, irritability, thirst, diarrhea, carbuncle, traumatic bleeding and burns. Pork (lean): Pork is rich in high-quality protein and essential fatty acids, and provides hemoglobin (organic iron) and cysteine ​​which promotes iron absorption, which can improve iron deficiency anemia. It has the effects of nourishing the kidney and blood, nourishing yin and moistening dryness. Compared with other parts of pork, lean pork is rich in high-quality protein and less fat and cholesterol. It can be consumed in moderation by the general population. Fatty meat: Fatty meat contains a variety of fatty acids, can provide extremely high calories, and contains nutrients such as protein, B vitamins, vitamin E, vitamin A, calcium, iron, phosphorus, and selenium; but the cholesterol and fat content in fatty pork are very high, so it is not suitable to eat too much, and obese people and those with high blood lipids should not eat it.