The nutritional components of vermicelli are mainly carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium.

Vermicelli has good flavor, it can absorb the taste of all kinds of delicious soup, and the vermicelli itself is soft and smooth, which makes it more refreshing and pleasant, and the cold salad is better.

Extended data

There are many kinds of vermicelli, such as mung bean vermicelli, pea vermicelli, broad bean vermicelli, konjac vermicelli, and more starch vermicelli, such as sweet potato vermicelli, sweet potato vermicelli and potato vermicelli. There are many kinds of vermicelli according to their connection, such as thick, thin, round, flat, square and flaky, and there are different kinds of beans, potatoes and sweet potatoes according to their main materials. Politicians have different names according to the different legal systems in different places. Some are called fans, some are called vermicelli, and some are called bean jelly, winter flour and other names. In fact, they are similar, and the legal systems are similar.

The best vermicelli is made of mung bean, corn starch or sweet potato starch, but the quality is not as good as mung bean vermicelli, because mung bean has the most amylose, which is not easy to rot when cooked and tastes the most greasy.

Vermicelli is similar to spaghetti, which is sold after drying. It is best to soak it in water to make it soft before eating. The diameter of vermicelli is generally about 0.5 mm, which is why it has the name of "silk".

Baidu encyclopedia-vermicelli (food name)