Long, round, flat, spiral, eggs dyed yellow, spinach dyed green, and crimson dyed with cuttlefish, filled with cheese... there is a lot of richness in everything Imaginative styling, but rich in nutritional value? This is a century-old symbol of Italian culinary art: spaghetti.

Add some olive oil, tomatoes, tuna or ground beef, make it into a salad or serve it on its own, and it's always a mouth-watering pasta dish. Spaghetti can be prepared in a simple but versatile way, and can be used both in light dishes and in fine specialty restaurant recipes. What's more, both the World Health Organization and many nutritionists agree that all spaghetti has high nutritional value and low calorie properties.

Research shows that pasta contains a large amount of carbohydrates, proteins and vitamins, which can effectively reduce the accumulation of cholesterol in the human body and improve the condition of coronary arteries. It is also very suitable as a food for athletes with digestive organs. The burden is heavier and enough energy can be accumulated.

Noodle activity can stimulate people's thinking. The human brain and nervous system require a carbohydrate accounting for 50% of food.

Noodles are such beneficial substances, especially noodles for lunch. In addition, durum wheat

contains B vitamins (B1, B2, B6), which have a stimulating effect on brain cells.

Noodles do not make people fat because they contain 1 gram of fat, 7 grams of protein and 40 grams of carbohydrates per 150 grams

, and 180 kcal of cooked noodles. Fatty food, but it specifically

can make people feel full. Many studies have shown that slow-acting carbohydrates can increase feelings of satiety and help with weight control.